1 - Inspection
Jul 29, 2026
Official score: 91.5 · Understand this area’s scale
12 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) The manager on duty did not have proof that a Manager's Food Protection Test had been taken and passed. Each time food is handled; prepared; displayed; or served the person-in charge must have a valid ServSafe or ANSI approved certificate on hand at the time of the inspection. The PIC must be 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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. A employee refilled a water pitcher at the handwashing sink. The handwashing sink must never be used to fill water pitchers. CDI... The employee was instructed on where water pitchers are to be filled. The handwashing sink was being used for handwashing only during the rest of the inspection.
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) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf There were some dishes stored as clean that were greasy to the touch. There were some dishes stored as clean that had dried food debris on the equipment. There was some dishes that had dried food debris on them. Knives were stored on the clean knife holder with debris on them. Equipment stored as clean must be free of debris. CDI... The dishes were placed at the dish machine to be cleaned. This is a repeat item but not severe enough to take full credit.
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) In one cold hold unit blue cheese was 59F; Lettuce wedges were 57F; Sliced Tomatoes were 55F; Salad Mix was 57. In another cold- hold unit cooked pasta was held at 50F; Shrimp was held at 51F; Chicken was held at 50F; and steak items were held at 49F. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P. CDI... The food items were cooled down to 41F before the end of the inspection by placing ice under the potentially hazardous food items.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) There was a can of paint that was stored on a food prep table. Store toxic items away from all food prep and storage areas. Toxic materials must be stored in a manner to prevent contamination. CDI... The paint was moved away from the food prep area.
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 There were several food items that were not labeled with the common name of the food item. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (Pf) The kitchen has a huge fruit fly issue in the back storage area. There were numerous fruit flies in the employee restroom. Steps must be taken to eliminate the pest problem. The manager stated that ECO-Lab will be coming out tonight to treat the issue. A return visit will be made to see if the item has been corrected.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet. 4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing Clean dishes were stored on shelves that needed to be cleaned. (A)Except as specified in (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (D) Items that are kept in closed PACKAGES may be stored less than 6 inches above the floor on dollies; pallets; racks; and skids that are designed as specified under § 4-204.122.
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 Good Repair and Proper Adjustment - Equipment (C) There were two cold hold units that held potentially hazardous food items that could not maintain the required 41F. The shelves in the cold-hold unit that hold the steaks were rusty. All equipment must be maintained in good repair and easy to clean.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency All the food prep sinks need a detailed cleaning. The sanitize compartment and drain board at the three compartment sink needed to clean. A WAREWASHING machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing EQUIPMENT; UTENSILS; or raw FOODS; or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used; at least every 24 hours.
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) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Detail cleaning is needed throughout the kitchen. Clean the shelves below the cook line counters and near prep tables. Clean the gaskets on the cold hold units. Clean the food prep sinks. Clean the air-drying shelves. Clean around the cooking equipment. Food equipment must be cleaned at a frequency necessary to preclude the accumulation of soil residues. This is a repeat item but not severe enough to take full credit.
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
6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. There were several missing floor panels in front of the dishes machine. 6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor and walls near the sinks and food prep areas. Clean the floor around the dish machine. Clean Physical Facilities at a frequency necessary to remove debris.
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, Jul 29, 2026 · Original Source