1 - Inspection
Mar 25, 2025
Official score: 97 · Understand this area’s scale
6 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
Observation: There is not a certified food manager on site during all hours of operation. PIC can demonstrate knowledge. 2-102.12 (A) Certified Food Protection Manager (C) PIC is not a certified food protection manager. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Repeat.
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
Toxic substances properly identified stored & used
Inspector’s notes
Observation: A pray bottle of sanitizer observed not labeled at prep table; CDI: Spray bottle was removed and label written on bottle. 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.-Pf
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
Observation: There are presence of fruit flies and drain flies in facility. (kitchen areas) Increase control measures and eliminate harborage conditions - maintain areas behind dish sink clean (buildup) and in floor drains. Implement pest control program in addition to control. 6-501.111 Controlling Pests. The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods; if pests are found; such as trapping devices or other means of pest control as specified under §§ 7-202.12; 7-206.12; and 7-206.13; Pf and (D) Eliminating harborage conditions.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Personal cleanliness
Inspector’s notes
Observation: Staff are not wearing hair restraints during food production tasks. CDI: This was corretced by staff using hairnets when discussed. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
Observation: The cups placed out by the water cooler dispenser are not kept in a pastic sleeve or other dispensing equipment to prevent hand contact of the mouth surface of the cups when dispensing to the customer. Keep plastic cups in original packaged sleeve during dispensing or provide equipment to dispens cups without hand contact. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: lactic acide test strips are not available for the chemical dispensing system at the 3 compartment sink. Quat sanitizer is available and test strips are available for this sanitizer on site. CDI: The sanitizer was changed at the dish sink as a corrective action from lactic acid to quaternary ammonia which test strips were available for. 4-302.14 Sanitizing Solutions; Testing Devices (Pf) Provide a test kit that accurately measures sanitizer concentrations. -Pf
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 25, 2025 · Original Source