1 - Inspection
Aug 27, 2026
Official score: 95 · Understand this area’s scale
6 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12; Core; No one at time of inspection was a certified food protection manager.- Person in charge shall be a certified food protection manager from an ANSI accredited source.- Please ensure person in charge is a certified food protection manager and present at all times of operation
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12(A); Core; Handwashing sink is not providing any hot water.- A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.- Please adjust temperatures to reach at least 100 degrees F.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority; Observed pizza in heated spin wheel that is on TPHC without a label and at 80 degrees F.- When using TPHC; a label shall be on the product to indicate the time that product was removed from temperature OR the time it is to be discarded.- CDI; items voluntarily discarded and informed PIC of the rule
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food properly labeled: original container
Inspector’s notes
3-302.12; Core; No oils; spices; or sauces were labeled.- Once removed from bulk supply; items that are not easily identifiable shall be labeled with the common name of the product.- Please label all foods removed from bulk
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed boxes of cheese in the floor in the walk in cooler.- Food shall be stored at least 6 inches above the floor.- Please do not store food on floors.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core; One strip of the wall trimming underneath the walk in cooler has fallen off the wall. Ceiling tiles throughout facility have water damage and are caving in. - Facility shall be in good repair.- Please repair the wall strip
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, Aug 27, 2026 · Original Source