1 - Inspection
Jan 9, 2026
Official score: 95.5 · Understand this area’s scale
8 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) There is no one onsite with ANSI approved food protection manager 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.
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 Clean-up of Vomiting and Diarrheal Event (Pf)- Facility missing written procedures for the clean-up of Vomit and Diarrhea Events. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI-EHS provided Departments written procedure during time of inspection.
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- Noted hot water on reaching up to 72 F for the Men's bathroom handsink. Provide at least 100F water at handsinks. Adjust hot water.
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
4-601.11 (A); Priority Foundation; Noted a soiled serving ladles; lids and containers stored as being clean on the rear utensil rack. Observed black sludge-like build-up on the interior surface of the soda nozzles at the self-serve and drive-thru soda machine stations. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Instructed PIC to rewash and sanitize noted utensils and soda nozzles. 4-601.11 (A); Priority Foundation; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Instructed PIC to rewash and sanitize.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) - Noted sliced tomatoes were temping between 51-50 F on the make line. Maintain TCS foods in cold holding at 41F or less. CDI- Noted tomatoes 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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Residue buildup was observed along the racks inside the reach-in cooler units. Similar buildup was noted on the door jambs of the prep cooler; as well as around the wheels of both the deep fryer and reach-in units. Additionally; a black; mold-like substance was observed on the counters and the rear side of the self-serve soda machine. All equipment must be maintained in a clean condition and kept free from accumulated dirt; food residue; and other debris.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C)- Detail cleaning needed for the hard-reach floor spaces underneath the deep fryer and reach-in cooler units. Increase frequency of cleaning for noted floor spaces. 6-501.11; Core; Grout missing from floor tiles underneath the front end prep cooler and deep fryer equipment. PHYSICAL FACILITIES 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 wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 - Noted lights are either blown out or dim above the make line prep area and deep fryer units. Provide required lighting intensity.
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, Jan 9, 2026 · Original Source