1 - Inspection
May 8, 2026
Official score: 94 · Understand this area’s scale
8 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge present in establishment was a certified food protection manager (CFPM). At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. Provide a CFPM that is on-site at all times during operation. NOTE: For classes and exams to become a certified food protection manager (both in English and Spanish); go to ServSafe.com or raisethegrade.com and also provided list of other companies who provide certification for food protection managers.
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
4-601.11 (A); Priority Foundation - Many clean stacked food containers had old stickers and sticky resides on exteriors. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI by placing soiled items at 3-comp sink to be cleaned.
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 reheating procedures for hot holding
Inspector’s notes
3-403.11 (A);(D); Priority - Meatballs and sauce from sealed package (first reheat) was reheated to 108-130F before placing in steam table. TCS* foods removed from commercially sealed package shall be reheated to 135F in all parts of product within 2 hours to hot hold. CDI by reheating to 135F or above.
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
7-102.11; Priority Foundation - Spray bottle with clear liquid inside it was not labeled. Containers of chemicals; sanitizers; etc. shall be labeled with their contents. CDI by labeling bottle with name of its contents.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core - Several containers of food were stored directly on floor in walk-in cooler. Food shall be protected from contamination by storing at lease 6 inches above the floor. CDI by removing food from floor and properly storing.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-101.19; Core - (REPEAT) Some surfaces were lined with paper with clean utensils; bottles of oil; vinegar; etc. were stored on it. Equipment nonfood contact surfaces exposed to splash and spills shall be made of nonabsorbent materials. Remove paper from surfaces. 4-501.11; Core - (REPEAT) Several wire shelves were peeling and/or rusty in walk-in cooler and dry storage. Food service equipment shall be kept in good repair. Replace damaged shelves with similar approved shelving.
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 - Some cabinet doors; shelves; beverages service counter cabinets and areas behind counter equipment were soiled. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of surfaces/equipment above.
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 - (REPEAT) In walk-in freezer; some ice was observed accumulated on shelves and on freezer ceiling (evaporator leak?). Mop sink tiles were cracked; and corners of wall by mop sink were damaged. Front handsink drain was clogged. Physical facilities shall be kept in good repair. Repair leaking evaporator/lines (remove accumulated ice); repair damaged surfaces/fixtures; and unclog stopped up sink drain. 6-501.12; Core - (REPEAT) Observed soiled flooring in back storage areas; in corners; in walk-in units. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces above.
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, May 8, 2026 · Original Source