1 - Inspection
Sep 25, 2026
Official score: 92.5 · Understand This Area’s Scale
12 recorded violations
Official Wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s Notes
2-103.11 (O) ; An employee health policy was not available. 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. CDI- documentation provided by email.
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; Written procedures for the clean-up of vomit and diarrheal events are not available. 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. CDI- documentation provided.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Hands clean & properly washed
Inspector’s Notes
2-301.15; Priority Foundation; Food employee observed washing their hands in the 3-compartment sink. EMPLOYEES shall clean their hands in a HANDWASHING SINK and may not clean their hands in FOOD prep; dishwashing; or mop sinks. CDI- education given and employee washed their hands in the appropriate sink.
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
Handwashing sinks supplied & accessible
Inspector’s Notes
6-301.12; Priority Foundation; The paper towel dispenser is not properly dispensing (batteries died). Each handwash sink shall be provided with paper towels or an air drying device. CDI- a roll of paper towels were provided 5-205.11 (B) Priority Foundation; The only sink in the coffee area has been designated as a handwashing sink was observed with coffee/tea stains. A handwashing sink may not be used for purposes other than handwashing. CDI- education given and it has been suggested that a bucket/Cambro be designated for dumping of liquids to be disposed of in the wash basin of the 3-compartment sink or prep sink.
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
Food separated & protected
Inspector’s Notes
3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - Priority; Raw shelled eggs observed being stored above milk and heavy cream in the reach-in cooler. FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce. CDI- eggs rearranged.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-702.11 ; Priority; A large mound of dishes observed in the sanitizing compartment and not fully submerged; therefore not being effectively sanitized. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. CDI- education given and dishes were sanitized properly.
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 cold holding temperatures
Inspector’s Notes
3-501.16 (A)(2); Priority; Milk in the coffee station; sandwiches in the grab-n-go beverage cooler and scones/biscuits filled with cooked meats; cheeses and vegetables were all holding above 41F or not being held under temperature control at all. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. CDI- milk cooled down; sandwiches and scones/biscuits voluntarily discarded by PIC. It was suggested for the scones/biscuits that a display item (NOT for Sale) be left in the case and refrigerate the remaining items; to be heated by order.
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
Proper date marking & disposition
Inspector’s Notes
3-501.18; Priority; Scones/biscuits filled with cooked meats; cheeses and vegetables were not dated. Several containers of pesto (made with garlic; oil and parmesan) was dated (9/13) and a bag of shredded chicken was dated (9/5). 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- items voluntarily discarded by PIC.
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
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11 Food Storage-Preventing Contamination from the Premises; A container of boiled eggs was observed being stored in the middle basin of the 3-compartment sink while it was being used for cleaning. A)Except as specified in par. (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD: (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination. CDI- education given and container of eggs were removed.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial Wording
Personal cleanliness
Inspector’s Notes
2-402.11 ; Food employee observed preparing food without a hair restraint. Except counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff; 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; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14 Wiping Cloths; Use Limitation; Wiping cloths being stored as clean were observed visibly soiled and unable to be effectively cleaned. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. (D) Dry wiping cloths and the sanitizing solutions in which wet wiping cloths are held between uses shall be free of FOOD debris and visible soil. PIC discarded the towels and brought out clean towels. 4-101.16 Sponges; Use Limitation; Sponges observed being used to wash dishes. Sponges may not be used in contact with cleaned and SANITIZED or in-use FOOD-CONTACT SURFACES.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-205.10 ; Facility is using a beverage cooler that is not intended to be used for holding TCS foods (as stated by the manufacturers label). 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.
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, Sep 25, 2026 · Original Source