1 - Inspection
May 18, 2026
Official score: 98 · Understand this area’s scale
4 recorded violations
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-201.11(A)(2); Priority; The current food employee health policy does not include Nontyphoidal Salmonella as a required reportable diagnosis. Permit holder shall require food employees to report to the PIC if they have symptoms of a food borne illness (vomiting; diarrhea; jaundice; sore throat with fever; open wound that can't be covered) or have been diagnosed with or exposed to one of the following: Norovirus; Salmonella Typhi; Hepatitis A; Shigella; E. coli or nontyphoidal Salmonella. CDI - REHS emailed PIC and updated version of the employee health policy.
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
5-205.11(B); Priority foundation; Observed a food employee rinsing a knife in a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Stopped employee and PIC directed them to wash the knife at the 3-compartment sink or dish machine.
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
4-601.11(A); Priority foundation; Observed several knives and a couple scissors with food residue on their surfaces. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI - Utensils removed and set aside at the dish machine for cleaning.
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
7-202.12(A); Priority; The concentration of the QT sanitizing solution in the wiping cloth bucket used to wipe down equipment was tested to be over 500ppm. Poisonous/toxic materials shall be used according to: law and the Food Code; and manufacturer's use directions included in labeling. CDI - Diluted concentration to be within allowable range.
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 record from Wake County Environmental Services, May 18, 2026 · Original Source