1 - Inspection
Oct 5, 2026
Official score: 95 · Understand This Area’s Scale
7 recorded violations
Official Wording
Handwashing sinks supplied & accessible
Inspector’s Notes
5-205.11 (A)(B); Priority Foundation; A sponge; scissors and a scraper were stored in the handwashing sink near the fryers. A handwashing sink may not be used for purposes other than handwashing. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- items removed. 6-301.11; Priority Foundation; No soap available at handwashing sink near fryers. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- soap replaced.
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
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111; Core; Two flies observed in the kitchen area. The premises shall be maintained free of insects; rodents and other pests. Use approved methods of pest control. Keep exit doors closed and use air curtains at doors and drive thru windows if necessary.
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
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11; Core; Box of coleslaw dressing was stored on the walk-in cooler floor. Boxes of chicken stored on freezer floor. 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; and at least 6 inches above the floor. CDI- employee moved boxes to shelving.
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; Core; Ice scoop was stored in a soiled holder on side of ice machine. Visible residue present on bottom of holder. During pauses in food preparation or dispensing; dispensing utensils shall be stored on a clean; sanitized surface or clean; protected location. CDI- scoop and holder removed for cleaning.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
4-903.11 (A); (B); and (D); Core; Multiple food storage containers were stacked wet on the clean equipment shelf. After cleaning and sanitizing; utensils and equipment shall be placed in a self-draining position that allows air drying. Some containers separated for drying. Full point may be taken for repeat violations.
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
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(B) and (C); Core; Walk-in cooler fan covers have heavy residue accumulation. All hot holding equipment has food residue and grease accumulation; especially on interiors around shelving/gaskets/racks. Raw chicken storage racks are soiled in walk-in cooler. Area under and around tea maker has sticky and black residue. Interior of reach-in freezer has food debris. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency. Full point taken for repeat violation.
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
6-501.12; Core; Black microbial growth is present along FRP wall and caulking behind prep sink and three comp sink. Caulking may need to be replaced if no longer cleanable. Entire facility needs a deep clean. Floors throughout facility are visibly soiled; especially under breading station and near mop sink area. Wall behind handwashing sink in fryer area has visible residue accumulation. Physical facilities shall be maintained clean. Clean all affected areas. 6-501.11; Core; Cove tile is missing near corner of wall between warewashing and breading station area. Physical facilities shall be kept in good repair. Replace cove 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 record from Wake County Environmental Services, Oct 5, 2026 · Original Source