1 - Inspection
Jun 24, 2026
Official score: 94 · Understand this area’s scale
6 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation; Front side of make line was not in use; but clean pans had old food residues in them. Pans stored as clean on the shelf had food and grease residues on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-Pans and sink were cleaned and sanitized.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (Core); Multiple boxes of bulk coatings and sugars were open to the air and exposed to dust; splash; etc. Store opened bulk products in a covered container. CDI-Soiled coatings were discarded. Other products were stored in a sealed container.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); Pans were stacked together tightly while still wet. Store equipment and utensils to allow air drying after being cleaned. CDI-Pans were rearranged.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C); Core; Interior of coolers; hot cabinets; and freezers had food residues in them. Exteriors of fryers and pipes behind fryers were heavily soiled with grease build up. 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. Maintain these items clean; increase cleaning frequency as needed.
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
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15; Core; The pipe under the food preparation sink has come loose from the sink; allowing water to leak onto the floor. Maintain a plumbing system in good repair. Repair is scheduled.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-201.16 Wall and Ceiling Coverings and Coatings (Core); The wall behind the 3-compartment sink has significant black residue build up. Maintain walls clean and in good repair. Clean and/or repair the wall to be smooth and easily cleanable (PIC states wall does not stay cleaned). 6-201.11 Floors; Walls and Ceilings - Cleanability (Core); Coved molding tiles around the walk in coolers are badly damaged or missing. Floor tiles throughout the facility are cracked and damaged; and holding water. Maintain floors to be smooth and easily cleanable. Facility is scheduled for a refresh that will include floor and wall replacement.
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 24, 2026 · Original Source