1 - Inspection
Nov 3, 2025
Official score: 90 · Understand this area’s scale
15 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. [Repeat].
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 (A); Priority Foundation; Back food prep handwashing sink blocked with chairs and ladder. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- PIC moved the ladders and chairs at end of inspection.
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
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-402.11 and 3-402.12; Priority Foundation; No parasite destruction letter provided for raw; cold smoked salmon. Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. EHS instructed the owner to obtain letter from vendor; IFG. EHS will verify compliance in ten (10) days.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation; Multiple containers and lids stacked with food debris/stickers. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- Dishes pulled to rewash. 4-602.11; Core; Black and pink residue present inside ice machine directly on cube maker where water flows to make the ice. Water dispenser in customer area with black debris in nozzle. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency to this nozzle and internal parts of the 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) and (B); Priority; Half and half in the front customer area holding at 55F. TCS foods being held cold shall be maintained at 41F or less. CDI- half and half was voluntarily discarded. PIC had it labeled for 5pm; but was unaware of TPHC procedures or how long it would be good for. This was an all day hold (7a-5p) per PIC. Provided PIC with TPHC paperwork at end of inspection and how to label.
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
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority; Observed sausage egg and cheese and egg and cheese english muffins held past 7 day date mark (prep dates all marked 10/24). Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- PIC voluntarily discarded the sandwiches.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Lysol brand cleaners/disinfectants stored by coffee bins and above single use cups. Poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service/use articles by separating by spacing or partitioning. CDI- chemicals moved. 7-202.12(A); Bengal Gold Roach Spray in back prep area. Warning label states the spray is not approved for commercial use and states not for indoor residential use. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. CDI- Had PIC take the spray out of the facility.
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
Thermometers provided & accurate
Inspector’s notes
4-204.112 (B); Core; Provide new ambient air thermometer for 2 dr low boy coolers and front milk/customer reach in cooler. Provide and position correctly an air thermometer in cold/hot holding equipment. 4-302.12; Priority Foundation; No thin tip thermometer was able to be located during inspection. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. EHS will verify thermometer in ten (10) days.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Fruit flies observed in front and back kitchen areas. Keep the premises free of insects; rodents; and other pests. Contact pest control to spray and clean floors and floor drains more frequently.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Personal cleanliness
Inspector’s notes
2-402.11; Core; Staffing performing food production tasks are not wearing hair restraints/coverings. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. This has been mentioned at previous inspections.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); Core; Invert plates; cups and bowls on shelving. Invert ice bucket on clean pan/container. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; Replace the clean dish shelving in front of three comp sink as it is beginning to rust. Remove netting holding dishes on shelving. 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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Residue accumulation is present in the microwave in the back prep area as well on gaskets; inside reach in units and shelving throughout the back area. A deep clean is needed. 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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
6-202.14; Core; Toilet room doors are not self-closing. A toilet room located on the premise shall be completely enclosed and provided with a tight-fitting and self-closing door. 5-501.17; Core; Trashcan lid missing in first restroom that is gender neutral. Provide a covered waste bin in female restrooms.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Lights were very low at beginning of inspection. During food prep and cleaning; keep lights at full intensity. Light was not meaured today. Provide required lighting intensity.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Nov 3, 2025 · Original Source