1 - Inspection
Mar 30, 2026
Official score: 96.5 · Understand this area’s scale
8 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12; Core - (REPEAT) Hot/tempered water at women's bathroom sinks reached 80F after running faucets several minutes...Hot/tempered water of at least 100F shall be provided at handsinks...Increase hot/tempered water to 100F at handsinks.
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 - Several dishes and food platters placed in dish machine were stacked so tightly together (not separated) to prevent adequate washing; rinsing and sanitizing...Equipment food contact surfaces and utensils shall be clean to sight and touch...CDI by separating dishes/platters in dish rack for proper cleaning/sanitizing. 4-703.11(B); Priority - Dishes were placed in dish machine that had not yet reached 160F at the rack (dish machine still warming up for the day)...After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer or thermolabels (irreversible registering temperature indicator)...CDI by running dish machine sufficient amount of times until it reached 160F or above at dish rack.
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 date marking & disposition
Inspector’s notes
3-501.17; Priority Foundation - Container of boiled eggs was opened yesterday (more than 24 hours ago) and had no date...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (open date; use by date or both dates)...CDI by dating container of eggs.
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
Personal cleanliness
Inspector’s notes
2-402.11; Core - Kitchen employee had long pony tail that was not properly restrained...Food employees shall have head coverings; hair nets; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils...Instruct kitchen employee to properly restrain hair.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core - Observed handles of dispensing scoops touching dry foods inside containers...During pauses in preparation; dispensing utensils shall be stored on dry; clean surface OR in food with handles extending out of food...Store dispensing scoops as stated above.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-203.13; Core - Final rinse water pressure measuring device on dish machine hardly moved during multiple dish washing cycles...The water pressures in the water supply line for fresh hot water sanitizing rinse shall be accurate to 2 pounds per square inch in the range indicated on the manufacturer's data plate...Repair water pressure measuring device so it accurately reflects the final rinse water pressure (20-22 psi; according to manufacturer's data plate). 4-302.13; Priority Foundation - Unable to locate irreversible registering temperature indicator for hot water sanitizing dish machine...In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature...Provide required temperature indicator as stated above...Not corrected 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
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core - Many drawers; cabinets and doors in front buffet area had accumulated crumbs and food debris. Undersides of beverage dispensing equipment had accumulated splash/splatters...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
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
6-501.11; Core - Wall surfaces behind kitchen dishwasher and 3-compartment sink were peeling/damaged. At mop sink/can wash used for cleaning floors in kitchen/dining areas; when water was completely turned off at faucet knobs and levers at splitter were completely open; water continued to flow through hose. Water also leaked from vacuum breaker on faucet...Physical facilities shall be kept in good repair...Repair damaged walls and repair mop sink/can wash faucet leaks.
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, Mar 30, 2026 · Original Source