1 - Inspection
Aug 24, 2026
Official score: 92.5 · Understand this area’s scale
11 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - Person in charge was not a certified food protection manager. At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program. CDI by providing manager a list of companies that certify food protection managers. NOTE: Facility was recently permitted on 7-30-2026. From that date; you have 210 days (about 7 months) to obtain a CFPM that is on duty at all times during operation.
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
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11(A); Core - A few employee beverages were stored above food or clean disposable food/beverage containers; and a few employee beverages were uncovered. Except when drinking from a closed (covered) beverage container; employees shall eat or drink only in designated areas where the contamination of food; clean equipment and utensils cannot result. CDI by properly storing or discarding beverages.
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
Hands clean & properly washed
Inspector’s notes
2-301.14; Priority - Observed food employee come in from outdoors and then proceeded immediately to handle a clean utensil without washing hands first. Food employees shall wash hands after coming in from outside or contaminating hands in any way. CDI by having employee wash hands. NOTE: After washing hands; employees must use paper towel to turn off faucet knobs to prevent recontamination of clean 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 - In reach-in refrigerator; several boxes of raw hamburger patties were stored above many pre-portioned containers of ready-to-eat sauces. Raw animal foods shall be stored to prevent contamination of ready-to-eat foods. CDI by properly raw meat below sauces.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation - Electric slicer used to slice lettuce; cabbage for cole slaw; etc. had large amount of food debris on it but had not been used since yesterday. Also observed some other food containers with some food debris and stickers on them but they were being stored as clean. Equipment/utensil food contact surfaces shall be clean to sight and touch. CDI by cleaning slicer and placing other soiled items at 3-comp sink to be cleaned.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority - Several cold TCS* foods were above 41F in refrigerated make line top and bottom and raw chicken batter. See temperature chart. Unless actively preparing; properly cooling or using time as a public health control (TPHC); cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating foods or using TPHC (explained and provided TPHC template for PIC).
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11; Priority Foundation - Main refrigerated make line unit did not maintain any checked TCS* foods at 41F or less (on top or bottom). Equipment for cooling and cold holding shall be sufficient in number and capacity to maintain TCS* foods at proper temperatures. CDI by removing TCS* foods from unit and properly refrigerating them. Provide required maintenance/repair on this unit until it maintains TCS* foods at 41F or less. Do not use this unit until it is maintaining proper temperatures.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core - Observed spoon for dispensing macaroni and cheese stored in soiled 72 degree F water. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in the FOOD with their handles above the top of the FOOD and the container OR on a clean; sanitized surface OR in hot water at 135F or above OR in running water dipper well. Properly store dispensing utensil as stated above.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A)(B) and (D); Core - Many clean pans; bowls; and tubs were stacked while wet. Some clean containers were stored with water ponding in them. Cleaned and sanitized equipment/utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Properly store clean pans; bowls; etc. as stated above.
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 - Some wire shelves and brackets in utensil washing area were rusty. Food service equipment shall be kept in good repair. Replace rusty shelves/racks with similar approved shelving.
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
5-501.114; Core - Trash and cardboard dumpsters had missing drain plugs. Trash/recycling dumpsters with drains shall have plugs in place. Contact property manager to have them contact solid waste company to provide missing drain plugs. 5-501.115; Core - Observed large amount of boxes and bags of trash on ground by trash/cardboards dumpsters and grease bin (many house flies were flying around trash). PIC stated that the trash company missed a pickup and therefore; trash was accumulated. Trash/recycling enclosures shall be kept clean and free of unnecessary items. Work with adjacent businesses to keep cardboard and trash cleaned up and properly disposed of.
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, Aug 24, 2026 · Original Source