1 - Inspection
Jun 2, 2026
Official score: 96 · Understand this area’s scale
7 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
Observation: A certified food manager is not available during inspection. 2-102.12 (A) Certified Food Protection Manager (C) A certified food manager is not available during all hours of operation.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: A plastic spatula observed stored clean with mustard residual dried to surface; Ensure that all utensils stored clean are free from food debris/washed; rinsed and sanitized; CDI: Spatula removed for recleaning. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch
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
Toxic substances properly identified stored & used
Inspector’s notes
Observation: When tested; the chlorine solution in the dish sink exceeded 200 ppm and was found at 1000ppm; CDI: The basin was drained and fresh water was added to dilute solution and retested (200PPM); Educated operator and discussed ensuring use of test strips and monitoring for proper sanitizer levels. 7-204.11 Sanitizers; Criteria - Chemicals (P) Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). P
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
Observation: Upright reach in refrigerator does not have a working thermometer; Ensure all refrigerators have working thermometers to monitor air temperatures. 4-204.112 Temperature Measuring Devices - Functionality (C) (A) In cold/hot holding units; a thermometer sensor shall be located in the warmest part of a cold hold unit and in the coolest part of a hot hold unit. (B) Except as specified in (C) of this section; cold or hot holding EQUIPMENT used for TCS FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed thermometer that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a thermometer is not practical because of the design; type; or use; such as heat lamps; cold plates; steam tables; insulated FOOD transport containers; and salad bars. (D) Thermometers shall be designed to be easily readable. (E) Thermometers on WAREWASHING machines shall have a numerical scale; printed record; or digital readout in increments no greater than 2F in the intended range of use. Pf
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
Wiping cloths: properly used & stored
Inspector’s notes
Observation: In use wiping clothes used for wiping down surfaces not stored in a sanitizer between use; CDI: Wiping cloth placed in sanitizer (chlorine 200ppm) 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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
Washing fruits & vegetables
Inspector’s notes
Observation: Avocados with label still on outside peel stored in prep bin for use in the prep refrigerator; Ensure all labels are removed and all fruits/vegetables are washed prior to use; 3-302.15 Washing Fruits and Vegetables (C) Wash fruits and vegetables prior to use.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: Operator had test kit but was not using kit to test sanitizer level of dish sink which exceeded 200ppm (1000PPM); CDI: Educated operator and had demonstrate use with guidance to determine level. 4-501.116 Warewashing Equipment; Determining Chemical Sanitizer Concentration (Pf) Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device
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 2, 2026 · Original Source