1 - Inspection
Sep 15, 2026
Official score: 96 · Understand this area’s scale
11 recorded violations
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) Facility only had the vomit clean up poster and not the detailed plan. A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces. CDI; REHS provided a written copy of the clean up plan.
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 Using a Handwashing Sink - Operation and Maintenance (Pf) Observed the first hand sink block by a trash can at the beginning of the inspection. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI; trash can removed.
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
4-602.11(E) Equipment food-contact surfaces and utensils - Frequency - Observed drink machine nozzles and ice dispenser with build up. Except when dry cleaning methods are used; surfaces of UTENSILS and EQUIPMENT contacting nonTCS FOOD shall be cleaned: (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs; scoops; or ladles; .
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
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) Observed mozzarella cheese thawing in preparation sink in standing water at 80F. Except when thawed and prepared for immediate service when ordered; TCS FOOD shall be thawed:(A) Under refrigeration at =41F; or(B) Completely submerged under running water: (1) At a water temperature of <70F. CDI; food item moved to walk in cooler.
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
3-602.11 Food Labels- Observed oil and salt not labeled at the front and back of kitchen. A) FOOD PACKAGED in a facility shall be labeled as specified in LAWB) Label information shall include:(1) Common name of the FOOD
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
2-303.11 Prohibition - Jewelry (C) Observed employee preparing food with a bracelet on. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. 2-402.11 Effectiveness - Hair Restraints (C) Observed employee preparing food without a hair restraint. One employee preparing food without a beard guard. Except counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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
4-402.11 Fixed Equipment; Spacing or Sealing-Observed splash guard on the left of the three compartment sink in need of recaulking. Installation(A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is:(3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. 4-501.11 Good Repair and Proper Adjustment-Equipment- Observed torn gaskets in the front makeline reach in cooler unit. A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. 4-501.12 Cutting Surfaces- Observed cutting boards scored at the side flip top unit. Cutting Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface/replace. 4-101.17 Wood; Use Limitation (C) Observed three wooden spoons in the dish area. Except as specified in (B); (C); and (D) of this section; wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. (B) Hard maple or an equivalently hard; close-grained wood may be used for cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins; doughnut dowels; salad bowls; and chopsticks; and wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 230F or 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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-204.115 Warewashing Machines; Temperature Measuring Devices (Pf) Observed dish machine thermometer not in good repair. WAREWASHING machine shall be equipped with a TEMPERATURE MEASURING DEVICE that indicates the temperature of the watter in each wash and rinse tank and as the water enters the hot water SANITIZING final rinse manifold or in the chemical SANITIZING solution tank. Verification will occur within 10 days 4-501.14 - Observed the interior of dish machine soiled. Dish machines; utensil sinks; raw food prep sinks; and sink drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and if used; at least every 24 hours.
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) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) REPEAT-Observed a few pans with sticker residue on the exterior of the pan. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Remove thoroughly while washing. 4-602.13 Nonfood Contact Surfaces (C) Observed the gaskets and interior of most units throughout the facility with build up. Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
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
5-501.115 Maintaining Refuse Areas and Enclosures (C) Observed wood; boxes and old pans stored around the dumpsters. Dumpster corrals and garbage storage areas shall be maintained free of unnecessary items; such has unused equipment; and 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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 PHYSICAL FACILITIES- Observed holes all throughout the kitchen.(above side prep table; dish area; above second hand sink) Observed major floor damage in second stall of the women's restroom. One missing ceiling tile at the makeline. One ceiling tile with water damage at the makeline. Physical shall be maintained in good repair. Repair/replace.
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 15, 2026 · Original Source