1 - Inspection
Sep 29, 2026
Official score: 95 · Understand this area’s scale
8 recorded violations
Official wording
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
5-501.17 Provide a covered waste bin in female restrooms. -Observation: few gender neutral restrooms didn’t have trash can with lid. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (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
Hands clean & properly washed
Inspector’s notes
2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (E) After handling soiled EQUIPMENT or UTENSILS; -Observation: food employee loaded dishwasher tray with dirty dishes then proceeded to empty tray with clean dishes and put away in clean dishes shelves without washing hands prior. Remember to wash hands before handling clean dishes. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained the violation to food employee that voluntarily washed 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
REPEAT 3-501.16 (A)(2) TCS FOOD shall be maintained at 41F or less. P -Observation: hummus container was filled over the cold line in cold hold unit and everything above cold line was 50F; while everything below the cold line was 40F. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded food item.
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
4-301.11 EQUIPMENT for cooling and heating FOOD; and holding cold and hot FOOD; shall be sufficient in number and capacity to maintain required FOOD temperatures. Pf -Observation: food employee sliced tomatoes and placed container in cold hold unit at 12h13pm at 46F. At 1pm sliced tomatoes was 48F. Facility was in rush hour; cold hold unit lid was open near the grill / fryer. Cold hold unit is designed to HOLD temperature; not to cool down; make sure to cool down food items in walk-in cooler first to 41F or below before placing in cold hold unit. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained the violation to Person in Charge (PIC) and the options he had it. Person in Charge (PIC) voluntarily placed food item on time control.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.12 Cutting blocks and boards subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized shall be discarded. -Observation: make prep unit cutting boards had deep cuts and black buildup. Make sure to clean cutting boards as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: two (2) handwashing sinks were missing caulk. Make sure to re-caulk sink on the wall. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: in between lid and food containers in cold hold unit; bottom of small freezer; clean utensils tray; and some gaskets were found dry food debris accumulation. Make sure to clean as often as necessary to avoid food debris. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: ice machine had slime growing activities in ice deflector and around ice dispenser. Make sure to clean ice machine as often as necessary to keep it clean and avoid accumulation. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -Observation: ac vents near clean dishes and kitchen area had dust accumulation. Make sure to keep vents dust free to avoid clean dishes and food contamination. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 6-501.114 The Premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used and litter. -Observation: in dry storage area was found cans with paint; and several other items for building renovation that is no longer necessary for the operation of the establishment. Make sure to remove those items. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110 Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. -Observation: employee’s cellphone was on top of shelf that was on top of cold hold unit. Make sure to keep food employees possessions in designated area to avoid food contamination. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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 record from Wake County Environmental Services, Sep 29, 2026 · Original Source