1 - Inspection
Jul 21, 2026
Official score: 97 · Understand this area’s scale
6 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-103.11(A-P) - PIC Duties - Pf; Delivery driver observed entering the kitchen and fixing a beverage without handwashing first. The PIC shall ensure that: A)Operations not conducted in home or room used for living/sleeping; B)Unnecessary PERSONS not in kitchen except for brief visits; C)All PERSONS in the kitchen comply with Food Code; D)EMPLOYEES wash hands; E)Food sources; temps; condition checked at delivery; F)Food delivered during non-operating hours put in protected; temp controlled storage; G)Proper cooking using calibrated & appropriate thermometers; H)Proper cooling; routine monitoring; I)Proper hot/cold holding temps; routine monitoring; J)Proper consumer advisory; K)Proper SANITIZING of EQUIPMENT/UTENSILS; L)Sign for clean TABLEWARE when returning to self-service areas; M)No bare hand contact on RTE FOOD without prior approval; N)EMPLOYEES trained in FOOD safety & FOOD allergy awareness; O)EMPLOYEES informed of illness reporting requirements; P)Written procedures and plans are maintained and implemented when required. CDI- education given and suggestion made that either food employees who are actively cleaning their hands throughout the shift fix items for delivery persons/ guests or have the delivery person or guest wash their hands.
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
Hands clean & properly washed
Inspector’s notes
2-301.14; Priority; [Repeat] Employee observed handling raw beef with gloved hands; donning new gloves and handling ready-to-eat food without hand washing in-between. Hands shall be washed During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. CDI - employee educated on when to wash/washed hands and PIC instructed employee to wash hands.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; [Repeat] Bleu cheese ( in a double pan) was observed holding around 44-45F in the service station cooler. TCS foods being held cold shall be maintained at 41F or less. CDI- PIC opted to voluntarily discard the container of bleu cheese and replace with a new batch. Suggestions made on eliminating putting TCS foods in double pans to allow for proper cold holding.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; Ice build up in walk in freezer along the doorway. The gaskets for the doorway need to be replaced. Equipment shall be maintained in good repair. Repeat. 4-101.19; Cardboard liners along the shelving in the pizza station observed visibly soiled and stained with oil. Nonfood Contact Surfaces of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. Suggestions made on a plastic liner for the shelving to assist in cleanliness.
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(C); The shelving uses to store clean dishes is in need of cleaning. 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; [Repeat] The walls beneath the dish area are soiled and in need of cleaning. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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