1 - Inspection
Jun 8, 2026
Official score: 94 · Understand this area’s scale
15 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-102.11(A)(B) and (C)1; 4 16 Demonstration Pf Person In Charge (PIC) demonstrates knowledge by A) No Priority item violations during inspection or B) Is a Certified Food Protection Manager or C) Answer questions correctly as related to the nature of the operation - Observed multiple priority item violations during the current inspection. Corrected during inspection (CDI); see the comment addendum of this report.
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
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. - No certified food protection manager present during the current inspection.
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
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces to vomitus or fecal matter. -Pf - Observed no written procedure for clean-up of vomiting and diarrheal events available to review during the current inspection. CDI - the written procedure provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Prep sink/rinsing blender area: the handsink in this area is not well-maintained due to the stacks of rinsed blenders and lids staging; which completely block access to the paper towel. Unable to dry hands from this handsink station. CDI - the blender was removed from this area.
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
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Dish drying rack: Observed significant food residue on a cleaned pan. CDI - the pan rewashed. All other cleaned pans are acceptable; no point at this time.
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) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P - Reach-in prep cooler: Observed chopped watermelon (46F) with temperature above 41F. PIC stated that the chopped watermelon was prepared approximately 1 hour ago and is cooling down. CDI - the chopped watermelon was restored in the walk-in cooler to cool it down. Since the watermelon is in the cooling process; there is 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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11 Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved. -Pf - Observed the chopped watermelon cooling in the prep cooler; which may not provide adequate capacity to cool TCS food. CDI sees line 22
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 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Observed Splenda in a working container with no label. Discussed the matter with 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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. - Observed condensation on the ceiling of the walk-in freezer. The frozen product involved is protected in the cardboard boxes. Discussed with PIC about monitoring for no condensation in the food storage area.
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
2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. - 2 food handlers with a visor hat that is not an effective hair restraint. Repeat - 1 food handler with a stone ring Educational provided. No point at this time.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Observed the tall cups staging area next to the rinsing blender sink/prep sink with no adequate separation (less than 18"); so when the wet blender is staging in this area; the tall cup would get wet. There were wet tall cups involved that were discarded. 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
4-501.12 Cutting Surfaces (C) Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed 2 cutting boards with heavy stains that can no longer be easily cleaned. Discussed the matter with 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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed black residue build-up around the 3-comp sink caulk and prep sink caulk that needs cleaning.
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
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 (B) Leak pipe etc. not imminent threat - Observed that the 3-comp sink faucet is leaking.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.113 Covering Receptacles (C) - Observed dumpster door open. Discussed the matter with PIC.
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 record from Wake County Environmental Services, Jun 8, 2026 · Original Source