1 - Inspection
Nov 19, 2025
Official score: 96.5 · Understand this area’s scale
4 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-102.11 (A) - (C )(1); (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection; (B) Being a certified food protection manager; or (C) by responding correctly to the inspector's questions related to the operation of the food establishment (Pf) Facility did not have a PIC present and employee was unable to correctly answer questions regarding food safety requirements. CDI: Educational moments with employee. 2-101.11 - Assignment: PIC shall be present during all hours of operation (Pf) Facility did not have a person in charge present during inspection. CDI: Educational moments with staff. Ensure that PIC is present during hours of operation.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) A certified food protection manager was not present during inspection. A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire a food protection manager certification. List of ANSI-approved programs: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Proper reheating procedures for hot holding
Inspector’s notes
3-403.11 Reheating for Hot Holding (P) Meatballs were reheated to 132-143F. PIC explained that the meatballs were leftovers from the night prior to the inspection. Previously prepared food shall be reheated for holding to 165F within two hours. Commercially prepared food shall be reheated for holding to 135F within 2 hours. REHS reminded employee that meatballs saved from the night prior must reach 165F during reheat and meatballs that were not from prior services must reach 135F. CDI: Meatballs were reheated by employee and verified to reach 165F by REHS.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Vent in back kitchen near 3-compartment sink had dust accumulations. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean vent.
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, Nov 19, 2025 · Original Source