1 - Inspection
Apr 30, 2026
Official score: 97.5 · Understand this area’s scale
5 recorded violations
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf); Through the duration of the inspection; PIC was unable to locate vomiting and diarrhea clean up plan. A vomiting and diarrhea clean up plan is required per 2017 food code. CDI- Vomiting and diarrhea clean up plan was provided during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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); One bag of cabbage was being stored too highly above the fill lines of a prep top cooler and was at 45F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was placed in closed refrigeration to be cooled before a 4 hour period elapsed.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Minor amount of fly activity found on the prep line. The PREMISES shall be maintained free of insects; rodents; and other pests.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; sanitizer in the bucket up front was 0ppm. Cloths in use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at a concentration between 200-400ppm. Change sanitizer more frequently.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A); (B) and (D); Core; Cleaned containers were stored as clean but stacked together while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes before stacking them together.
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, Apr 30, 2026 · Original Source