1 - Inspection
Feb 13, 2026
Official score: 95 · Understand this area’s scale
12 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; (REPEAT) No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation...Provide person in charge with their certification as a food protection manager. NOTE: For classes and exams to become a certified food protection manager; go to ServSafe.com or raisethegrade.com
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
5-202.12; Core - (REPEAT) Front area and band saw room handsinks only reached 88-90F after running water for more than a few minutes ((NOTE: Hot water at bathroom handsink reached 111F)...Hot water at handsinks shall be at least 100F...Increase hot water at handsinks to at least 100F. You should not have to wait very long for hot water to warm up at handsinks.
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 - (REPEAT) A part of one food grinder had meat debris on it (person in charge stated the last time it was used was yesterday)...Food contact surfaces shall be clean to sight and touch...CDI by taking food grinder part to utensil washing room to clean. NOTE: If meat saw is used throughout the day; it must be completely disassembled and washed; rinsed and sanitized at least once every 4 hours and at the end of the day. All parts that cannot be washed at 2-compartment sink must also be washed; rinsed and sanitized properly.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - (REPEAT) One spray bottle labeled as "sanitizer" had a light blue liquid in it. Another spray bottle with soapy liquid in it was also labeled as "sanitizer". Chlorine bleach and quaternary ammonium sanitizer (QA) test strips used to check sanitizer concentration of the liquids in the two bottles did not change color...Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly identified with common name of the material...CDI by discarding liquid from bottles; rinsing them out and filling them with properly mixed QA sanitizer. NOTE: Never place other chemicals into bottles that were used as sanitizers.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core - Exterior rear door had no self-closing device...Outer openings shall be protected from the entry of insects and rodents by providing a self-closing device on door...Provide self-closing device for back door.
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
Personal cleanliness
Inspector’s notes
2-304.11; Core - Observed food employee come in from outside with apron on and did not remove apron before resuming work...Food employees shall wear clean outer clothing to prevent contamination of exposed food; equipment; utensils; linens; and single service and single use articles...When coming in from outside wearing an apron or other clothing used in the food service operation; aprons shall be removed and clean aprons/clothing shall be worn before resuming food preparation...Instruct employees to remove aprons and leave them in kitchen before going on break; taking out trash; etc.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B); Core - Some moist wiping cloths were on counter top...Moist or soiled in-use wiping cloths shall be kept in approved clean sanitizer between uses...Maintain moist/soiled in-use wiping cloths as stated above OR place in soiled laundry area.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core - (REPEAT) Observed heavily rusty and peeling shelving in walk-in cooler; dish washing area and other dry storage areas...Equipment shall be maintained in good repair...Replace rusty shelving with similar approved shelves (ANSI/NSF certified). 4-502.11 (A) and (C); Core - (REPEAT) A few plastic laminate trays were cracked and/or chipped...Food service utensils shall be kept in good repair...Discard damaged trays.
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); Core - (REPEAT) Observed soiled solid metal and wire shelves; table drawers; bottom interiors of reach-in freezer (ice/debris build-up); walk-in cooler handle and sides/edges; nonfood contact parts of meat band saw (observed dried on food/debris on undersides of saw)...Nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
6-501.18; Core; (REPEAT) In employee bathroom; observed soiled toilet and its side ceramic bases...Plumbing fixtures including handwashing sinks toilets; and urinals shall be cleaned as often as necessary to keep them clean...Increase toilet cleaning frequency.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.111; Core - One outside trash dumpster had a missing lid...Trash/recycling receptacles shall be kept in good repair...Contact property manager to have solid waste company replace dumpster with intact top lids.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core - (REPEAT) Observed soiled flooring underneath tables; in corners; n front prep area; under 2-compartment sink; under items stored on floor and under shelving in walk-in cooler. Some wall surfaces were soiled in saw room. Some ceiling light shields were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.
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, Feb 13, 2026 · Original Source