1 - Inspection
Jul 21, 2026
Official score: 97 · Understand this area’s scale
3 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 inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. Upcoming ServSafe classes reviewed with employees during inspection.
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
Proper date marking & disposition
Inspector’s notes
3-501.17(A)(B)(D) Ready-to-eat TCS food; date marking - Priority Foundation; No items in reach-in cooler with date marking. Containers of cooked beef; pork and chicken in this cooler without date marks indicating when food was prepared. Several containers with little or no food product left. Ready-to-eat TCS (Time/Temperature Controlled for Safety) prepared foods held for more than 24 hours shall be clearly identified using a date marking system to indicate when the food shall be served or discarded; for a maximum of 7 days and the day prepared is counted as day 1. Foods without a date marking shall be discarded. Most items labeled during inspection. EC educated that food may be discarded during future inspections if not date marked.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-303.11 Cleaning Agents and Sanitizers; Availability; Priority Foundation; NO bleach or quaternary tablets on truck or readily made sanitizer solution available during inspection. (A) Cleaning agents that are used to clean EQUIPMENT and UTENSILS shall be provided and available for use during all hours of operation. Pf (B) Except for those that are generated on-site at the time of use; chemical SANITIZERS that are used to sanitize EQUIPMENT and UTENSILS shall be provided and available for use during all hours of operation. Facility has Lysol disinfectant but no sanitizer. If tongs or utensils were to be contaminated and needed to be washed; rinsed and sanitized during service; sanitizer must be available. Employee went across the street to nearby grocery store for bleach to make sanitizer solution.
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, Jul 21, 2026 · Original Source