1 - Inspection
Sep 16, 2026
Official score: 96 · Understand this area’s scale
7 recorded violations
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.16; Core; In service sink; mop sitting in mop bucket squeezer; not hung to dry. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. CDI- Mop hung up during inspection.
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
Certified Food Protection Manager
Inspector’s notes
2-102.12(A); Core; PIC unable to locate certificate to verify a Certified Food Protection Manager (CFPM). Active buffet; but no food preparation during inspection. 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. Obtain a copy of your certificate to add to the references binder.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114; Priority; Sanitizer concentration too low at the 3-comp sink dispenser; measured at 0ppm quat. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain quat sanitizer at least 200-400ppm. CDI- PIC contacting service provider to have dispenser adjusted. Manually adjust sanitizer until repairs complete and verify correct concentration using test kit.
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; Cold-Holding: Gooey cheese and salami sitting out on the breakfast buffet at 67F. In small cold-hold unit; milk at 42F and peeled hard boiled eggs at 45F. When asked; PIC said breakfast runs about two hours; but unable to locate any written methods or tracking for using TPHC (Time as Public Health Control). TPHC written methods form found at end of inspection with other references in binder at front desk; but the charcuterrie meat/cheese not included; and time stamp not observed on the eggs as directed. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Off temperature meat; cheese and eggs voluntarily discarded by PIC during inspection. Milks moved to larger kitchen refrigeration for active cooling. Have the tiny cooler at the breakfast buffet serviced and temperature reduced. Charcuterrie meat/cheese added to the TPHC written methods form. Increase training of staff on proper use of TPHC.
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; Flies observed in kitchen and buffet service area. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Sanitizer concentration too low in sanitizer spray bottle; measured at 0ppm quat. Maintain chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400ppm quat). Remake the sanitizer and use sanitizer test kit to verify correct concentration reached.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.12; Core; Two large white cutting boards at prep areas observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards.
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 16, 2026 · Original Source