1 - Inspection
Jun 9, 2026
Official score: 96 · Understand this area’s scale
7 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed the lettuce residue on the cutting board's surface that is already washed and drying. Corrected during inspection (CDI) - the cutting boards were rewashed. Repeat. - Self-service soda machine: Observed black stain accumulation on the ice spout; and the back of soda machine pushers are stained; which need cleaning. Discussed the matter with PersonIn Charge (PIC).
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
Personal cleanliness
Inspector’s notes
2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. - Observed food handlers with a watch and a wristband. Educational provided.
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) 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. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wetness on stacks of clean pans. - Observed the cleaned cutting boards drying by sitting against the wall that has black stain accumulation. Discussed the matter with the person in charge (PIC)
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
4-205.10 Food Equipment; Certification and Classification (C). 4-205.10 Food Equipment; Certification and Classification (C). Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. - Observed an ANSI seal beverage cooler that is approved for only storing packaged food is being used to store in-house prepacked salad and dressing. Discussed the matter with PIC.
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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed multiple clean pans with the old sticker on the back side of the pans. CDI - the pans were rewashed to remove the sticker.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.113 Covering Receptacles (C) 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed the dumpster door open and excess litter on the ground near the dumpster. Discussed the matter with the person in charge (PIC)
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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C). (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) - Observed missing a wall panel above the walk-in cooler door. - Observed dust accumulation on the wall and ceiling near the 3-comp sink area. Discussed the matter with PIC.
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, Jun 9, 2026 · Original Source