1 - Inspection
Aug 14, 2026
Official score: 99 · Understand this area’s scale
4 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.12 Cleaning Procedure; Employee was observed washing hands; then turning the handwashing sink off with bare hands. After the cleaning procedure; employees shall prevent re contamination of the hands and avoid bare hands contact with faucet levers. CDI- Employee was educated on this matter.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests; Live fly was present in the MFU around food items during the inspection. The premises shall be maintained free of insects and other pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Personal cleanliness
Inspector’s notes
2-303.11 Prohibition - Jewelry (C); Employee was observed preparing food while wearing bracelet. Other than a plain wedding band; employees may not wear jewelry on their fingers or wrists while preparing 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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloths were being held in soap (not sanitizer) during the inspection. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
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, Aug 14, 2026 · Original Source