1 - Inspection
Feb 26, 2026
Official score: 97.5 · Understand this area’s scale
4 recorded violations
Official wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(C) Lemons were being cuts by a student with his bare hands. The lemons were at the drink stations. Since the lemons were not being cooked they are considered a ready-to-eat food. Ready-to-eat foods must be handled with deli paper; dispensing equipment; clean single-service gloves; or clean tongs. There must be no bare hand contact with ready-to-eat foods. Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf CDI... The lemons were placed in the trash and the student was using gloves to handle ready-to-eat foods.
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
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-203.12 The oyster tags were not kept in chronological order. The date was not recorded on tag when the last shellstock was used. Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf CDI... The items were corrected during the inspection.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A) There were some clean dishes that were stored in containers that had debris in the bottom of the containers. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI.. The dishes and contianers were placed at the dish machine to be properly washed
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Clean the ceiling tiles above the dish storage area to remove the dust. Clean all physical facilities at a frequency necessary to remove dust and debris.
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, Feb 26, 2026 · Original Source