1 - Inspection
Nov 10, 2026
Official score: 97.5 · Understand This Area’s Scale
4 recorded violations
Official Wording
Handwashing sinks supplied & accessible
Inspector’s Notes
5-205.11(B); Priority foundation; Observed an employee removing a water pitcher from the front handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Spoke to PIC to prevent the handwashing sink for other uses. Repeat.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-703.11(B); Priority; After running through the dish machine several times the utensil surface temperature; as measured by an irreversible registering thermometer; only reached a maximum temperature of 154F. After being cleaned; equipment food-contact surfaces and utensils shall be sanitized: If in a hot water mechanical operation; by achieving a utensils surface temperature of 160F as measured by an irreversible registering temperature indicator. PIC contacted dishwasher repair technician to address issue with dish machine. Follow-up by 11/13/2026. 4-501.112; Priority foundation; While observing the temperature dials on the high-temp dish machine; the temperature of final rinse registered around 170F at maximum. In a high temp dish machine; the temperature of the sanitizing rinse as it enters the manifold may not be more than 194F or less than 180F (or 165F for a stationary rack; single temp machine). PIC contacted dishwasher repair technician to address issue with dish machine. Follow-up by 11/20/2026.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15(B); Core; Observed containers of cooling macaroni covered with lids which can lead to a slowed cooling process. When placed in cooling or cold holding equipment; cooling food containers shall be arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered; or uncovered if protected from overhead contamination facilitate heat transfer from the surface of the food. CDI - Lifted lids to allow for faster cooling and discussed better cooling methods with PIC.
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
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14(E); Core; Observed a couple wiping cloth buckets stored on the floor under the prep sink. 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. CDI - Buckets moved off of floor onto shelving.
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, Nov 10, 2026 · Original Source