1 - Inspection
Oct 21, 2026
Official score: 92 · Understand This Area’s Scale
10 recorded violations
Official Wording
Hands clean & properly washed
Inspector’s Notes
2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (I) After engaging in other activities that contaminate the hands. -Observation: food employee went outside with gloves; then returned to work; opening and touching doors to return; and proceeded to prepare food without removing gloves and washing hands. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) addressed the violation and food employee voluntarily stop preparing food; removed gloves and re-washed hands.
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
REPEAT 3-302.11(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 -Observation: inside walk-in cooler; raw chicken was on top of raw fish; shell eggs and miso. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) pointed the sticker placed in the walk-in cooler; showing how food items shall be organized. Food employee voluntarily rearranged food items.
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
4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf -Observation: deli slicer in clean area had dry food accumulation in several parts of the slicer. Clean food-contact surfaces shall be clean to sight and touch. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed deli slicer in dirty dishes area.
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
Thermometers provided & accurate
Inspector’s Notes
4-204.112 A temperature measuring device sensor shall be located in a mechanically refrigerated or hot food storage unit to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. (C) Paragraph (B)of this section does not apply to EQUIPMENT for which the placement of a TEMPERATURE MEASURING DEVICE is not a practical means for measuring the ambient air surrounding the FOOD because of the design; type; and use of the EQUIPMENT; such as calrod units; heat lamps; cold plates; bainmaries; steam tables; insulated FOOD transport containers; and salad bars. -Observation: all coolers in facility didn’t have a thermometer located in the warmest part; typically near the door. -Environmental Health Specialist (EHS) discussed the matter with 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
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. -Observation: boxes with pork meat were stored on the floor inside walk-in freezer. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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 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 cooking and preparing food without any type of hair restraints. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
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 held between uses in sanitizer and laundered daily. -Observation: wet cloths were on top of stove; and prep tables throughout the facility. Make sure to keep wet cloth submerged in bucket sanitizer when not in use. Only dry cloth can be outside bucket sanitizer. -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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
4-901.11 (B) After cleaning and sanitizing; equipment and utensils may not be cloth dried. -Observation: food employee was using cloth to dry dishes. Environmental Health Specialist (EHS) explained the violation and food employee voluntarily stopped doing. -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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-202.16 Nonfood-contact surfaces shall be free of unnecessary ledges; projections; crevices; and constructed to allow easy cleaning and facilitate maintenance. -Observation: original plastic from manufacturer for equipment protection it is still on the equipment (food scale) and it has to be removed. It is not easily cleanable and chipping pieces of the plastic can fall in food items. -Environmental Health Specialist (EHS) discussed the matter with 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
Non-food contact surfaces clean
Inspector’s Notes
REPEAT 4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: outside rice cooker; and handles; had grease accumulation. Lid containers’ handles in hot hold unit with several soups; also had grease accumulation. Cold hold unit in the back area; between lid and food containers had dry food accumulation. -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 record from Wake County Environmental Services, Oct 21, 2026 · Original Source