1 - Inspection
May 26, 2026
Official score: 94.5 · Understand this area’s scale
6 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Pf) The kitchen hand sink did not have hand towels at the start of the inspection. A hand drying method must always be provided. CDI- Towels were placed at the sink.
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
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) In the walk-in cooler; raw eggs were stored on an upper shelf above ready to eat foods. Keep the raw eggs on the lowest shelf. CDI- Eggs relocated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Several ready to eat foods were not dated. Ready to eat TCS foods once opened or prepped must be date marked with a 7 day discard date to control Listeria M. CDI- Foods were dated.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Maintain equipment in good repair. Walk-in cooler storage racks; undercounter kitchen storage shelves and a chrome utensil rack is rusting or chipping. Kitchen equipment must be maintained easy cleanable and in good repair.
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(C ) The walk-in cooler storage racks; white box freezer; kitchen under counter shelves; kitchen ceiling light shields and the interior of the prep sinks need more frequent cleaning. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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
6-202.14 Toilet Rooms; Enclosed (C) Both restroom doors are not self closing. Both doors must be self closing.
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 26, 2026 · Original Source