1 - Inspection
Apr 6, 2026
Official score: 97.5 · Understand this area’s scale
5 recorded violations
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-103.11(O) Employee Health Policy is not available to the manager. Manager called the provided crisis phone number in the records for where to report complaints of Salmonella and E. coli but was was unsupported. There is a form available from the state available electronically. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure.-PF Have available the company supported employee health policy. Today we posted a poster for employees with illnesses and symptoms that need to be reported to the manager and a chart to help know what action to take.
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
5-202.12 Only cold water is available at the handwashing sinks. Provide at least 100F water at handsinks.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A); (B) and (D); Core; Metal Square Refrigerator lids are not clean and are stored on the floor under the front counter. Elevate storage off the floor and keep lids for the refrigerator in a clean and protected location. Lids were taken to the ware washing sink for cleaning.
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 Warewashing Equipment; Cleaning Frequency (C) 3-compartment ware washing sink needs daily cleaning; including the back splash. Use detergent to clean the sink. . . Assure hot water is available on the right side. 4-501.18 Warewashing Equipment; Clean Solutions (C) Sanitizer is soiled with food debris. Properly wash; rinse and then sanitize wares. Replace sanitizer when it becomes soiled.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.115; Core; Cardboard boxes are on the ground and trays from Moes outside of the dumpster on the ground. Pick up the trash off of the ground and place into dumpster. properly discard cardboard. Recommend contacting the landlord because there is substantially more trash on the ground from another restaurant.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Apr 6, 2026 · Original Source