1 - Inspection
Nov 3, 2026
Official score: 94 · Understand This Area’s Scale
9 recorded violations
Official Wording
Handwashing sinks supplied & accessible
Inspector’s Notes
6-301.11 Handwashing Cleanser; Availability (Pf) Rear hand sink near the oven lacking soap. All handsinks must be supplied with soap. Soap obtained and placed at sink. CDI
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 separated & protected
Inspector’s Notes
Currently no violation due to all items in original closed packaging during inspection but in the event that a package was opened in the walkin freezer; the raw food stored above ready to eat food (kale); it would be a violation. Recommendation is to store in order of final cook temperature where the highest is at the bottom and ready to eat food is above it.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Quat sanitizer at 150 ppm. Container for concentrate product indicates the concentration shall be 200-400 ppm. Quat sanitizer shall be 200 ppm to 400 ppm to be effective. Contact technician to repair dispensing unit and until they repair it; hand mix sanitizer by pour concentrate in with water and verify the concentration with test strips. Discussed proper test strip usage with owner and employees. Contact Lauren Harden when the dispenser is repaired for a followup check. CDI
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; Hot and Cold Holding (P) Bruschetta stacked too high in container in large prep unit. Top of product at 43F and bottom of container at 39F. Right small prep table used for in use slicing meat and cheese did not have any items in the top that were 41F or less and when asked which items have not been removed today for slicing it was stated the bologna had not been and the bottom of the product was 44F and top at 47F. Plastic tray in the metal pan is decreasing temp control with the separation from the cold metal; and the items end up higher than the storage level in the unit. Food in the cabinet of this unit is 40F; this unit is believed to be functioning properly when used as designed. Various foods in the grab n go unit above 41F and up to 46F. Screen for unit was down upon arrival of inspection and maintained in "closed" position. Thermometer in the back of the unit is less than 40F. The front window of the store with sun coming through is directly in front of this fridge and likely impacting its function. Lower shelves in the unit are maintaining temperatures better but still not 41F. Pepperoni in glass door reachin 42-43F and on a lower shelf than an item at 41F. This unit is not designed for this product per manufacturer label. Food shall be 41F or less. Top portion of bruschetta removed to cool. Items in right small prep table relocated to cabinet of unit for in use slicing items. To keep them in the top they would need to be small portions to remain below the load level and in smaller containers to have direct contact with pans. Items removed from grab n go cooler and items above 43F discarded. Bologna discarded. Pepperoni relocated out of glass door reachin. Store food in grab n go further into the back of the unit versus at the front edge. Discussed with owner about how the small prep table is being used and food being sliced is not low enough in the unit. Owner stated he would purchase deep metal pans and remove plastic liner from pan bottom. Windows have blinds and it is being implemented to have them closed as much as possible when the sun is shining through the front glass. Grab n go case decreased in temperature by the end of the inspection from the sun moving. CDI
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 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Provolone cheese in walkin lacking a date. Food shall be dated when prepared; cooked or original package opened. PIC dated food. Other foods throughout dated.
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
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11 Common Name - Working Containers (Pf) Spray bottles lacking label of contents. Chemicals shall be labelled with contents inside. Bottles labelled. CDI 7-201.11 Separation - Storage (P) Pot and pan cleaner and paint can stored over paper towels on rack by walkin. Chemicals shall be stored where not a source of contamination and below food items. Items rearranged. CDI
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial Wording
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Closed boxes of bread stored on floor of walkin freezer. Bread not in a bag stored in direct contact with cardboard boxes waiting to be used for sandwiches. Sandwiches being made on cutting boards of prep tables in direct contact with receipt paper. Cooked beef being removed from wax paper and placed directly on mat for the warming/oven unit in the front kitchen. Fly swatter stored hanging on dry storage rack with canned food. Food shall be stored in a clean; dry location; protected from contamination and at least 6 inches above floor. Store boxes on shelf or rolling cart. Store bread in a washable; food grade container or pan; or in a food grade paper bag; or original plastic bag it was placed in by manufacturer (not a togo bag). Do not let receipts touch food. Utilize wax paper or other means of separation for food going into warming/toasting unit. Store fly swatter in designated separate area away from food and food items.
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
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Closed case/box of gloves stored on floor. Open box of catering boxes stored on floor in back kitchen. Single service catering containers stored on shelf in front kitchen area with food contact portion facing up. Single service articles shall be stored in a clean; dry location and 6 inches above the floor. Storage is highly limited in this store. Recommend using a rolling cart. Store plastic containers inverted with food portion facing down.
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 boards have deep grooves where they are almost cut all the way through. 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 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 record from Wake County Environmental Services, Nov 3, 2026 · Original Source