1 - Inspection
Sep 21, 2026
Official score: 94 · Understand this area’s scale
3 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-103.11(A-P) - PIC Duties - Priority Foundation; PIC is not ensuring that employees wear gloves or use utensils when handling ready to eat food; such as chopping onions for garnish and filling plates with cooked food. PIC is not ensuring that food contact surface of equipment are clean and sanitized. Violations in these areas were seen today. A)Operations not conducted in home or room used for living/sleeping B)Unnecessary people not in kitchen except for brief visits C)All people in the kitchen comply with Food Code D) All employees wash hands E)Food sources; temps; condition checked at delivery F)Food delivered during non-operating hours put in protected; temp controlled storage G)Proper cooking using calibrated & appropriate thermometers H)Proper cooling; routine monitoring I)Proper hot/cold holding temps; routine monitoring J)Proper consumer advisory K)Proper sanitizing of equipment and utensils L)Sign for clean table ware when returning to self-service areas M)No bare hand contact on RTE food without prior approval N)Employees trained in food safety & food allergy awareness O)Employees informed of illness reporting requirements P)Written procedures and plans are maintained and implemented when required
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
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B); Priority; Employees were handling ready to eat foods with bare hands. One employee contacted lettuce while filling plates for delivery to customers; and another was chopping green onions for garnishes without gloves. Except when washing produce or when the food will be heated to at least 145F or when the facility has received prior approval; food employees may not contact ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI-Food was voluntarily discarded. Employees were redirected to wash hands and don gloves to continue food handling tasks.
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
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Priority Foundation); Equipment stored as clean; such as meat slicer; cutting boards; and ice scoop; had food and other residues on them. Bulk storage containers holding rice; sugar; flour; were heavily soiled. Maintain food contact surfaces of equipment clean. CDI-All items were moved to the dish pit for cleaning.
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, Sep 21, 2026 · Original Source