1 - Inspection
Jul 7, 2026
Official score: 96 · Understand this area’s scale
9 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Manager that is ServSafe certified is not present today. Expand the manager certification. Owner states three responsible people are signed up for ServSafe. 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.
More about paperwork, training, or posting issuesOfficial wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Eating; Drinking - C Employee drinks are stored on the prep table in the back and in the front area near the sink. Except when drinking from a closed beverage container; employees shall eat or drink only in designated areas where the contamination of food; clean equipment and utensils can not result. Designate a storage area for employee beverages that is separate from food preparation for customers.
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-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A) Food Preparation Sink is not clean with build-up inside. Use detergent and scrub pad to clean the sink after use. After cleaning and rinsing; apply sanitizer. EQUIPMENT FOOD-CONTACT SURFACES shall be clean to sight and touch. Pf Sink was cleaned during today's 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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Cold Holding (P) Bulk Ham 41.7F; Bulk Roast Beef 42.3F inside the walk-in cooler on the right side. Monitor food temperature and assure food is maintained at 41F and colder. discussed today and sticker with temperature requirement sticker posted outside the door as a reminder. . Top of the make-line refrigerator to the left of the grill has Turkey 47F & Ham 42.4F. Maintain deli meat at 41F and colder. Today shallow plastic pan was replaced with a deeper metal pan. Use your thermometer daily to check food temperature. We also discussed the rule: Time as a Public Health Control that requires written procedures detailing specific food that would be held according to a 4 hour labeling; that food would start at 41F; how it is labeled (sticker on the pan; or sticker label above the refrigerator) with the time food is placed in the top of the small refrigerator and the time 4 hours later (for example 6:00-10:00am) and that any remaining food is discarded at the expired time. Recommend posting procedures on the back of the door if Time-Holding will be used instead of temperature/41F.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 - Utensils Storing (C) On the right drainboard of the ware washing sink are two pans with substantial amount of water that scoops; utensils are stored in. Store the utensils so they air-dry and are stored in a clean and dry location. Pans were emptied and utensils re-washed today.
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 Shelving to the left inside the walk-in cooler is rusty; not smooth; clean or cleanable. . . Table to the right of the grill has a collapsing leg; leaning towards to the can opener mount. Walk-in cooler door has some damage. Maintain equipment in good repair.
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
4-602.13 Nonfood Contact Surfaces (C) Shelf above the refrigerator needs cleaning. Wall-mounted knife box above the sink is dusty and was removed for cleaning during today's inspection. Papers / paper holder between the handwashing sink and food preparation sink in the front area is dusty; not clean. Clean the walk-in cooler door and surrounding surfaces.
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
6-501.12 Cleaning; Frequency (C) Floor needs cleaning. Remove dust accumulating outside the hood on the right side.
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
6-303.11 Intensity - Lighting (C) Lighting is low in the back kitchen. Provide 50 foot candles of light across food preparation areas and where knives are handled.
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, Jul 7, 2026 · Original Source