1 - Inspection
Jun 1, 2026
Official score: 95.5 · Understand this area’s scale
7 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.15; Priority Foundation; Employee observed rinsing hands in the three compartment sink. PIC entered kitchen and did not first wash hands. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for dishwashing. CDI- Employees instructed to wash hands in hand sink. Employees washed hands.
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
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12; Priority Foundation; Handsink in kitchen did not have paper towels. Each handwashing sink shall be provided with paper towels or hand drying device. CDI- PIC replaced batteries for paper towel holder.
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 received at proper temperature
Inspector’s notes
3-202.11; Priority; Greek yogurt and regular yogurt from US Foods truck was above 41F. Refrigerated; TCS foods shall be at a temperature of 41F or below when received. CDI- The yogurts and other refrigerated foods were rejected by the PIC. EHS is who initiatied the delivery temperature check; reminder to the PIC to check all the delivery temperatures to prevent accepting product above 41F.
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
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority; Hummus with use by date of 5/24/2026 was kept in reach in cooler. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- PIC voluntarily discarded.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (A) (1); Priority Foundation; TPHC procedures were not provided at today's inspection for items on the breakfast bar that are maintained from 630am-930am and then discarded. PIC was verbally able to explain time procedure. Additionally; times were not recorded for any of the foods on the breakfast bar but verbally were put out around 630am. Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance. 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. CDI- EHS provided another copy of TPHC form and explained ways you can mark the product i.e. stickers; written time log; etc. EHS encouraged PIC to contact food safety auditor to consult about time vs temp; if corportate already has procedures. EHS will verify compliance by 6/11/26.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Personal cleanliness
Inspector’s notes
2-402.11; Core; Food employee working with beard in kitchen. 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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; Replace the torn gasket on the yogurt/milk cooler. Repair the broken legs on the reach in cooler in side storage room or remove. Maintain equipment in good repair.
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 1, 2026 · Original Source