1 - Inspection
Mar 18, 2026
Official score: 99 · Understand this area’s scale
4 recorded violations
Official wording
Personal cleanliness
Inspector’s notes
2-303.11; Core; Employee engaged in food prep with dangling bracelets. Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. CDI- Employee removed jewelry; washed hands; and re-gloved.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (C ); Core; A prep knife was stored between the salad and salad/cold station coolers. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. CDI- Knife was removed and sent to dish area.
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
4-601.11(C ); Core; The alcohol storage above the plates in the kitchen needs wiping down due to dust and the top oven needs cleaning due to debris. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items more frequently.
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 (A); Core; Employee drink and food stored in prep area and on shelving with dry goods. Areas shall be designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. CDI - Employee drink and food moved to bottom shelves.
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 18, 2026 · Original Source