1 - Inspection
Jun 1, 2026
Official score: 95 · Understand this area’s scale
7 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The hand sink at the front production area was being used for a dump sink; The ahnd sink at the cook line was blocked by sauce cart and inaccessible to staffing on cook line or dish area; CDI: Cart was moved to allow access to hand sink on cook line; The hand sink at the front service area had screen removed and placed back into handwashing sink. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (A)A handwashing sink shall be maintained so that it is accessible at all times for employee use. (B) A handwashing sink may not be used for purposes other than handwashing. (C) An automatic handwashing facility shall be used in accordance with manufacturer’s instructions.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
Observation: The beef tallow and garlic/oil was not labeled for discard; Written time control records were not able to be found; CDI:Copies of time control provided and food productslabeled during inspection according to time control poilcy; 3-501.19 Time as a Public Health Control (P) (Pf) (B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Toxic substances properly identified stored & used
Inspector’s notes
Observation:Spray bottles of glass cleaner; bleach water not labeled with the chemical contents; CDI: Spray bottles were labeled during inspection as a corrective action. 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
Observation: The cutting boards on the prep refrigerators/cookline are heavily scored. Resurface or replace cutting boards. 4-501.12 Cutting Surfaces (C) Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observation: Cardboard shelving used on cook carts; shelving in refrigeration covered with plastic - Cardboard is an absorbent and not cleanable - Eliminate use of cardboard for shelving covers. CDI: Cardboard removed during inspection as a corrective action. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material.
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
Observation: The non-food contact surface of the cook carts; dry ingredients container; ice shaver chute; shelving area have accumulation of debris - CDI: These were cleaned during inspection as a corrective action. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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
Plumbing installed; proper backflow devices
Inspector’s notes
Observation: Hose connected to dish sink spigot there is not a backflow prevention device installed (Vacuum hose breaker); Verification by 6/4/26 for installtion of vacuum breaker. 5-203.14 Backflow Prevention Device; When Required (P) Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Observation: The dumpster utilized in the mid section of dumpster corrale doe snot have lids in good repair/cracked in half no longer covering top of dumpster. 5-501.113 Covering Receptacles (C) (B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors. Observation: The large shared dumpster recptacle has accumulated debris/dripping onto concrete slab where stored and strong smell from container. 5-501.116 Cleaning Receptacles (C) (B) Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents.
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 record from Wake County Environmental Services, Jun 1, 2026 · Original Source