1 - Inspection
Nov 19, 2025
Official score: 94.5 · Understand this area’s scale
8 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 (G); Priority; Employee did not wash hands after changing gloves from working with raw shell eggs and ready to eat (RTE) foods such as biscuits/cooked product on line. Wash hands when switching between working with raw food and working with ready to eat food. CDI- EHS addressed with both PIC and employee. Employee wash hands immediately after correction. Education provided on handwashing.
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 separated & protected
Inspector’s notes
3-302.11(A)(1); Priority; Raw sausage and raw country ham (both with safe handling instructions on packaging indicating raw) stored above RTE sauces in prep cooler and walk in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- PIC immediately moved products to the correct location.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; Few clean food containers with sticky residue from labels. Food contact surfaces shall be clean to sight and touch. CDI- Placed in dish washing area for cleaning and sanitizing. 4-602.11; Core; Black and pink residue present on water dispensing nozzle and ice machine shoot in customer service area. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency to this machine.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.13; Core; Move the insect control device located over knives in back clean dish area. A location that would be appropriate would be over the office door or other area not above clean food/equipment. Properly locate mechanical insect control devices.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C); Core; Coffee stirrers not individually packaged at customer drink area. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.
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
Non-food contact surfaces clean
Inspector’s notes
4-602.13; Core; Cleaning needed of shelves; bottom prep tables; hood vents; outsides of equipment; drawers; mop sink; and reach in refrigeration units. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.
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
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 (B); Core; Back handsink pipe is leaking. Secure pipe under sink. Plumbing under three compartment sink is draining slow; but is not backing up. Grease trap may need more frequent pumping. Repair immediately so that wastewater is not dispelled onto floor during draining. A small pan catches the minimal overflow when slow draining. Maintain plumbing in good repair.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Cleaning needed of floors and walls under/behind equipment; including dishwashing sinks and prep sinks. Clean floor/wall junctures in restroom. Heavy accumulaition is present. Repeat. 6-501.11; Core; The wall surfacing coating/caulking around prep sinks has created areas of debris accumulation. Caulking needs to be removed and re-done. FRP walls above prep sinks are beyound cleaning; and need replacing. Provide smooth covering on small storage bottom wall by window. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repeat. 6-201.13; Core; The cove base is missing from mop sink wall in dish room. A lot of the tile is not coved properly throughout the facility and still present 90 degree angles. Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used.
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, Nov 19, 2025 · Original Source