1 - Inspection
Jul 17, 2026
Official score: 90 · Understand this area’s scale
8 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; There was no Certified Food Protection Manager (CFPM) onsite during the inspection. There must always be a CFPM onsite whenever there is food/equipment prep or handling. The CFPM should be certified through an ANSI-certified course and exam. See ANSI website for a list of approved courses and exams. Recommend having multiple people certified to ensure there is always a CFPM available. CDI-Emailed list of ANSI approved CFPM. Repeat
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
Food separated & protected
Inspector’s notes
3-302.11; Priority; Observed raw steak over ready to eat salsa in reach in cooler. Raw meats shall be stored by order of final cooking temperature. All raw meat must be stored below ready-to-eat food items- CDI; items were moved.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Multiple utensils stored as clean had sticker residue on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. -CDI: Dishes moved to 3 comp. Repeat.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Large container of salsa; prepared more than 24 hours ago; was temping at 47 F in the reach-in cooler. Maintain TCS items at 41 F or below. CDI- items discarded.
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
Proper date marking & disposition
Inspector’s notes
3-501.17; Priority Foundation; Date marking missing for containers of salsa rojo and salsa verde in the reach in.- Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs.- CDI; foods were labeled with the date. Repeat. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P)- Found a container of cooked pork dated for 6/25 and a large container of salsa dated for 6/8. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- items discarded.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests. Control flies. Many present in kitchen.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Cleaning needed throughout kitchen. Particularly the shelves throughout the kitchen and interior surfaces of reach-in units. . Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil 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 Cleaning; Frequency and Restrictions (C) Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning needed of floors (near the cook line); walls and ceilings throughout.
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, Jul 17, 2026 · Original Source