1 - Inspection
Jul 2, 2026
Official score: 95 · Understand this area’s scale
10 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
Observation: The PIC (person in charge) could not demonstrate knowledge as a CFM (certified food manager) as it pertains to the following items: date marking/disposition; cold holding; time control (process/instruction); TCS (temperature control safety) food products; Educated PIC (person in charge) during inspection for corrective action requirements; scientific rationale behind food service rules and as it applies to facility operation/production tasks. CDI: Educated manager on requirements for PIC to be able to demonstrate knowledge and obtained corrective action for items listed on report. 2-102.11 - Demonstration Pf 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.
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
Observation: There is not a certified food manager at facility during all hours of operation; Ensure that there is a designated person in charge that is a certified food manager on staff. 2-102.12 (A) Certified Food Protection Manager (C) PIC shall demonstrate knowledge by being a certified food protection manager. 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
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The hand sink at the expo/wait service line was bieng blocked by cofee cups and utensils preventing access to staff to wash hands. CDI: Items were removed so that hand sink access was available. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) A handwashing sink shall be maintained so that it is accessible at all times for employee use.
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
Proper cold holding temperatures
Inspector’s notes
Observation: Corn beef hash(44F) and cooekd sausage (44F) observed over 41F in chef drawer refrigerator. The refrigerator is unable to maintain 41F or below as required. CDI: Food products were discarded during inspection as corrective action. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Proper date marking & disposition
Inspector’s notes
Observation: Milk; plant fluid opened in the reach in refrigerator front service counter were not dated when opened; Other products were opened today without date maring; CDI: These products were discarded during inspection that did not have dates and/or could not be identified; Containers opened today were datemarked as a corrective action during inspection. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) (B) Except as specified in (E-G); commercially prepared READY-TO-EAT TCS FOODs shall be clearly marked; at the time the original container is opened in a facility and if the FOOD is held for more than 24 hours; to indicate the date by which the FOOD shall be used or discarded; not to exceed 7 days and: (1) The day the original container is opened in the facility shall be counted as Day 1; and (2) The date marked by the facility may not exceed a manufacturer’s use-by date based on FOOD safety. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: Containers of pooled eggs; shell eggs marked fo TPHC start time of 6am were not discarded by 4 hour time of 10:11am; Staff continued to use bot h products - Time control process/requirements posted to wall at the cook line; CDI: Products were discarded at 1025am after conversation with manager and cooking staff; review of posted policy. 3-501.19 Time as a Public Health Control (P) (Pf) If TPHC is used for up to a maximum of 4 hours: (5) Unmarked food; or food exceeding a 4-hour limit shall be discarded. P
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: Dry wiping clothes being used for wiping up spills; tabletops and utensils; Observed staff not using sanitizer buckets on the line for these wiping cloths; CDI: Wiping cloths were placed in buckets of sanitizer as a corrective action and information was given to staff about use; application. 3-304.14 Wiping Cloths; Use Limitations (C) (A) Cloths in-use for wiping FOOD spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be maintained dry and used for no other purpose. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. (C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. (D) Dry wiping cloths and the sanitizing solutions in which wet wiping cloths are held between uses shall be free of FOOD debris and visible soil. (E) Containers of sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES (F) SINGLE-USE disposable sanitizer wipes shall be used in accordance with manufacturer’s label use instructions.
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
In-use utensils: properly stored
Inspector’s notes
Observation: Tongs use for cooking food; touching TCS (temperature control safety) food products being stored on oven handle; hook where cross contamination can occur due to dripping food products on the cookline and/or staffing brushing up against utensils with soiled clothing; CDI: Tongs removed from service and new clean utensils placed on shelf no thung on oven handles/hook. 3-304.12 In-Use Utensils; Between-Use Storage (C) During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (C) On a clean; sanitized surface;
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
Observation: Observed plastic bowls; food service containers being stacked wet without air drying after cleaning; This was ocrrected during inspection by placing these items on drying shelf rack to air-dry. 4-901.11 Equipment and Utensils; Air-Drying Required (C)
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
Observation: Chef drawer refrigerator; roll top prep refrigerator unable to maintain 41F or below for TCS (temperature ocntrol saftey) food products; Ensur eall euqipment is in good repair and operating. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.
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, Jul 2, 2026 · Original Source