1 - Inspection
Jul 9, 2026
Official score: 90 · Understand this area’s scale
6 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; [Repeat] The manager in-charge did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled; prepared; or displayed the manager-in-charge must have a valid ServSafe or ANSI approved certificate on hand at the time of the inspection. CDI- a list of courses available in the area 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
Hands clean & properly washed
Inspector’s notes
2-301.14; Priority; [Repeat] Employee observed entering the kitchen from outside and proceeded to apply gloves and start working without washing their hands first. Hands shall be washed after engaging in other activities that contaminate the hands. CDI- Education given on when to wash hands. Employee hands were washed when instructed. **This is the third time this violation has been mentioned.
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-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation; A few plates and metal pans observed with leftover food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- dishes sent back to 3-compartment sink to be rewashed.
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; [Repeat] Hamburger patties sitting on the shelf above the flat top grill was holding between 125-133F. Pork in the steam well was holding between 106-128F. Except during preparation cooking; cooling or Time as a Public Health Control; TCS foods being held hot shall be maintained at 135F or above. CDI- all food items were reheated to 165F. Time as a Public Health Control was discussed as an option as well. **This is the third time this violation has been mentioned.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Potato salad and coleslaw in the reach-in cooler was holding around 43-45F. The cooler door was slightly ajar for an unknown period of time. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Education given on closing the door to the cooler and food items were cooled down.
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
4-602.13; Core; [Repeat] Cleaning needed throughout establishment. Especially outsides of equipment; refrigerators; shelving units and microwave (dining area). NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency. Improvements made.
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 9, 2026 · Original Source