1 - Inspection
Dec 3, 2025
Official score: 94.5 · Understand this area’s scale
10 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11; Priority Foundation; Observed dumped food product inside service station hand sink. Handwashing sinks may not be used for purposes other than handwashing. CDI- EHS emphasized hand sink usage with PIC; and PIC addressed with staff.
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
Proper cooking time & temperatures
Inspector’s notes
3-401.11; Priority; Hamburger patties cooked to 145-153F for holding and then service. Cook raw animal foods to required temperatures. Hamburger shall be cooked to an internal temperature of 155F for at least 17 seconds. CDI- Employee placed hamburgers back on the grill and cooked them to 171F.
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; Several prepped food items inside the flip top coolers i.e.; tuna salad; chicken salad; egg salad; romaine lettuce; did not have date markings. Food prepared and held in a facility for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. CDI- Date markings added for yesterday's date.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority; A spray bottle of bleach water stored in dirty dish loading area with no label. Label working containers of toxic materials such as cleaners and sanitizers. CDI- PIC labeled appropriately.
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(B); Core; The wiping cloths used for wiping up food spills throughout kitchen areas were not stored in a sanitizer between use. Employees instructed to move to sanitizer buckets. Sanitizer bucket measured at 100ppm of quat ammonia. PIC remade sanitizer buckets. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Repeat; Address by next inspection or full points will be deducted.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; Non-working ice cream coolers are being replaced as they are not working. Flat top was being repaired today during inspection as it was not working. Maintain equipment in good repair. 4-501.12; Core; Resurface the cutting board on the flip top prep cooler in the cafe area. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Repeat. Address by next inspection or full points will be deducted.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.19; Priority Foundation; Hot water at the three compartment sink ranged from 103-107F. Facility uses soap that does not specify a lower temperature than 110F. During manual ware washing; maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. PIC contacted maintenance during inspection to repair. EHS will verify compliance by 12/13/25. Until then; heat the water to temp by using the stove top or continue using the dishwasher.
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; Clean the walk in cooler shelves; the inside of the hot holding cabinets; the inside and outside of the flip top cooler across from griddle; the inside of the reach in freezer; outside of the waffle machine; the inside of the microwave; and inside cabinetry both in the waitress station area and the small cafe area. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of 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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12/13; Core; Clean the floors and floor drains throughout the establishment including under prep sinks and behind and under cooking and holding equipment. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Repair the floors that are in the kitchen that are worn. Caution should be used to minimize food exposure. Repeat. Full points will be deducted at next inspection if not addressed.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Lighting over cook line and holding/steam equipment line system low due to burned out bulbs. Provide 50 foot candles of light above food prep and cooking surfaces. Repeat; No points assessed. EHS will return and assess lighting with light meter at another visit; EHS not equipped with meter today.
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, Dec 3, 2025 · Original Source