1 - Inspection
Feb 20, 2026
Official score: 97 · Understand this area’s scale
4 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.11; Priority Foundation; Hand soap could not be accessed at the hand sink by employee lockers. Provide soap for handwashing at each handsink. CDI- PIC purchased handsoap at end of inspection. 6-301.14; Core; No handwash signage at middle kitchen handsink. Post a handwash sign at each handsink. EHS provided handwashing sign.
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
4-703.11 (C); Priority; Employee sanitized pans in quaternary sanitizer by dunking (less than 5 seconds). After cleaning; equipment; food contact surfaces; and utensils shall be sanitized using an approved method and contact time. CDI- Educated the employee on proper sanitizing time for the quat solution (~1 min). Employee allowed pans to sanitize by submerging for appropriate amount of time.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); Core; Lemonade whisk stored in front handsink area. Clean utensils stored above dirty dish area where water and food debris can contaminate them. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Lemonade whisk was relocated. Utensil storage will be evaluated by maintenance and moved.
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
4-202.16; Core; Condesation line for walk in freezer is covered in black foam material. PVC wrap should be applied to the black foam; same as the walk in cooler. Non-food contact surfaces shall designed and constructed to allow easy cleaning and to facilitate maintenance.
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, Feb 20, 2026 · Original Source