1 - Inspection
May 13, 2026
Official score: 92.5 · Understand this area’s scale
7 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-103.11(A-P) - PIC Duties - Pf Person in Charge Duties are not being addressed. Food inside the walk-in cooler and on sandwich serving line are not at safe and required temperature. Person in Charge Duties requires maintaining food at 41F and proper sanitizing. Discussed correction with employee and owner.
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) Present employees are not ANSI certified food protection managers. Present management should be ServSafe certified. Check wake.gov for classes
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) Pans on the right drainboard are not clean with food residual. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Sanitizer is mixed using cold water. Effectively clean and sanitize the pans; using warm sanitizer (75F to 120F). Temperature of sanitizer was increased and pans were washed during inspection.
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) Open top sandwich refrigerator is not holding food at 41F as required -and- Walk-in Cooler is not holding food at 41F as required. Repair or replacement is required. Tuna Salad 54.4F; Roast Beef 49.4F; Ham 45F; Turkey 44.3F; Steak 50.5F; Rotisserie Chicken 46.6F; Chicken Strips 49F; Egg 50F; in the sandwich make-line refrigerator. Tuna Salad 53.9F; Steak 42.7F; Salami 43F; Turkey 42.7F; Ham 42.4F. Maintain TCS foods in cold holding at 41F or less. -P Correction is required. Owner arrived and we discussed use of the stem thermometer to verify food is held at 41F. Owner contacted the service technician to adjust/repair refrigeration and is scheduled to arrive today. I will re-visit to verify refrigeration is holding food properly.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-202.11 Ice Bucket is cracked in several areas on the top. Multiuse food contact surfaces shall be smooth; free of cracks. -Pf Replace the ice bucket. . . Remove the cardboard shelf liner above the food preparation sink and remove the blue adhesive shelf liner on shelf under table to restore cleanable finish.
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
4-602.13 Nonfood Contact Surfaces (C) Cleaning needed on the refrigerator lid where menu items are listed.
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
6-302.11 Toilet paper is not at the toilet. Supply toilet tissue at each toilet. -Pf
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 13, 2026 · Original Source