1 - Inspection
Oct 28, 2026
Official score: 90.5 · Understand This Area’s Scale
15 recorded violations
Official Wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s Notes
2-102.11 - The person in charge (PIC) shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by having no Priority violations during the current inspection; being a certified food protection manager; or by responding correctly to the inspector's questions related to the operation of the food establishment. Pf - Observed no certified food protection manager present; priority violations were observed during the current inspection. Corrected during inspection (CDI)- provided information about the food protection course and exam at www.servfsafe.com.
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
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A) Certified Food Protection Manager (C) The PIC must be a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. - No certified food protection manager present during the current 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
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s Notes
2-103.11 (O) The PIC shall ensure that employees are informed in a verifiable manner of their responsibility to report information about their health and activities as they relate to foodborne illnesses to the PIC. Pf - Observed no evidence or records that the PIC ensures employees are informed about their responsibility to report information about their health and activities related to foodborne illness. CDI - the employee reporting agreement provided.
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 Clean-up of Vomiting and Diarrheal Event (Pf) 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. Pf - Observed no written procedure to address the clean-up of vomiting and diarrheal events available for review. CDI: The written clean-up plan was provided.
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
5-205.11 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. Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the hand sink. Also; paper towels must be accessible and flow freely. Repeat. - Observed that the handwashing was blocked due to a stack of water bottles on the floor and spare empty squeeze bottles stored in the sink. Verification due by 11/7/26.
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 date marking & disposition
Inspector’s Notes
3-501.17 Ready-To-Eat (RTE) Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf) 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P). Disposition (P). TCS food prepared and stored longer than 24 hours shall be date-marked; the production date counts as day 1; and it shall be consumed within 7 days. TCS food without a date mark shall be discarded. - Observed chicken curry sent from the commissary yesterday and stored longer than 24 hours without a date mark. CDI - date mark to reflect yesterday. - Observed whipped cream unpacked 2 days ago with no date mark. CDI - whipped cream date mark to reflect open date.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15 Cooling Methods (Pf).4-301.11 EQUIPMENT for cooling and heating FOOD; and holding cold and hot FOOD; shall be sufficient in number and capacity to maintain required FOOD temperatures. Pf - The operation is cooling TCS food (chicken curry; seasoned tofu; beef curry) at room temperature in the mobile food unit (MFU) that has inadequate cooling equipment capacity. The chicken curry; seasoned tofu; and beef curry were stored in aluminum pans with lids and stacked with lids; which prevented air circulation during cooling. The TCS food was at 123°F-136°F; cooling within 1 hour. CDI - The TCS food was sent to cool in the gas station commissary freezer. Repeat.
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 (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Pf - Observed no functioning thin-probe food thermometer available during the current inspection. Verification due by 11/7/26
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
Food properly labeled: original container
Inspector’s Notes
3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Observed 2 different kinds of dressing in a working container with no label. Because of the color difference; I suggested a color code chart. - Observed an unlabeled container of salt. Repeat.
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
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-202.15 Protect outer openings of establishment from insect or rodent entry. (C) - Observed that the screen window is in place; but was not used properly; and the window opened with no screen window. The door opens with no screen door. Discussed the matter with the person in charge (PIC)
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial Wording
Personal cleanliness
Inspector’s Notes
2-402.11 Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. - Observed 1 food handler with beard but no beard guard. - Observed 2 food handlers without hairnets. Education provided. 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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing(A) Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored:(1) In a clean; dry location;(3) At least 6 inches above the floor - Observed multiple pans stored on the floor. Discussed the matter with the PIC.
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
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(A) and (C) Equipment; Utensils; Linens and Single-Service and Single Use Articles-Storing (C) SINGLE-SERVICE and SINGLE-USE ARTICLES Shall be stored protected from contamination until use; covered or inverted. - Observed stacks of food trays stored upright without protection. CDI - The food trays were returned inverted. - Observed unwrapped forks and spoons offered for public access. Discussed the matter with PIC.
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
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed a cutting board with a scoring surface and a yellow stain that needs to be resurfaced. Discussed the matter with PIC. Repeat. 4-205.10 Food Equipment; Certification and Classification (C). 4-205.10 Except for toasters; mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an ANSI-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation; the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. - Observed a non-ANSI standing freezer being used. 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
Non-food contact surfaces clean
Inspector’s Notes
4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Observed heavy accumulation inside the standing cooler; microwave ovens; stove; hood stacks and prep cooler that needs cleaning. - Observed dust accumulation on the standing freezer.
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 28, 2026 · Original Source