1 - Inspection
Jul 10, 2026
Official score: 90.5 · Understand this area’s scale
9 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-103.11(A-P) - PIC Duties - Pf; Handwashing violations; cold holding; hot holding and TPHC violations were noted today (most being repeats). A)Operations not conducted in home or room used for living/sleeping B)Unnecessary PERSONS not in kitchen except for brief visitsC)All PERSONS in the kitchen comply with Food Code D)EMPLOYEES wash hands E)Food sources; temps; condition checked at delivery F)Food delivered during non-operating hours put in protected; temp controlled storage G)Proper cooking using calibrated & appropriate thermometers H)Proper cooling; routine monitoringI)Proper hot/cold holding temps; routine monitoring J)Proper consumer advisory K)Proper SANITIZING of EQUIPMENT/UTENSILS L)Sign for clean TABLEWARE when returning to self-service areas...P)Written procedures and plans are maintained and implemented when required. CDI- education given
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
Hands clean & properly washed
Inspector’s notes
2-301.14 (F); Priority; Employee observed completeing several tasks without changing gloves or washing hands. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI- education given and employee washed their hands. 2-301.12 Cleaning procedure Priority; Employee observed rinsing hands with water only at the hand sink and did not use soap. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms using the following cleaning procedure: (1) Rinse under clean; running warm water; (2) Apply a cleaning compound; (3) Rub together vigorously for at least 10 to 15 seconds; (4) Thoroughly rinse under clean; running warm water; and (5) Dry hands and arms using paper towels or a hand drying device. CDI- education given and employee instructed to wash hands properly.
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 separated & protected
Inspector’s notes
3-304.15(A); Priority; [Repeat] Employee was observed completing several tasks ( dish washing; taking out trash; cleaning; stocking display case; etc.) with the same gloves on. Discard gloves after a task is complete or any time they are damaged or soiled. CDI- education given and employee removed gloves and washed hands in the appropriate sink.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114(C) ; Priority; The sanitizer setup at the 3-compartment sink tested at 0ppm. A quaternary ammonium sanitizer shall have a minimum temperature of 75F and a concentration indicated by the manufacturer's directions. CDI- education given and sanitizer was remade.
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); Priority; [Repeat] Several TCS pastries ( sweet frank roll; kimchi croquette; curry croquette; bacon & egg croissant; egg bites; spinach & feta pastry etc.) holding in a hot hold cabinet and/or in the bakery display case below 135F. According to the PIC the food items were placed in this case about an hour prior to my arrival. Maintain TCS foods in hot holding at 135F or above. CDI- education was given and all pastries out of temperature were voluntarily discarded by PIC.
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); Priority; [Repeat] Several TCS pastries with a whipped cream filling or topping (contains heavy whipping cream & non-dairy topping) were observed holding above 41F in the bakery display cases. Maintain TCS foods in cold holding at 41F or less. CDI- education was given and items were voluntarily discarded by PIC. The option of using a completely non-dairy recipe was also suggested.
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 date marking & disposition
Inspector’s notes
3-501.18 Ready-to-eat TCS food; disposition - P; Pizza sauce and hot dogs dated from 7/3/26 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 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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B) Time as a public health control; Priority; Time holding procedures were not in place for today. None of the TCS pastries were stamped with the time of removal from temperature control. If TPHC is used for up to a maximum of 4 hours: (1) Except as specified in (B)(2); the FOOD shall be <41F when removed from cold holding; or >135F when removed from hot holding; (2) The FOOD may have an initial temperature of <70F if; (a) It's a RTE fruit/vegetable that upon cutting is rendered a TCS FOOD; or (b) It's a RTE hermetically sealed FOOD that upon opening is rendered a TCS FOOD; (c) The FOOD temperature doesn't exceed 70F within 4 hours from the cut/open time; and (d) The FOOD is marked for 4 hours past the point in time it was cut/opened. (3) The FOOD shall be identified to indicate the time that is 4 hours past the time when the FOOD is removed from temp control. (4) The FOOD shall be cooked and served; served; or discarded; within 4 hours of removal from temp control; and (5) Unmarked food; or food exceeding a 4-hour limit shall be discarded. CDI- all unmarked pastries were voluntarily discarded by PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; The basins of the 3-compartment sink are soiled and in need of cleaning. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. 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, Jul 10, 2026 · Original Source