1 - Inspection
Apr 6, 2026
Official score: 94 · Understand this area’s scale
12 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge was a certified food protection manager (CFPM) during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...CDI by informing PIC of requirement and providing information on how to become a CPFM. 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
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation - No procedures for responding to vomiting and diarrheal events were available... A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events...CDI by providing example of a vomiting and diarrhea clean up procedure.
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
2-301.14; Priority - Observed food employee come in from outside; was also handling cell phone and did not wash hands before handling clean equipment and utensils...After contaminating hands by being outside and handling telephone; hands shall be washed before starting food/beverage preparation...CDI by having employee wash hands.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority - (REPEAT) Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods. NOTE: Ensure foods are maintained below fill or chill lines in make line top units so they maintain temperatures of 41F or less.
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 date marking & disposition
Inspector’s notes
3-501.17 & 18; Priority - In refrigerator; an open #10 full can of marinara sauce had no date (PIC did not know when container was opened)...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (date opened or prepared OR use by date OR both dates). If they don't have dates and have been kept more than 24 hours; they shall be discarded...CDI by placing date (of yesterday) on marinara sauce. NOTE: Remember that RTE TCS* foods must be discarded after 7 days if not used. Day #1 is the date package was opened or date the food was prepared.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - (REPEAT) Some bottles of sauces; spices; etc. were not labeled with their contents...Foods removed from their original containers that are not easy to recognize shall be labeled with the names of foods inside them...Properly label food containers to denote contents.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Personal cleanliness
Inspector’s notes
2-402.11; Core - (REPEAT) One employee working with clean food containers had no hair restraint...Head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils shall be worn by food employees...Instruct employees to don effective hair restraints.
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(E); Core - Observed bucket of sanitizer stored on top of small clean cutting boards...Containers of sanitizer shall be stored to prevent contamination of food and clean equipment and utensils...Store bucket of sanitizer below and away from clean cutting boards.
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; Core - Dispensing utensils in dipper well that was just dripping into the well (no steady stream of water)...During pauses in operation; food dispensing utensils shall be stored on dry; clean surface OR in hot water at 135F or above OR in running water dipper well with steady stream of water and water running into an overflow...CDI by turning up water in dipper well so there was a steady stream of water.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C); Observed bags of disposable beverage containers and lids stored under drain line. Some disposable cups were sticking out of dispenser (cup top rims were unprotected); and some paper boats were stored with food contact sides up...Single service disposable food/beverage containers shall be protected from contamination...Do not store disposable food/beverage containers under drain/waste lines. Keep disposable cups down inside dispensers or inverted and in their original sleeves pulled up to rims of top cups on stacks. Store disposable food containers covered or inverted on clean surface.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.18; Core - Sanitizing solution in 3rd compartment of 3-compartment sink was soiled and had floating food debris...Washing; rinsing and sanitizing solutions in 3-compartment sink shall be maintained clean...CDI by draining sanitizing solution and replacing. 4-501.14; Core - Interiors of sanitizing sink of 3-comp sink were soiled...Warewashing equipment shall be kept clean...CDI by cleaning sink interiors.
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; Core - Observed soiled flooring under front equipment/cabinets...Physical facilities shall be kept clean...Increase flooring 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 record from Wake County Environmental Services, Apr 6, 2026 · Original Source