1 - Inspection
Oct 19, 2026
Official score: 98.5 · Understand This Area’s Scale
5 recorded violations
Official Wording
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14 Wiping Cloths; Use Limitations (Core); Wet wiping cloths were stored on the dish drying shelf and food preparation table and cutting board in between uses. Store wet wiping cloths in sanitizer in between uses. CDI-Cloths moved to sanitizer solution.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing; Core; Pans were stacked together while still wet. (A)Except as specified in (D) of this section; cleaned equipment and utensils; laundered linens; and single service and single use utensils shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. (B) Clean equipment and utensils shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. (D) Items that are kept in closed packages may be stored less than 6 inches above the floor on dollies; pallets; racks; and skids that are designed as specified under § 4-204.122. CDI-Pans were rearranged to allow air drying.
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
4-501.11 Good Repair and Proper Adjustment - Equipment (Core); The walk in freezer had a significant build up of ice under the condenser and the floor under the condenser. Maintain equipment in good repair. Note: Facility is aware of the problem; and has repair scheduled. 4-501.12 Cutting Surfaces (Core); Cutting boards; including those attached to preparation coolers; are stained and worn. Replace or resurface cutting surfaces when they can no longer be effectively be cleaned or sanitized. Replace or resurface all cutting boards.
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 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Core); The fan and shelving inside the walk in cooler were soiled. Maintain non food contact surfaces of equipment clean. Clean the walk in cooler.
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
6-501.18 Cleaning of Plumbing Fixtures (Core); The employee restroom toilet and hand sink next to the dish machine were lightly soiled. Maintain plumbing fixtures clean. CDI-These areas were cleaned.
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 19, 2026 · Original Source