1 - Inspection
Oct 5, 2026
Official score: 93.5 · Understand This Area’s Scale
8 recorded violations
Official Wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s Notes
Observation: The PIC was unable to demonstrate knowledge regarding cold holding; cook temperature; sanitizer requirements for dish sink/wiping cloth buckets; glove use and frequency of cleaning for in use utensils. CDI: Educated designated PIC (person in charge) during inspection for corrective action. 2-102.11 (A); (B) and (C) (1); (4) - (16) (PF) The Person in charge shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection; (B) Being a certified food protection manager; or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf.
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
Certified Food Protection Manager
Inspector’s Notes
Observation: The person in charge is not a certified food manager. A CFM shall be on site during operaitonal hours of facility. 2-102.12 (A) Certified Food Protection Manager (C) (A) 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
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
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s Notes
Observation: The PIC (person in charge) is not informed of responsibilities regarding employee health policy requirements; foodborne illness and staffing reporting symptoms/top 6 disease if diagnosed/exposed; Ensure that designated PIC understands requirements for reporting; responsibilities if staff report and that all staff are informed. Staff are unaware of reporting responsibilities and cannot demonstrate requirements. Verification by 10/15/26 for implementation of employee health policy/demonstration thereof. Information left for staffing. -102.11 (C) (2); (3) and (17) Demonstration (Pf) The PIC shall demonstrate knowledge of foodborne disease prevention by: (2) Explaining the responsibility of the PIC for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with the diseases that are transmissible through FOOD; (17) Explaining how the PIC and employees comply with reporting responsibilities and EXCLUSION or RESTRICTION requirements. 2-103.11 (O) Person in Charge (Pf) The PIC shall ensure that employees are informed in a verifiable manner of their responsibility to report information about their health and activities as they relate to foodborne illnesses to the PIC. Pf
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-contact surfaces: cleaned & sanitized
Inspector’s Notes
Observation: Areas of counter where food is produced; cutting boards; deli slicer have accumulated food debris - Utensils in rear cook station are unclean/visible food debris. Staff are unable and unaware of requirements for in use utensils at room temperature to be cleaned/included in 4 hour rotation. Sanitizing should be done throughout the day; however all steps with warewashing to include wash; rinse and sanitize shall be utilized every 4 hours for these TCS food contact surface utensils. CDI: Educated staff during inspection. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) (C ) If used with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. Except when dry cleaning methods are used; surfaces of UTENSILS and EQUIPMENT contacting nonTCS FOOD shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs; scoops; or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer; or (b) Absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or mold. .
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
Observation: The non-food contact surfaces of the following equipment areas observed with debris buildup: deli slicer; prep table shelving; door handles; interior areas of display refrigerator; 2 door reach in refrigerator; floor of walk in refrigerator; cabinets under consumer dispensing station area; ice chute on the soda dispenser; containers for single service item dispensing (straws) - Provide a cleaning schedule to prevent debris buildup in these areas. **REPEAT** 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) (C ) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.
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
Observation: Hand sinks throughout facility are not maintained clean and have visible debris buildup on splash guards and down in the bowl(s). 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks clean.
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
Observation: Ceilings; walls and floors under/behind equipment are accumulated with debris buildup. **REPEAT** 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.
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
Observation: Hood system filters unclean/grease laden. 6-501.14 Cleaning Ventilation Systems; Nuisance and Discharge Prohibition (C) (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials (B) If vented to the outside; ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
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 5, 2026 · Original Source