1 - Inspection
Jan 12, 2026
Official score: 97 · Understand this area’s scale
5 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.15; Priority Foundation; Employee noted washing hands in the prep sink. Only wash hands in handwashing sink. CDI- EHS corrected the employee who washed hands appropriately in the nearest handwashing sink. 2-301.12 (A);(B); Priority; Employee noted washing hands with gloves on; very briefly; less than 10 seconds. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). CDI- EHS made PIC aware; employee coached on handwashing and washed hands.
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
7-204.11; Priority; The wiping cloths being used for sanitizing countertops were stored in a quat solution of 500ppm. Provide sanitizer at correct concentrations; diluting as required. Quat sanitizer required concentration 200-400ppm. CDI- PIC remade the solution to 200ppm.
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; Work on labeling the cart spices near stove top. Many labels missing today. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A); (B) and (D); Core; Several large pans and containers stored across from the mop sink so close that contamination could result from mop water being splashed. EHS suggests wall mounted metro shelving in this area or clear separation. Equipment; utensils; linens; and single-service articles shall be stored in a clean dry location. 4-901.11(A); Core; Pans stacked wet. Air dry equipment and utensils after cleaning and sanitizing.
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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
5-501.17; Core; Gender neutral restrooms do not have a covered trash can. Provide a covered waste bin in female restrooms.
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, Jan 12, 2026 · Original Source