1 - Inspection
Oct 7, 2026
Official score: 96 · Understand This Area’s Scale
7 recorded violations
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A); The person in charge is not a certified food protection manager. The PIC must be a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-501.114; Priority; The dish machine's chlorine-based sanitizer is sanitizing at less than 50 ppm; closer to 25 ppm. Chlorine based sanitizer at dish machines shall maintain a chlorine concentration between 50-200 ppm. CDI- Machine was primed to remove air bubbles and now maintains a chlorine concentration between 50-100ppm.
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 date marking & disposition
Inspector’s Notes
3-501.18; Priority; A container of angel hair pasta was being stored two days past discard. A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. CDI- Pasta was voluntarily discarded.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-501.14; Core; The inner walls of the dish machine have a buildup of residue. Dish machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used.
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(C ); Core; The cup and lid cannister on the wall; the wire rack storing the containers by the prep table and sinks; the outside of the bulk sugar container; the seasoning containers at the entree prep cooler and pizza cutting area; the shelf above the pizza cooler; the outsides of equipment; and dishwashing machine have a buildup of dust and debris. There is grit in the rims of the large containers over the prep table. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items on a more frequent basis.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s Notes
5-501.111; Core; A large hole is in the side of the cardboard dumpster. All dumpsters shall be maintained in good repair. Have your landlord contact your waste management company for a replacement.
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 Wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-403.11; Core; Employee food was stored above boxes of bell peppers in the walk-in cooler. Areas designated for EMPLOYEES to eat; drink; and use tobacco and employee storage facilities shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. CDI- Food moved to bottom shelf.
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, Oct 7, 2026 · Original Source