1 - Inspection
Sep 4, 2026
Official score: 96.5 · Understand this area’s scale
9 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12; Core - (REPEAT) In bathroom nearest cafeteria that is sometimes used by food employees; hot/tempered water at handsink was 94. Hot water of at least 100F shall be provided at all handsinks. Increase hot water to at least 100F at bathroom handsink. Ensure the hot water maintains at 100F or above and does not go down.
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
4-601.11(A); Priority Foundation - A few food pans/containers stored as clean had old stickers and sticky residues on exteriors. Food and utensil food contact surfaces shall be clean to sight and touch. CDI by placing items with stickers at 3-comp sink to be cleaned.
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) and (B); Core - Pizzas (starting out as frozen) on kitchen speed rack; waiting to be put in oven; were not being actively prepared and their temperatures increased to as high as 55F. Unless actively preparing or properly cooling or using approved time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by baking pizzas during inspection period.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority - Spray bottle with glass cleaner was hanging on splash guard over food prep sink. Chemicals shall be stored to prevent contamination of food and clean equipment and utensils. CDI by properly storing cleaner bottle.
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
Approved thawing methods used
Inspector’s notes
3-501.13 (A)-(D); Priority Foundation - Cheese pizzas were thawing at room temperature on kitchen speed rack; with some reaching temperatures of 55F (above 41F). TCS* foods shall be thawed under refrigeration at 41F or less OR completely submerged under running water at 70F or less with sufficient velocity to float off loose particles into an overflow OR as part of the cooking process. CDI by cooking cheese pizzas during inspection period. NOTE: When pizzas are not being baked; they should be placed back into refrigeration until ready to be placed in oven.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core - One moist wiping cloth was counter top. In-use moist/soiled wiping cloths shall be kept in approved clean sanitizer between uses. Store moist/soiled wiping cloths as stated above.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-101.19; Core - Aluminum foil (some areas torn; not easy to clean) was on shelving below food preparation tables in kitchen. Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials. Remove foil from shelving. If desired; consider using smooth vinyl nonabsorbent liners on shelves.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core - (REPEAT) Observed soiled push carts; table mounted can opener and base; undersides of side metal extensions on serving line; refrigerator exteriors. Equipment and utensil nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/surfaces above.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.111; Core - (REPEAT) Trash dumpster had broken off top lid. Trash/recycling receptacles shall be kept in good repair. Contact solid waste company to have them replace dumpster with one that has intact top lids. 5-501.113(B); Core - (REPEAT) Two large gray trash bins had significant loose trash in them (not in trash bags) and were not covered; and large dumpster was uncovered because lid was broken off. Outside waste containers shall have tight-fitting lids and doors. Keep dumpster/trash receptacles covered (doors and lids closed). 5-501.114; Core - (REPEAT) Trash dumpster drain did not have a drain plug. Dumpsters with drains are required to have drain plugs. Contact solid waste company to have them replace missing drain plug. 5-501.115; Core - Found significant trash and debris accumulation on ground around dumpsters. Trash/recycling enclosures shall be kept clean and free of unnecessary items. Remove all debris from ground and properly dispose of it.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Sep 4, 2026 · Original Source