1 - Inspection
Nov 5, 2026
Official score: 95 · Understand This Area’s Scale
10 recorded violations
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A); Core; No Certified Food Protection Manager (CFPM) present. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage.
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
Proper eating; tasting; drinking or tobacco use
Inspector’s Notes
2-401.11; Core; Employee beverage stored above food prep area and clean dishes at prep line. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The employee’s hands; The container; and exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverage moved during inspection.
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
Handwashing sinks supplied & accessible
Inspector’s Notes
6-301.12; Priority Foundation; Kitchen main handwashing sink out of paper towels. Each handwashing sink shall be provided with: Individual; disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. CDI- Paper towels added during inspection.
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
Proper date marking & disposition
Inspector’s Notes
3-501.18; Priority; Disposition: In walk-in cooler; corned beef dated 10/27; past the 7-day limit. Date range on a lot of items inconsistant. Two products were mis-dated. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a food establishment for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). Add date mark to prepared TCS foods that will be held over to the next day. When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Date marking corrected on know-date products. Product past 7-day hold voluntarily discarded by PIC during inspection. Recommend additional training of staff on date-marking.
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
Food properly labeled: original container
Inspector’s Notes
3-302.12; Core; Labeling missing on container of flour-like substance. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. CDI- Unlabeled item voluntarily discarded during inspection by PIC.
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
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-304.13; Core; Two pans of cooked breaded chilis stored directly on cloth towels. LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS (bread/rolls) and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER. Wiping cloths may not be used for food contact storage. Recommend using parchment paper or drain pan instead. CDI- Chilis moved to parchment paper. 3-305.11; Core; In the side storage room; multiple boxes of oil stored on the floor. In the walk-in freezer; pail of frosting stored on the 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 15 cm (6 inches) above the floor. Move these items up off the floor. Take care of food and food-related items the day of delivery. [REPEAT]
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-205.10; Core; Cuisinart food processor for Household Use in kitchen on prep counter. Except for toasters; stand mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove the Cuisinart. 4-501.11; Core; One rusted/peeling wire rack in walk-in cooler. In low glass-door unit; wire rack is starting to peel/rust on the ends. Large manual can opener mounted on the prep table is missing one of the mounting screws. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items.
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); Core; Ice machine with black microbial film buildup along inner side walls and ceiling; not currently in direct contact with ice below. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas.
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
Plumbing installed; proper backflow devices
Inspector’s Notes
5-205.15; Core; Kitchen handwashing sink by ice machine does not fully turn off. A PLUMBING SYSTEM shall be Repaired according to LAW; and Maintained in good repair. Repair the faucet plumbing.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.11; Core; Next to walk-in freezer; large square cut in the cleanable wall board. Floor seams in several locations throughout kitchen are pulling apart at the seams. Multiple lights out over the cook area. PHYSICAL FACILITIES and attachments shall be maintained in good repair. Replace the light bulbs. Patch the wall so smooth and cleanable. Reseal the flooring so smooth and cleanable. [REPEAT]
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 5, 2026 · Original Source