1 - Inspection
May 27, 2026
Official score: 95 · Understand this area’s scale
9 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A); Core - A few covered employee bottles of water were stored above clean utensils/pans. Except when drinking from a closed beverage container; employees shall eat; drink only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI by properly storing bottles of water below and away from clean utensils/pans.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 (C); Priority - Quaternary ammonium (QA) sanitizer concentration in 3rd sanitizing compartment of 3-comp sink (where utensils/equipment were immersed) was less than 150 ppm (minimum QA concentration for type of sanitizer used). QA sanitizer concentration shall be at the concentration as stated on manufacturer's label. CDI by replacing sanitizer so it was at least 150 ppm.
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 - (REPEAT) Several cold TCS* foods were above 41F in refrigerated make line top. Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating foods. NOTE: Ensure foods in containers are not above chill or fill lines on containers. Consider using deeper pans to store foods to ensure they are maintained at 41F or less.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - Some containers/bottles of oil/vinegar; spices; etc. were not labeled. Working containers of food that are not easy to recognize shall be properly labeled with their contents. Properly label food containers.
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
Personal cleanliness
Inspector’s notes
2-303.11; Core - Observed food employee wearing a few rubber bracelets/bands and watch on wrist. While preparing food; food employees shall not wear any jewelry except for a plain ring. Instruct food employee to remove bracelets and watch from wrist while working with food.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core - (REPEAT) Several wire shelves inside refrigeration/walk-in cooler and dry storage were rusty and/or peeling. Food service equipment shall be kept in good repair. Replace damaged shelves with similar approved shelving. Do not paint shelving--damaged shelves must be replaced. 4-501.12; Core - (REPEAT) Cutting boards at sandwich make line top had deep knife cuts on edges. Cutting boards with cracks and cuts shall be resurfaced or replaced if they cannot be easily cleaned and sanitized. Resurface or replace damaged cutting boards.
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 - (REPEAT) Observed soiled metal cabinets and wire shelves; sides/edges of walk-in doors; 3-comp sink drainboard undersides; cabinets under self-service beverage counter. Equipment and utensil 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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.111; Core - Right trash dumpster had leachate actively leaking onto ground; along with strong odors and flies being attracted to leachate. Trash/recycling receptacles shall be kept in good repair. Contact property manager to have them contact solid waste company to replace leaking dumpster. 5-501.115; Core - (REPEAT) A few enclosed bags of trash with Subway labeling on trash items were on ground in dumpster area. Trash and dumpster enclosures shall be kept clean and free of unnecessary items. Instruct employees to place bags of restaurant trash inside dumpster and not on ground.
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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core - (REPEAT) Observed soiled flooring in walk-in units; kitchen corners; soiled/stained ceiling and wall surfaces (especially above oven areas); dusty women's ceiling vent grate. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures 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 27, 2026 · Original Source