1 - Inspection
Apr 30, 2026
Official score: 94 · Understand this area’s scale
9 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) A certified food protection manager was not present during inspection. A 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. Acquire a food protection manager certification. List of ANSI-approved programs: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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
Hands clean & properly washed
Inspector’s notes
2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food (P) Employee did not wash hands after handling raw beef before moving to handle ready-to-eat food. CDI: REHS reminded employee of handwashing requirements and employee's hands were washed prior to handling of ready-to-eat foods.
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
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Container stored inside handwashing sink. A handwashing sink shall be maintained so that it is accessible and may not be used for purposes other than handwashing. CDI: Container removed from handwashing sink. 5-202.12 Provide at least 100F water at handsinks. Handwashing sink does not have hot water. Ensure handwashing sink reaches at least 100F after heater is repaired.
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) Raw beef was stored on the shelf above bottled waters and sodas within tall reach-in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Beef placed on bottom shelving of prep cooler.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Cheese sauce and sliced cheese were maintained above 41F on prep table outside of refrigeration. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Cheese placed back into prep cooler. Keep cheese in prep cooler when not in use. REHS suggested using time as a public health control for cheese if PIC intends to keep cheese outside of cooler.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control (Pf) Butter was not labeled with the time of temperature removal. CDI: Butter discarded. Always label food with the time of temperature removal when using time as a public health control.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Interior of reach-in freezer and surfaces of make-line were soiled with food debris. Panels on make-line exhaust vent were soiled with grease and black debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed. Repeat; half-points deducted due to improvements on previously noted non-food contact surfaces.
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
Hot & cold water available; adequate pressure
Inspector’s notes
5-103.11(B) Provide sufficient hot water to meet the peak hot water demands (Pf) Food truck hot water heater is nonfunctional and does not have access to hot water. REHS will verify restoration of hot water for food truck by 5/9/2026.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floors within truck were soiled with food debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean floors.
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, Apr 30, 2026 · Original Source