1 - Inspection
Dec 4, 2025
Official score: 98.5 · Understand this area’s scale
2 recorded violations
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; The 3-compartment sink and dish washer exterior have food residues and grease on them. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. Increase cleaning frequency of cleaning of ware washing equipment.
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) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Core); Shelves in walk in; dish drying shelves; and storage shelves are dusty and have food residues on them. Maintain non food contact surfaces clean. Increase cleaning frequency of shelving and other equipment.
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, Dec 4, 2025 · Original Source