1 - Inspection
Sep 10, 2026
Official score: 95.5 · Understand this area’s scale
10 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge with food protection manager certification was present during almost the entire inspection. At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing an exam that is part of an accredited program. CDI by informing PIC of requirement and providing the following information on how to obtain certification as a food protection manager: Go to ServSafe.com OR raisethegrade.com OR anabpd.ansi.org
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 written procedures were provided showing how vomit and diarrhea incidents are properly cleaned up . A food establishment shall have a written vomit and diarrhea clean up plan that address the actions employees must take to minimize the spread of contamination and the exposure of employees; consumer; food; and surfaces. CDI by providing example of written procedures to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12(A); Core - Hot/tempered water did not exceed 85F in at women's bathroom sink. Handsinks shall have hot water of at least 100F. Increase temperature of hot/tempered water in women's bathroom to at least 100F.
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 - (REPEAT) Dairy whipped cream in can on buffet line was at 53F (this product not using time control). Unless actively preparing; properly cooling or using approved time as a public health control; cold TCS* foods shall be maintained at 41F or less throughout entire product. CDI by properly refrigerating whipped cream.
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; Priority - In remote storage room; several large jugs of hand soap were stored on shelf above boxes of disposable spoons. Chemicals; cleaners; sanitizers; etc. shall be stored to prevent contamination of food and clean equipment and utensils and disposable food/beverage items. CDI by properly storing soap below disposable spoons.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-306.11; Priority - On buffet line; observed guest serve themselves from hot holding containers; leaving foods uncovered/exposed to coughing; sneezing; etc. by guests. No sneezeguards were above hot food holding units; grits; waffle toppings and other toppings. Except for whole raw fruits intended for washing by consumer before consumption; food on display shall be protected from contamination by packaging; using sneeze guards; display cases or other effective means. CDI by removing these foods from buffet line by end of inspection.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C); Core - (REPEAT) At buffet line; stacks of disposable cups were unprotected; and in kitchen; coffee filters were uncovered. In remote dry storage room; boxes of disposable spoons were stored directly on floor. Single service food/beverage containers/items shall be protected from contamination and stored at least 6 inches above the floor. Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Keep coffee filters covered or in original plastic bags. Store boxes of spoons 6 inches above 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
4-205.10; Core - (REPEAT) Domestic General Electric chest freezer in kitchen is not approved commercial equipment. Except for mixers; microwave ovens; toasters; ventilation hoods and water heaters; food service equipment shall meet ANSI/NSF certification or equivalent. Remove GE freezer from facility and replace with approved equipment.
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 - Three top lids on dumpsters were open; and one side door was open. Trash/recycling receptacles shall have tight fitting lids and doors. Keep dumpster lids and doors closed when not in use. 5-501.115; Core - (REPEAT) In dumpster enclosure; observed several bags of trash on ground and loose trash accumulated on ground outside dumpster enclosure. Some old maintenance/renovation items were also in dumpster enclosure. Trash and items shall be removed from and around dumpster enclosure if they are not necessary to the facility's operation and maintenance; and the dumpster area shall be maintained clean. Remove trash and other items in and around dumpster enclosure and properly dispose of them.
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
6-501.12; Core - (REPEAT) Observed soiled kitchen flooring under equipment and floor drains. Flooring under wooden pallets in remote storage area was also soiled. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces 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 record from Wake County Environmental Services, Sep 10, 2026 · Original Source