1 - Inspection
Jun 24, 2026
Official score: 95 · Understand this area’s scale
7 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.11; Priority Foundation; No soap available at the handwashing sink in the front prep area. All handwashing sinks shall be provided with hand soap. CDI - Soap provided.
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; All TCS (Time/Temperature Control for Safety) foods holding above 41 F in the front lowboy cooler used for holding sandwiches; egg bites; and etc. TCS foods shall maintain 41 F or below. Refer to temperature chart. Cooler maintaining 46-53 F ambient. All TCS foods stored in this cooler voluntarily disposed of. VR - Repair cooler to hold at 41 F or below. EHS will verify to ensure compliance.
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
3-501.17; Priority Foundation; No date marks or labels present on all TCS (Time/Temperature Control for Safety) foods stored in the lowboy cooler outlined above in violation #22. According to the PIC; all foods stored in this cooler were probably thawed yesterday. TCS foods shall be date marked. Open/prep date + 6 days = 7-day maximum hold. CDI - As mentioned in violation #22 above; all foods voluntarily disposed of. PIC to educate employees on proper date marking/labeling procedures & requirements.
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(B)(4)(5); Priority; One carafe of milk held on TPHC (Time as a Public Health Control) labeled with a prep time of 8 AM. The other carafe of milk had a sticker on it; but no timestamp present to indicate when it was removed from refrigeration. Time checked: 12:30 PM. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time; or marked with a time that exceeds the 4 hour time limit. Additionally; the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food is removed from temperature control. CDI - PIC voluntarily discarded both carafes.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Sanitizer buckets stored underneath the espresso machines registered less than the required concentration for the current sanitizer used (Quat Sink & Surface sanitizer; range: 272-700 ppm). Cloths shall be held between uses in a chemical sanitizer solution at the appropriate concentration. Sanitizer buckets dumped and re-filled with solution within the appropriate range (272-700 ppm).
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; The bottom interiors of all lowboy coolers (front service area) soiled with food; debris; and milk/sweet cream splatter. The interiors of cabinets and drawers (front service area) soiled with coffee stains. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. 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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core; The floor tile in front of the lowboy cooler (closest to the pickup area) is pitted and in disrepair. Physical facilities shall be maintained in good repair. Repair floor tile.
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