1 - Inspection
Jul 13, 2026
Official score: 96.5 · Understand this area’s scale
6 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC is not a certified food protection manager. The person in charge shall be a certified food protection manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program. Must have a CFPM on site during all hours of operation.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed cut sweet potato pieces cooling in small; sealed containers in the reach-in cooler at 84F. Cooling was initiated about 1 hour prior to inspection. Use open/vented shallow pans; rapid cooling equipment and/or ice baths to rapidly chill TCS foods. CDI- sweet potato was placed in walk-in freezer to rapidly cool. Ensure cooling methods are able to achieve the cooling time required in the food code. Cooling education provided. No point taken today.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Containers of condensate were observed above food in the walk-in cooler. Drip is coming from vent of walk-in cooler. Store food in a clean; dry location and where it is not exposed to splash; dust or other contamination. Pans of water were emptied during inspection. PIC to evaluate dripping with refrigeration technician.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core; Observed food scoop handle in cooked chicken at makeline. During pauses in food preparation or dispensing; utensils shall be stored in TCS food with their handles above the top of the food and the container. CDI- scoop removed. No point taken.
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
4-501.11; Core; Rubber blender bases are coming apart. Blade on can opener appears dull and metal fragments are present behind the blade. Equipment shall be kept in good repair so it is easily cleanable. Cutting and piercing parts of can openers shall remain sharp to minimize the creation of metal fragments that can contaminate food when used. Replace affected equipment.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Floor of walk-in cooler is soiled along the entrance and in corners under shelving. Physical facilities shall be maintained clean. Increase cleaning frequency. 6-501.11; Core; Wall above mop sink is coming apart and structure underneath is exposed. A pipe is rusting in the corner of mop sink and soiling mop sink basin with iron oxide deposits. Physical facilities shall be maintained in good repair. Repair mop sink wall and replace rusting pipe.
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 13, 2026 · Original Source