1 - Inspection
Oct 7, 2026
Official score: 96.5 · Understand This Area’s Scale
4 recorded violations
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A) Certified Food Protection Manager; Core; Person in charge has expired ServSafe certificate. The person in charge shall be a certified food protection manager. Upcoming classes reviewed with manager.
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
5-202.12(A); Hot water turned off at beginning of inspection. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Once heater turned on; hot water provided at handsink. Keep hot water on during service.
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
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11 Food Storage-Preventing Contamination from the Premises ; Large box of French fries stored on the floor of the food truck in front of the fryer. Food shall be protected from contamination by storing in a clean; dry location at least 6 inches above the floor. Fries moved during inspection.
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
Non-food contact surfaces clean
Inspector’s Notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Core; Hood filters; sides of equipment; bottoms of reach-in coolers with food debris and grease residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.
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 7, 2026 · Original Source