1 - Inspection
Jun 23, 2026
Official score: 91 · Understand this area’s scale
16 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test that is part of an accredited program. CDI by informing PIC of requirement and providing accredited programs that provide food protection manager certification which can be found at wake.gov/food
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
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (B); Core - (REPEAT) One employee's covered bottle of water was stored on shelf above disposable cups. Employee beverages shall be stored to prevent contamination of food and clean equipment and utensils. CDI by properly storing beverage.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12; Priority Foundation - Paper towels did not come out of back kitchen dispenser continually even after employee supposedly fixed it. Each handwash sink shall be provided with paper towels or an air drying device. CDI by providing roll of paper towels by handsink so they were accessible all the 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 hot holding temperatures
Inspector’s notes
3-501.16 (A) (1); Priority - (REPEAT) In hot holding cabinet; sealed bags of mac and cheese and brunswick stew were less than 135F (see temperature chart). After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product. CDI by reheating bags of food.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority - Some cut lettuce on make line top was above 41F (see temperature chart). Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating lettuce. NOTE: In make line top; do not fill above chill or fill lines on containers to ensure foods are maintained at 41F or less.
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
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority - In walk-in cooler; two pans of green beans had dates of 6/6 and 6/15 and a third pan had no date. Ready-to-eat (RTE) TCS* foods kept more than 7 days or if it's not labeled with dates shall be discarded. CDI by voluntarily discarding green beans.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Bucket of sanitizer was not labeled with its contents. Containers of sanitizers; cleaners; etc. shall be labeled with their contents. CDI by labeling bucket of sanitizer.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - In walk-in cooler; cooked chicken in covered pans was cooling with pans stacked on top of each other (no adequate air flow around pans). A few other pans of cooked food were stacked on top of each other from day before and food was as high as 43F (but air temperature of cooler was 37F and food had not been removed from cooler). TCS* foods shall be cooled using shallow pans/containers (2-4- inch food depth); ice-water bath with frequent stirring; arranged for maximum cooling (not stacked on top of each other); and/or loosely covered or completely uncovered if there's no overhead contamination. CDI by separating pans of food and placing some in walk-in freezer to cool faster. NOTE: Hot foods must cool from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours.
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 - Several soiled wiping cloths were on counter tops; and chlorine concentration in sanitizer bucket was less than 50 ppm. In-use moist or soiled wiping cloths shall be kept in approved clean sanitized between uses. Store moist/soiled wiping cloths as stated above. If using chlorine based sanitizer; the concentration shall be 50-200 ppm.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11(A); Core - (REPEAT) Many food containers and sheet pans were stacked together while wet. After cleaning and sanitizing; clean equipment and utensils shall be stored in self-draining position. Separate wet containers/pans so they completely air dry before stacking.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C); Core - (REPEAT) Several stacks of disposable cups by case register were stored uncovered/unprotected; and unwrapped straws and beverage cups lids were stored on absorbent paper towels at customer beverage service counter. Single service food/beverage items shall be stored to protect them from contamination. Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks. Do not store cups lids/straws on absorbent paper towels.
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; Core - (REPEAT) One black push cart had large deep crack in top shelf. Back kitchen 2-comp sink and far right compartment of 4-comp sink had cracked upper corners in metal. Some metal shelves/brackets were rusty. Bottom of steam table was rusty and cracked. Food service equipment shall be kept in good repair. Replace damaged equipment with similar approved equipment. Re-solder the cracks in sinks. Do not use caulk to seal cracks.
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 some solid shelves (including undersides); other dry storage shelves; speed racks; interior bottoms/exteriors of frying/cooking equipment; table mounted can opener base. Equipment and utensil nonfood contact surfaces shall be kept clean. Increase cleaning frequency of surfaces/equipment 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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
5-501.17; Core - (REPEAT) No covered trash cans were in either of the bathrooms that can be used by females. Toilet rooms used by females shall have covered trash cans for sanitary disposal. Provide covered trash cans in bathrooms as required.
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
5-501.113(B); Core - Most side doors on trash and cardboard dumpsters were open. Trash/recycling receptacles shall have tight-fitting lids and doors. Instruct your employees and work with other businesses who use dumpsters to keep side doors closed after disposing of trash/cardboard. 5-501.114; Core - Both trash dumpsters with drain holes had no plugs in place. Contact property manager to have solid waste company replace drain plugs.
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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - (REPEAT) When hot and cold water were turned completely off at back kitchen mop sink faucet; with splitter valves open; water continued to flow through hose and splitter opening; and vacuum breaker was leaking. Small holes were in walls; and some baseboard tiles were missing in kitchen. Physical facilities shall be kept in good repair. Repair mop sink faucet leaks; seal wall holes; and replace baseboard tiles. 6-501.12; Core - (REPEAT) Some floor surfaces/corners in kitchen and under equipment was soiled. Physical facilities shall be maintained clean. Increase cleaning frequency of surfaces/fixtures 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 record from Wake County Environmental Services, Jun 23, 2026 · Original Source