1 - Inspection
Feb 18, 2026
Official score: 96.5 · Understand this area’s scale
9 recorded violations
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
Observation: Instructions for vomit/diarrhea clena up not available for staffing; CDI: Instructions and information provided as a corrective action/all other materials available on site. 2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
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
Observation: Dishes and equipment were not being sanitized due to the dish machine not operating correctly; When tested; the chlorine sanitizer was measured at 10ppm and is required to be 50-100ppm; CDI: The PIC directed staff not to use the dish machine until repaired and working correctly. A dish sink is available for manual washing. 4-501.114 Manual and Mechanical Ware washing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Maintain sanitizer at correct concentrations when being used to sanitize.
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
Observation: The 3 door prep refrigerator was found to be at 42F during inspection; TCS (temperature control safety) food products observed at cheese (45F); cooked eggs 44F; CDI: PIC moved all TCS food products into a 1 door reach in refrigerator holding at 39F. Discontinue storing any temperature control saftey foods until refrigerator is operating to keep foods at 41F or below. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less.
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
Toxic substances properly identified stored & used
Inspector’s notes
Observation: A working spray bottle of window cleaner was not labeled with the contents of the bottle; CDI: PIC labeled bottle as a corrective action during inspection. 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.-Pf
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Personal cleanliness
Inspector’s notes
Observation: Staff observed not wearing hair coverings during production tasks in the kitchen. ENsure that all staff are wearing hair covering when performing production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
Observation: Warewash machine does not work properly (*rinse aid line placed in the sanitizer; sanitizer line does not prime/work); The 3 door prepr efrigerator is unable to maintain TCS (temperature control safety) foods at 41F or below; The front hot holding well is not working properly/does not heat; 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.
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
Observation: The warewash machine temperature should be at a minimum of 120F and was observed through several washes at 103F - 110F; Repair dish machine - Verification for correcti ve action by 2/28/26. 4-501.110 Mechanical Warewashing Equipment; Wash Solution Temperature (Pf) Maintain the wash solution temperature in mechanical warewashing equipment used to sanitize in accordance with the NC Food Code. Observation: A quaternary ammonia test kit is not provided for the dish sink sanitizer. 4-302.14 Sanitizing Solutions; Testing Devices (Pf) Provide a test kit that accurately measures sanitizer concentrations. -Pf
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
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The wastewater line under the dish sink has a hole allowing for wastewater to shoot out from the bottom edge of the pipe when drianing sink basin(s); The faucet handle at the dish spray wand does not cut the water off at the faucet; 5-205.15 Maintain a plumbing system in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Floor areas/tiles poor repair; Wall areas have holes/poor repair; 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
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, Feb 18, 2026 · Original Source