1 - Inspection
May 4, 2026
Official score: 93.5 · Understand this area’s scale
11 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12(A); Core; No Certified Food Protection Manager (CFPM) present. The 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 ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage.
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
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11; Core; Employee beverage stored on high shelf above prep unit; above food. 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 beverage 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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11; Priority Foundation; Kitchen handwashing sink in dish area completely blocked with large table; large bin in the sink; large strainer and multiple pans hanging into the sink area. Protect cleaned dishes from splash contamintion. 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- PIC educated on requirement. Items to be moved out of the way to allow clear access to handwashing sink and to protect cleaned items before next round of dishwashing started.
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-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation; Food residue accumulation observed around the blade of the large manual can opener. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Can opener returned to dish area for cleaning. 4-602.11; Core; Ice machine with black microbial film buildup along ice baffle. Ice up to level of the baffle. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean thoroughly.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core; Labeling missing on spice and 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.
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
6-202.15; Core; Front doors propped open with no screen/barrier in place between front doors and kitchen; with fly observed in the kitchen. If the windows or doors of a FOOD ESTABLISHMENT are kept open for ventilation or other purposes; the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; Properly designed and installed air curtains to control flying insects; or Other effective means. Keep doors closed or add some form of pest barrier between doors and kitchen. [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; Containers of hot sauce and pancake syrup observed stored on the floor in the kitchen. 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. CDI- Food moved during inspection.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A); (B) and (D); Core; A couple stacks of reuse plasticware stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans/containers to thoroughly air dry before stacking.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Stacks of unwrapped uncovered single-service containers stored food-side up at prep line. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Containers inverted food-side down during inspection. 4-903.11(A) and (C); Core; Box of single-service cups stored on the floor in dry storage room. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. Take care of deliveries the day of delivery. Move these items up off the floor.
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
4-202.11; Priority Foundation; One plastic food storage lid in use observed cracked through to food surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; and Free of sharp internal angles; corners; and crevices. CDI- Damaged lid voluntarily discarded by PIC during inspection. 4-501.11; Core; Walk-in cooler floor plate at entrance is cracked apart; gaping along long edge inside cooler. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Seal the crack so flooring smooth and cleanable and so water does not get into subflooring.
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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
5-501.17; Core; Both shared restrooms lacking a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to each restroom. [REPEAT]
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, May 4, 2026 · Original Source