notedCode Observation: The handsink adjacent the dish sink did not have soap to wash handsHandwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The handsink adjacent the dish sink did not have soap to wash hands; CDI: Hand soap was provided for handsink during inspection as a corrective action. 6-301.11 Handwashing Cleanser; Availability (Pf) Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. Pf
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.
notedCode Observation: In use wiping cloth used for wiping in use utensilsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: In use wiping cloth used for wiping in use utensils; cutting board/food contact surfaces not placed in a sanitizer between use; CDI: Sanitizer bucket was made for wiping cloth storage during inspection. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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.
Observation: The blase ont he can opener was found dull; Ensure can opener blades are replaced regulary when blade becomes dull. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: A light bulb is burned out over the cook line effecting the lighting intensity. 6-303.11 Intensity - Lighting (C) (C) 50 foot candles at work surfaces.
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.
notedCode Observation: A certified food manager is not availablePermits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
Observation: A certified food manager is not available; The PIC is concurrently taking course for certification and can demonstrate knowledge. 2-102.12 (A) Certified Food Protection Manager (C) (A) PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food.
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.
notedCode Observation: In use wiping clothes stored in a bucket of water that did not contain sanitizerCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: In use wiping clothes stored in a bucket of water that did not contain sanitizer; CDI: Diuscssed requirements with PIC and wiping cloth bucket was refilled with sanitizer from dish sink (quat - 300) 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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.
notedCode Observation: Floor drainsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Floor drains; gaskets on refrigeration units and bottom section of freezer have accumulation of debris. Increase cleaning frequency of these areas to prevent debris build up. 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.
notedCode Observation: The floor drain at the dish sink is slow to drain. Standing water visible filling 50% of floor drainWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The floor drain at the dish sink is slow to drain. Standing water visible filling 50% of floor drain; Unable to drain fully creating potentiation for back up onto floor area. It is recommended to have the plumbing system evaluated to determine if there has been a change to the main system due to pipe shift/building settlement. This is a repeat observation; plumbing system was cleaned out but standing water continues to return without full drainage possible. The grease trap may not have been cleaned out which could be contributing to this back up. 5-205.15 Maintain a plumbing system 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.
notedCode Observation: Mops are being stored beside ice machine on the floor - Mops should be hung up to dry with head down to a drain for wastewater disposal. 6-501.16 Drying Mops (C) Store mops for air drying after use. Observation: Floors under and behind cook line equipment are unclean with visible debris accumulationCleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
Observation: Mops are being stored beside ice machine on the floor - Mops should be hung up to dry with head down to a drain for wastewater disposal. 6-501.16 Drying Mops (C) Store mops for air drying after use. Observation: Floors under and behind cook line equipment are unclean with visible debris accumulation; food items; Ensure that floors are maintained clean. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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.
notedCode Observation: The overhead lighting is burned out in the dry food storage area. 6-303.11 Intensity - Lighting (C) (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floorFacility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: The overhead lighting is burned out in the dry food storage area. 6-303.11 Intensity - Lighting (C) (A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor; in walk-in refrigeration units and dry FOOD storage areas
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.
notedCode Observation: Deli meat ham (45F) and deli turkey (44F)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Deli meat ham (45F) and deli turkey (44F); soft cheese (46F) in prep refrigerator holding above 41F; CDI: Products were moved to upright refrigerator during inspection - Facility opened at 10:00 am for lunch service only; Prep refrigerator appears unable to maintain cold tempeerature for TCS (temperature control safety) food products; Operator to contact for service and monitor refrigerator through use. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) (A)(2) Maintain TCS foods in cold holding at 41F or less.
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.
majorCode Observation: A chlorine test kit was unavailable for the chlorine sanitizer being used for wiping cloth storage and dish sink (if used) for sanitizing equipment. Provide a chlorine test strip kit to monitor sanitizer levels. Verification for corrective action by 12/15/25. 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: A chlorine test kit was unavailable for the chlorine sanitizer being used for wiping cloth storage and dish sink (if used) for sanitizing equipment. Provide a chlorine test strip kit to monitor sanitizer levels. Verification for corrective action by 12/15/25. 4-302.14 Sanitizing Solutions; Testing Devices (Pf) Provide a test kit that accurately measures sanitizer concentrations.
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.
notedCode Observation: The floor drain at the dish sink is slow to drain. Standing water visible filling 50% of floor drainWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: The floor drain at the dish sink is slow to drain. Standing water visible filling 50% of floor drain; Unable to drain fully creating potentiation for back up onto floor area. It is recommended to have the plumbing system evaluated to determine if there has been a change to the main system due to pipe shift/building settlement. This is a repeat observation; plumbing system was cleaned out but standing water continues to return without full drainage possible. 5-205.15 Maintain a plumbing system 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.
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
Observation: A clean up plan for bodily fluid/instructions is not available. CDI: Provided instructions for corrective action/educated operator. 2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf
In plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode Observation: Watermelon stored in small display refrigerator (48FFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
Observation: Watermelon stored in small display refrigerator (48F; 46F); CDI: Melon discarded during inspection.; 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding 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.
Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: Egg sandwiches (breakfast)/ Hotdogs; hamburgers held on time control wihtout written contorl policy. Time labels provided for products and operator can demonstrate knowledge. CDI: Provided instructional form for TPHC policy. 3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
Observation: A thermometer is not available in the small front display refrigerator. Provide a thermometer. 4-204.112 Temperature Measuring Devices - Functionality (C) (B) Provide and position correctly an air thermometer in cold/hot holding equipment.
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.
majorCode Observation: SandwichesFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
Observation: Sandwiches; packaged salads for self service n large display refrigerators are not labeled with ingredients in descending order or allergen information. Provide labeling and information for prepackaged products offered. Verification by July 25; 2025 for corrective action. 3-602.11 Food Labels (Pf) (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food
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.
notedCode Observation: Floor drainsCleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Floor drains; gaskets on refrigeration units and bottom section of freezer have accumulation of debris. Increase cleaning frequency of these areas to prevent debris build up. 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.
Observation: The floor drain at the dish sink is slow to drain. 5-205.15 Maintain a plumbing system 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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Cheese and cut lettuce in the main flip top cooler were found holding above 41F (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Cheese was taken to new refrigeration to be rapidly cooled and ice bags were placed on lettuce for service.
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.
notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P); One container of ready to eat turkey was found being held beyond 7 days after being prepared according to date marking. After being prepared; ready to eat potentially hazardous food shall be discarded within a 7 day period. CDI- Food was voluntarily discarded. Full deductions will be taken if this item is repeated again.
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.
minorCode 2-303.11 Prohibition - Jewelry (C)Employee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-303.11 Prohibition - Jewelry (C); Employee was observed cooking food while wearing a watch. Other than a plain wedding band; employees may not wear jewelry on their wrists or fingers while preparing food.
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.
minorCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloths not being used were found being stored on prep surface. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
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.
notedCode 4-903.11(A) and (C)Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; A box of single-use napkins was stored on the floor in dry storage area. Single-use articles shall be stored in a clean; dry location at least 6-inches above the floor.
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.
5-501.113 Covering Receptacles (C); One outdoor receptacle has opened and damaged covering. Outdoor waste receptacles shall be equipped with tightly fitted coverings and doors.
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.
5-501.114; Core; Outdoor waste receptacle did not have a drain plug attached. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; At the beginning of the inspection; the only employee in the establishment's food protection manager certification was expired. During the inspection; another employee with valid food protection manager certification arrived. A certified food protection manager shall be present at all times of food service. Deductions not increased due to certified food protection manager being present throughout most of the inspection after arriving. Full deductions will be taken if this item is repeated.
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.
2-301.14; Priority; Employee was observed touching/checking phone and cracking raw eggs; then attempt to touch ready to eat bread without washing their hands before touching the bread. Employees shall wash hands between working with raw animal food and ready to eat food; and after engaging in activities that contaminate the hands. CDI- Employee was educated and hands were washed during the inspection.
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.
3-501.16(A)(1) ; Priority; Turkey; pork; and tomato based mixture were found being held hot and were below 135F (see temperature chart). Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated to 165F as needed.
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.
3-501.17; Priority Foundation; Prepared salads and ham prepared two days ago were found with no date marking. Deli meat originally prepared on 8/5; placed in the freezer; then removed for food prep was found with no dates that the food was in the freezer. After being prepared; ready to eat potentially hazardous food shall be dated to indicate when it must be discarded within a 7 day period. Food shall be dated when it enters/exits the freezer to account for the time the food was frozen. CDI- Food was dated as needed.
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.
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; Establishment offers eggs served cooked to order (undercooked) if requested. No consumer advisory was on the menu. If raw animal food is served undercooked; a consumer advisory with a disclosure statement that informs customers the food is cooked to order; followed by a reminder that informs the consumer of the risks associated with eating undercooked food shall be visible on the menu. CDI- Consumer advisory was added during the inspection.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13; Priority Foundation; While thermometer has been replaced since last inspection; the irreversible temperature measuring device was not functioning. A functional irreversible temperature measuring device shall be provided to measure the temperature of dishes being sanitized in the dishwashing machine. VR- EHS returning on 8/30 to ensure thermometer for dishwashing machine has been obtained.; 4-501.15; Core; The internal spinning mechanism in the dishwashing machine is not properly functioning and is unattached during use. A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. Attached mechanism properly to internal machine to perform its intended purpose.
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.
minorCode 4-601.11(B) and (C)Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Grill exterior had grease/food buildup and needs to be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris.
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.