1 - Inspection
Nov 7, 2025
Official score: 91.5 · Understand this area’s scale
13 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No one present during inspection with an approved certification. 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. PIC with Servsafe not present at time of inspection. 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
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-103.11(O); Priority Foundation; Employees could not show an employee health policy or explain employee health policy symptoms/illnesses. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. CDI- EHS emailed 1B forms and explained policy.
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
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; No vomit/diarrhea cleanup procedure available at time of inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- EHS provided during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hands clean & properly washed
Inspector’s notes
2-301.14; Priority; Employee entering to begin work and handle utensils without first washing hands upon arrival. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. CDI- EHS corrected employee who immediately washed their 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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B); Priority Foundation; Observed employees using the handsink in the front and back to rinse smallware for coffee preparation. A handwashing sink may not be used for purposes other than handwashing. CDI- EHS corrected each time it was observed. Owner should consider adding dump sink in front area; where plumbing is present for handwashing or thoroughly train staff to rinse smallware in the three compartment 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
4-501.114; Chlorine sanitizer for dish machine tested at 0ppm. CDI- Dishwasher was primed to provide 50ppm. Please contact chemical company to ensure there is not an issue with the sanitizer line for the dish machine. Prime as recommended and test daily. 4-602.11; Core; Significant black residue present inside ice machine shoot when wiped with alcohol wipe. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency of the ice machine shoot.
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
Thermometers provided & accurate
Inspector’s notes
4-302.12; Priority Foundation; No thin tip thermometer provided during inspection. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. Text picture of thermometer in house to EHS (919)723-7211 or email anna.walls@wake.gov within ten (10) days.
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
Personal cleanliness
Inspector’s notes
2-402.11; During food and beverage preparation; employees were not wearing hair restraints. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C); Core; Single use cups stored in boxes on the floor in the kitchen. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Consider dunnage racks or additional shelving to store off the floor.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-101.19/4-202.16; Core; The inside of the MDF cabinetry in the front is peeling and starting to become non-easily cleanable. Nonfood contact-surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Facility lacking quat test strips for the sanitizer used in the spray bottles. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Text picture of quat test strips in house to EHS (919)723-7211 or email anna.walls@wake.gov within ten (10) days.
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
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15; Core; Repair the pre-rinse sprayer at the pre-rinse sink. Repair leaking faucet on the three comp sink. This area is currently being used to house soiled dishes. Maintain a plumbing system in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core; Ensure light fixtures in the restrooms are functioning properly. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
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, Nov 7, 2025 · Original Source