1 - Inspection
Jun 30, 2026
Official score: 95.5 · Understand this area’s scale
8 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person in charge is not certified as a food protection manager. The person in charge (PIC) shall be certified as a food protection manager through an accredited program. At least one employee with supervisory authority shall be certified as a food protection manager.
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
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12;Priority Foundation; The paper towel dispenser at the handwashing sink at the kitchen's entrance does not have any paper towels. Each handwash sink shall be provided with paper towels or an air drying device. CDI- Roll of paper towels was added to the dispenser.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2); Priority; Shredded cheese (45F); pepperoni (43F); sausage (43-44F); and ham (43F) stored on the top left of the pizza cooler temped above 41F. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. CDI_All foods in the prep cooler will be used by the end of the day.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (C); Core; A small stack of black trays were stored with their food contact surface exposed. SINGLE-SERVICE/ USE ARTICLES shall be stored at least six inches above the floor where they are not exposed to contamination and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI - Trays were inverted.
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 coating on the bulk white container storing flour has come off making the container stain in areas and more difficult to keep clean; the bottom rack on of the green storage racks is slanted; and the sprinkler head leaks. Maintain equipment in good repair.
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
4-602.13; Shelving above prep table; prep coolers; and prep sink need wiping down and the bluestorage bins for sauces need wiping down due to food debris. The faucet joint at the prep sink has a buildup of black residue. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean these items more frequently.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.111; Core; The recycling dumpster is missing its lids. Receptacles shall be in good repair. Have your landlord contact your waste management company to have the dumpster repaired or replaced. *No points taken due to this being a different violation under the same code and it being a community dumspter. 5-501.114; Core; The drain plug is missing from the cardboard dumpster. Dumpsters with drains are required to have drain plugs.
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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Although there is a bucket catching the drip from the sprinkler head; there is still water splashing on the floor of the walk-in cooler; a buildup of onion skin debris is on the floor as well. There is water on the floor and random supplies in the back corner near the outside of the walk-in cooler Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Clean the floors; walls; and ceilings on a more frequent basis.
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, Jun 30, 2026 · Original Source