1 - Inspection
Oct 10, 2026
Official score: 92.5 · Understand This Area’s Scale
7 recorded violations
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A) Certified Food Protection Manager; Core; There was no Certified Food Protection Manager (CFPM) onsite during the inspection. There must always be a CFPM onsite whenever there is food/equipment prep or handling. The CFPM should be certified through an ANSI-certified course and exam. See ANSI website for a list of approved courses and exams. Recommend having multiple people certified to ensure there is always a CFPM available.
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
2-501.11; Priority foundation; No vomit/diarrhea cleanup policy was available. 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-Procedure left with PIC.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Handwashing sinks supplied & accessible
Inspector’s Notes
5-202.12(A); Core; Handsink was not supplied with hot water. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.
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 cold holding temperatures
Inspector’s Notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding; Priority; Hot dogs on ice bath measured at 49F. Tzatziki containing sour cream measured at 45F. CDI-Facility will conclude serving at 2am and use emergency TPHC procedures and will discard any unsold/unheated hot dogs. PIC will send proof of discard to EHS.
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
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11 Common Name - Working Containers; Priority foundation; Sanitizer bottle not labeled. All chemicals removed from original containers shall be labeled with the common name of the chemical. CDI-Bottle was labeled.
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
Thermometers provided & accurate
Inspector’s Notes
4-302.12 Food Temperature Measuring Devices; Priority foundation; Unit has a thick probe; dial top style food thermometer. A food thermometer with a thin probe designed to measure the temperature of thin masses shall be provided. Verification Required; Please obtain a thin probe thermometer and send proof of thermometer on the unit to EHS.
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
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.14; Sneeze Guards; Core; Sneeze guard is missing between the customers and the grill. Unpackaged food shall be protected from contamination during preparation. Guard needs to added to the unit to shield the food from where customers stand both where they order and wait and on the open side beside the grill. Add sneeze guards and send images to EHS.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from Wake County Environmental Services, Oct 10, 2026 · Original Source