1 - Inspection
Sep 18, 2025
Official score: 94 · Understand this area’s scale
11 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.11; Priority Foundation - No soap was available at front prep area handsink...An adequate supply of soap shall be provided at each handsink...CDI by providing soap at handsink. 6-301.12; Priority Foundation - No paper towels were available at front prep area handsink...Paper towels or other approved hand drying device shall be provided at each handsink...CDI by providing napkins at handsink.
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-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 (E); Core - Interiors of ice machine had some mold build-up...Equipment with non-TCS foods such as ice shall be maintained clean to prevent mold/soil build-up...Increase ice machine cleaning frequency.
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 - Raw shell eggs were at room temperature (74F) and whipped butter was at 69F...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods. NOTE: Explained time as a public health control (TPHC) procedure and provided template to 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 date marking & disposition
Inspector’s notes
3-501.17; Priority Foundation - Several ready-to-eat (RTE) TCS* foods kept more than 24 hours had no dates (deli meats; hummus; tuna salad; etc.)...After preparation or opening packages; RTE TCS* foods shall have date of preparation/opening OR date of expiration or both. They shall be kept no more than 7 days...CDI by placing dates on foods.
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.
More about food source, dating, or labeling problemsOfficial wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Spray bottle with yellow liquid was not labeled with name of material inside...Working containers of toxic materials such as cleaners and sanitizers shall be labeled to denote contents...CDI by labeling bottle as "floor cleaner". 7-203.11; Priority - Person in charge (PIC) stated a clear sanitizer solution (unknown what solution it was) was inside spray bottles labeled as "Barbacide"...Sanitizing solutions shall not be stored in or dispensed from containers previously containing other poisonous or toxic materials...CDI by discarding barbacide bottles in trash.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - Containers of sauces; dressings; spices; dry foods; etc. were not labeled with their contents...Working containers of foods no easy to recognize shall be labeled with the names of their food contents...Properly label food bottles and containers to denote contents.
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.
More about food source, dating, or labeling problemsOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core - In walk-in freezer; some bottom wire shelves that food was stored on were less than 6 inches above floor...Food shall be stored at least 6 inches above the floor...Elevate food 6 inches above floor using approved shelving. NOTE: Inverted beverage trays are not approved "shelving".
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B); Core - A moist wiping cloth was on counter top. Bucket labeled as "sanitizer" was stored on floor and contained no measurable sanitizer (no chlorine or quaternary ammonium residual). Sanitizer bucket was also stored on floor...Moist in-use wiping cloths shall be kept in approved (proper concentration) clean sanitizer between uses; and sanitizer buckets shall be kept off the floor...Store moist/soiled wiping cloths and sanitizer buckets as stated above.
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
4-903.11(A)(C); Core - Box of disposable food containers were stored on floor; and disposable cups were stored under food prep sink waste line...Single service disposable food/beverage containers shall be protected from contamination and at least 6 inches above floor...Remove disposable containers from under waste lines and store them 6 inches above 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.
More about equipment or utensil issuesOfficial wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation - No test strips or kits were available to check concentration of chlorine bleach sanitizer used in facility...A test kit/strips that accurately measures sanitizer concentration shall be provided...Provide required sanitizer test strips...Not corrected during 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
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core - A few solid metal shelves were soiled; and protective plastic (some peeling) was on exteriors of some equipment and shelves...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of shelves; and remove old plastic from equipment.
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, Sep 18, 2025 · Original Source