1 - Inspection
Aug 19, 2026
Official score: 98 · Understand this area’s scale
4 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12; Priority Foundation; No paper towels were available at bathroom handwash sink or prep area handwash sink. Each handwash sink shall be provided with paper towels or an air drying device. CDI- paper towels were replaced.
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); Priority; Yogurt in the reach-in unit measured 45F. Except during preparation; cooking; or cooling; or when TPHC is used; TCS food shall be maintained at 41F or less. CDI- yogurt voluntarily discarded. Yogurt may have warmed during restocking earlier this morning. 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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-205.10; Core; Can opener does not meet ANSI/NSF certifications. Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent. Replace can opener with one that meets these requirements. 4-202.15; Core; Can opener has two screws holding blade onto can opener. Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement.
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 (B) and (C); Core; Fan covers in reach-in cooler need cleaning from black residue/dust accumulation. The tops cooler/freezers have dust accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Increase cleaning frequency. All other surfaces observed clean. Full point may be taken for repeat violations.
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 19, 2026 · Original Source