1 - Inspection
Mar 31, 2026
Official score: 97 · Understand this area’s scale
7 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. CDI - Two of the management staff are certified as food protection managers.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority; Slicer was not in use upon inspector's arrival; there was a buildup of food crumbs debris in the groove that allows the sliced food to pass through. Employees report that slicer is used only in the morning; frequently wiped down; and is only broken down and cleaned at the end of the day. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; throughout the day at least every 4 hours. *Ensure that slicer is being broken down and cleaned every 4 hours; especially when employees have to complete other tasks before they finish slicing all that is needed for the day.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; A spray bottle of cleaner was not labeled. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI: Degreaser was labeled. *Points not increased due to improvement in labeling.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B); Chlorine based sanitizer tested at below 25ppm. Chlorine based sanitizer used for holding wiping cloths shall be maintained between 50-200ppm. Ensure sanitizer is made and maintained at the correct concentration. *Points not taken due to this being a different violation under the same rule.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; A single use knife (disposable knife) was stored with one of the pastries in the display case. Single-use and single-service articles cannot be reused. CDI- Knife was discarded. 4-903.11(C ); Core; Coffee filters were stored outside of their packaging on top of the coffee machine. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI- Coffee filters were voluntarily discarded.
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; There is grit inside of the silver containers on the prep table where spreaders and serving spoons are stored; and some of the white bulk storage containers need wiping down. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas more frequently. *Points not increased due to improvement in cleaning throughout facility.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee travel cups; keys; and other personal items are being stored on top of the display coolers. Areas designated for employees to eat and drink shall be located to protect food and clean utensils from contamination. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food; equipment; utensils; linens; and single-service and single-use articles can not occur. Assign a designated area at the bottom of shelving/coolers/etc. to store employee items
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, Mar 31, 2026 · Original Source