1 - Inspection
Mar 5, 2026
Official score: 93 · Understand this area’s scale
7 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); The PIC does not have a valid food protection manager certification. PIC shall demonstrate knowledge by being a certified food protection manager. CDI- resources on where to take the test has been provided.
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
Hands clean & properly washed
Inspector’s notes
2-301.14 (F); Food employees observed entering and exiting the facility; the storage room equipped with a toilet and after completing cleaning tasks without handwashing prior to continuing food preparation. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI- education given and hands were washed.
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B); Priority Foundation; the handwashing sink in the kitchen area had a strainer basket inside of it. A handwashing sink may not be used for purposes other than handwashing. CDI- basket removed and education given on handwashing sink usage only.
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
4-501.114; Priority; [Repeat] Quaternary ammonium sanitizer tested at 0ppm in the 3-compartment sink. It appears that the water line that mixes with the sanitizer is connected only to the hot water line. This is affecting the concentration of the sanitizer. Manufacturers label recommends temperatures Maintain sanitizer at correct concentrations when being used to sanitize. CDI- chlorine is available on site and will be used as a backup solution to sanitize dishes. Chlorine solutions shall be between 50-100ppm.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; [Repeat] One of the bathrooms is being used as a storage room in addition to a private bathroom for staff according to the PIC. This room still has a small freezer full of food items and other items being utilized in the kitchen as well as pastry bags. This room still has a fully functional toilet that has not been removed or disabled. Food may not be stored in locker rooms; toilet rooms; dressing rooms; garbage rooms; mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines; under open stairwells; or under other sources of contamination.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Quat sanitizer 0ppm. Sanitizer buckets shall be at a concentration between 200-400ppm. CDI: sanitizer remade.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; The espresso machine is leaking water in the back. Maintain equipment in good repair. PIC stated that a service request has been made.
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 5, 2026 · Original Source