1 - Inspection
Jul 23, 2026
Official score: 95 · Understand this area’s scale
7 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to wash - P; Employee observed exiting the truck to complete a task and then entered the truck and began stirring a pan of chicken broth without handwashing. Another employee observed wearing gloves and touching their face without changing gloves and washing hands before passing trays of food. Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals; (D) Except after drinking from a closed beverage container in a manner that prevents contamination; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves for working with FOOD; and (I) After engaging in other activities that contaminate the hands. CDI- education given and both employees washed their hands.
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11(A); Priority Foundation; Cleaning buckets were observed in the handwashing sink upon my arrival. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- buckets removed.
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 received at proper temperature
Inspector’s notes
3-202.11(A); Priority; Shredded beef delivered to the truck earlier this afternoon was holding at 54F in the prep cooler. Cabbage & carrot slaw was also holding around 50F upon my arrival. After further conversation the PIC stated that the beef is heated enough to shred and then placed in the blast chiller to cool. Temperatures were not taken prior to delivery. Except eggs; milk and molluscan shellfish; refrigerated; TCS FOOD shall be received at 41F or below. CDI- education given on sending TCS foods at the appropriate temperature and beef was rapidly cooled in the freezer. Slaw was able to cool down in the cooler to 41F before I left.
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(B) Ready-to-eat TCS food; date marking Pf; A date was not available for the shredded beef (cooked and frozen several weeks prior). (B) Except as specified in (E-G); commercially prepared READY-TO-EAT TCS FOODs shall be clearly marked; at the time the original container is opened in a facility and if the FOOD is held for more than 24 hours; to indicate the date by which the FOOD shall be used or discarded; not to exceed 7 days and: (1) The day the original container is opened in the facility shall be counted as Day 1; and(2) The date marked by the facility may not exceed a manufacturer’s use-by date if it is based on FOOD safety. CDI- education given and known dates added. **Cooked and frozen items to be served at a later date shall have the original cook date; frozen date and thaw date; this period (not including freezer time) shall not exceed 7 days total.**
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; The food grade water hose to be used for filling the MFU was observed laying on the ground and unprotected. Protect food from contamination sources not specifically noted by the code.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-205.10 Food Equipment; Certification and Classification; The black water hose in the water tower used for various tasks including filling the MFU is not a food grade hose. Except for toasters; mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation; the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas.
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
Hot & cold water available; adequate pressure
Inspector’s notes
5-104.11; Priority Foundation; This unit is stationary (located inside Red Hat Amphitheater) and does not move regularly. The water tower being used to fill the MFU with water is not the approved site given during permitting. Provide an approved water source for use. Verification Required- EC will return within 10 days to verify that water is being retrieved from an approved site.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Wake County Environmental Services, Jul 23, 2026 · Original Source