1 - Inspection
Nov 20, 2025
Official score: 94.5 · Understand this area’s scale
8 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) No one present during inspection with an approved certification. Someone shall be present at all times with an approved food safety certification. One employee has an approved certification; have more employees obtain certification. Discussed course offerings with owner. CDI No points deducted due to grace period from transitional permit being issued.
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
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw shell eggs over salad dressings and buttermilk in the glass door reachin. Raw slice bacon stored above cooked chicken wings and ham lunch meat in 3 door reachin. Food shall be stored according to final cook temperature. Store order of food rearranged in all necessary locations during inspection. CDI
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Pizza in hot cabinet at 108-116F. It was stated that the pizza had been made 1 hr prior to the time the temperature was taken. Food shall be held 135F or higher. Processes on preparing the pizza were discussed to ensure it was at least 135F prior to going into the hot cabinet and the setting on the unit was increased. The pizza was reheated and after the unit adjustment; the pizza was maintaining 140F. CDI
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 cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Sausage in the top of the pizza prep unit 45-47F. Other foods in this unit were in temperature range. Food shall be 41F or less. The sausage discarded. Monitor this unit to ensure the defrost cycle is at a reasonable time of day and not during peak ordering times. CDI
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 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Ham in cabinet for pizza prep have a date sticker with "18-25". This would be 8 days; since day one counts as the 18th. An unopened pimento cheese had a date 11/11; and was removed during inspection to prevent confusion. The food shall be dated when cooked; prepared or package opened. A process shall be established for a date marking procedure. Date marking procedures and process discussed with owner and main cook present today. It was also discussed about the time stopping in the freezer allowing to preserve food. CDI 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Cole slaw in salad prep table with a date 11/10. Cooked peppers labelled with 11/3 and 11/10 sticker. Food shall be held no more than 7 days after being prepared; cooked or the package opened. Cole slaw and peppers discarded.
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
7-201.11 Separation - Storage (P) Degreaser spray bottle hanging on splash guard on the clean dish drainboard with clean dishes. Bleach spray bottle not used as sanitizer stored hanging on flood rim of prep sink. Chemicals shall be stored separate from food and food items. Bottles relocated to chemical area. CDI
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) Tongs stored on pizza oven handle. In use utensils shall be stored in a clean; dry location and protected from contamination. Store on clean surface or in a clean container.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-904.11 (A) Mouth portion of spoons exposed in a container in the customer area. Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Spoons placed in cup with mouth portion down during inspection to protect them. 4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Boxes of single service napkins; and portion cups stored on the floor under the front counter. Single service to go boxes stored with food contact portion facing up. Single service articles shall be stored in a clean; dry location and protected from contamination; stored 6 inches above the floor and inverted. Items under front counter relocated during inspection. Invert togo boxes.
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 record from Wake County Environmental Services, Nov 20, 2025 · Original Source