1 - Inspection
Nov 9, 2026
Official score: 96 · Understand This Area’s Scale
5 recorded violations
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A); Core; The person in charge is not a certified food protection manager. 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. Ensure the person that is left in charge is a certified food protection manager. CDI- Below is a list of approved courses. https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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); Priority; In prep cooler; found portioned chicken in sixth pan with top portions as high as 45F and roast beef wrapped in saran wrap in third pan holding as high as 50F. Except during preparation; cooking; or cooling; or when TPHC is used TCS food shall be maintained at 41F or less. CDI- EHS discussed the need to unwrap meat so that there is more surface area contacting metal food containers and discussed using lids to help retain cold temperatures of portioned chicken (and not stacking too high in pan). Discussed not stacking food above fill lines. Foods were returned to walk-in cooler and replaced with foods that were already below 41F.
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
3-501.17; Priority Foundation; A few prepared containers of food were missing the date label. PIC stated that the facility just ran out of printed labels and are waiting to receive another delivery. PIC was unsure what he would use in the interim to fulfill the datemarking requirement. Refrigerated; ready-to-eat; TCS foods shall be clearly marked if the food is held for more than 24 hours; to indicate the date by which the food shall be used or discarded; not to exceed 7 days. The day of prep shall be counted as Day 1. CDI- PIC suggested the use of tape and marker. In the future; ensure spare labels are ordered in case the current stock is depleted.
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
7-201.11; Priority; Several chemical spray bottles were found stored incorrectly; on splashguards of handwashing sinks and hanging off of "pre-order pickup" shelf. Poisonous/Toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service articles. CDI- Chemicals were relocated. 7-102.11; Priority Foundation; Two chemical spray bottles of degreaser were not labeled. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI- Bottles were labeled.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-501.110; Core; Employee personal items (keys; water bottle) found stored on prep table directly beside slicer that was used this morning. At the end of inspection; observed employee phone on cutting board of backup prep unit. Lockers or other suitable facilities shall be used for the orderly storage of employee items and other possessions. Ensure designated areas are being used for employee belongings. CDI- Items were relocated. 6-303.11; Core; Light fixture does not function in the walk-in freezer. At least 10 foot candles are required in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Repair light fixture to illuminate the area.
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, Nov 9, 2026 · Original Source