1 - Inspection
Jun 5, 2026
Official score: 99 · Understand this area’s scale
3 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12; Core - Hot/tempered water was 73-76F at most bathroom handsinks at back and front of store. Hot water of at least 100F shall be provided at all handsinks. Increase hot/tempered water to 100F at handsinks.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Interiors of sanitizing sink of 4-compartment sink had large soil build-up. Warewashing facilities shall be kept clean to prevent recontamination of clean equipment and utensils. Increase cleaning frequency of 4-comp sink.
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); Core - Observed some soiled shelving and speed racks in walk-in coolers and market preparation areas. Large packing and labeling machine had old food debris and soil/particle build-up in interiors and conveyor areas. Small plastic wrap station had soiled/particle build-up. Equipment and utensil nonfood contact surfaces shall be kept clean. Increase cleaning frequency of surfaces/equipment above.
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, Jun 5, 2026 · Original Source