1 - Inspection
Dec 1, 2025
Official score: 93 · Understand this area’s scale
14 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (A); Priority Foundation - Container of water was stored in bottom of front handwashing sink basin...Handsinks shall be easily accessible for employees to wash their hands and shall not be used for anything else but handwashing...CDI by removing container of water from handsink basin.
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
3-304.15(A); Priority - On two separate occasions; observed employees handle raw meat and eggs with gloved hands and then proceeded to handle clean equipment; utensils and/or ready-to-eat foods with contaminated gloves...Gloves shall be discarded after completing a task or when they become contaminated them torn...CDI by having worker discard gloves and wash hands.
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
4-501.111; Priority - (REPEAT) Maximum registering thermometer placed inside dish machine reached 153F and 150F respectively; and thermolabel did not turn color completely; showing the final rinse temperature of hot water sanitizing rinse did not reach at least 160F at the rack...Hot water sanitizing rinse at the rack of dish machines shall reach at least 160F...Increase hot water sanitizing rinse to at least 160F at the rack of dish machine...Not corrected during inspection.
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 hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority - Grits were holding below 135F on steam table...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by reheating grits.
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
3-501.17; Priority Foundation - Some boxes of rehydrated hashbrowns in refrigerator had no dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on hashbrowns.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation - Eggs using approved time as a public health control (TPHC) above grill line were not labeled with the time they were removed from refrigeration...TCS* foods using time as a public health control (TPHC) shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control...CDI by placing time on white erase board during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Containers of wiping cloth sanitizer in front prep area were not labeled "sanitizer"...Working containers of cleaners; sanitizers; etc. shall be labeled with the names of their contents...CDI by labeling sanitizer containers.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core - Some moist wiping cloths were stored on countertops and on top of sanitizer containers. One container of chlorine sanitizer had less than 50 ppm chlorine...In-use wiping cloths shall be kept in approved clean sanitizer between uses...Store moist/soiled in-use wiping cloths as stated above OR in soiled laundry area.
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); Core - Clean coffee mugs were stored on soiled trays; and clean utensils were stored in soiled drawers. Many stacks of clean plates/bowls on shelving had uncovered food contact surfaces; and several clean plates were splattered with food debris/grease. Ice bucket was stored with opening up and uncovered; with water at the bottom...Cleaned equipment and utensils shall be stored in a clean; dry location; be protected from contamination and stored to self-drain...Store mugs and utensils on clean surfaces; cover clean plates/bowls or invert them and invert ice bucket. Do not store clean plates where they can be easily splattered.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C); Core - Some coffee filters were uncovered; and disposable cups were unprotected...Single service/single use food/beverage items shall be protected from contamination...Keep filters and cups in their sleeves; bags or covered containers.
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
4-205.10; Core - When ice bin lids are open at soda dispensing stations; the soda can still be dispensed from above...Food service equipment shall operate according to manufacturer's specifications...Reactivate device on ice bin lids so that when lids are open; soda cannot be dispensed from above. 4-501.11; Core - Many shelves inside refrigerators; walk-in cooler and on push carts were rusty/peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving.
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); Core - (REPEAT) Observed soiled metal cabinet interiors; cracks/crevices around cooking areas; interiors of refrigerators; equipment door handles and door exteriors; wire shelving; dunnage racks...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/equipment 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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
5-501.17; Core - No covered trash can/receptacle was available inside women's bathroom...Bathrooms used by females shall have a covered receptacle or trash can...Provide covered trash can in women's bathroom.
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 - (REPEAT) Observed soiled flooring under front cabinets and equipment; ice machine and in walk-in cooler; soiled pipes and walls in dishwashing area...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces 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 record from Wake County Environmental Services, Dec 1, 2025 · Original Source