1 - Inspection
Jul 7, 2026
Official score: 95.5 · Understand this area’s scale
5 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12; Priority foundation; The men's bathroom handwashing sink and back handwashing sink did not have paper towels available. Each handwash sink shall be provided with paper towels or an approved air drying device. CDI - New paper towels added to the dispensers.
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
4-601.11(A); Priority foundation; Observed several metal food containers and a couple utensils with sticker debris; dried-on food debris; and sticker residue on their surfaces. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI - Utensils and food containers moved to the 3-compartment sink for cleaning. Repeat.
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; Several TCS foods across various coolers were holding above 41F; see temperature table. TCS (time/temperature control for safety) food in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods above 45F and ice was added to other foods to allow for cooling. Monitor temperature in deli case cooler; ice buildup observed on mechanism on the top of the case. Repeat.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(B); Core; Observed a couple food containers stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. CDI - Containers separated to allow for air drying.
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
Non-food contact surfaces clean
Inspector’s notes
4-602.13; Core; Observed food debris buildup on the door tracks for the deli case cooler. Nonfood-contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean this area more frequently.
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, Jul 7, 2026 · Original Source