1 - Inspection
Jan 30, 2026
Official score: 97 · Understand this area’s scale
6 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person in charge was not a CFPM. Owner with ServSafe certificate was not present upon arrival or during inspection. The person in charge shall be a certified food protection manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program. Have a certified food protection manager present during all hours of operation.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Raw chicken observed holding above 41F on counter upon arrival. No preparation was occurring. Refer to temperature chart above. TCS foods shall hold at 41F or below unless being held on time as a public health control or active preparation is occurring. Employee stated chicken was placed here shortly before inspection when an order had been placed. Remainder of chicken was never put away after. CDI- raw chicken was put back in the refrigerator to cool down. Educated employee on importance of proper cold holding. Ensure TCS foods are not left out of refrigeration where temperature abuse can result. No points taken today.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12 (A); Priority; Observed two bottles of Raid household insecticide on chemical shelf. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. CDI- educated employee on proper chemical usage and insecticide labeling. Product will be sent home with owner and use discontinued. 7-204.11; Priority; A blue bucket holding bleach water for wiping cloths was observed heavily concentrated. Provide sanitizer at correct concentrations; diluting as required. For bleach sanitizer used with wiping cloths; a concentration of 50 - 200ppm shall be maintained. CDI- concentration diluted to acceptable range.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (B); Core; Ice scoop handles left laying in the ice. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI- ice scoops removed from ice and placed on clean surface.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Hood vents above fryer station have heavy grease residue accumulation. Physical facilities shall be maintained clean. Clean hood vents
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.14; Core; Dusty AC vent observed above prep area. Clean ventilation systems and change filters so they do not become a source of contamination from dust or other debris. Clean this vent. No point taken.
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 record from Wake County Environmental Services, Jan 30, 2026 · Original Source