1 - Inspection
Jul 24, 2026
Official score: 97.5 · Understand this area’s scale
6 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person in charge (PIC) is not a certified food protection manager. The PIC must be a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food.
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
5-202.12(A); Core; The handwashing sink by the tall clear door cooler does not temp above 83F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust the temperature a this handwashing sink.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 ( B); Priority; Containers of bulk soap were stored above wrapped single use cups. POISONOUS OR TOXIC MATERIALS shall be stored in an area that is not above FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE or SINGLE-USE ARTICLES. CDI-Soap relocated to a bottom shelf. CDI - Soap moved to a bottom shelf.
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
3-304.13; Core; Raw chicken is being stored with towels that are being used to absorb the excess water before being marinated. Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Ensure all utensils/drying agents are food-grade.
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
4-904.11(A); Core; A small stack of single use paper trays; bowls; and lids were stored with their food contact surface exposed at the make-line. SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. CDI- Items were inverted.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.114; Core; The garbage and recycling dumpsters are missing their drain plugs. Drains in dumpsters and waste containers shall have drain plugs in place. Have your landlord request new plugs from your waste management company.
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, Jul 24, 2026 · Original Source