1 - Inspection
Oct 28, 2025
Official score: 92.5 · Understand this area’s scale
9 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Pf) Provide paper towels at all hand sinks. Hand sink on far left in dish room did not have paper towels. They were replaced during inspection. CDI
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 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Employee filled red sanitizer bucket with liquid from sanitizer hose at three compartment sink; however; the quat sanitizer strength measured 0 ppm. PIC explained to staff that they cannot run soapy water and sanitizer at the same time because sanitizer loses it's prime in the hose. Corrected during inspection.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P There was a bottle of all purpose cleaner on prep table. Chemical was moved during inspection. CDI. Protect utensils and prep areas from chemical contamination.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-202.11 Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. -Pf Prep sinks in back area have cracks along vats and drainboards. PIC has scheduled welders but they have not shown up. Continue to work on having them repaired. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Three compartment dish sink has large cracks along vats. PIC stated that dish sink will be replaced. Sinks and prep tables have rusty legs and shelves.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) Both dish machines had extremely large amount of build up inside machines. Clean machines at a frequency to prevent build up.
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(B) and (C); Core; In dish room; wall-mount fan observed with heavy dust/residue accumulation. Sides of ice machines side covers missing with dust accumulation in machine. Remove fan from drainboard of prep sink. Sink needs thorough cleaning. C NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. [REPEAT]
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
6-501.18; Core; In both restrooms; toilets and urinals with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean thoroughly.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.116; Core; Shared dumpster area oil receptacles observed with oil residue accumulation along tops; sides and along ground around the receptacles. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area; using dry cleaning methods (kitty litter; flat shovel; paint scraper; paper towels) so not washing oily water into storm drains. 5-501.16; Core; Rear dishroom handwashing sinks lacking a trash cans. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a trash can; that is not so large as to block access to the sink.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Concrete floor in dish room/prep room is absorbent. Sealant has worn off. Re-glue vinyl baseboards to walls.
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, Oct 28, 2025 · Original Source