1 - Inspection
Oct 15, 2026
Official score: 96.5 · Understand This Area’s Scale
8 recorded violations
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.11; Core; Ceiling tile near walk-in cooler entrance is missing. Physical facilities shall be maintained in good repair. Replace tile.
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
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A); Core; PIC at time of inspection was not a certified food protection manager (CFPM). 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 a CFPM on site during all hours of operation. Two managers with this credential are absent today.
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
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11; Priority Foundation; A spray bottle of degreaser was observed unlabeled. Working containers of poisonous or toxic material taken from bulk supplies shall be labeled with the common name of the material. CDI- label added. All other labels were applied. No point taken
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; Observed tomato sauce cooling in a large; deep containers in the reach-in cooler. Sauce on the counter in a container prepared shortly before inspection did not have enough ice and water to cool quickly. Quickly cool TCS foods using methods such as open/vented shallow pans; large ice baths; ice wands and active stirring. Cold air/ice must flow around product to remove the heat. CDI- employee added more ice water to container and other sauce containers were placed in walk-in cooler with ice to cool quickly.
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
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11; Core; The walk-in cooler is dripping condensate from near the vent. Food shall be protected from contamination by storing the food in a clean; dry location where it is not exposed to splash; dust or other contamination. Determine cause of drip and maintain cooler in a dry condition. Drip was not above exposed food.
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
In-use utensils: properly stored
Inspector’s Notes
3-304.12 (B); Core; Plastic scoop handle was laying in flour inside flour bin. Food preparation and dispensing utensils shall be stored in non-TCS food with their handles above the top of the food within containers that can be closed; such as bins of dry goods. CDI- scoop handle removed.
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
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(C); Core; Single-use aluminum trays were stored with the food-contact surface exposed on an upper shelf. Single-Service articles shall be kept in the original protective package or stored using other means that protect the item until used. Invert until use or keep in packaging to prevent contamination. CDI- items inverted.
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
4-402.11; Core; New veggie prep sink is not sealed to the wall and is presenting a large crevice that is hard to clean. Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Have sink resealed so area is smooth and easily cleanable. A silicone water barrier strip may also be installed. Use only non-absorbent material. Full point may be taken for repeat violations.
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 15, 2026 · Original Source