1 - Inspection
Oct 24, 2025
Official score: 96 · Understand this area’s scale
7 recorded violations
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-103.11(O); An employee health policy is not available. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. CDI- documentation provided.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority; The slicer was observed with leftover food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-slicer was disassembled and cleaned again.
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); Priority; Milk in the coffee area cooler was holding between 43-45F. Maintain TCS foods in cold holding at 41F or less. CDI- cooler settings were adjusted.
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; Priority Foundation; None of the TCS foods (milk and soft cheeses) in the facility were dated. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- known dates were added.
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; Priority Foundation; Spray bottles filled with chemicals were observed without labels. Label working containers of toxic materials such as cleaners and sanitizers. CDI- labels added.
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
Thermometers provided & accurate
Inspector’s notes
4-302.12; Priority Foundation; A thermometer is not available to measure the temperature of TCS foods. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. Verification Required- EC will return within 10 days to verify that a thermometer is available.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Test strips are not available for the quaternary ammonium solution being used. Provide a test kit that accurately measures sanitizer concentrations. Verification Required- EC will return within 10 days to verify that test strips are available. 4-302.13 (B); Priority Foundation; A thermometer to measure the hot water sanitizing final rinse is not available. Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. Verification Required- EC will return within 10 days to verify that a thermometer or test stickers are available.
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