1 - Inspection
Mar 27, 2026
Official score: 98.5 · Understand this area’s scale
4 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C)The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled; prepared; displayed; or served the person-in-charge must have a valid ServSafe of ANSI approved certificate on hand. The permit was written over 210 days ago a Manager's certificate is now required.
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
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-201.11 (A); B); (C); and (E) Responsibility of Permit Holder; Person in Charge and Conditional Employees (P) The manager on duty did not have a written policy that meet our current rules. Employees must know when to stay home while ill and what steps need to be taken before they can return to work. CDI.. A sample form was given to the Manager on duty.
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
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 There were no written procedures on hand to address a vomiting event. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf CDI.. A form was given to the manager on duty.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf) There were no test kit on hand at the time of the inspection. Provide a valid test kit with a color chart on the pushcart. The strength of the sanitizer must be tested.
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, Mar 27, 2026 · Original Source