1 - Inspection
Apr 17, 2026
Official score: 96.5 · Understand this area’s scale
8 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12; Core - In front area women's bathroom; hot water did not exceed 91F...Hot water of at least 100F shall be provided at all handsinks...Increase hot water to at least 100F at handsink.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority Foundation - (REPEAT) Cut tomatoes and cole slaw were above 41F in middle refrigerated prep top (see temperature chart)...Unless actively preparing or 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 properly refrigerating foods. NOTE: Do not overfill containers (don't go above fill/chill lines) on middle refrigerated make line top to ensure foods stay at 41F or less. Consider using metal storage containers to help maintain cold foods.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - (REPEAT) A few dry foods in shakers/containers were not labeled with their contents...Containers of food (oils; spices; salt; flour; sugar) except food that is easily recognizable shall be labeled with their contents...Properly label foods that are not labeled.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B); Core - (REPEAT) Observed one moist wiping cloth on counter top; and many wiping cloths were stored above sanitizer level in one sanitizer container...Moist in-use wiping cloths shall be kept in approved clean sanitizer between uses...CDI by properly storing cloths in approved concentration sanitizer (50-200 ppm chlorine).
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C); Core - (REPEAT) Stacks of disposable cups by service window were not protected (not covered)...Single service disposable food/beverage containers shall be protected from contamination...Keep stacks of cups in approved dispenser or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
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) Some wire shelves were peeling and worn; and some refrigerator shelves were cracked; peeling and/or rusty...Food service equipment shall be kept in good repair...Replace shelves with similar approved equipment. NOTE: Do not paint shelving. It must be replaced with similar approved shelves.
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 soiled wire shelves and castors/wheels on cooking equipment...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) Some sections of floor in kitchen and in dining area were damaged (not easy to clean). Some holes were in walls. A section of wall above 3-comp sink was detached from wall. Laminate cabinet door and interior shelving under self-service soda machine was moisture damaged...Physical facilities shall be kept in good repair...Repair/replace damaged flooring (so surfaces are easy to clean) and surfaces/fixtures above; and seal wall holes.
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, Apr 17, 2026 · Original Source