1 - Inspection
May 26, 2026
Official score: 98 · Understand this area’s scale
5 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Handwashing Cleanser; Availability (Pf) - Observed 2 of the hand sinks being blocked by the white can; also 1 of the hand sinks has no paper towel; and 1 of the hand sinks is out of soap. Corrected during inspection (CDI): the white can was removed from the handsinks to open access. The soap and paper towel are provided at the handsink: first observation; no point at this time.
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 (TCS) Food; Hot and Cold Holding (P) (A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed potato strips(French fries) cooked and staged on a tray with no effective means of temperature control. The potato strip has a temperature of 129°F; which is under 135°F. CDI: The potato strips were discarded.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P - Observed multiple bottles of cleaning solutions stored on a shelf above the sealed boxes of single-use articles ( gloves; oil filters). CDI - the cleaning supplies involved were restored on the bottom shelf: first observation; no point at this time.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. - Observed 1 food handler with no effective hair restraint (no hair net). CDI - food handler put on a hair net. First observation; no point at this time.
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) 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. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed tea spilled on the white caps of the bottle that will be used for take-out beverages. Also; beverage bottles found to be stored without caps should be stored with the caps; inverted or protected from contamination until used. CDI - the white caps involved were removed from public service. Discussed the storage condition of the beverage bottle with the person in charge (PIC).
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 record from Wake County Environmental Services, May 26, 2026 · Original Source