1 - Inspection
Jul 29, 2026
Official score: 94 · Understand this area’s scale
10 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12(A); Core; No Certified Food Protection Manager (CFPM) present. The 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. Have additional staff with managerial control certified to provide better coverage. [REPEAT]
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11; Core; Soda machine nozzles with very heavy black residue accumulation. Ice machine with pink microbial growth and staining along inner baffle. Clean equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean thoroughly. CDI- Nozzles returned for cleaning during inspection. [REPEAT]
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In the front service prep unit; cut lettuce at 49F and cut tomato at 49F. On the left side of unit; turkey at 43F; Beef at 45F; tuna salad at 43F; salami at 43F and chicken at 43F. The digital air temperature display showed 43/44F on the left side; and 51F on the right side. When asked; PIC stated the tomatoes were cut this morning about 3 hours ago; and all the meats/cheeses are sliced/panned the night before and placed in walk-in cooler for proper cooling. Walk-in cooler had good temperatures at 37-39F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Lettuce and tomato exceeding 45F voluntarily discarded by PIC during inspection. All the meats/cheeses verified as datemarked for reduced 4-day max hold. VR-VERIFICATION REQUIRED. Have the front cold-hold units professionally serviced and temperatures reduced to ensure able to maintain TCS foods at 41F and less. Text picture of cold-hold servicing invoice to your REHS Joanne Rutkofske at 919-623-0459 by Friday 7/31/2026 for verification that corrections complete. [REPEAT]
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
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12; Priority; Sanitizer concentration too high at 3-comp sink; tested at 500+ppm quat. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW; Food Code; and Manufacturer use directions included in labeling. Maintain quat sanitizer at 200-400ppm. CDI- PIC instructed to add water to dilute sink of sanitizer; stir; then retest; until down to the 200-400ppm range. Contact service provider to have the sanitizer dispenser adjusted.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core; Labeling missing on large bin of sugar; front service container of sugar; spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; A few house flies and fruit fly observed in kitchen. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core; In large sugar bin; scoop observed with handle all down into the product. In front service area; meat scoop sitting with handle down in the food. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours). Adjust or remove the scoops; so handle up out of the food.
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; Rusted wire shelves in front low cooler. Kitchen handwashing sink paper towel dispenser is not working. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items.
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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
6-501.18; Core; In mens restroom; urinal with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.16; Core; Back kitchen handwashing sink is lacking a trash can. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a trash can; that is not so large as to block access to the sink. [REPEAT] 5-501.110; Core; Side door of shared compactor left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. CDI- Door closed during inspection.
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, Jul 29, 2026 · Original Source