1 - Inspection
Nov 2, 2026
Official score: 96.5 · Understand This Area’s Scale
5 recorded violations
Official Wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s Notes
Observation: The management teatm was unable to demonstrate knowledge regarding exclusion; restriction and requirements for returning to work. CDI: Informed and educated management staff on employee health responsibilities (exclusion; restriction); decision tools for the person in charge. 2-102.11 (C) (2); (3) and (17) Demonstration (Pf) The PIC shall demonstrate knowledge of foodborne disease prevention by: (2) Explaining the responsibility of the PIC for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with the diseases that are transmissible through FOOD; (17) Explaining how the PIC and employees comply with reporting responsibilities and EXCLUSION or RESTRICTION requirements.
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
Proper cold holding temperatures
Inspector’s Notes
Observation: The salad dispenser was reflecting air temperature of 42F and cut leafy greens in tub were found at 48F; The mahi and teh diced toamtoes in the bottom chef drawer on the cook line found at 52F and 50F. CDI: The PIC discarded the mahi; cut leafy greens/tomatoes were moved to wlak in refrigerator (just stocked into the drawer) 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
Observation: The gaskets on the chef drawer; prep refrigerator are in need of repair; Can opener blade on the commercial opener is dull; 4-501.11 Good Repair and Proper Adjustment - Equipment (C) A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
Observation: Test strips for quaternary ammonia sanitizer on sink not availabe; Provide test strips verification by 11/12/26 4-302.14 Sanitizing Solutions; Testing Devices (Pf) Provide a test kit that accurately measures sanitizer concentrations. Observation: The basins; backsplash of the dish sink had accumulation of debris. 4-501.14 Warewashing Equipment; Cleaning Frequency (C) Dish machines; utensil sinks; raw food prep sinks; and sink drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and if used; at least every 24 hours.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
Observation: The ventilation system is heaviy accumulated with grease deposits. 6-501.14 Cleaning Ventilation Systems; Nuisance and Discharge Prohibition (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. (B) If vented to the outside; ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
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 2, 2026 · Original Source