1 - Inspection
Dec 9, 2025
Official score: 90 · Understand this area’s scale
10 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No certified Food Protection Manager present. Must have a CFPM on site at all hours of operation. EHS recommends multiple employees obtain this certification. Obtain Serv Safe Food Protection Manager certification(s).
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11; Priority Foundation; Both handwashing sinks filled with miscellaneous items upon arrival. Handwashing sinks may be used for handwashing only. This is not a storage area. Additionally; the handwashing sink closest to the entrance/exit door was blocked by a mop bucket. A handwashing sink shall be maintained so that it is always accessible for employee use. CDI - Items removed from handwashing sinks. Mop bucket moved (temporarily). A new storage location is needed.
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
4-702.11; Priority; When EHS asked the PIC about sanitizer; the PIC stated Lysol disinfecting spray and Fabuloso all-purpose cleaner are used. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Ensure all kitchen employees have thorough education and training on proper cleaning and sanitizing procedures. CDI - Education provided and sanitizer prepared; per violation #48 below. 4-602.11; Core; An excessive amount of green sludge and black accumulation present in the kitchen ice machine. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine.
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); Priority; Strawberry cream cheese holding 50-51 F in a lowboy cooler. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Strawberry cream cheese voluntarily discarded.
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
7-203.11 ; Priority; Facility is re-using chemical spray bottles labeled 'Comet Cleaner with Bleach' and they are being re-filled with Fabuloso. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other poisonous or toxic materials. CDI - PIC educated and bottle dumped.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Numerous boxes of food stored on the floor upon arrival. Food shall be protected from contamination by storing the food in a clean; dry location where it is not exposed to splash; and at least 6 inches above the floor. Food moved up off the floor upon EHS's request.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A); Core; Numerous boxes of single-use items stored on the floor under the breakfast bar and at the entrance to the kitchen door upon arrival. Single-service and single-use articles shall be stored at least 6 inches above the floor; in a clean; dry location; and where they are not exposed to splash; dust; or other contamination. Items moved up off the floor upon EHS's request.
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
4-302.13(B); Priority Foundation; Establishment does not have a method for verifying the final rinse temperature of the dish machine. A method for assuring the final rinse temperature is reached as displayed on the machine is required to be maintained on site. Discussed getting thermo labels; a waterproof thermometer or dish simulator thermometer. VR - EHS will return to verify thermo labels; a waterproof thermometer or dish simulator thermometer has been obtained. 4-302.14; Priority Foundation; No test strips available to measure the concentration of sanitizer (3-compartment sink dispenser). Current sanitizer used: Oasis 146 Multi Quat. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR - EHS will return to ensure test strips have been obtained. 4-303.11; Priority Foundation; No prepared sanitizer available. Chemical sanitizers shall be provided and available for use during all hours of operation. CDI - Sanitizer prepared.
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; Cleaning needed; but not limited to all cooler and freezer gaskets and interior doors; and bottom interiors of coolers and the freezer. Surfaces of equipment shall be kept free of an accumulation of 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; Core; Ceiling tiles above the cook line and in the ware washing area soiled with dust and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. 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 record from Wake County Environmental Services, Dec 9, 2025 · Original Source