1 - Inspection
Oct 9, 2026
Official score: 90 · Understand This Area’s Scale
13 recorded violations
Official Wording
Certified Food Protection Manager
Inspector’s Notes
REPEAT 2-102.12At 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; and during inspection; a Certified Food Protection Manager was not available. 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
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: one food employee touched personal cellphone and proceeded to grab clean to-go cup and prepare coffee for customers. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained the violation to Person in Charge (PIC) that instructed employees to wash their 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
Handwashing sinks supplied & accessible
Inspector’s Notes
6-301.12 Each handwash sink or group of adjacent handwashing sinks shall be provided with paper towels or an air drying device. Pf -Observation: handwashing sink in back area didn’t have paper towels. -Corrected During Inspection (CDI): Person in Charge (PIC) talked to food employee; that voluntarily refilled paper towels dispenser.
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
Proper date marking & disposition
Inspector’s Notes
REPEAT 3-501.18 A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. P -Observation: pimento cheese prepared in-house on September 26; 2026 was in small cooler being used for customers. Already passed 14 days. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded pimento cheese.
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
REPEAT 7-201.11 P - POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE or SINGLE-USE ARTICLES. This paragraph does not apply to EQUIPMENT and UTENSIL cleaners and SANITIZERS that are stored in WAREWASHING areas for availability and convenience if the materials are stored to prevent contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES. -Observation: Bengal Gold Roach Spray bottles were stored on top of coffee syrup. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed chemical from establishment. REPEAT 7-202.12 POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to LAW and this Code; C Manufacturer's directions; and the conditions of certification; if required; for use of the pest control materials; P and (B) Applied so that a HAZARD to EMPLOYEES or other PERSONS is not created; and contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES is prevented by removing or covering the items; or taking other appropriate preventive actions and cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. P -Observation: Bengal Gold Roach Spray in back prep area had warning label stating the spray is not approved for commercial use (its for indoor residential use ONLY) -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily agreed to remove chemicals from establishment.
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
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111 Controlling Pests The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (B) Routinely inspecting the PREMISES for evidence of pests; (D) Eliminating harborage conditions. -Observation: near the drain in 3 comp sink and handwashing sink was found fruit flies. Make sure to review this area to eliminate cause of flies being attracted. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial Wording
Personal cleanliness
Inspector’s Notes
2-302.11 (B) Unless wearing intact gloves in good repair; a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf -Observation: food employees were wearing fingernails polish; and artificial fingernails while preparing sandwiches and coffee drinks for customers without wearing gloves. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily talked with food employees to wear gloves. 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 employees were wearing bracelets and watches while preparing sandwiches and coffee drinks. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 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 employees were preparing sandwiches and RTE salmon without using 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
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11 Single-use and single-service articles shall be kept in the original protective package or stored using other means that afford protection from contamination until used. -Observation: single-use cups located in water fountain; it didn’t have any type of protection from customers touching with their hands the part where lips touch the cup. Make sure to store cups in a way that prevent customers to touch the part where lips touch. -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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
REPEAT 4-501.11 Good Repair and Proper Adjustment-Equipment A) EQUIPMENT shall be maintained in a state of repair -Observation: shelves made of wood on top of cold hold unit is in bad repair; chipping wood pieces that can eventually fall in food containers and become a solid hazard. Make sure to keep shelves in good repair. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: handwashing sink in back area was coming out of the wall. Make sure to re-caulk sink on the wall. -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: coolers’ gaskets had dry food debris accumulation. In cold hold unit; between lid and food containers in the back also had food debris accumulation. Make sure to review all equipments and clean as often as necessary to avoid accumulation. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: ice machine had black accumulation around the ice dispenser. Inverted faucet that is used to rinse prep coffee jar had also black accumulation around. Make sure to clean as often as necessary to avoid accumulation.
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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s Notes
REPEAT 5-501.17 Provide a covered waste bin in female restrooms. -Observation: one of the two gender neutral restroom didn’t have trash can with lid. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). REPEAT 6.202.14 Bathrooms located on the PREMISES shall be completely enclosed and have tight-fitting; self-closing doors; except when located outside the facility such as bathrooms provided by a shopping mall. -Observation: both toilets’ door are not self-closing. -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
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.114 The Premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used and litter. -Observation: establishment is crowded with several items that is no longer in use and disorganized in the back. Make sure to review all items and keep only items that is necessary to the operation of the establishment and removed everything else. -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
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-501.110 Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. -Observation: employees’ cellphone were on top of prep table. Make sure to keep food employees possessions in designated area to avoid food contamination. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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 9, 2026 · Original Source