1 - Inspection
Jul 14, 2026
Official score: 95 · Understand this area’s scale
5 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Core; No one at time of inspection was a certified food protection manager.- The person in charge sha l be a certified food protection manager and be present at a l times of preparation and service. PIC showed up late and had an expired certificate. Repeat.
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
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- Upon arrival; noted several utensils stored inside handwashing sink. Keep handwashing sinks clear at all times for handwashing. CDI- Items removed from handwashing.
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 hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- Noted sliced of pork loin were measuring at 83 F while hot holding on a spit roast. According to PIC noted pork was cooked within the last 2 hours. Maintain TCS items at 135 F for hot holding. CDI- Items reheated on the grill.
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
4-302.12 Food Temperature Measuring Devices- Facility missing thin probe food thermometer to measure food temperature with. (A) FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Pf (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Verification required by July 24th.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests; Flies in kitchen. Seek more aggressive controls. 6-202.15 Outer Openings; Protected (C)- Noted back entrance left opened to MFU during time of inspection. Keep door closed to prevent pest entrance.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from Wake County Environmental Services, Jul 14, 2026 · Original Source