1 - Inspection
Aug 3, 2026
Official score: 87 · Understand this area’s scale
10 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11; Core; Multiple employee beverages stored directly on top section of prep unit with open foods. Another beverage at grill on active prep surface. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverages moved during inspection. [REPEAT]
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
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority; Observed food handler handling ready-to-eat flour tortilla with bare hands; getting ready to go to customer. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; SINGLE-USE gloves; or dispensing equipment. CDI- PIC educated to use spatula or tongs and wear gloves as needed.
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11; Priority Foundation; Handwashing sink access blocked with multiple items sitting in the sink; and stack of food storage items and chair in the way in front of the sink. Paper towels also hard to access; not in a dispenser and behind other items. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Items in sink removed during inspection. Move the stack of food storage items and chair away from the handwashing sink to allow access. Please add paper towel dispenser at the handwashing sink to reduce cross-contamination of hands. [REPEAT]
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
3-501.16(A)(2) and (B); Priority; Cold-Holding: All TCS foods in the prep unit holding too warm as shown in above chart. In the Tall cold-hold unit; raw beef holding at 53F; salsa at 55F. In the low unit; cheese holding at 43F; shredded cabbage at 50F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Have all the cold-hold units serviced; air intakes professionally cleaned; and temperatures reduced so foods maintained at 41F and less. [REPEAT]
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority Foundation; Cooling Methods; Bulk cooling large heavy metal pan of onions/carrots; sitting uncovered on floor; measured at 111F. PIC said was brought hot from the Commissary. For Mobile Food Units; BULK COOLING shall be done at the COMMISSARY. TCS foods shall be maintained hot at 135F or above during transport; or at 41F and less during transport. Equipment for cooling and heating food; and holding cold and hot food; shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3 of Food Code. CDI- Onion/carrot mixture voluntarily discarded by PIC during inspection. [REPEAT]
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core; Labeling missing on multiple squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.[REPEAT]
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; A LOT of live flies observed on the truck. The front large service window being left wide open. The back door screen is starting to tear. The PREMISES shall be maintained free of insects; rodents; and other pests. Keep window and door screens in place as much as possible. Replace the torn door screen. Recommend oscillating fan to help keep flies away. Increase pest control measures. [REPEAT]
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Boxes of bananas; whole cabbages; whole onions; and cooked uncovered onion/carrots mixture all observed stored on the floor. Bulk food prep is to be done at the COMMISSARY so items are ready for cooking/service. Produce (cabbage; onions) shall be washed before cutting at the Commissary; then transferred to clean containers. FOOD shall be protected from contamination by storing the FOOD: In a clean; dry location; where it is not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. Move food items up off the floor. Return excess bananas; cabbages; and onions bulk food items to the Commissary. [REPEAT] 3-307.11; Core; Cooked onion/carrots mixture stored uncovered on the floor. All the foods in the top section of prep unit uncovered. Large bucket of peeled plantains stored uncovered sitting on a stool next to prep area. A lot of flies observed on the truck. FOOD shall be protected from contamination. Cover stored foods.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Personal cleanliness
Inspector’s notes
2-402.11; Core; Food handler observed working with food without wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. CDI- Food employee added hair net and rewashed hands during inspection. [REPEAT]
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.16; Core; Handwashing sink lacking a trash can. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. Add a narrow trash can at the handwashing sink; that is not so large as to block access to the sink. [REPEAT]
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Aug 3, 2026 · Original Source