1 - Inspection
Oct 24, 2025
Official score: 95 · Understand this area’s scale
9 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-102.11 (A) - (C )(1); (4)-(16); Priority Foundation; The Person in charge shall demonstrate knowledge of foodborne disease prevention; and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection; (B) Being a certified food protection manager; or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. CDI- EHS educated PIC on P/PF items during end of inspection and expectations of PIC. Included information about temperatures; date marking; sanitizing; etc. Recommended her to take certified food protection manager course.
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
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); PIC did not have a valid Certified Food Protection Manager certification. PIC shall demonstrate knowledge by being a certified food protection manager. Establishment has 210 days from permit issuance to obtain certification.
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
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-103.11(O); Priority Foundation; PIC could not explain employee health policy. PIC states they do not come to work and have to tell their boss if they are sick. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. CDI- EHS provided the PIC with employee health action chart and sent 1B employee health forms to the owner. EHS educated PIC on reportable symptoms and illnesses and exclusion/restriction. Train employees on employee health policy.
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 written procedure for the clean up of vomit/diarrhea could be provided. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- EHS explained vomit/diarrhea policy and gave printed procedure to the PIC.
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
2-301.15; Priority Foundation; Employee observed washing hands in dump sink. Only wash hands in handwashing sink. CDI- EHS corrected employee and discussed the requirement for using designated hand sinks. No points as employees were washing hands appropriately throughout the inspection after correction.
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-contact surfaces: cleaned & sanitized
Inspector’s notes
4-702.11; Priority; Per conversations with employees; utensils and equipment used with foods are cleaned with soap and water and air-dried. Utensils and food contact surfaces of equipment shall be sanitized before use; after cleaning. CDI- EHS educated PIC about proper sanitizing after washing.
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 date marking & disposition
Inspector’s notes
3-501.17; Priority Foundation; Observed two pans of cut watermelon in back prep top cooler without date made 10/22/25. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- PIC date marked the watermelon appropriately. EHS educated on TCS foods requiring date marking.
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
7-204.11; Priority; Quat sanitizer in spray bottle at 500ppm. Quat sanitizer that PIC made for sani bucket was 500ppm. Provide sanitizer at correct concentrations; diluting as required. CDI- EHS demonstrated with PIC how to make sanitizer at correct solution. Always use test strips to test concentration. 7-102.11;Priority Foundation; Spray bottles used for quaternary ammonia sanitizer were in bottles that were labeled incorrectly as Purell Food Service Sanitizer. Label working containers of toxic materials such as cleaners and sanitizers. CDI- EHS had PIC relabel spray bottles appropriately.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; A part has been ordered for non-working cold rail. Maintain equipment in good repair.
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, Oct 24, 2025 · Original Source