1 - Inspection
Jun 23, 2026
Official score: 94.5 · Understand this area’s scale
6 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Present management lacks ANSI certified manager training (food handler class has been taken). Present manager has taken ServSafe for managers in the past and should be considered for manager training. See Wake.gov website for class offerings
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 eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11; Core; Employee cup of McDonald's beverage is stored on the prep table in the kitchen. Store employee personal items including beverages in a separate designated location; such as the shelf under the table. Cup removed.
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
Proper date marking & disposition
Inspector’s notes
3-501.17(A)(B)(D) Ready-to-eat time/temperature control for safety food; date marking - Pf 2% Milk in a silver carafe offered for customer self-service is spoiled. The gallon of milk in the refrigerator is not date marked to represent when the milk was opened. Refrigerated; READY-TO-EAT; TCS FOOD prepared in house or opened from a commercial container (except deli salads; hard cheeses; cultured dairy; preserved fish; and cured/fermented meats) and held in a food establishment for more than 24 hours shall be clearly identified using a date marking system to indicate the date or day by which the food/milk shall be served; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. Cooled sausage links in the refrigerator from a previous day are also not date marked. Milk was dumped out; discarded upon request.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(A) Time as a public health control : Update the Time as a Public Health Control procedures for shredded cheese; whipped cream cheese; pulled pork; etc Pulled pork and sausage cooked on a previous day are stored in the refrigerator; are these held according to time or temperature? Rewrite the procedures to address the menu changes. If time without temperature control is used as the public health control for a working supply of TCS FOOD for READY-TO-EAT TCS food that is displayed or held for service: (1) Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; Pf and (b) Methods of compliance with sec. 3-501.14 (Cooling) for food that is prepared; cooked; and refrigerated before time is used as a public health control. Pf Procedures are posted in the kitchen near the handwashing sink but need to be updated to accurately reflect the food present. Discussed today
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Miscellaneous Sources of Contamination (C) Plastic tub with boiled eggs inside the refrigerator is soiled; not clean; with black spots on the cover. This was observed and discussed during the last inspection also. When packaging is received dirty; clean it in the sink before storing in the refrigerator and before opening. Discussed today. 3-306.11 Food Display-Prevention Contamination by Consumers: Burritos have been added to the breakfast offerings with bowl of Shredded Cheese; bowl of Sour Cream; bowl of salsa and bowl of peppers. These are between the hot buffet sneeze-guards; with nothing to intercept the line between the customer's mouth and bowls of food. Food on display shall be protected from contamination by the use of packaging; counter; or salad bar food guards; display cases; or other effective means. P Use sneeze guard for sour cream; shredded cheese; salsa in a bowl and peppers. Food was removed from the buffet today. 3-306.11 Food Display - Preventing Contamination by Consumers (P) Boiled Eggs on the cold-side buffet are not adequately protected. The sneeze-guard is too high to offer protection from customers to the uncovered eggs. Adjust the sneeze-guard to intercept between the customer's mouth and the eggs. Eggs were removed today.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) 3-compartment ware washing sink is not clean. There is unclean film adhering to the interior of the sanitizing compartment of the sink. Clean the sink daily with detergent. Fill sanitizer into a clean sink basin.
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, Jun 23, 2026 · Original Source