1 - Inspection
Jul 8, 2026
Official score: 94 · Understand this area’s scale
6 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
Observation: Certified food protection manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)
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
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
Observation: PIC does not have written employee health policy. 2-102.11 (C) (2); (3) and (17) Demonstration (Pf) CDI: Emailed by inspector.
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
Observation: PIC does not have a written vomit and diarrhea clean up plan. 2-501.11 Vomit and Diarrhea Clean up Plan - Pf 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: Email by inspector.
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
Observation: Raw neckbones and chicken are stored with ready to eat foods such as ham and hot dogs in the RIC. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Raw meats and ready to eat foods were separated.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cold holding temperatures
Inspector’s notes
Observation: Store bought eggs were being stored on the counter top at room temp. 3-501.16 (A)(2) and (B) Time/temperature control for safety food Hot and cold holding (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 41F or less. P CDI: Eggs were placed in RIC to cool. (B) EGGS that have not been treated to destroy all viable Salmonellae shall be stored in refrigerated EQUIPMENT that maintains an ambient air temperature of 45F or less. P
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
Non-food contact surfaces clean
Inspector’s notes
Observation: Food debris is building up below equipment. 4-602.13 Nonfood Contact Surfaces (C)
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 8, 2026 · Original Source