1 - Inspection
Oct 10, 2026
Official score: 94.5 · Understand This Area’s Scale
6 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
Handwashing sinks supplied & accessible
Inspector’s Notes
5-205.11; Handsink; Priority; Handsink was not supplied with water at the start of the inspection. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. CDI-PIC added water to the tank and handsink was tested and found working.
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 in ice bath were measured at 54F. TCS items held cold shall be held at 41F or below. CDI-PIC will implement emergency TPHC and will discard any unsold hot dogs (hot and cold) at the end of the night when he concludes business around 2am.
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 was not labeled. Chemicals removed from original bottles 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
Personal cleanliness
Inspector’s Notes
2-402.11 Effectiveness - Hair Restraints; Core; PIC was not wearing a hair or beard net. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food.
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 record from Wake County Environmental Services, Oct 10, 2026 · Original Source