1 - Inspection
Sep 8, 2026
Official score: 98 · Understand this area’s scale
4 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; -Observation: after touching face; food employee proceeded to prepare chicken sandwiches. -Corrected During Inspection (CDI): after Environmental Health Specialist (EHS) addressed the violation; food employee voluntarily washed hands. 2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (H) Before donning gloves for working with FOOD; and -Observation: food employee washed hands in the restroom; then donned gloves and proceeded to prepare chicken sandwiches. Even when washing hands in the restroom; food employee needs to wash hands before starting working with foods. -Corrected During Inspection (CDI): food employee voluntarily washed hands.
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-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11(A) Equipment food-contact surfaces and utensils - Frequency - P EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (3) Between uses with raw fruits and vegetables and with TCS food; (5) At any time during the operation when contamination may have occurred. -Observation: can opener had accumulation and when asked how often is washed; rinsed; and sanitized Person in Charge (PIC) mentioned that they wiped down when there’s accumulation but just do the whole process of washing; rinsing; and sanitizing every other day. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained to Person in Charge (PIC) to wash; rinse; and sanitize every 4 hours when in use; and every time is required by the rule 4-602.11(A).
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 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: walk-in freezer gasket is starting to have accumulation. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
REPEAT 6-501.114; Core; Unused; broken equipment i.e. ice machine and non-working cooler being stored in facility. Repair; replace or remove equipment that is not longer functional. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.
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, Sep 8, 2026 · Original Source