1 - Inspection
Oct 29, 2026
Official score: 96 · Understand This Area’s Scale
7 recorded violations
Official Wording
Certified Food Protection Manager
Inspector’s Notes
Observation: A certified food manager is not available during inspection. 2-102.12 (A) Certified Food Protection Manager (C) A certified food manager is not available during all hours of operation.
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
Food separated & protected
Inspector’s Notes
Observation: Raw shell eggs are bing stored with and over ready to eat food items in corner display refrigerator; CDI: Raw shell eggs moved to lower bottom shelf to prevent cross contamination potnatial during food storage. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) (A)(1) FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS from cooked READY-TO-EAT FOOD; raw ready-to-eat FOOD (such as sushi fish or MOLLUSCAN SHELLFISH or raw fruits and vegetables); and unwashed produce during storage and prep. (A)(2) Except when combined as ingredients; types of raw animal FOODS (such as beef; FISH; lamb; pork; and POULTRY) must be separated from each other during storage; preparation; holding; and display by using separate EQUIPMENT or arranging FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; and preparing each type of FOOD at different times or in separate areas. P
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Proper date marking & disposition
Inspector’s Notes
Observation: Prepared food items from today and yesterday are not marked with date prepared on the food container stored in prep refrigerator; Operator is able to demonstrate what dates food items were prepared; however items are not marked with this date. Verification for longterm corrective action by 11/8/26 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) (A) Refrigerated; READY-TO-EAT; TCS FOOD prepared in house and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. This does not apply to shellstock or individual portions packaged for sale from a bulk container upon a consumer's request.
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
Thermometers provided & accurate
Inspector’s Notes
Observation: Upright reach in refrigerator does not have a working thermometer; Ensure all refrigerators have working thermometers to monitor air temperatures. 4-204.112 Temperature Measuring Devices - Functionality (C) (A) In cold/hot holding units; a thermometer sensor shall be located in the warmest part of a cold hold unit and in the coolest part of a hot hold unit. (B) Except as specified in (C) of this section; cold or hot holding EQUIPMENT used for TCS FOOD shall be designed to include and shall be equipped with at least one integral or permanently affixed thermometer that is located to allow easy viewing of the device's temperature display. (C) Paragraph (B) of this section does not apply to EQUIPMENT for which the placement of a thermometer is not practical because of the design; type; or use; such as heat lamps; cold plates; steam tables; insulated FOOD transport containers; and salad bars. (D) Thermometers shall be designed to be easily readable. (E) Thermometers on WAREWASHING machines shall have a numerical scale; printed record; or digital readout in increments no greater than 2F in the intended range of use. Pf
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
Wiping cloths: properly used & stored
Inspector’s Notes
Observation: In use wiping clothes used for wiping down surfaces not stored in a sanitizer between use; CDI: Wiping cloth placed in sanitizer (chlorine 200ppm) 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
Observation: Single service spoons and forks being display with mouth contact up in display container where hand contact can occur when dispensed; CDI: Operator turned single service utensils with handle up for dispensing. 4-904.11 Kitchen and Tableware Preventing Contamination (A)SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. (B) Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. (C) Except as specified under par. (B) of this section; SINGLE-SERVICE ARTICLES that are intended for FOOD- or lip-contact shall be furnished for CONSUMER self-service with the original individual wrapper intact or from an APPROVED dispenser.
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
Observation: The coated frying pan is heavily scored and is no longer cleanable nor good repair; 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.
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 29, 2026 · Original Source