1 - Inspection
Aug 25, 2026
Official score: 95 · Understand this area’s scale
10 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Each handwash sink shall be provided with paper towels or an air drying device. Pf - Observed 1 handsink (back dishwashing area) without paper towels. Corrected during inspection (CDI): paper towels provided. All other hand sinks in compliance. No point at this time.
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
4-501.114(A) A chlorine solution shall have a minimum temperature that depends on its concentration: 120°F for 2549 ppm; 75°F for 5099 ppm; and 55°F for a concentration of 100 ppm. P. Chlorine sanitizer concentration shall be within 50-200ppm. - Observed dishwasher ran with water temperature up to 156°F; and the chlorine concentration was lower than 50 ppm at the end of the cycle run. CDI - The machine was adjusted; rerun; and rechecked with chlorine at 100 ppm. Reemphasized to the person in charge (PIC) that the temperature of the wash water could interfere with the effectiveness of the chlorine concentration.
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 hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed pastry stuffing with meatball (121F) and pastry stuffing marinara sauce (112F) have temperature below 135F. CDI - The pastry stuffing was voluntarily discarded. - Observed pasta noodles in the hotwell with a temperature below 135F on the surface of the container; but the bottom of the container had pasta noodles with a temperature of 135°F or above. PIC discarded the pasta that overflowed on the top of the containerdiscussed with PIC not to fill hot food above the steam line; as it could prevent the food temperature from being maintained.
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
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C)Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. - Observed 1 employee with inadequate hair restraint (bandana) and another 1 employee without a beard guard. Discussed the matter with PIC. Repeat
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
Washing fruits & vegetables
Inspector’s notes
7-204.12 Chemicals for Washing; Treatment; Storage and Processing Fruits and Vegetables; Criteria (P) (A)Chemicals used to wash or peel raw; whole fruits and vegetables shall meet the requirements specified in 21 CFR 173.315 Chemicals used in washing or to assist in the peeling of fruits and vegetables. P - Observed lactic acid solution for veggies washed with a concentration higher than a 1:102 ratio; which is higher than the manufacturer's guideline ratio. Verification due by 8/28/26
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored:(C) On a clean; sanitized surface - Observed an in-use tong for meatballs stored in a pan that has excess meatball pasta in itdiscussed the matter with PIC that the in-use tong needs to be changed out; minimum; every 4 hours and stored in a dry; clean spot; and the excess meatball sauce on the bottom of the storage pan needs to be removed periodically.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wetness on stacks of clean pans. Discussed the matter with PIC. Repeat.
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) - Observed 1 hand sink that needs recaulking (near battered chicken prep cooler) - Observed 3 spatulas with melted handles that are not easy to keep clean. Discussed the matter with PIC
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
5-501.115 Maintaining Refuse Areas and Enclosures (C) 5-501.114 Drains in dumpsters shall have drain plugs in place. 5-501.113 Covering Receptacles (C) - Observed the food waste dumpster side doors were open. Also observed the cardboard dumpster with the top lid open; overflowing; and missing its drain plug. - Observed the grease trap with excess grease stains and grease on the ground; which is not well maintained. Discussed the matter with PIC.
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 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed service line (near the meatball station): Ceiling above with dust accumulation. Discussed the matter with PIC.
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, Aug 25, 2026 · Original Source