1 - Inspection
Sep 14, 2026
Official score: 91.5 · Understand this area’s scale
10 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (E) After handling soiled EQUIPMENT or UTENSILS; -Observation: food employee turned off faucet with bare hands; donned gloves and proceeded to grab Parmesan cheese to finish customer dishes. -Corrected During Inspection (CDI): after Environmental Health Specialist (EHS) explained the violation Person in Charge (PIC) asked to food employee to re-wash hands and food employee did it.
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
Handwashing sinks supplied & accessible
Inspector’s notes
REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: handwashing sink was being used as trash storage. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed trash bags from handwashing sink. 6-301.12 Each handwash sink shall be provided with paper towels or an air drying device. Pf -Observation: paper towels dispenser was empty in dishwasher sink near dishwasher machine. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily refilled paper towels dispenser.
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-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Maintain sanitizer at correct concentration when being used to sanitize. P -Observation: chemical dishwasher that uses chlorine sanitizer was reading 0ppm. -Corrected During Inspection (CDI): pipeline had air bubbles and food employee primed dishwasher to remove air bubbles and after 2 runs dishwasher was reading 50ppm. Chlorine sanitizer was full and it was recently swapped; make sure to remove air bubbles from the pipe and test dishwasher daily.
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 cold holding temperatures
Inspector’s notes
REPEAT 3-501.16 (A)(2) TCS FOOD shall be maintained at 41F or less. P -Observation: cut in small cubes watermelon inside reach-in cooler; from the day before; it was 45F. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded the container with the food item.
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
7-102.11 Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf -Observation: bucket sanitizer with 200ppm QUAT Sanitizer didn’t have any type of identification. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily wrote “SANITIZER” with permanent marker in bucket sanitizer.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15 Outer Openings; Protected. (A) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1)Filling or closing holes and other gaps along floors; walls; and ceilings; (2)Closed; tight-fitting windows. -Observation: exit door located near dry storage and walk-in cooler had sunlight coming through the door. Make sure to close all holes. No pests were found during this inspection. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) During pauses in food preparation or dispensing; utensils shall be stored with their handles above the top of the food and the container. -Observation: in cold hold unit in pizza area; scoop’s handle was touching the food item. Make sure utensils have a handle and handle is always up; not touching the food item. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing(C) (A)Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (2)Where they are not exposed to splash; dust; or other contamination. -Observation: several to-go containers in cooking area was facing up without any type of protection exposed to dust. Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
4-202.11 Food Contact Surfaces-Cleanability A) Multiuse FOOD-CONTACT SURFACES shall be: (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf (3) Free of sharp internal angles; corners; and crevices; Pf -Observation: several plastic food contact surfaces containers were cracking; and broken with sharp angles. Plastic pieces can fall on the food and become a solid hazard. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed containers from service. 4-202.16 Nonfood-contact surfaces shall be free of unnecessary ledges; projections; crevices; and constructed to allow easy cleaning and facilitate maintenance. -Observation: original plastic from manufacturer for equipment protection (in cold hold unit and small cooler) it is still on the equipment and it has to be removed. It is not easily cleanable and chipping pieces of the plastic can fall in food items. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: handwashing sinks and dishwasher sink had caulk coming out of the wall. Make sure to remove air bubbles-caulk sink on the wall. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). REPEAT 4-501.11 Equipment in good repair (B)EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer’s specifications. -Observation: cold hold unit in pizza area; and small cooler had handle missing. Another cold hold unit had the lid in bad repair. Make sure to keep equipments in good repair. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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 Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: cooking pans were observed with encrusted grease inside the pan around the edges. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). REPEAT 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: in cold hold units between lid and food containers had debris. Ice machine had pink and black slime growing in ice deflector and around where ice is dispensed. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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 14, 2026 · Original Source