1 - Inspection
May 1, 2026
Official score: 97.5 · Understand this area’s scale
7 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12; Priority Foundation - Paper towel dispenser in men's bathroom had towels inside; but they could not be dispensed. Paper towels or other approved hand drying device shall be provided at handsinks. CDI by provide paper towels at handsink.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Red bucket with chlorine sanitizer was not labeled as "sanitizer". Containers of chemicals; sanitizers; etc. shall be clearly labeled with their contents. CDI by labeling sanitizer bucket.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - Some containers of dry foods; oil; etc. were not labeled or labels had worn off. Containers of foods that are not easy to recognize (oils; spices; salt; flour; sugar; dry foods; etc.) shall be labeled with their contents. Properly label containers of foods. NOTE: If they are for personal use; label them as personal/employee use only.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C); Core - Observed unprotected plastic forks and spoons by customer self-service beverage machine and uncovered aluminum containers in back storage. Stack of plastic cups by cash register were not protected. Single-service disposable food and beverage containers shall be protected from contamination. Keep forks and spoons in approved dispenser with covered food contact surfaces; and cover or invert clean aluminum containers. Keep cups in their original plastic sleeve pulled up to rim of top cup on stack.
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
4-501.11; Core - Several shelves in walk-in cooler were peeling and rusty. Food service equipment shall be kept in good repair. Replace shelves with similar approved shelving.
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(B); Core - Side doors of community dumpsters were open. Outside trash/recycling receptacles shall be have tight-fitting doors and lids. Work with your neighbors to keep dumpster lids and 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 - When mop sink hot water faucet was turned on; water started leaking from faucet knob. Physical facilities shall be kept in good repair. Repair leaking faucet. 6-501.12; Core - Observed soiled ventilation hood filters; gas pipes behind cooking line; ceiling vents in back kitchen; and sides/edges of swinging doors between back kitchen and front preparation area. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures above. 6-501.114; Core - Various pieces of unused equipment; utensils and other miscellaneous items were in kitchen/storage areas. Facility shall be free of unnecessary items/equipment. Remove unused; old or inoperable equipment from establishment.
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 1, 2026 · Original Source