1 - Inspection
May 26, 2026
Official score: 95.5 · Understand this area’s scale
8 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.14; Core; The handwashing sinks in the food prep areas do not have a sign/poster/placard reminding food employees to wash their hands. A poster/sign reminding food employees to wash their hands before returning to work shall be posted at every handwashing sink. Add handwashing signs to the handwashing sinks. 6-301.12; Priority Foundation; No papertowels are in any of the papertowel dispensers. CDI- Papertowels are on top of or near the dispensers. 5-205.11; Priority Foundation; A spray bottle was stored on the splash guard of the handwashing sink by the prep sink. CDI- The spray bottle was removed.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12(A); Priority; Wasp and hornet spray for "oudoor use" was stored with the canned drinks. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. CDI- Bug spray was voluntarily discarded. 7-102.11; Priority Foundation; A spray bottle of Simple Green was hanging on the splash guard of one of the handwashing sinks. Label working containers of toxic materials such as cleaners and sanitizers. CDI- Spray bottle was removed.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core; A small amount of sugar; salt; or some other seasoning is stored in a resealable bag. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. Label bag.
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
3-306.11; Priority; Self-serve apples are stored in a customer area unprotected. Fruits/vegetables/nuts that are in ready to eat form (the shell/outcovering is edible) shall be protected from all sources of contamination; including barehand contact. CDI- Apples were wrapped in cellophane.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; The sanitizer bucket in the front area had cloths that were stored above the sanitizer . Two damp wet wiping cloths were stored on counters. Wet/damp wiping cloths shall be submerged in sanitizer when not in use. Ensure wiping cloths are completely covered when placed in sanitizer to prevent the breeding of germs.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (C ); The utensil used to place and remove foods from the MerryChef ovens is stored in the crevice between the two prep coolers. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. CDI- Utensil moved to the top of the prep cooler.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C ); Core; Coffee filters are stored uncovered and unwrapped. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Store coffee filters in their packaging or a container with a lid. 4-903.11(A)(C); Core; Boxes of cups and to-go trays were stored on the floor. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Store boxes on shelving; pallets; or dollies.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.114; Core; One of the recycling dumpsters and the garbage dumpster are missing drain plugs. Drains in dumpsters and waste containers shall have drain plugs in place. Request drain plugs from your waste management company.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, May 26, 2026 · Original Source