1 - Inspection
Jan 6, 2026
Official score: 96.5 · Understand this area’s scale
10 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A); Core - Several employees' beverages (including one soda can that was open) were stored above food; beverages and pizza boxes (in walk-in cooler and kitchen areas)...Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result; and employee beverages shall be kept covered...Store employee beverages below and away from establishment's food and beverages and clean equipment/utensils and disposable food/beverage items.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114; Priority - Sanitizing solution in 3rd compartment of 3-comp sink was 72F when actively sanitizing items...When quaternary ammonium sanitizer is used; sanitizing solution temperature shall be at least 75F when actively sanitizing utensils/equipment...CDI by increasing sanitizer solution temperature.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Red and green buckets of sanitizer and detergent solution were not labeled with their contents...Working containers of sanitizers; cleaners; etc. shall be labeled with their contents...CDI by labeling containers of sanitizer and detergent.
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 - In-house prepared cut lettuce did not cool in the middle of product within almost 1.5 hours because it was in a tightly covered container with 8-10 inch food depth (see food temperature chart)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth) and loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by changing cooling methods for faster cooling...NOTE: Remember - TCS* foods (such as cut lettuce) prepared at room temperature must be cooled to 41F or less within 4 hours. Use calibrated thermometer to check foods for proper 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 - Many squeeze bottles/ containers of sauces; toppings; dry foods in shakers; etc. were not labeled with their contents...Containers of foods not easy to recognize shall be labeled with their food contents...Properly label food containers with the names of their contents.
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 - (REPEAT) A food employee had a bracelet on wrist...Except for a plain ring; while working with food; food employees shall not wear jewelry on their hands and arms...Instruct employee to remove bracelet while working with food. 2-402.11; Core - At least one food employee had uncovered facial hair...Head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils shall be worn...Instruct employees to don proper 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(B); Core - Wiping cloth solution in one sanitizer bucket was very cloudy and soiled; and moist cloth was hanging over side of bucket. Observed moist wiping cloth being stored in detergent solution...Moist in-use wiping cloths shall be kept down inside approved clean sanitizer between uses...Store moist in-use 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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core - Some wire shelves and legs were rusting...Food service equipment shall be kept in good repair...Replace shelving with similar approved equipment. 4-502.11; Core - Some white laminate sheet pans were cracked and chipped...Food service utensils shall be kept in good repair...Remove damaged laminate sheets from food preparation and food storage areas or discard.
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 - Observed soiled solid and wire metal shelving (topsides/undersides); refrigerator/walk-in cooler door frames; some speed racks; undersides/backsides of equipment door handles. Old sticky tape was on refrigerated make line top lid and old stickers/residues were on metal shelves above main pizza cutting area...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above. Remove all old tape and sticker residues.
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
6-501.12; Core - Walls surfaces by food preparation and utensil washing areas were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of wall surfaces.
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 6, 2026 · Original Source