1 - Inspection
Aug 25, 2026
Official score: 97.5 · Understand this area’s scale
6 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The hand sink did not have paper towels for use by staff; CDI: Napkins provided for staffing to dry hands. Ensure that a drying provision is provided for staff after washing hands. 6-301.12 Hand Drying Provision (Pf) Each handwash sink shall be provided with paper towels or an air drying device.
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
Proper cold holding temperatures
Inspector’s notes
Observation: The lower section of the prep refrigerator had cut leafy lettuce at 45F; Cheese was osberved at 48F on bottom of reach in refrigerator and rice 39F at the top of the reach in refrigerator; CDI: Cut leafy lettuce was voluntarily discarded as a corrective action; TCS products were moved to bottom of reach in refrierator to prevent blocking air flow 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
Observation: The air thermometer in the flip top refrigerator is not oeprating/poor repair - Air temperature reflected 61F and the actual air temperature 42F. Replace the thermometer in the flip top refrigerator. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
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
Observation: The coolers stored on truck have accumulation debris. Shelving over prpe sink; shelf under cook line have debris accumulation. Increase cleaning frequencies of these areas to preclude debris accumulation. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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
Observation: The wasewater tank cap is not precent; although the stop lock system on the pipe is working; a cap for the end of the pipe is needed; Provide a cap for the pipe on the wastewater system. 5-205.15 System Maintained in Good Repair A PLUMBING SYSTEM shall be: (B) Maintained in good repair.
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
Observation: Walls; floors had visible accumulation of debris. Increase cleaning frequency of floors; walls and ceilings. 6-501.12 Cleaning; Frequency and Restrictions (C) (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident; cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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, Aug 25, 2026 · Original Source