1 - Inspection
Nov 9, 2026
Official score: 97 · Understand This Area’s Scale
6 recorded violations
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12- At least one employee who has supervisory and management responsibilities and the authority to direct and control food preparation and service shall be a certified food protection manager. -Observation: upon arrival; a Certified Food Protection Manager was not available; Person in Charge (PIC)’s certificate was expired. It is required by the State of North Carolina for at least one (1) employee to have a food safety certification at all (CAT II; III and IV) food handling establishments. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
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
Handwashing sinks supplied & accessible
Inspector’s Notes
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: handwashing sink was being to hang cloths. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed cloth from handwashing 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
Personal cleanliness
Inspector’s Notes
REPEAT 2-402.11 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. -Observation: Food employee was wearing sun visor as hair restraints. Sun visor is not an approved hair restraints. Make sure to use a hat the cover the roots of the hair or hair net. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 2-303.11 Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. -Observation: food employee was wearing watch while preparing food for customers.
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
REPEAT 3-304.14 Wiping Cloths; Use Limitation. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; -Observation: two (2) wet cloth was on top of cutting board and one (1) wet cloth on top of prep table. Make sure to keep wet cloth submerged in bucket sanitizer at all times when not in use. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (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
In-use utensils: properly stored
Inspector’s Notes
3-304.12 (A) During pauses in food preparation or dispensing; utensils shall be stored with their handles above the top of the food and the container. -Observation: scoop’s handle inside sugar and powder sugar container had handles touching the food item. Make sure to keep handles up; not touching the food item to avoid contamination. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-302.14 A test kit or other device that accurately measures the concentration of SANITIZING solutions shall be provided. Pf -Observation: during inspection; Person in Charge (PIC) informed to Environmental Health Specialist (EHS) that test strip for QUAT Sanitizer was ordered since they run out of it. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily asked for establishment next door and they had several and gave it away one for them.
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, Nov 9, 2026 · Original Source