1 - Inspection
Jun 5, 2026
Official score: 94 · Understand this area’s scale
6 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) There was not a certified food protection manager on site during inspection. Must have a certified food protection manager on site at all hours of operation. Reviewed upcoming classes with manager onsite.
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
Hands clean & properly washed
Inspector’s notes
2-301.14 When to wash; Priority; Employee went outside and came back into the back door and proceeded to go to the pizza station without hand washing. Hands shall be washed when switching tasks from raw to read-to eat; before donning gloves; and after engaging in other activities that contaminate the hands. Employee washed hands after EC requested.
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
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11; Priority; Employee observed handling a ready to eat sandwich at prep line with bare hands upon arrival for inspection. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as gloves; deli tissue; spatulas; tongs; etc. Corrected During Inspection - PIC addressed this issue with manager and employee. Employees proceeded to don gloves when working with ready to eat foods.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods; Priority Foundation; Fried eggplant stacked in large metal container in walk-in cooler at 60-80F. Upon questioning employees cooked eggplant almost 2 hours prior to moving into the walk-in cooler. Food is fried and placed onto deli paper and arranged in layers. Top of eggplant cooler than middle of container. Educated about proper cooling methods and placing into thin portions on sheet tray and using rapid cooling equipment such as reach-in freezer. Asked about procedure and eggplant is fried in batches and placed into container in layers. EC recomended to only go about 2-3 layers high and place eggplant in freezer while cooking next batch. Foods shall be cooled from 135F to 70 in two hours and from 70F to 41F in 4 hours by using appropriate cooling methods such as rapid cooling equipment; thin shallow portions; in cooler loosely covered or uncovered if protected from overhead contamination; or adding ice as an ingredient; or other approved methods. Employees educated and eggplant split into three shallow pans and placed into freezer during inspection. Cooling sticker provided during inspection.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B) Three buckets of bleach sanitizer with various level of sanitizer. One bucket at 10ppm and the other two at 50-200ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Educated about filling three compartment sink with solution and filling buckets from sink to be consistent. Bleach solution shall be 50-200ppm. Three compartment sink emptied and set up during inspection and one bucket replaced.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Rusty wire shelving in walk in cooler. Replace. Equipment shall be kept in good repair.
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 5, 2026 · Original Source