1 - Inspection
Feb 13, 2026
Official score: 94 · Understand this area’s scale
13 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation - (REPEAT) Observed numerous clean stacked food containers with old stickers and sticky residues on exteriors (stickers/residues on container exteriors can stick to interiors of containers stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled containers at 3-comp sink area. Remove all stickers/residues from containers before thoroughly washing; rinsing and sanitizing them.
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) and (B) - (REPEAT) Yogurt was above 41F in a few areas (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating yogurt. NOTE: Do not store foods above fill or chill lines on containers to ensure foods are maintained at 41F or less throughout entire product.
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
7-102.11; Priority Foundation - (REPEAT) Two buckets of wiping cloth sanitizer were not labeled as "sanitizer"...Working containers of chemicals; cleaners and sanitizers shall be labeled with common name of materials inside...CDI by labeling sanitizer buckets. 7-201.11; Priority - Spray bottle of peroxide and veggie wash concentrate were stored near ledge of food preparation sink...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing peroxide and veggie wash.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - (REPEAT) Several containers/bottles of sauces; dressings; honey; sugar; etc. were not labeled with their contents...Foods removed from their original containers that are not easy to recognize shall be labeled with their contents...Properly label sauces; sugar; etc.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core - Observed boxes of food stored directly on the floor in walk-in freezer...Food shall be protected from contamination by storing at least 6 inches above the floor...Elevate food at least 6 inches above floor.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core - (REPEAT) A bucket of wiping cloth sanitizer was located above box of disposable food containers. Another sanitizer bucket was stored on floor; quaternary ammonium sanitizer was cloudy and concentration was less than 150 ppm...In-use wiping cloths shall be kept in approved clean sanitizer between uses. Sanitizer buckets shall be stored above the floor and to prevent contamination of food and clean equipment and utensils and disposable food/beverage containers...Store wiping cloth sanitizer buckets as stated above with proper concentration of sanitizer.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C); Core - Some disposable food containers were stored with food contact sides up and unprotected. Box of disposable food/beverage containers was stored under waste line...Single service disposable food/beverage items shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination...Cover or invert disposable containers on clean surfaces. Do not store disposable items under waste or water lines.
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
4-501.12; Core - (REPEAT) A few cutting boards had cracked/damaged edges; making them hard to clean/sanitize...Cutting boards that have deep cuts; scratches; etc. shall be resurfaced or replaced if they cannot be easily cleaned and sanitized...Resurface or replace damaged cutting boards. 4-502.11 (A) and (C); Core - (REPEAT) Some food containers were damaged/cracked...Food service utensils shall be kept in good repair...Discard damaged items.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.18; Core - Sanitizing solution at 3-compartment sink (with utensil inside sanitizer) was very cloudy and had a few floating food particles...Washing; rinsing and sanitizing solutions shall be kept clean...CDI by draining soiled solution and replacing it with fresh sanitizing solution.
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 - (REPEAT) Observed soiled top interiors of refrigerated make line tops; refrigerator door frames; exteriors vent openings; condenser coils; table/sink legs; metal storage cabinets; cup holder exterior rings...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.
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; Core - No self-closing device was on bathroom door (one bathroom door was wide open)...Toilet room doors shall be self-closing and shall be kept closed (6-501.19)...Provide self-closing devices on bathroom doors.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.111; Core - (REPEAT) Top lids on one outside cardboard dumpster were missing; and holes/cracks were in a few dumpsters...Trash/recycling receptacles shall be kept in good repair...Contact property management to have solid waste company replace damaged dumpsters with ones that are in good repair (with intact top lids). 5-501.114; Core - (REPEAT) A few trash/recycling dumpsters had no drain plugs...Trash/recycling receptacles with drains shall have plugs in place...Contact property management to have solid waste company replace missing dumpster drain plugs. 5-501.115; Core - (REPEAT) Significant trash; cardboard and debris were on ground around community dumpsters used by restaurant...Trash/recycling receptacle enclosures and areas shall be kept clean...Work with neighboring businesses; your employees and property manager to keep trash picked up and dumpster areas clean and sanitary at all times.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core - Observed soiled flooring under metal cabinets/counters; equipment and ice machine. Walk-in cooler flooring and walls were soiled; and ice had accumulated on pipe in that unit near walk-in freezer door...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above. Remove accumulated ice where needed.
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, Feb 13, 2026 · Original Source