1 - Inspection
Apr 27, 2026
Official score: 96 · Understand this area’s scale
6 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) No one present with an approved certification during inspection. Someone shall be present with an approved ANSI certification at all times. Owner stated he is going to have more staff obtain a certificate. Only one employee has a ServSafe right now. No points deducted for first 180 days of permit; then points are deducted for this violation.
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
4-501.114 Quat sanitizer dispenser at 0 ppm. Dishes in sink in sanitizer basin in a solution showing 0 ppm quat with test strips. Sanitizer shall be maintained in proper concentration. Quat sanitizer shall be 200-400 ppm or otherwise specified by manufacturer. Owner agrees to hand mix and test sanitizer until technician can arrive to fix the dispenser. Must be corrected by 4/30/26. Technician contacted during inspection.
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 reheating procedures for hot holding
Inspector’s notes
3-403.11 (B);(D) Food in steam well said to have been reheated in the microwave prior to going into the steam well at 122-135F for the chili and 114F for the soup. Employee stated they are looking to get no more than 165F when removed from the microwave when asked what their process is. The hot holding steamwell unit in the facility is labelled as only a holding unit not a reheating unit. TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred; covered; and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P The food must reach 165F when reheated in the microwave prior to going into steamwell for hot holding. Food was reheated to 182F during inspection. CDI
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-306.11 Food Display - Preventing Contamination by Consumers (P) Lemons and limes stored in a flip top container in the self service beverage area for access by customers. Once the lid is opened the food is not protected. Food in customer self service areas shall be protected effectively. A sneeze guard may be installed for a long term solution to be able to continue customer self service. Today the lemons and limes were placed in the kitchen area to be accessed only by employees. CDI
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B) Wet rags in sanitizer bucket at 0 ppm quat. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Quat sanitizer shall be 200 to 400 ppm unless otherwise listed by manufacturer instructions. Solution is going to be hand mixed until dispenser is fixed.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.115 Maintaining Refuse Areas and Enclosures (C) A red cutting board matching the ones in the facility is laying on the ground in the dumpster area and a small amount of other items on the ground around the dumpster. Maintain dumpster area enclosure free of debris and trash. Keep area clean.
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, Apr 27, 2026 · Original Source