1 - Inspection
Dec 31, 2025
Official score: 93 · Understand this area’s scale
8 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-102.11(A) - (C )(1); (4)-(16); Priority foundation; No certified food protection manager was available and several Priority violations were found during the inspection. The person-in-charge shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by: Complying with the Food Code by having no violations of Priority Items during the current inspection and being a certified food protection manager. CDI - Priority violations were corrected during the inspection.
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
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; No food protection manager was available during the inspection; the available food protection manager certification expired on 7/25/2023. 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. At least one manager shall be available during all hours of operation. Renew food protection manager certification before the next inspection. Repeat.
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
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B); Priority; Observed a food employee handling ready-to-eat parsley and adding it to food after completion of cooking. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI - REHS provided training and spoke to manager and encouraged more training to employees. Repeat.
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
Food separated & protected
Inspector’s notes
3-302.11(A)(1); Priority; Observed a container of raw scallops stored above a container of spinach. Food shall be protected from cross-contamination by: separating raw animal foods during storage; preparation; holding; and display from ready-to-eat foods such as fruits and vegetables; and cooked ready-to-eat foods. CDI - Foods were rearranged to prevent cross-contamination.
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
4-501.114; Priority; When the chlorine sanitizer solution at the 3-compartment sink was tested; the concentration was around 10ppm while staff were cleaning pans. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm; per manufacterer's label. CDI - New sanitizer solution was made and tested to be within allowable range. 4-601.11(A); Priority foundation; Observed food debris buildup on the deli slicer blade in the back prep area. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI - PIC must remove deli slicer blade and place at dishwashing area for cleaning and sanitizing.
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); Priority; A container of raw scallops and a container of cut cherry tomatoes were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Lid closed on prep cooler to assist with cooling and ice added to cool tomatoes.
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
4-501.11; Core; Observed damaged door seals on the prep cooler. Equipment shall be maintained in a state of good repair and condition. Replace damaged door seals before the next inspection.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core; Observed extensive water damage to the floor and lower section of the walls in the water heater closet. Physical facilities shall be maintained in good repair. Address water damage and repair before the next inspection. 6-501.12; Core; Observed dusty ceiling vents in the back prep area and in front of the front prep area. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean ceiling vents. Repeat.
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, Dec 31, 2025 · Original Source