1 - Inspection
Sep 16, 2025
Official score: 96 · Understand this area’s scale
7 recorded violations
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; PIC has a bodily fluid clean up kit but does not have a procedure for cleaning vomit and diarrhea. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- EHS provided education and paperwork for the PIC at the end of the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food separated & protected
Inspector’s notes
3-302.11(A)(8); Core; Observed unwashed box of tomatoes; strawberries; and blueberries above RTE (ready to eat) turkey and bacon in the walk in cooler. Separate ready-to-eat foods from washed/unwashed fruits and vegetables. EHS discussed with PIC who moved the tomatoes.
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
4-601.11(A); Priority Foundation; Can opener blade; vegetable dicer and slicer in the clean dish area stored soiled in clean dish area. Additioanlly; there was a thick; residual coating on the interior food prep sink basin in front area. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- The PIC placed all items at the three compartment sink to be washed; rinsed and sanitized before re-use/storage. Employee cleaned the front prep sink and sanitized at end of each 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 wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; Sliced tomato; shredded lettuce; and yogurt holding in small front flip top cooler above 41F (see temp chart). Maintain TCS foods in cold holding at 41F or less. CDI- All TCS items cooled back to 41F within an hour. There was a piece of parchment paper on top of fans preventing the air from circulating. Do NOT place parchment paper on top of fans- this was done to maintain the cooler clean; but prevents good air flow.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core; Missing labels on cinnamon; chia seeds; probiotics; and collagen. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11(A); Core; Multiple lexan pans noted wet-stacked. Air dry equipment and utensils after cleaning and sanitizing.
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
Non-food contact surfaces clean
Inspector’s notes
4-602.13; Core; The outside of cabinets; and dry storage shelving areas; shelving underneath blenders; area under front handsink; gaskets on refrigerators; and ice machine separator blade (nonfood contact portion); are unclean and accumulated with debris. Non food-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat; full points.
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, Sep 16, 2025 · Original Source