1 - Inspection
May 15, 2026
Official score: 95 · Understand this area’s scale
7 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-102.11 (A); (B) and (C) (1); (4) - (16); Priority foundation; The person in charge has repeatedly gone without food protection manager certification and there were several Priority violations during the inspection. Based on the risks inherent to the food operation; during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention; application of the HACCP principles; and the requirements of this Code. The person in charge shall demonstrate this knowledge by: Complying with this Code by having no violations of Priority items during the current inspection; or being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI - Priority violations were corrected and REHS provided link to CFPM classes.
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); None of the present employees or PIC had food protection manager certification. Person-in-charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an ANSI-accredited program. CDI - Provided URL with links to ANSI-accredited CFPM programs: https://tinyurl.com/y674r54n Renew certification before the next inspection. Repeat.
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
6-301.14; Core; One of the handwashing sinks in the kitchen and the handwashing sink in the men's bathroom were missing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. CDI - REHS provided extra signage to post at these sinks.
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
Food separated & protected
Inspector’s notes
3-304.15 (A); Priority; Observed a food employee rinsing single-use gloves at the 3-compartment sink after cleaning dirty dishes. If used; single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI - PIC educated food employee who discarded gloves and washed their hands. Repeat. 3-302.11(A)(1); Priority; Observed raw steaks stored in the same container as individually packaged cheese slices. Food shall be protected from cross-contamination by: separating raw animal foods during storage; preparation; holding; and display from raw ready-to-eat foods such as fruits/vegetables and cooked ready-to-eat foods. CDI - PIC voluntarily discarded cheeses.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority; Observed a container of cooked jalapeno peppers on top of the oven holding at 111F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Peppers were prepared very recently and were moved into refrigerator to cool.
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 cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; Observed a couple foods in the prep cooler holding above 41F; see temperature table. TCS (time/temp control for safety) food in cold-holding shall be maintained at 41F or less. CDI - Bags of ice were added to the foods to allow them to cool.
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
Washing fruits & vegetables
Inspector’s notes
3-302.15; Core; Observed a container of sliced mushrooms with dirt still visible on the surfaces of the vegetables. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. CDI - Mushrooms removed to thoroughly wash at prep sink.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Wake County Environmental Services, May 15, 2026 · Original Source