1 - Inspection
Aug 25, 2026
Official score: 97 · Understand this area’s scale
6 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14; Priority - Observed food employee touch raw hamburger with gloved hands; then discard gloves and start to put on clean gloves without washing hands first. Hands shall be washed when switching between working with raw meats and working with ready-to-eat food and before donning clean gloves for working with food. CDI by having employee wash hands.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority - Cut tomatoes on make line top were as high as 44F. Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less OR time as a public health control can be used. CDI by properly refrigerating cut tomatoes. NOTE: Before prepared foods are placed in refrigerated make line top; check temperatures to see they are 41F or less.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C ); Core - (REPEAT) Several disposable cups by cash register were uncovered/unprotected. Also; some disposable cups were stored on absorbent/soiled paper. Single service disposable food/beverage items shall be protected from contamination. Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks and on clean; nonabsorbent surfaces.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core - Observed soiled black push cart and undersides of long tables in back kitchen. Equipment/utensil 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
5-501.113; Core - (REPEAT) A few dumpster side doors were open. Outside dumpsters shall have tight fitting lids and doors. Instruct your employees and work with neighboring business to keep dumpster doors closed when not in use.
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
6-501.11; Core - (REPEAT) Some caulk in corners of ventilation hood and in front area wall corner was missing; peeling or damaged. Caulk was damaged/missing between 3-comp sink and wall. Physical facilities shall be kept in good repair. Replace damaged/missing caulk where needed; ensuring caulk is smooth and easy to clean. 6-501.12; Core - (REPEAT) Observed soiled mop sink/can wash basin and adjacent wall. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures above. 6-501.16; Core - (REPEAT) A few wet mops were leaning against wall; with handles down inside mop bucket. After use; wet mops shall be positioned so they air dry without soiling walls; equipment or supplies. Store wet mops hanging with handles up and mop heads down; draining down inside mop sink basin.
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, Aug 25, 2026 · Original Source