1 - Inspection
Aug 12, 2026
Official score: 93 · Understand this area’s scale
6 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-103.11(A-P) - PIC Duties - Pf; Employee observed not washing their hands at the appropriate times; rinsing gloved hands in the prep sink and not properly washing and/or sanitizing dishes. A)Operations not conducted in home or room used for living/sleeping B)Unnecessary PERSONS not in kitchen except for brief visits C)All PERSONS in the kitchen comply with Food Code D)EMPLOYEES wash hands E)Food sources; temps; condition checked at delivery F)Food delivered during non-operating hours put in protected; temp controlled storage G)Proper cooking using calibrated & appropriate thermometers H)Proper cooling; routine monitoring I)Proper hot/cold holding temps; routine monitoring J)Proper consumer advisory K)Proper SANITIZING of EQUIPMENT/UTENSILS L)Sign for clean TABLEWARE when returning to self-service areas M)No bare hand contact on RTE FOOD without prior approval N)EMPLOYEES trained in FOOD safety & FOOD allergy awareness O)EMPLOYEES informed of illness reporting requirements P)Written procedures and plans are maintained and implemented when required CDI- education given
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); [Repeat] The PIC does not have a valid food protection manager certification available. PIC shall demonstrate knowledge by being a certified food protection manager.
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
Hands clean & properly washed
Inspector’s notes
2-301.14 When to wash - Priority; Food employee observed handling raw shrimp with gloved hands; rinsing the gloves at the prep sink and then proceeded to handle other TCS food items. Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals; (D) Except after drinking from a closed beverage container in a manner that prevents contamination; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves for working with FOOD; and (I) After engaging in other activities that contaminate the hands. 2-301.15; Priority Foundation; Food employee observed washing their hands in the prep sink several times during the inspection. EMPLOYEES shall clean their hands in a HANDWASHING SINK and may not clean their hands in FOOD prep; dishwashing; or mop sinks. CDI- education given and employee was instructed to wash their hands in the appropriate sink by the PIC.
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12(A); The handwashing sink at the entryway of the kitchen is only reaching 85F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
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
4-601.11(A); Priority Foundation; Several dishes observed with leftover food debris present. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. 4-702.11 ; Priority; Employee observed rinsing dishes with water only in the prep sinks and then placing on the storage rack as clean. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. CDI- education given and dishes were placed in the 3-compartment sink to be washed; rinsed and sanitized.
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 date marking & disposition
Inspector’s notes
3-501.18; Priority; Jelly fish; milk and clams (pre-cooked) were observed without dates. A container of campyo dated 7/17. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- known dates added if within 7 days. Campyo was voluntarily discarded by PIC.
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 record from Wake County Environmental Services, Aug 12, 2026 · Original Source