1 - Inspection
Jul 21, 2026
Official score: 95.5 · Understand this area’s scale
8 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person in charge is not a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure the person that is left in charge is a certified food protection manager. CDI- A list of ANSI approved CFPM classes is available at wake.gov/food.
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
4-602.11; Core; Interior of ice machine is beginning to accumulate microbial growth. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency to the interior of this ice machine. CDI- Cleaning was initiated during the 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 date marking & disposition
Inspector’s notes
3-501.18; Priority; Chickpeas in the walk-in cooler had a prep date of (7/14). Hummus in the prep cooler had a prep date of (7/14). These items should have been discarded at the end of day on (7/20). Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that prep date is Day 1. CDI- Foods were voluntarily discarded during the inspection.
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
Variance obtained for specialized processing methods
Inspector’s notes
8-103.11; Priority Foundation; Found facility growing and sprouting their own wheatgrass in a small tray near the POS. Before a variance from a requirement of this Code is approved; the information that shall be provided by the person requesting the variance includes: a statement of the proposed variance of the Code requirement citing relevant Code section numbers; an analysis of the rationale for how the potential public health hazards and nuisances addressed by the relevant Code sections will be alternatively addressed by the proposal; and a HACCP plan if required that includes the information specified under sec. 8-201.14 as it is relevant to the variance requested. CDI- Wheatgrass sprouts were voluntarily discarded prior to leaving establishment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; In walk-in cooler; observed a large bag of coconuts stored directly on the floor. Food shall be protected from contamination by storing the food in a clean dry location at least 6 inches above the floor. Keep food off of the floor.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A); (B) and (D); Core; Clean utensils found stored in containers that had collected debris above the 3-compartment sink. Cleaned equipment; utensils; and laundered linens shall be stored: In a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above the floor. Clean the container holding utensils more frequently.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; Middle door gasket on prep cooler is no longer intact. Water at the sprayer nozzle at 3-compartment sink is shooting out the side of handle. Equipment shall be maintained in a state of good repair and condition. Repair/replace items mentioned.
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
6-303.11; Core; Lighting in unisex bathroom is extremely dim. At least 20 foot candles are required at a distance of 75 cm (30 inches) above the floor in areas used for handwashing; warewashing; and equipment and utensil storage; and in toilet rooms. Replace blown bulbs in this light fixture.
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, Jul 21, 2026 · Original Source