1 - Inspection
Jun 1, 2026
Official score: 93.5 · Understand this area’s scale
10 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-102.11 - Priority Foundaiton - Person in charge (PIC) did not have their certification as a food protection manager; there were priority violations during current inspection and PIC could not respond correctly to the inspector’s questions related to facility. The PIC shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by having no priority violations during the current inspection; being a certified food protection manager; or by responding correctly to the inspector's questions related to the operation of the food establishment. CDI by informing PIC of requirement.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) - No person in charge/manager on duty had their certification as a food protection manager. At least one PIC in facility shall demonstrate knowledge by being a certified food protection manager that is on duty at all times during operation. CDI by informing PIC of requirement. A list of ANSI approved CFPM classes is available at wake.gov/food.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Hands clean & properly washed
Inspector’s notes
2-301.14; Priority - Observed food employee come in from outside and take gloves out of glove box without washing hands first. After contaminating hands in any way; hands shall be washed before handling disposable gloves; clean equipment and utensils. CDI by having employee discard gloves and wash hands. REMEMBER: Hands must be washed using soap and warm water; scrubbing for 10-15 seconds; drying hands with single-use paper towel and using paper towel to turn off faucet knobs. 2-301.15; Priority Foundation - Observed food employee wash their hands at 3-compartment sink. Employees' hands shall be washed at approved handsink only. CDI by having employee wash hands at handsink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.11; Priority Foundation - No soap was available at men's bathroom handsink. An adequate supply of soap shall be provided at each handsink or group of adjacent handsinks. CDI by providing soap at handsink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority - (REPEAT) A few bottles of coffee pot cleaner were stored somewhat near/above food items and clean equipment. Chemicals shall be stored to prevent contamination of food and clean equipment and utensils and disposable food/beverage containers. CDI by properly storing bottles of cleaner.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Thermometers provided & accurate
Inspector’s notes
4-204.112; Core - A few thermometers were missing inside the front two refrigerated bulk milk dispensing units (no exterior temperature displays were on these units). Mechanical refrigerators shall have indicating thermometers located in the warmest part of the units. Provide required thermometers that are accurate to plus or minus 3 degrees. Air temperature shall be 41F or less.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Personal cleanliness
Inspector’s notes
2-402.11; Core - One food worker had long unrestrained hair and was working with exposed food and clean equipment. Food employees shall use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. Instruct employee to wear required hair restraint.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C); Core - (REPEAT) Some coffee filters were stored uncovered/unprotected. Single-service disposable food/beverage items shall be protected from contamination. Keep filters in original plastic sealed bags or covered clean container.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core - (REPEAT) Observed soiled wire and solid metal shelves; exteriors of sandwich area refrigeration units; condiment storage containers (by drive through); refrigerator vent openings and condenser coils. Equipment/utensil nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment above.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - (REPEAT) Caulk was cracked behind several handsinks in kitchen and bathrooms. Handsink faucet was loose by front swinging door. Physical facilities shall be kept in good repair. Replace damaged caulk where needed; and resecure handsink faucet. 6-501.12; Core - (REPEAT) Observed soiled walk-in freezer floor and a few dusty ceiling vents. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces above.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Wake County Environmental Services, Jun 1, 2026 · Original Source