1 - Inspection
Oct 2, 2026
Official score: 98 · Understand This Area’s Scale
2 recorded violations
Official Wording
Toxic substances properly identified stored & used
Inspector’s Notes
7-201.11 Separation - Storage (Priority); Bottles of Clorox Clean up were stored above food preparation areas. Store chemicals so they can't contaminate food; equipment; linens; utensils; etc. CDI-Chemicals were moved to dish pit.
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
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-306.11 Food Display - Preventing Contamination by Consumers (Priority); Fresh bread was displayed exposed on the front counter. Store all unpackaged food behind sneeze guards or in a display case. CDI-Bread was moved to be behind sneeze guard on other side of display counter. Discussed expanding area protected by sneeze guards with PIC. 3-305.14 Food Preparation; Core; Employee drinks were stored on dry storage shelves; and above food preparation tables. During preparation; unpackaged food shall be protected from environmental sources of contamination. CDI-Drinks were voluntarily discarded. Discussed installation of drink rail; or designating a storage shelf for employee drinks with PIC.
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 record from Wake County Environmental Services, Oct 2, 2026 · Original Source