1 - Inspection
Aug 7, 2026
Official score: 98.5 · Understand this area’s scale
4 recorded violations
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-102.11 (C)(2); (3) and (17) Demonstration; Employee health policy provided by PIC was lacking non typhoid salmonella. Non typhoid Al salmonella shall be addressed in employee health information per 2017 food code. CDI- Updated employee health policy was 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
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P); Quat sanitizer being produced at the 3 compartment sink was at 0ppm. For food contact surface sanitizing; Quat sanitizer shall be maintained at 200-400ppm. CDI- Sanitizer was changed out and reached 200ppm. Ensure employees are using test strips to verify quat concentration.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name - Working Containers (Pf); Spray bottle of unknown chem oak solution was found with no label. Poisonous or toxic materials shall be labeled with their common name. CDI- Solution was discarded during the inspection.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Boxes of cups and lids were stored on the floor of the dry storage area. Equipment and utensils shall be stored on shelving at least 6 inches above the floor.
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 record from Wake County Environmental Services, Aug 7, 2026 · Original Source