1 - Inspection
Oct 8, 2026
Official score: 95 · Understand This Area’s Scale
7 recorded violations
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12(A); Core; No Certified Food Protection Manager (CFPM) present. Manager arrived later at end of inspection. The PERSON IN CHARGE shall be a Certified Food Protection Manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage.
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
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In kitchen tall reach-in unit; rice and salmon at 42-43F. Chicken at 72F; PIC said was thawed earlier by morning staff in prep sink with cold water at that sink measured at 75F. Shell eggs left sitting out on counter at 71F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Shell eggs exceeding 41F voluntarily discarded by PIC during inspection. Rice and salmon have hold reduced from max of 7 days to max of 4 days. Have tall unit serviced to ensure air intake clean; and reduce temperature to ensure food maintained at 41F and less. On short speed rack in the tall cooler; leave some space between foods that are cooling and those that are cold-holding.
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
Proper date marking & disposition
Inspector’s Notes
3-501.18; Priority; Datemarking/Disposition: In kitchen prep unit; datemarking missing on open container of whipping cream; opened-on date unknown. Datemarking throughout is improving. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Unknown date item voluntarily discarded by PIC during inspection. [REPEAT]
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
Toxic substances properly identified stored & used
Inspector’s Notes
7-202.12; Priority; Sanitizer concentration too high in sanitizer spray bottle; tested at 500-600 quat. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW; Food Code; and Manufacturer use directions included in labeling. Maintain quat sanitizer at 200-400ppm. CDI- Sanitizer adjusted during inspection. [REPEAT]
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial Wording
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-304.13; Core; Raw tuna stored directly on fine cloth towel. LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS (bread/rolls) and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER. Recommend using parchment paper or drain pan instead.
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
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(A) and (C); Core; Unwrapped uncovered straws stored directly next to pile of paper towels for the front handwashing sink. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Straws moved away during inspection. Recommend adding splash guards at this handwashing sink.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s Notes
5-501.110; Core; Side door of shared compacter left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters/compacters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. CDI- Door closed during inspection.
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, Oct 8, 2026 · Original Source