1 - Inspection
Jun 4, 2026
Official score: 94 · Understand this area’s scale
11 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person left in charge is not a certified food protection manager. PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food.
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
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (B); Core; An employee cup with a straw and spoon was stored on the prep table by the steam table. Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI-Cup removed.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.11; Priority Foundation; The soap dispenser at the handwashing sink in the prep area/dish area was empty. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI-Dispenser was filled.
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
Food separated & protected
Inspector’s notes
3-302.11(A)(1); Priority; A raw fish was stored on a box of fully cooked chicken wings in the walk-in cooler. Raw animal foods and by-products shall be stored according to final cook temperature and species. CDI- Fish was moved to bottom shelf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority; Spray bottles of window cleaner and degreaser were not labeled. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labels were added. 7-201.11; Priority; A spray bottle of window cleaner was stored on the same shelf as clean dishes. Toxic materials/chemicals shall be stored in a manner that prevents the contamination of food; equipment; and other supplies. CDI- Spray bottle was moved to chemical storage area.
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
Approved thawing methods used
Inspector’s notes
3-501.13(E); Core; Salmon with in-tact vacuum sealed packaging was in the thawing process. Raw fish with a label that states remove from packaging before thawing. CDI- Fish was removed from packaging.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A); A scoop was laying in the ice chest of the beverage dispensing machine. Bowls are being used for scoops in the dry ingredients. In-use utensils in foods; must be stored with handles above the food and top of the food container. CDI- Scoop was dug into the ice. Bowls were replaced with scoops.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; The black cart has shelving that has melted in places and is difficult to clean. Equipment shall be maintained in good repair. Repair carts.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13 (B); Priority Foundation; PIC could not locate a dish thermometer. An approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines shall be readily available.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-201.17 (A); Core; A ceiling tile is partially detached and signs of water damage are surrounding it. Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Repair ceiling tiles.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Five bulbs were blown in the section of the hood over the standing oven and stainless steel flattop cooking surface. Provide required lighting intensity. Replace blown bulbs.
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, Jun 4, 2026 · Original Source