1 - Inspection
May 12, 2026
Official score: 93.5 · Understand this area’s scale
7 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14; Priority; Observed a food employee entering the kitchen from the bathroom then moving to work with raw chicken without washing their hands upon entry. Food employees shall clean their hands immediately before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single-service/single-use articles and: After using the toilet room; Before donning gloves to initiate a task that involves working with food; and after engaging in other activities that contaminate the hands. CDI - Employee directed to handwashing sink where they washed their hands before donning gloves. 2-301.15; Priority foundation; Observed a food employee cleaning their hands at the 3-compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI - Employee was directed to wash their hands at the nearest handwashing sink.
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
3-304.15(A); Priority; Observed a food employee handling dirty dishes with gloves; then did not discard the soiled gloves before handling clean dishes. If used; sinlge-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI - PIC provided education to food employee who took off the dirty gloves and washed their hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; A few TCS foods in a couple coolers were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Lids opened on foods holding below 45F to assist with cooling; foods at 45 or more were voluntarily discarded. Large improvement from previous inspection; full points not taken.
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 (A)(1); Priority foundation; Current written procedures did not specify that foods under time holding were to be discarded after 4 hour time limit; however upon discussion with PIC it was stated that all foods were decarded if they reached 4 hours. Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with the NC Food Code. CDI - Discard methods added to written procedures.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12(A); Priority; When tested during the inspection; the concentration of the QT sanitizer solution in the wiping cloth buckets and the 3-compartment sink was at a concentration over 500ppm; which is above the maximum range as specified on the manufacturer's label. Poisonous or toxic materials shall be used: According to law and the NC Food Code; and manufacturer's use directions included in labeling. CDI - Solution diluted to be within allowable range. Until dispenser is adjusted; dilute solution and test frequently; concentration of dishwasher sanitizer solution is within range.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.12; Core; The prep surface at the front prep cooler is scratched and seems to be unable to be thoroughly cleaned and sanitized. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Replace or resurface prep area; or use smaller cutting boards on this prep area. Repeat. 4-205.10; Core; The current blender is not certified for commercial use; only domestic. Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent. Remove domestic blender before the next inspection.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Observed some grease buildup on the hood vents and dust buildup on the ceiling vents. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Clean these areas and maintain clean.
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 12, 2026 · Original Source