1 - Inspection
Jun 8, 2026
Official score: 91.5 · Understand this area’s scale
13 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-103.11(A-P); Priority Foundation; Cold holding violations; improper food storage and improper sanitizing of food-contact surfaces observed today. PIC duties including monitoring TCS food temperatures throughout the day and ensuring food-contact surfaces are properly cleaned and sanitized. CDI- reviewed areas of critical oversight. The PIC shall ensure duties in the food code for food safety and handling are met. No point taken.
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
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No CFPM was present upon arrival. 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. Have a CFPM present 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); Priority Foundation; A prep unit and several items and electrical cords were blocking access to the handwashing sink in the main service area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- prep unit was moved and floor cleared of items. Full points may be taken for repeat violations.
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 separated & protected
Inspector’s notes
3-302.11(A)(1)(5); Priority: Observed raw; whole shell eggs stored above packaged; ready-to-eat food in the reach-in refrigerator. PIC said eggs were for employee use. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from ready-to-eat foods. Several food items in the makeline unit were uncovered. Unless food is being cooled; store foods with covers or in wrappings. CDI- eggs relocated and covers added to foods. No points taken today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; Thermometer probes were observed soiled. Food-contact surfaces shall be clean to sight and touch. CDI- thermometer probes cleaned and sanitized. 4-602.11(A)(4); Priority: Thermometers were observed heavily soiled in storage; including the temperature probes. Clean and sanitize the thermometer before using or storing. CDI- thermometer cleaned during inspection. 4-602.11(E)(4); Core; Ice machine has visible pink and black residue accumulation on interior back panel. In equipment such as ice bins/ice makers; cleaning shall occur at a frequency specified by the manufacturer or necessary to preclude accumulation of soil or microbial residues. Clean inside of ice machine.
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); Priority: Observed milk and rice noodles above 41F (see temp chart). Shredded mozzarella in the top portion of makeline unit measured 56F. PIC indicated that this unit is shut off every night with foods still inside. Move or discard TCS foods in this unit every night if it is to be shut off. Time/temperature control for safety (TCS) food shall be held at 41F or less in refrigeration. CDI- milk over 45F was voluntarily discarded. Rice noodles and mozzarella were voluntarily discarded. Rice noodles shall maintain 41F or below once hydrated. Discontinue use of glass door unit for TCS food storage until door seal is fixed. PIC indicated they will replace this unit.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Several small flies were observed in the prep area. Keep the premises free of insects; rodents; and other pests by utilizing approved methods of pest control and keeping facility clean. CDI- fly traps were obtained during inspection. Full points may be taken for repeat violations.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11(A); Core; Several open packages of drink powders were stored under the prep sink drain line inside the cabinet in the service area. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- powders were removed from this location.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (D)(F); Core; Ice cream scoops were stored in a container of stangnant water at room temperature. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and cleaned at least every 24 hours or when container has accumulated soil or residue. Running water may be used for storing ice cream scoops if the water velocity is sufficient to flush particulates to the drain. CDI- water drained from utensils.
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; Glass door reach-in unit doors are not creating a proper seal. This is leading to refrigeration issues. Equipment shall be kept in good repair. Repair doors to seal properly or replace unit. PIC indicated they will replace this unit.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-303.11 (B); Priority Foundation; No sanitizer was available in any form upon arrival. Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation. CDI- employee bought bleach and created sanitizer.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11; Core; Interior and exterior of reach-in units need cleaning from food residue and debris accumulation. Plastic liner is still present on new equipment. Remove this liner to facilitate better cleaning. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. 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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Soiled cardboard observed on freezer floor. Floor is soiled behind makeline equipment in prep area and near dry storage area. Physical facilities shall be cleaned as often as necessary to keep them 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 record from Wake County Environmental Services, Jun 8, 2026 · Original Source