1 - Inspection
Nov 9, 2026
Official score: 98 · Understand This Area’s Scale
6 recorded violations
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-501.112 In a high temp dish machine; the temperature of the SANITIZING rinse as it enters the manifold may not be more than 194F or less than 180F (or 165F for a stationary rack; single temp machine). Pf 4-703.11 P - After being cleaned; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in:(B) Hot water mechanical operations by achieving a UTENSIL surface temperature of 160F as measured by an irreversible registering temperature indicator-P. - Observed a stationary high-heat dishwasher with dish surface temperature below 160F after the full wash cycle. The dishwasher had a final rinse temperature of 147°F; below the 165°F required for a stationary high-heat dishwasher. Corrected during inspection (CDI): the dishwasher rebooted; reran and rechecked to the temp 159-161F on the irreversible thermometer. The machine's final rinse on the monitor read at 165F. Repeat. 4-501.114(C) A quaternary ammonium sanitizer shall have a minimum temperature of 75F and a concentration indicated by the manufacturer's directions. P Quat sanitizer concentration effective range shall be within 150-400ppm. - Observed 3-comp sink quat sanitizer dispenser releasing the sanitizer at a concentration of less than 150ppm. CDI - the dispenser was refilled and rechecked with quat sanitizer at 400 ppm.
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
Personal cleanliness
Inspector’s Notes
2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. - Observed front service/beverage section: the employees who handle ice cream; ice (unpackaged) or pour milk when making a milkshake(unpackaged) have no hair restraints. Discussed the matter with the person in charge (PIC). Repeat.
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 Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(A) and (C) Single-Service and Single Use Articles-Storing shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor.(C)(A) shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. - Observed coffee filter stored without protection and stacked with rolls of tape. The person in charge (PIC) stated that the unprotected filter in the container is for cleaning purposes; not for food preparation. Discussed with the PIC marking the coffee filter container as for cleaning only; or storing it with protection to prevent confusion about its intended use. Repeat.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-101.19 Nonfood Contact Surfaces of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. - Observed the dish rack guard with a cracked; creased; non-smoothed surface and discussed the matter with PIC.
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 ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed old stickers on the back side of a cleaned pan. Discussed the matter with the PIC.
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
5-501.113 Covering Receptacles (C) - Observed a recycle dumpster with the door open. CDI - door closed.
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, Nov 9, 2026 · Original Source