1 - Inspection
Oct 7, 2026
Official score: 96.5 · Understand This Area’s Scale
4 recorded violations
Official Wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s Notes
Observation: Staffing bare hand contacting containers of cooked fries when placed in bag packaging; CDI: Staff member put on one glove during placing freis in bag as a corrective action. 3-301.11(B) Except when washing produce or when the food will be heated to at least 145F or when the facility has received prior approval; food employees may not contact ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; SINGLE-USE gloves; or dispensing equipment. P
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial Wording
Proper cold holding temperatures
Inspector’s Notes
Observation: Beef burger in the 2 drawer hamburger refrigerator between 48F-50F. CDI: Hamburger products removed and voluntarily discarded. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P
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
Personal cleanliness
Inspector’s Notes
Observation: Staff wearing bracelets/watches while performing food production tasks; CDI: Staff removed jewelry during inspection for corrective action. 2-303.11 Prohibition - Jewelry (C) Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Observation: Staffing with acrylic fingermails/nail polish not wearing gloves during production tasks; CDI: Staff member removed from food production tasks and educated on using gloves. 2-302.11 Maintenance - Fingernails (Pf) (B) Unless wearing intact gloves in good repair; a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial Wording
Non-food contact surfaces clean
Inspector’s Notes
Observation: The non food contact surfaces of the following euqipment areas observed during walk through: Top section area where sauces are stored over sandwich make line; dispensing topping for ice cream catch pans (under/on); milkshake machine areas; ice well storage at drive thru; single service food item bins; drink dispensing machine track system; coffe production machine/prep cooler and attachments at this station. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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 7, 2026 · Original Source