1 - Inspection
May 19, 2026
Official score: 94.5 · Understand this area’s scale
12 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - (REPEAT) No person in charge (PIC) was a certified food protection manager (CFPM). 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. This person shall be on site at all times during operation. CDI by providing PIC a list of approved companies who provide exams to become CFPM.
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
4-602.12 (B) - Core (REPEAT) Microwave oven had some food residue on interior top. A microwave oven shall be cleaned every 24 hours. The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-601.11 (A); Priority Foundation - (REPEAT) Some food containers stored as clean had old sticker residues on exteriors; and one bowl had food debris on it but was stored as clean. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI by placing soiled items at 3-comp sink to be cleaned. NOTE: Remember that utensils such as knives; cutting boards; electric/hand slicers; etc. must be washed; rinsed and sanitized at 3-comp sink (or in place) every 4 hours or less.
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
3-501.16(A)(2) Priority - Several cold TCS* foods were above 41F in make line unit top; 2 door refrigerator and mac and cheese in food prep sink. Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less. CDI by moving TCS* foods to properly functioning refrigeration.
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
3-501.15; Priority Foundation - Sealed bags of sliced turkey; roast beef (3 pounds each) were not cooling very fast (did not reach 41F or less within 4 hours) and many small bags of mac and cheese were stacked on top of each other (about 5+ inch food depth). TCS* foods shall be cooled using shallow containers/bags (2-4 inch food depth); separating in refrigeration for cool air to circulate around cooling bags/containers of food; using ice-water bath; using rapid cooling equipment (freezer; etc.) and/or loosely covering or completely uncovering if there's no overhead contamination. CDI by changing cooling methods for faster cooling. 4-301.11; Priority Foundation - Two door refrigerator was not maintaining TCS* foods at 41F or less (see temperature chart). Cold holding equipment shall be provided in number and capacity so that proper cooling and cold holding temperatures are achieved. CDI by moving TCS* foods from 2-door refrigerator to other properly functioning refrigeration. Do not use 2-door refrigerator for TCS* foods until it is properly refrigerating.
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
Thermometers provided & accurate
Inspector’s notes
4-204.112; Core - The long sandwich make line unit did not have an accurate thermometer inside. Refrigeration units shall have an accurate thermometer located in warmest part of the unit. Provide a thermometer accurate to plus or minus 3 degrees F. Air temperature shall be 41F or less.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - Some bottles/containers of sauces; oil; vinegar; and spices were not labeled with their contents. Unless they are easy to recognize; foods and ingredients shall be labeled with their contents. Properly label foods with the names of their contents.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core - Many plastic wrapped containers of foods had condensation/water accumulated on top from dripping ice in 2-door refrigerator. Food shall not be stored under leaks or condensation. Do not store food under leaking areas; and remove water from tops of containers. Pan was placed under dripping ice until refrigerator unit can be serviced and ice removed.
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; Core - Several moist or soiled wiping cloths were stored on counter tops. In-use moist/soiled wiping cloths shall be kept in approved clean sanitizer between uses. Store moist/soiled cloths as stated above OR in soiled laundry area.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core - (REPEAT) Gasket on at least one refrigerator door was damaged/torn. Food service equipment shall be kept in good repair. Replace damaged gasket.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core - (REPEAT) Observed soiled shelves; equipment doors and handles; table legs; undersides of 3-comp sink drainboards; undersides of slicer station cutting board and adjacent areas; cracks/crevices of sandwich prep tops. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment above.
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
5-501.114; Core - Cardboard dumpster used by establishment had a missing drain plug. Trash/recycling receptacles with drains shall have plugs in place. Have cardboard company replace missing drain plug.
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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core - (REPEAT) Observed soiled flooring and walls under 3-comp sink and in can wash and soiled floor drains. A few ceiling vent grates were dusty. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures above. 6-501.11; Core - Observed rusted out/ damaged containment lid for the grease trap in the floor (located near the 3 compartment sink); broken tiles in mop sink basin; and missing grout between floor tiles in hallway by bathrooms. Physical facilities shall be kept in good repair. Repair/replace damaged fixtures above; and replace missing tile grout.
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 19, 2026 · Original Source