1 - Inspection
Aug 31, 2026
Official score: 91.5 · Understand this area’s scale
9 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) A certified food protection manager was not present during inspection. A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire a food protection manager certification. List of ANSI-approved programs: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.11 Handwashing Cleanser; Availability (Pf) Handwashing sink nearest to ice machine did not have soap. Each handwashing sink or group of handwashing sinks shall be supplied with handwashing cleanser. CDI: Soap replaced. 6-301.12 Hand Drying Provision (Pf) Handwashing sink nearest to make-line did not have paper towels. Each handwashing sink or group of handwashing sinks shall be supplied with hand drying provisions. CDI: Paper towels added.
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
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Interior baffle and interior door of ice machine was soiled with black residues. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine more frequently.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Salsa and guacamole (containing tomatoes) in server station salsa flip-top and all food within grill-line prep drawer were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: 1 container of chicken; 1 container of beef; 2 container of shrimp; one container of lettuce; one container of tofu; and one container of cooked onions were voluntarily discarded by PIC from the grill prep drawer cooler. Salsa and guacamole were voluntarily discarded by PIC from the server station salsa cooler. Do not use units they are capable of maintaining food at 41F or less.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food was stored below an active leak in walk-in cooler and on make-line unit below leaking ceiling vent. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. CDI: Food was relocated within walk-in cooler and flip-top unit was relocated during inspection. Lid was closed when REHS observed leak. REHS was unable to determine if leakage had entered exposed food on make-line. Leaks were being repaired during inspection.
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
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C) One food employee was not wearing a hair restraint at the start of the inspection. Food employees shall wear hair restraints such as hats; hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food; equipment; utensils; linens; and unwrapped single-service and single-use articles. Ensure food employees wear hair restraints during food prep.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Boxes of to-go containers; portioning containers; and straws were stored below an active leak from ceiling vent in center kitchen area. To-go containers were not inverted during storage. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Cleaned single-service and single-use articles shall be stored in a clean; dry location where they are not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Straws; to-go containers; and portioning containers affected by leak will be voluntarily discarded by PIC after repairs are complete. Repairs were on-going during inspection.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Walk-in cooler was actively leaking during inspection from blower. Equipment shall be maintained in a state of good repair. Repair walk-in cooler.
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 Physical facilities shall be maintained in good repair. Ceiling vents were leaking during inspection. Repair leak. Leaks were being repaired 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 record from Wake County Environmental Services, Aug 31, 2026 · Original Source