1 - Inspection
Oct 22, 2026
Official score: 96 · Understand This Area’s Scale
6 recorded violations
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A); Core; The person in charge is not a certified food protection manager. The PIC shall demonstrate knowledge by being a certified food protection manager through an accredited program (such as servsafe).
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
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s Notes
2-201.11 (A); B); (C); and (E) Responsibility of Permit Holder; Person in Charge and Conditional Employees (P); Repeat; PIC could not provide an oral or written employee health policy. Employees shall be aware of the top foodborne illnesses; their symptoms; and when they should be excluded or restricted from work. CDI- Employee health policy was provided during the inspection.
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
6-301.11 Handwashing Cleanser; Availability (Pf); Handwashing soap was not available at handwashing sink. All handwashing sinks shall be provided with handwashing cleanser. CDI- Handwashing soap was provided during the inspection.
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 (P); Heavy cream in a prep top cooler and tomato sauce in a reach in cooler were held at 44-45F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was placed in closed refrigeration at an ambient air temperature of 32F to be 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
Thermometers provided & accurate
Inspector’s Notes
4-302.12 Food Temperature Measuring Devices (Pf); PIC could not provide a food thermometer. A food temperature measuring device to probe potentially hazardous food shall be available. VR- EHS verifying thermometer has been obtained within 10 days.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-302.14; Priority Foundation; Chlorine test strips were not available. A test kit that accurately measures sanitizer concentrations shall be maintained on the mobile food unit. Send a text message with a picture of the chlorine test strips that have been obtained within 10 days.
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, Oct 22, 2026 · Original Source