1 - Inspection
Jun 24, 2026
Official score: 94 · Understand this area’s scale
6 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) 6-301.12 Hand Drying Provision (Pf) Hand washing sinks in the kitchen contained storage such as dishes; utensils; and small sized equipment and were not equipped with a hand drying device. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual; disposable towels. The PIC removed the storage from the hand washing sinks and placed paper towels at each sink.***CORRECTED DURING INSPECTION (CDI)***
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) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) The food prep sinks are soiled with food debris and contain soiled dish/cookware storage. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. The PIC had kitchen staff clean and sanitize the food prep sinks.***CDI***
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 date marking & disposition
Inspector’s notes
3-501.18 Ready-to-eat time/temperature control for safety food; disposition Rice stored in the reach in cooler was dated for 5/3/26. No other date lables were observed on the container. A FOOD specified in par. 3 501.17(A) or (B) shall be discarded if it exceeds the temperature and time combination specified in par. 3-501.17(A). PIC voluntarily discarded the container or rice.***CDI**
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
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Several containers of food were stored on the floor of the walk in cooler. FOOD shall be protected from contamination by storing the FOOD: at least 6 inches above the floor. The PIC is advised to store all food products at least 6 inches above the floor.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing Several plastic pans were stored wet stacked. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: in a self-draining position that allows air drying. The PIC moved the pans to the dish washing area to be cleaned; sanitized; and air dried.***CDI***
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) 4-602.13 Nonfood Contact Surfaces (C) The exterior surfaces of equipment and refrigeration are soiled with food debris and grime build up. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency.
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 24, 2026 · Original Source