1 - Inspection
Feb 10, 2026
Official score: 97.5 · Understand this area’s scale
5 recorded violations
Official wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B) Employee pulling apart cooked chicken with her bare hands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. -P CDI- Chicken was discarded and education given to staff.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (B)(1) The consumer advisory on the menu for the eggs is missing the disclosure. Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw; undercooked; cooked to order; etc.; or by asterisking to a footnote per 3-603.11 (B)(2). -Pf CDI- Right now the facility is not serving any undercooked animal foods. No point deduction
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
Personal cleanliness
Inspector’s notes
2-402.11 One food handler was not wearing a hair restraint. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A) Serving utensils on the lowest under counter shelves needs inverting. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- The utensils were at least 6 inches off the floor; but dust and debris may settle on the food contact surfaces.
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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
6-202.14 One of the restroom doors is not self closing. Hinge needs repair. Toilet Rooms; Enclosed; must have self closing doors.(C) No point deduction.
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, Feb 10, 2026 · Original Source