1 - Inspection
Jun 3, 2026
Official score: 93 · Understand this area’s scale
9 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC could not produce a CFPM certificate during inspection. Facility must have a CFPM on site during all hours of operation. Obtain an ANSI-accredited food protection manager certification; such as Serv Safe or provide proof of credential.
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
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12; Priority Foundation; No paper towels available at prep area handwashing sink or in men's bathroom. Each handwashing sink shall be provided with paper towels. CDI - towels replaced.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; A few TCS foods on the makeline cold top were holding above 41F (see temperature chart). TCS (Time/Temperature Control for Safety) foods shall hold at 41F or below in refrigeration. Ambient temperature of unit was holding 40 - 41F. CDI- to help maintain temperature; foods were covered. Do not elevate containers or food above cold compartment. Temperature of unit was also adjusted down to 38F from 40F. Cut lettuce and ham was moved to the walk-in to chill.
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 (A); Priority; A spray bottle of Raid household insecticide was observed in the back storage area. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. CDI- educational moment with PIC. PIC to bring this product home and discontinue using. No point taken.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cut tomato was observed cooling in a deep container with a lid in the walk-in cooler. Cut tomato was also placed directly on makeline. Quickly cool foods using methods such as open/vented shallow pans and rapid cooling equipment such as walk-in cooler/ freezer. Cold air must flow around product to remove the heat. CDI- cut tomato was placed onto sheet pans and moved to the freezer to blast chill.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; The walk-in freezer is leaking condensate from evaporator behind fans. Icicles observed forming in this location. No food stored directly below. A box of bread was stored on the freezer floor. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust or other contamination; and at least 6 inches off the floor. Repair freezer to resolve dripping issue. Box of bread was moved to the shelf. No point taken.
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
4-501.11; Core; Plastic-coated metal shelving in the reach-in unit is peeling and rusting. Freezer is leaking behind fans. This affects cleanability. Equipment shall be kept in good repair. Replace shelving in the near future and resolve dripping issue in walk-in freezer. Full point may be taken for repeat violations.
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; Ceiling tiles above the oven are damaged; warped and charred. Physical facilities shall be maintained in good repair. Replace ceiling tiles above the oven. Full point may be taken for 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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11(A); Core; Employee food was stored above facility food in walk-in cooler. Designate areas for employee food and drink so that food; equipment; linens; and single-service items are protected from contamination. CDI- employee foods relocated.
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, Jun 3, 2026 · Original Source