1 - Inspection
Sep 16, 2026
Official score: 92.5 · Understand this area’s scale
14 recorded violations
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.113; Core - Top dumpster lids and a few side doors were open. Trash/recycling receptacles shall have tight-fitting lids and doors. Instruct employees and other businesses who use dumpsters to keep doors and lids closed when not in use. 5-501.114; Core - (REPEAT) One outside dumpster drain had no plug. Dumpsters with drain holes shall have plugs in place. Contact landlord to have trash company replace missing plug. 5-501.115; Core - Large amount of accumulated cardboard was on ground in dumpster enclosure. Trash/recycling enclosures shall be kept clean and free of unnecessary items. Promptly remove cardboard and properly dispose of it.
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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core - (REPEAT) Observed soiled ventilation hood filters; floor corners; floor drains; walls and pipes under sinks. Physical facilities shall be kept clean. Increase cleaning frequency of fixtures and surfaces above.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation - No sanitizer test strips were available to check concentration of chlorine sanitizer used. Proper test strips shall be provided for sanitizers used. Provide required test strips for chlorine bleach sanitizer. Not corrected during inspection. NOTE: Proper concentration for chlorine sanitizer is 50-200 ppm.
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 - (REPEAT) Exteriors/interiors of refrigerators; doors; door gaskets; cooking equipment exteriors; freezer interior bottom and some shelving were soiled. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/surfaces above.
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
Hands clean & properly washed
Inspector’s notes
2-301.12; Priority - After food worker washed hands at handsink; they used a cloth towel to dry hands. After washing hands; paper towels or other approved hand drying device shall be used to dry hands. CDI by having worker use paper towel to dry hands. 2-301.14; Priority - Observed food worker go outside and then come back inside and started touching clean equipment/utensils without washing hands first. A worker also handled cell phone and then proceeded to put on gloves without washing hands first. Another worker handled raw chicken with gloved hands; discarded the gloves and proceeded to put on clean gloves without washing hands first. After engaging in activities that contaminate hands; coming in from outside; switching from handling raw meats/poultry to ready-to-eat foods; etc.; hands must be washed. CDI by having workers wash hands.
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 separated & protected
Inspector’s notes
3-302.11(A)(1); Priority - (REPEAT) In walk-in cooler and make line bottom; observed some raw meats stored above ready-to-eat foods (bottles of sauces/dressings; yogurt; etc.). In refrigerators and freezers; foods shall be stored according to final cook temperatures and to prevent cross-contamination. CDI by properly storing foods.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority - A few cold TCS* foods were above 41F (see temperature chart). Unless actively preparing or properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating foods.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority - (REPEAT) Falafel mixture in freezer (with chick peas) made more than 24 hours ago had no dates (PIC knew when these products were made). Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates. CDI by placing dates on foods.
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
Food properly labeled: original container
Inspector’s notes
3-302.12;Core - (REPEAT) Some containers of dry foods; sauces in bottles; cooking oil; etc. were not labeled with their contents. Working containers of food that is not easy to recognize shall be properly labeled with their contents. Properly label containers/bottles of foods.
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
Personal cleanliness
Inspector’s notes
2-402.11; Core - (REPEAT) Food employees had no hair or beard coverings or long hair that was not covered or restrained properly. Employees shall wear head coverings (hair nets; caps; etc); beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. Instruct employees to wear required hair coverings.
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 - A few soiled/moist wiping cloths were on counter tops. In-use moist and soiled wiping cloths shall be kept in approved clean sanitizer between uses. Store moist/soiled wiping cloths in approved sanitizer or in soiled laundry area.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); Core - (REPEAT) Many clean food containers and pans were stacked while wet. Clean and sanitized food containers and equipment shall be stored to allow proper air drying. Separate food containers so they completely air dry before stacking them 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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C); Core - (REPEAT) Stacks of disposable cups on front counter were not protected/covered; and disposable aluminum pan in back storage had food contact sides up. Single service disposable food/beverage containers shall be protected from contamination. Keep cups in approved dispensers or inverted and in original plastic sleeves pulled up to rims of top cups on stacks. Cover or invert aluminum pan.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core - (REPEAT) Several wire shelves were rusty and peeling. Solid metal shelving was also rusty in some areas. Food service equipment shall be kept in good repair. Replace damaged shelves with similar approved shelving. 4-502.11 (A) and (C); Core - (REPEAT) A few utensils had damaged/burned handles. Food service utensils shall be kept in good repair. Discard damaged 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 record from Wake County Environmental Services, Sep 16, 2026 · Original Source