1 - Inspection
Mar 19, 2026
Official score: 97 · Understand this area’s scale
6 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.15; Priority Foundation; Employee observed washing their hands in the dump sink next to the handwashing sink. Only wash hands in handwashing sink. CDI- education given and employee washed hands in the appropriate 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-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114;[Repeat] Lactic acid sanitizer set up at the 3-compartment sink was testing above the ppm range recommended on the testing kit. Maintain sanitizer at correct concentrations when being used to sanitize. CDI- sanitizer remade and a service order has been placed for ECOLAB to come out. 4-601.11(A); Priority Foundation; Several clear containers and lids being stored as clean were observed with food debris and/or sticker residue present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- dishes sent back to be cleaned again. 4-602.11 (E ); The ice machine was observed with residue accumulation present along the interior walls. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Increase cleaning frequency.
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
Wiping cloths: properly used & stored
Inspector’s notes
4-101.16; Sponges observed being used in the kitchen for cleaning. Sponges may not be used in contact with cleaned and sanitized or in use food contact surfaces. Remove sponges.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.12; Cutting boards observed heavily scored and in need of replacement. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
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; All three basins of the 3-compartment sink are soiled and in need of cleaning. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. Increase cleaning frequency.
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 ); Mats used on the countertops and stored with other clean dishes observed with dried on food debris. 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. Increase cleaning frequency.
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, Mar 19, 2026 · Original Source