1 - Inspection
Jun 24, 2026
Official score: 98.5 · Understand this area’s scale
3 recorded violations
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-103.11 (O) Person in Charge Duties Pf : Employee Health Policy is needed. Assure employees are notified of their responsibility to report symptoms and illness. The PIC shall ensure that employees are informed in a verifiable manner of their responsibility to report to the PIC; information about their health and activities as they relate to diseases that are transmissible through food. Providing a poster today with some guidance.
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 When to wash - P Hands are not washed when removing gloves after handling raw meat. Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (F) During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with READY-TO-EAT FOOD; (H) Before donning gloves for working with food. When one employee is responsible for putting raw meat on the grill and also working with the ready-to-eat bun or cooked food; hands shall be washed before touching these foods. Monitor handwashing and teach when handwashing is required when switching between raw meat and ready-to-eat or cooked food. The goal is not to cross-contaminate. Discussed today for improvement.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Cold Holding (P) the only refrigerator on the unit is an Avantco upright refrigerator (and a True working top freezer). The refrigerator is not keeping the food at 41F as required: Raw Steak 43.9F; Hot Dogs 42.9F; Raw Hamburgers 45.5F; Cheese 43.1F. Top shelf of the refrigerator closest to the fan is used for a cardboard box and several tightly packed cans of soda (this may impact air flow). The door on the refrigerator is frequently opened since it is opened in response to nearly every order. We discussed use of time as a public health control for cheese (but removing cheese from the refrigerator will not provide substantial relief). We discussed addition of another refrigerator or freezer. Solution must be provided to me for maintaining food temperature at 41 degrees F and colder.
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 record from Wake County Environmental Services, Jun 24, 2026 · Original Source