1 - Inspection
Sep 17, 2026
Official score: 97.5 · Understand this area’s scale
6 recorded violations
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-201.11 (A); B); (C); and (E) Responsibility of Permit Holder; Person in Charge and Conditional Employees (P); PIC was unable to locate or recite information on food borne illnesses; their symptoms; and when to be excluded or restricted from work after experiencing these symptoms. This information is required per 2017 food code. CDI- Employee health policy was provided.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P); Spray bottle of sanitizer was hanging above food items in a dry storage area. Poisonous or toxic materials shall be stored in an area that prevent potential contamination of food or clean equipment. CDI- Sanitizer bottle was relocated.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests; A few live flies were observed in the kitchen are. The premises shall be maintained free of insects and other pests. EHS recommends increased pest control.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloths were found being stored on surfaces outside of sanitizer. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Dishes that were clean were found being stacked closely together. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for air drying.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110 Using Dressing Rooms and Lockers (C); Employee cell phone was found being stored on food preparation equipment in the kitchen. Employees shall use lockers or dressing rooms for personal items such as electronics.
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, Sep 17, 2026 · Original Source