1 - Inspection
Oct 17, 2025
Official score: 96.5 · Understand this area’s scale
10 recorded violations
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation - No written procedures were available with instructions on how to clean up after vomiting or diarrhea events...A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events...CDI by providing procedures to PIC.
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 Foundation - Buckets of sanitizer; soapy water and spray bottle with purple liquid were not labeled...Working containers of cleaners; sanitizers; etc. taken from bulk supplies shall be labeled with the names of their contents...CDI by labeling containers/bottle.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Chicken wings were not cooling fast enough in uncovered containers in walk-in cooler (had been sitting out too long in kitchen at room temperature--over 2 hours and they had not reach 70F or less yet)...TCS* foods shall be cooled using shallow containers; such as flat sheet pans (2-4 inch food depth); rapid cooling equipment (walk-in cooler/freezer); placing foods in ice-water bath; and/or loosely covering or completely uncovering if there's no overhead contamination...CDI by changing cooling methods for faster cooling.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - Bottles/containers of sauces; dressings; cooking oil; corn meal; etc. were not labeled...Working containers of food (oils; sauces; spices; flour; sugar; etc.) not easily recognizable shall be labeled with their contents...Properly label foods.
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
Personal cleanliness
Inspector’s notes
2-303.11; Core - Observed a watch on food employee's wrist...Except for a plain ring; while working with food; food employees shall not wear jewelry (including watches) on their hands and arms...Instruct workers to remove all jewelry except for a plain ring. 2-402.11; Core - Two food workers had hair on their heads that was not adequately covered by visors being worn (long braids; hair not restrained by visor)...Instruct food employees to don required hair restraints.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core - Observed wiping cloths stored in detergent solution...Moist in-use wiping cloths shall be kept in approved clean sanitizer between uses...Store moist wiping cloths as stated above--not in detergent solution.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core - Some disposable food containers (kitchen area) were stored with food contact sides up and unprotected...Single service disposable food/beverage containers shall be protected from contamination...Cover or invert disposable food containers on clean surfaces.
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 - Many wire shelves in facility were peeling/damaged...Food service equipment shall be kept in good repair...Replace shelves with similar approved shelving.
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
4-501.14; Core - (REPEAT) Observed food residue on right "clean" side drainboard of 3-compartment sink; and some clean items were on this drainboard. Also; interiors of rinsing and sanitizing sinks were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink and drainboards.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core - (REPEAT) Observed soiled wire and solid metal shelving; refrigerator door frames; exteriors and doors; gaskets; handles; front vent slats and coils; speed racks...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
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, Oct 17, 2025 · Original Source