1 - Inspection
Mar 26, 2026
Official score: 97.5 · Understand this area’s scale
5 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation - Some clean food containers had old sticker residues on exteriors...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled containers at utensil washing area.
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); Priority - (REPEAT) Some Swiss cheese slices were at 43F (stacked above fill/chill line on container) and 2% milk in bag in bulk dispenser was 44-45F...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by voluntarily discarding or properly refrigerating foods at incorrect temperatures. NOTE: On prep lines; ensure foods are well below food container fill or chill lines to ensure they are 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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(E); Core - Bucket with sanitizer solution was stored on counter top near food prep/storage areas...Containers with sanitizer shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing bucket of sanitizer.
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 exteriors/interiors of fryers (grease build-up); interiors of metal cabinets; shelves; and doors in trash areas and under self-service beverage counters; counters under beverage dispensing equipment; areas around soda/beverage dispensing nozzles...Equipment 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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - (REPEAT) When water is completely turned off at faucet knobs at mop sink/can wash faucet by bathrooms; water continues to flow through hose (with splitter levers completely open)...Physical facilities shall be kept in good repair...Repair mop sink faucet leak. 6-501.12; Core - (REPEAT) Observed soiled flooring under cabinet/equipment; under/around beverage self-service counters...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces and 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, Mar 26, 2026 · Original Source