1 - Inspection
Jun 16, 2026
Official score: 96 · Understand this area’s scale
6 recorded violations
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority foundation; PIC could not locate bodily fluid cleanup procedures during the inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus or fecal matter. CDI - REHS provided informational posters.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hands clean & properly washed
Inspector’s notes
2-301.15; Priority foundation; Observed two employees cleaning their hands in the 3-compartment sink. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI - Redirected employees to wash their hands at the handwashing sink next to the 3-compartment sink.
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
6-301.14; Core; Both handwashing sinks were missing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI - REHS provided extra signage to post at these sinks.
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
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A)(1); Priority; Observed a few foods in the steam table as well as the gyro meat on the vertical broiler holding below 135F. TCS (time/temperature control for safety) foods shall be maintained at 135F or above. CDI - Foods were reheated and discussed better ways to maintain gyro meat at temperature going forward.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15(B); Core; Observed cooked; sliced gyro meat placed in a low reach-in cooler tightly wrapped in plastic and fitted with a lid while cooling. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Turned the lid and lifted the plastic to allow for faster cooling; discussed better cooling methods.
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
Thermometers provided & accurate
Inspector’s notes
4-502.11(B); Priority foundation; The available dial thermometer was not properly calibrated and could not provide an accurate temperature. Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Acquire a new thin-probe food thermometer; a infrared thermometer is not an acceptable food thermometer. Follow-up by 6/26/2026.
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, Jun 16, 2026 · Original Source