1 - Inspection
Oct 1, 2026
Official score: 95 · Understand this area’s scale
9 recorded violations
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-103.11Person in Charge- Establishment did not have the employee health policy onsite. The PIC shall ensure that employees are informed in a verifiable manner of their responsibility to report information about their health and activities as they relate to foodborne illnesses to the PIC. CDI; REHS provided the establishment with a printed copy of the policy.
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
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Establishment did not have a written plan on site. A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces. CDI; REHS provided manager with a printed plan.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hands clean & properly washed
Inspector’s notes
2-301.12 Cleaning Procedure (P) Observed employee wash hands less than the required time. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms using the following cleaning procedure: P(1) (3) Rub together vigorously for at least 10 to 15 seconds paying particular attention to removing soil from underneath the fingernails and creating friction on the surfaces of the hands and arms; finger tips; and areas between the fingers. CDI; education and employee washed hands.
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 (C) Observed country ham and cheese uncovered in the tall reach in cooler. Chicken uncovered in the tall reach in freezer. Eggs uncovered in makeline reach in cooler. (A) FOOD shall be protected from cross contamination by (4) Except during cooling and par. B; storing the FOOD in packages; covered containers; or wrappings. Cover food items.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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) Observed the quat sanitizer at the three compartment sink reading 0ppm. The chlorine dish machine read 0ppm. A chlorine solution shall have a concentration of 50-100ppm. CDI; ECOLAB showed up while REHS was typing the report. The dish machine has been repaired and read 50ppm. Establishment has decided to use bleach at their three compartment sink. It was determined that the lines were mixed and it destroyed their pump. Establishment will use bleach in three compartment sink to sanitize dishes. Establishment process consists of washing and rinsing at the three compartment sink then sanitizing in the dish machine.
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 date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Observed milk stored in the front reach in cooler not date marked. Except for shellstock; refrigerated; READY-TO-EAT; TCS FOOD prepared in house or opened from a commercial container (except deli salads; hard cheeses; cultured dairy; preserved fish; and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. CDI; milk date marked 9/30/26
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage-Preventing Contamination from the Premises- Observed one bag of onions and twelves cases of eggs stored on the walk in cooler floor. A)Except as specified in par. (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD: (3) At least 6 inches above the floor.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13 Nonfood Contact Surfaces (C) Observed the gaskets for the walk in cooler and tall reach in freezer with black build up. Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Observed floor tiles damaged near the walk in cooler and behind the tall reach in freezer. PHYSICAL FACILITIES shall be maintained in good repair. Repair.
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 1, 2026 · Original Source