1 - Inspection
Jul 22, 2026
Official score: 98 · Understand this area’s scale
4 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
Observation: A certified food manager is not available during all hours of operation. Ensure there is a certified food manager on site during operation. 2-102.12 (A) Certified Food Protection Manager (C) 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
Observation: The handsinks are not providing a minimum of 100F at the faucet and observed at 78-79F/Kitchen areas; No hot water at the hand sink womens restroom. 5-202.12 Handwashing Sinks; Installation (C) (A) 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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
Observation: Reach in display refrigerator is not approved to hold TCS (temperature control safety) products that cannot exceed 41F during cold hold storage. Operator advised to place products (pasta; potato salad and sauce) as display only and keep products in prep refrigerator behind service line. 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. If the EQUIPMENT is not certified or classified for sanitation; the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas.
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
Hot & cold water available; adequate pressure
Inspector’s notes
Observation: Handsink in the womens restroom is lacking water pressure; Verification corrective action by 8/2/26. 5-103.12 Pressure (Pf) Provide water under pressure to all fixtures.-Pf
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Wake County Environmental Services, Jul 22, 2026 · Original Source