1 - Inspection
Sep 3, 2026
Official score: 95.5 · Understand this area’s scale
7 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; Person in charge at the time of the visit (in charge of opening shift) did not have a valid manager certification. He stated that the person with manager certification was scheduled to arrive at 11:30 today and showed up while EHS was typing the report. The person in charge shall be certified as a food protection manager through an ANSI accredited program. Certify more people to allow coverage throughout all hours of operation. CDI- A list of ANSI approved CFPM classes is available at wake.gov/food.
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
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority; In makeline coolers (pods); found chickpeas with prep date of (8/27); sausage with prep date of (8/25); gorgonzola with prep date of (8/25); and container of tomatoes with two labels overlapping (8/23). In walk-in cooler; found open bags of sausage; beef; and chicken lacking date labels. A food requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. CDI- TCS foods holding longer than 7 days in pods and open bagged TCS food in walk-in cooler were voluntarily 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; Core; In the front prep area; observed a few flies. The premises shall be maintained free of insects; rodents; and other pests. Insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by routinely inspecting the premises for evidence of pests and eliminating harborage conditions. Eliminate harborage conditions and control the presence of pests.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Sanitizer buckets observed with a concentration of 0ppm quat. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizing solution at the proper concentration (200-400ppm for quaternary ammonium). CDI- Buckets were replenished with hand-mixed sanitizer at the correct concentration.
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
Washing fruits & vegetables
Inspector’s notes
3-302.15; Core; Tomatoes were taken from box and being cut (sliced & diced) prior to washing. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. Wash produce in designated prep sink before beginning prep.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A); (B) and (D); Core; Plastic and metal food containers that were stored as clean in the warewashing area were found stacked while still wet. Cleaned equipment and utensils shall be stored in a self draining position that allows air drying. Ensure these containers are completely dry before stacking together.
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
Non-food contact surfaces clean
Inspector’s notes
4-602.13; Core; Interior of undercounter reach-in coolers on the makeline need cleaning to remove the accumulated water puddles. Exterior surfaces of equipment need cleaning on the makeline. Ice on walk-in freezer door must be removed so that the door may close properly. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase the cleaning frequency to areas mentioned.
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 3, 2026 · Original Source