1 - Inspection
Apr 23, 2026
Official score: 95.5 · Understand this area’s scale
9 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person in charge is not a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure the person that is left in charge is a certified food protection manager. CDI- The manager is certified as a food protection manager and is scheduled to come in later today.
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; Core; The handwashing sink by the timers; at the entrance to the storage/prep area; and both bathrooms do not temp above 78F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust thermostat at these handwashing sinks.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; A spray bottle of multi-surface and glass cleaner was stored at the handwashing sink at the entry of the cooking area. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI- Spray bottle was put in cabinet under the sink.
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
Personal cleanliness
Inspector’s notes
2-303.11; Core; An employee prepped soft tacos while wearing a watch; another employee chopped chicken while wearing a bracelet. Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. Ensure employees engaged in food prep are not wearing any jewelry other than a plain ring.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B); Core; Damp wiping cloths were stored at the handwashing sink at the kitchen entrance and on the drainboard of the veggie prep sink. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Ensure cloths or maintained dry or stored in sanitizer once wet.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; The racks used to store clean dishes are heavily rusted and the handle on one of the rice cookers has partially melted. Equipment and components shall be maintained intact and in good repair/condition. Repair/replace these items.
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(C ); Core; There is a buildup of dust on the fanguard in the walk-in cooler; the to-go salsa container needs wiping down; and the steam table and surrounding areas need wiping down. The beverage machine that is not in use needs wiping down. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items more frequently.
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
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15; Core; The faucet with the sprayer at the 4 compartment sink leaks and spurts from different joints when turned on. Maintain a plumbing system in good repair. Repair faucet
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-201.11; Core; There are chipped and missing floor tiles by the steam table in cooking area. The floors shall be smooth and easily cleanable. Repair floor.
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, Apr 23, 2026 · Original Source