1 - Inspection
Sep 4, 2026
Official score: 90.5 · Understand this area’s scale
12 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Present management is not a certified food protection manager. 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
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Employee beverages are stored in the kitchen in food preparation areas; above food and equipment. There is a full coffee mug of coffee in the pancake preparation area. Employee paper beverage cup is stored on the top shelf inside the 3-door refrigerator. Employees shall eat and drink only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. Employee beverages shall be covered and not require handling such as unscrewing a cap/cover that may contaminate hands.
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
Hands clean & properly washed
Inspector’s notes
2-301.15 Hands were washed in the ware washing sink; not the handwashing sink. . Hands were not washed after handling soiled dishes before resuming food preparation. Hands were not washed before putting on gloves to work with food. Handwashing sink in the cooking and preparation area is completely dry; indicating lack of use. Employees shall clean their hands in a HANDWASHING SINK and may not clean their hands in food prep; or dishwashing sinks. Pf Hands shall be washed after cracking raw shell eggs; before working with cooked food. Teach employee handwashing including when and where to wash hands and the use of soap. discussed today
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 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Concentration (P): Dish Machine is not sanitizing. The chlorine jug was recently replaced so the machine was primed; with the expectation chlorine would flow. During inspection; we were not able to achieve residual chlorine. The service company was contacted for servicing. 4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES shall be clean to sight and touch. Pf Slicer store in the shelf under the flat top grill is not clean. Assure the back of the slicer blade is being cleaned. Then sanitize it. Slicer cleaning and sanitizing was requested.
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) Time / Temperature Control for Safety Food; Cold Holding (P) Five gallons of unopened milk 54.5F are stored in the bakery display refrigerator (that is displaying as 66 degrees F internal air temperature. Owner indicates the refrigerator is not functioning properly and will be replaced. Assure milk is held in the refrigerator and maintained at 41F and colder. Food received (deliveries) shall be received at 41F and colder and may be contributing to the temperature abuse. Gallons of milk were moved to another refrigerator.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (A) Consumer Advisory is not complete. It is not on the menu board on the wall where shell eggs and Tuna are offered. Consumer Advisory on the printed menu is present; but too small to be legible. Provide consumer advisory for animal foods served raw or under-cooked (shell eggs and tuna). Consumer advisory must include disclosure and reminder.-Pf example of the suggested language: This item may contain raw or undercooked ingredients. Consuming..." Provide the consumer advisory everywhere the raw seafood or undercooked egg are offered such as the TV / menu board. Discussed with the owner again today for correction.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage-Preventing Contamination from the Premises - Bag of Onions in a mesh bag are stored on the floor under the shelf. A) Food shall be protected from contamination by storing the food: (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. Onions are often hung on shelf supports. Today onions were moved to the back storage area. Cooked Black Beans are stored on both drainboards of the ware washing sink with unclean wares and cleaning bucket. If the 3-compartment sink is used for food (as opposed to the food preparation sink); clear the sink and effectively clean and sanitize it before introducing food to the dish washing area. Black Beans were moved today.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) Bucket with wiping cloths contains no detectable sanitizer. Teach employees to add sanitizer to the towel buckets and use test test strips to verify presence. Solution was replaced.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (F) Utensils are stored in a container of standing water to the right of the pancake toppings on the table. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Spatulas should be stored on a clean and dry surface and replaced regularly.
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
4-501.12 Cutting Surfaces - Cutting Board at the pancake preparation area is dark; black in areas. It is not being effectively cleaned. . . Red Cutting Board being used for potatoes has black and rough surfaces on both sides. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Replace the cutting boards if they cannot be effectively cleaned. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Center door of the 3-door freezer; is collapsing to the left and rubbing the left door.
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
4-602.13 Nonfood Contact Surfaces (C) Cleaning needed inside the 3-door refrigerator on the fans to remove accumulated dust.
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
6-501.12 Cleaning; Frequency (C) Clean the wall below the pancake grill. Clean under the hood behind the cooking equipment. Ceiling air vents are heavily soiled; very dusty.
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, Sep 4, 2026 · Original Source