1 - Inspection
May 5, 2026
Official score: 93.5 · Understand this area’s scale
11 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC is not a certified food protection manager. PIC shall demonstrate knowledge by being a certified food protection manager. PIC has 180 days from date of permit issuance to obtain certification before point loss.
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; Pf; Facility does not have a written procedure for vomit/diarrhea cleanup. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- EHS provided written procedure and educated the PIC on supplies and procedure at the end of 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)(1); P; Shrimp stored above ready to eat hot dogs and corned beef in the walk in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- PIC moved raw shrimp below the RTE items.
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; P; Chlorine sanitizer in dish machine measured at 0 ppm. Maintain sanitizer at correct concentrations when being used to sanitize. EHS will verify the dishwasher is working by 5/8/26. Until repaired; utilize the three compartment sink to sanitize dishes after washing in dish machine. 4-602.11 (A) (4); P; Thermometer was not sanitized before it was used to take food temps. Food contact surface of a thermometer shall be cleaned; and sanitized per 4-702.11/4-703.11; before using or storing. CDI- Educated PIC on sanitizing thermometer probe as we were taking temperatures. PIC sanitized probe.
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; P; Tomatoes; lettuce; and coleslaw above 41F in sandwich prep cooler. Maintain TCS foods in cold holding at 41F or less. Foods were placed in cooler at 11am. The foods were allowed to be kept until 3pm on TPHC procedure. Moving forward; cooler will be repaired or replaced; items will be placed on ice bath at 41F or will be kept on TPHC following procedure discussed at end of inspection until repaired.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (C)(2); 3-603.11 (B)(2); Pf; No consumer advisory reminder or disclosure for cooked to order burgers. A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness. Consumer Advisory Disclosures that are asterisked to a footnote shall state; * Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. Educated PIC and showed example of consumer advisory. EHS will verify menus are corrected by 5/15/26.
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
Thermometers provided & accurate
Inspector’s notes
4-302.12; Pf; Thin tip thermometer not provided. Provide a thin probe thermometer for accurate measure of thin foods. EHS will verify compliance of violation by 5/15/26.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core; Label sauce bottles i.e.wing sauces; butter; etc. 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
Personal cleanliness
Inspector’s notes
2-402.11; Core; Employees working with beards not wearing beard guards. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; Middle cooler seems to have an issue on top cold rail holding tcs foods below 41F. Have maintenance look at this cooler to ensure the fans are working properly. The bottom of the cooler is holding 41F and less; where the top is holding over 43F. Maintain equipment in good repair.
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
5-501.114; Core; Drain plugs missing in outdoor dumpsters. Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.115; Core; Power wash concrete pad at the outdoor garbage area and back door near grease receptacle. Waste areas and enclosures shall be maintained clean.
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, May 5, 2026 · Original Source