1 - Inspection
Sep 3, 2026
Official score: 94.5 · Understand this area’s scale
5 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
Observation: There is not a certified food manager on site. **Repeat** 2-102.12 (A) Certified Food Protection Manager (C) (A) PIC shall demonstrate knowledge by being a certified food protection manager. A certified food manager is required to be on site 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
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: Handwash sink was blocked due to bucket with wiping cloth stored in the handsink basin; CDI: Chemical bucket was removed during inspection as a corrective action s staff could access to wash hands. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Observation: A handwash sign directing staff to wash hands was not available at the hand sink - CDI: A handwash sign label was provided during inspection. 6-301.14 Handwashing Signage (C) Post a handwash sign at each hand sink. Observation: Hand soap was not provided at the hand sink for handwahsing; CDI: This was corrected during inspection by adding soap to the dispenser provided at the sink. 6-301.11 Handwashing Cleanser; Availability (Pf) Provide soap for handwashing at each hand sink.
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
Observation: Equipment and utensils were washed and rinsed; than stacked to dry. A sanitizing step was not indorporated to ensure that these items were chemically santitized as the final step in warewashing; CDI: Staff was directed to manually sanitize equipment/utensils as a corrective action. 4-702.11 Before Use After Cleaning (P) UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P
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
Proper cold holding temperatures
Inspector’s notes
Observation: The tcs (temperature control safety) products in the prep refrigerator and the reach in refrigerator are unable to hold 41F or below due to refrigeration unable to maintain 41F or below.. Prep refrigerator (diced tomatoes 54F; cooked steak 48F) and reach in refrigerator (cooked chicken 50F; cheese 49F) CDI: Person in charge placed ice in the prep refrigerator and removed foods to be placed on ice for corrective action during inspection. A follow up for refrigeration by tomorrow 9/4/26 to ensure set up/refrigeration corrective action for operation. 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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: The refrigerators on the mobile truck are unable to maintain 41F or below. Refrigeration is insufficient to support cold holding during production tasks. Verification for corrective action by 9/13/26. Ice can be used temporarily until repair or replacement of refrigeration units that can operate at required temperature of 41F or below. 4-301.11 Cooling; Heating; and Holding Capacities - Equipment (Pf) Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved. -Pf
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 record from Wake County Environmental Services, Sep 3, 2026 · Original Source