1 - Inspection
Jun 16, 2026
Official score: 97 · Understand this area’s scale
6 recorded violations
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12; Priority; Observed Raid Home Defense insecticide on a shelf above mop sink area. Poisonous or toxic materials shall be used according to manufacturer's directions included in labeling; and; for a pesticide; manufacturer's label instructions that state that use is allowed in a food establishment. CDI- educational moment with PIC who will discontinue use and bring this insecticide home.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.13; Core; Observed an insect light on a shelf above ice machine. Dead flying insects observed around and under light. Insect Control Devices; Design and Installation: (A) Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device. (B) Insect control devices shall be installed so that: (1) The devices are not located over a food preparation area; and (2) Dead insects and insect fragments are prevented from being impelled onto or falling on exposed food; clean equipment; utensils; and linens; and unwrapped single-service articles. Relocate this device and ensure dead insects do not accumulate outside the device.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Several metal pans of food were observed on the freezer floor and one on the walk-in cooler floor. Store food in a clean; dry location; not exposed to contamination and keep at least 6 inches above the floor. PIC to make room for frozen foods on freezer shelf or otherwise provide 6" clearance. Full points will be taken for repeat violations on next inspection.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A); Core; Tongs were stored inside a container of cooked beef and potato. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- tongs removed. No point taken
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; Prep sink is heavily soiled with residue along the basin. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours; if used. Increase cleaning frequency.
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; Exterior portions of makeline equipment need cleaning from residue. Interior of microwave and exterior portions of dry storage containers on the cookline are soiled and sticky to the touch. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency.
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 16, 2026 · Original Source