1 - Inspection
Jul 21, 2026
Official score: 93 · Understand this area’s scale
6 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) Person in charge is not a Certified Food Protection Manager CFPM as required. The person in charge shall be a certified food protection manager (CFPM) who has shown proficiency of required information through passing a test that is part of an ANSI accredited program such as Serve Safe. Have employee/manager obtain required certification to avoid future demerits.***REPEAT VIOLATION***
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
4-602.12 Cooking and Baking Equipment The interior of the microwave is soiled with food debris and build up. (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. The PIC cleaned the microwave during the inspection. ***CORRECTED DURING INPSECTION (CDI)***
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Good Repair and Proper Adjustment - Equipment (C) White coated metal shelving in the reach-in unit is corroding; rusting; and peeling. Equipment shall be kept in good repair. Replace shelving.***REPEAT VIOLATION***
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) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) 4-602.13 Nonfood Contact Surfaces (C) The exterior surfaces of equipment; including but not limited to cabinet handles; the microwave; the gray cart; and the door lip/catch tray of the bread oven; are soiled and shall be cleaned. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. 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
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 (B) Leak pipe etc. not imminent threat The back prep area handwashing sink faucet is leaking when turned on affecting water pressure. Plumbing systems shall be kept in good repair. Please fix handwashing sink faucet.***REPEAT VIOLATION***
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11 Surface Characteristics - Indoor Areas (C) 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) 6-501.12 Cleaning; Frequency and Restrictions (C) Metal wall exterior covering at the base of the walk in cooler/walk in freezer is damaged; rusting and a jagged edges are sticking out. Card board is being used to line the floors in front of the three compartment sink and in the walk in cooler. The wall at the prep station are soiled with grime and build up. Floors; walls; and ceilings shall be maintained clean and in good repair. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. PIC advised to repair and/replace the items listed above. Increase cleaning frequency. Remove card board as floor lining.
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, Jul 21, 2026 · Original Source