1 - Inspection
Feb 10, 2026
Official score: 93.5 · Understand this area’s scale
6 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14; Priority; Staff member using hand sanitizer after eating and before engaging in tasks in the kitchen. CDI- Staff member was educated on requirements for when to wash hands. Staff member washed hands. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles.
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; Core; No hot water at handsink as the hot water heater was not functioning properly. Provide at least 100F water at handsinks. CDI- PIC repaired tankless heater during inspection to provide 100F.
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; Multiple food containers stored with food debris on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- PIC pulled soiled dishes and will take back to commissary to wash rinse and sanitize.
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; Pico de gallo; lettuce; tomato; salsa verde; and cabbage above 41F in the prep cooler. Maintain TCS foods in cold holding at 41F or less. CDI- PIC states the prep cooler top was open and cooler was at temp before lunch rush. Cooler top was closed and cooler went back down to ambient 40F. To expedite the foods back to 41F; bagged ice was placed on top of the product. Keep the lid closed as much as possible and use ice when appropriate.
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
3-501.18; Priority; Multiple meats pulled from freezer missing pull-thaw dates. 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- PIC was able to confirm the dates they meats were pulled (2/8/26)and labeled them.
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
Washing fruits & vegetables
Inspector’s notes
3-302.15; Core; In service avocados with stickers. Wash fruits and vegetables prior to use. Per permit conditions; produce should be washed in the commissary. Discussed with PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Wake County Environmental Services, Feb 10, 2026 · Original Source