1 - Inspection
Aug 19, 2026
Official score: 93 · Understand this area’s scale
11 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Each handwash sink shall be provided with paper towels or an air drying device. Pf - Observed 1 of the restrooms with no paper towels to dry hands. Corrected during inspection (CDI): paper towels provided. All other hand sinks are currently in compliance; no point at this time.
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 (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred - Observed black and pink stains on the ice machine filter unit (inside the ice bin). Discussed the matter with the PIC.
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 hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when time as a public health control (TPHC) is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. P - Observed prepared in-house oatmeal (100F) stored with temperature below 135F. CDI: The oatmeal was discarded. First observation: no point at this time.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) TCS Food; Hot and Cold Holding (P) (B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P - Display cooler- grab-and-go: observed TCS food: oat milk pudding; noodle salad; and egg salad with temperatures above 41F. CDI: TCS food involved removed from - public service. Repeat.
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
7-201.11 P - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning - Observed bags of coffee stored next to the bottle of coffee machine cleaners with no separation. CDI - The coffee bags were restored away from the cleaning supplies.
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
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
3-404.11 JUICE PACKAGED in a FOOD ESTABLISHMENT shall be:(A) Treated under a HACCP PLAN to attain a 5-log reduction; which is equal to a 99.999% reduction; of the most resistant microorganism of public health significance; P or (B) Labeled; if not treated to yield a 5-log reduction of the most resistant microorganism of public health significance: Pf(1) As specified under sec. 3-602.11; Pf and (2) With the following; “WARNING: This product has not been pasteurized and; therefore; may contain harmful bacteria that can cause serious illness in children; the elderly; and persons with weakened immune systems.” Pf - Observed that the operation has a HACCP plan for packaged juice; but the HACCP program is not currently implemented; and there are no CCP records to review. Verification due by 8/29/26
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-306.11 Food Display - Preventing Contamination by Consumers (P). Except for nuts in the shell and whole; raw fruits and vegetables that are intended for hulling; peeling; or washing by the CONSUMER before consumption; FOOD on display shall be protected from contamination by the use of PACKAGING; counter; service line; or salad bar FOOD guards; display cases; or other effective means. P - Observed coffee self-service area: a container of sugar was present with no cover/protection. CDI - Provided a sugar container with a cover. - Observed apples at the self service area present without plastic wrapped. Discussed the matter with PIC.
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) Except counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. - Observed multiple food handlers with no effective hair restraints (hair tie or ponytail is not adequate). Repeat.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored:(A) In the FOOD with their handles above the top of the FOOD and the container;(D) In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes;(E) In a clean; protected location if the UTENSILS; such as ice scoops; are used only with a nonTCS FOOD; or(F) In a container of water if the water is maintained at a temperature of at least 135F - Freezer drawers: observed scoop handles resting on frozen fruit. - Observed tea whipper/stirer stored in a cup of standing water with a temperature below 135F. Discussed the matter with the person in charge (PIC)
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
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) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under par. (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. - Observed the coffee filter stored without a cover. CDI - The coffee filter was removed from public service. - Observed stacks of cut present to the public without protection. Discussed the matter with PIC.
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
4-205.10 Food Equipment; Certification and Classification Except for toasters; mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation; the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. - Observed that the display cooler; Avantco; is not designed to display the prepared food (see line 22). Discussed the matter with PIC. Unless the operation can present the TCS food so that it can maintain 41F or below; the TCS food stored in this unit may be posted for "display only" 4-101.17 Wood; Use Limitation (A)Except as specified in (B); (C); and (D) of this section; wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. (B) Hard maple or an equivalently hard; close-grained wood may be used for cutting boards; cutting blocks; bakers' tables; - Observed wood that potentially is not equivalent to hardwood maple being used as a food contact surface without a liner; also; some of the wood boards have cracks. Discussed with PIC about the approved wood limitation.
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