1 - Inspection
May 18, 2026
Official score: 95.5 · Understand this area’s scale
9 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (P) Food handlers shall washed hands (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P(H) Before donning gloves for working with FOOD; P and (I) After engaging in other activities that contaminate the hands. P - Observed a food handler with gloves go from the order registered monitor to handle food (with serving utensils); then check food temperature; then change gloves without washing hands before donning new gloves; between changing tasks. Corrected during inspection (CDI) - educational provided. The employee washed their hands before donning new gloves. Since no product is involved; no point at this time.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P - Observed sausages topping and pizza sauce at the pizza prep top cooler with the temperature above 41F. The prep top cooler unit was found open for a period of time during pizza making. Discussed the matter with PIC. CDI - pizza prep top cooler with top lid closed to allow the food to cool down. Discussed with PIC that the TCS food shall be maintained at 41F or below.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time; if the food is in unmarked containers; or marked with a time that exceeds the 4 hour time limit. -P - Observed multiple boxes of pizza (made within 30 minutes) in a hot box that is monitored under TPHC but without product discard time. CDI - the pizza discard time mark on the label sticker
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) (A); (B); (C ) Use approved thawing methods. Pf. Approved thawing method as follows: thawed under refrigeration conditions; under cold running water; and as part of a cooking process. - Observed frozen yogurt thawing by leaving it at the food prep sink with no temperature control. CDI - the frozen yogurt continues to thaw under cold running water; then transfer to the walk-in cooler.
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
Thermometers provided & accurate
Inspector’s notes
4-203.12 Temperature Measuring Devices; Ambient Air and Water - Accuracy (Pf) (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf - Observed no ambient air thermometer at the 2 prep cooler units. Verification due by 5/28/26.
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
Food properly labeled: original container
Inspector’s notes
3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Observed salt; pepper; and brown spice in a working container with no label. Discussed the matter with the person in charge (PIC). First observation no point at this time.
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 Miscellaneous Sources of Contamination (C) - Observed prep table for pizza cutting is stage next to handwashing sink with separation of less than 18" apart; and there was no adequate barrier between the handsink and the pizza tray (in-use utensil) stored in that area. Discussed with PIC to provide adequate separation when storing in-use utensils in this area.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Observed a box of pizza take-out packaging stored on the floor. CDI - the pizza packaging was restored on the shelf.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Maintain equipment in good repair. - Observed walk-in freezer door curtains with ice build-up that may indicate the system is not functioning properly. Discussed the matter with PIC.
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, May 18, 2026 · Original Source