1 - Inspection
Oct 12, 2026
Official score: 95 · Understand This Area’s Scale
8 recorded violations
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A); The PIC does not have a valid food protection manager certification. PIC shall demonstrate knowledge by being a certified food protection manager. CDI- list if available resources provided.
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 separated & protected
Inspector’s Notes
3-302.11; Priority; Raw shell eggs observed being stored above containers of buttermilk. Food shall be protected from cross contamination by separating raw animal foods away from ready-to eat foods. CDI- eggs rearranged. 3-304.15(A) ; Priority; Employee observed touching their mouth and other parts of their face with gloved hands but did not change gloves or wash hands before returning to remove a pizza from the oven. Discard gloves after a task is complete or any time they are damaged or soiled. CDI- education given and employee changed gloves; washed their hands and another employee removed the pizza.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Proper date marking & disposition
Inspector’s Notes
3-501.18; Priority; Several TCS items (ground beef 10/3; roasted pear oil 9/29; alfredo sauce 10/3; creamy artichoke 10/3; and whipped cream 10/4) observed being held beyond 7 days. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- all food items were voluntarily discarded by PIC. Education was also given on how to properly date mark TCS food items.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s Notes
3-603.11 (A); Priority Foundation; Facility is making Caesar dressing with raw shelled eggs but does not have a reminder statement on the menu. Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Verification Required- EC will return on October 22nd to verify menu corrections.
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 Food Storage-Preventing Contamination from the Premises; Prepared foods are being stored in an unlocked reach-in freezer in the dining area that is not actively supervised. A)Except as specified in par. (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD: (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in packages and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under sec. 4-204.122 . (C) Pressurized BEVERAGE containers; cased FOOD in waterproof containers such as bottles or cans; and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
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
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14 Wiping Cloths; Use Limitation; Sanitizer buckets observed being stored on the floor. (E) Containers of sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-302.13 ; Priority Foundation; Facility does not have a temperature measuring device for the dish machine. (B) In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Verification Required- EC will return on October 22nd to verify that an irreversible registering temperature indicator is available.
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
4-601.11(C ) ;[Repeat] Dust accumulation present and cleaning needed along the shelving throughout the kitchen. Debris observed in the bottom of clean dish storage containers. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. increase cleaning frequency.
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 12, 2026 · Original Source