1 - Inspection
Apr 20, 2026
Official score: 96.5 · Understand this area’s scale
6 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No CFPM was present during inspection. The PIC shall be a Certified Food Protection Manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program. Have a CFPM on site during all hours of operation.
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 (A)(B); Priority Foundation; Handwashing sink in back of house was observed with utensils stored in the basin. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- items removed.
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; Two spray bottles of sanitizer were observed unlabeled. Poisonous or toxic materials taken from bulk supplies shall be labeled with the common name of the material. CDI- labels added. Full points may be taken for repeat violations.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C); Core; Boxes of straws and other single-use articles were stored on the floor. 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. CDI- boxes moved to shelf. No point taken today.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Cleaning needed under ice machine and under/behind tall reach-in unit. Floors drains also observed soiled. Physical facilities shall be maintained clean. Increase cleaning frequency.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; An employee coffee cup was stored above an open box of clean linen. Designated areas for employee food and drink shall be utilized to avoid contamination of facility food; clean equipment; single-service articles or clean linens. CDI- cup moved to another location. No point taken today.
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 record from Wake County Environmental Services, Apr 20, 2026 · Original Source