1 - Inspection
Sep 8, 2026
Official score: 92 · Understand this area’s scale
9 recorded violations
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Priority foundation. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus or fecal matter. CDI-REHS emailed the PIC written vomiting and diarrhea clean up procedures. This is a repeat item.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.11; Priority Foundation; No hand soap at the hand sink in the dishwashing area and at the hand sink at the prep area. Handwashing sinks shall be provided with hand soap. CDI- Hand soap was provided once REHS spoke to PIC. 5-202.12(A ) Hand sink in the dish washing area is 78F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Priority: Milk is 46F and macaroni and cheese is 49F in the walk-in cooler. Fish is 38-58Fon ice. Keep TCS at 41F or below when held cold. CDI-The thermostat on the walk-in cooler was adjusted to 36F and more ice was added to the fish.
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
7-204.11 Priority: Quaternary ammonium sanitizer is above 400ppm in the wiping cloth bucket. Sanitizer shall be mixed to the tolerance range(200-400ppm for quaternary ammonium). CDI-Sanitizer was remixed to the correct concentration.
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; There were boxes of vegetables and chicken on the floor of the walk-in freezer. Food must be stored at least 6 inches above the floor. CDI-The vegetables and chicken were moved to shelving 6 inches above the floor.
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: Wet wiping cloths on prep surfaces. Store wet wiping cloths in sanitizer between use. CDI-Wet wiping cloths were placed in sanitizer.
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
4-602.13; Core; The hush puppy arm has build up on it. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
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
5-205.15 The hot faucet on the hand sink in the dishwashing area is not working. Plumbing shall be maintained 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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.115 Core: Bags of trash and cardboard on the dumpster pad. Maintain refuse areas and enclosures free of trash. This is a repeat item.
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, Sep 8, 2026 · Original Source