1 - Inspection
Jun 30, 2026
Official score: 96 · Understand this area’s scale
8 recorded violations
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-103.11 (O) Person in Charge Duties; Priority Foundation; An employee health policy is not available. 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. CDI- documentation provided.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation; The slicer last used a few days ago still had residue accumulation along the blade. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- slicer was broken down and cleaned.
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
3-501.18 Ready-to-eat TCS food; disposition; Priority; Several TCS foods (chicken wings; diced tomatoes; caramelized onions; roasted garlic; bacon jam; salsa and aji mango sauce) were observed being held beyond 7 days. A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. CDI- food items were voluntarily discarded by PIC.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Sanitizers; Criteria-Chemicals; Priority; The chlorine sanitizer connected to the 3-compartment sink is 200+ ppm. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall meet the requirements specified in 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface sanitizing solutions). CDI- education given and chlorine solutions were recommended to be diluted with more water to 50-100ppm.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; The fryer station flip top cooler is not currently operable. The handwashing sink in the dish area has a loose pipe causing water to leak when in use. Maintain equipment in good 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 wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ); The shelving and bottoms of the prep coolers have residue accumulation. 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 wording
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
6-202.14 Toilet Rooms; Enclosed (C); The toilet room doors are open into the dining space. The PIC stated that this is to make it easier for security to control rowdy behavior from customers. Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall; a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.
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
6-501.12; The floors throughout the kitchen are in need of cleaning. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. 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, Jun 30, 2026 · Original Source