1 - Inspection
Jul 1, 2026
Official score: 94 · Understand this area’s scale
11 recorded violations
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-103.11(O); Priority Foundation; An employee health policy was not available. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. CDI- documentation 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
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; Written procedures for the clean up of vomit and diarrheal events are not available. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- documentation 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); Pf; Handwashing sink was blocked by chairs and other items. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- items removed. 6-301.12 Hand drying provision - Pf; Paper towels were not available at the hand sink. Each handwash sink shall be provided with paper towels or an air drying device. CDI- paper towels provided.
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 separated & protected
Inspector’s notes
3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P; Raw shelled eggs were stored above ready-to-eat chicken in the small prep cooler. FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce. CDI- items rearranged.
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
4-602.11 (E ); [Repeat]; The shield of the ice machine has black and white slimy residue accumulation present. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Increase the cleaning frequency. 4-501.114(A); Priority; The chlorine sanitizer is lower than 50ppm at the dish machine. A chlorine solution shall have a minimum temperature based on the concentration and PH of the solution as listed in the following chart. CDI- dishes can be cleaned using the 3-compartment sink. Have someone service the dish machine.
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) TCS food Cold holding P; Bacon cream sauce sitting on the countertop was 44F and chicken salad in the small prep cooler was 44F. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. CDI- items cooled.
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 date marking & disposition
Inspector’s notes
3-501.18 Ready-to-eat TCS food; disposition - P; Several TCS food items were observed without dates indicating when it was made. A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. CDI- known dates added.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11 Cooling; Heating and Holding Capacities-Equipment; Pf; The flip top cooler used for food service is at capacity for what is being produced. More refrigeration space is needed.The walk-in cooler has an ambient air temperature of 43-45F and should be serviced to accommodate the new menu items. EQUIPMENT for cooling and heating FOOD; and holding cold and hot FOOD; shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Verification Required- EC will return on July 11;2026 to verify that sufficient capacity is available.
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
4-204.112 Temperature Measuring Devices-Functionality; Pf; Thermometers are not available in the units of refrigeration. A) In cold/hot holding units; a thermometer sensor shall be located in the warmest part of a cold hold unit and in the coolest part of a hot hold unit. (B) Except as specified in (C) of this section; cold or hot holding EQUIPMENT used for TCS FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed thermometer that is located to allow easy viewing of the device's temperature display. (D) Thermometers shall be designed to be easily readable. 4-302.12 Food Temperature Measuring Devices; Pf; A thermometer is not available to measure the temperature of the food. (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Verification Required- EC will return on July 11; 2026 to verify that thermometers are available.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests; A lot of fruit flies were observed throughout the kitchen space. The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods; if pests are found; such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12; 7 206.12; and 7 206.13; Pf and (D) Eliminating harborage conditions.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.113; [Repeat] A leaf blower; benches; propane tanks; etc. were observed being stored in the kitchen space and on top of prep surfaces. Store tools such as brooms; mops; and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Remove these items.
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 1, 2026 · Original Source