1 - Inspection
Sep 30, 2026
Official score: 91.5 · Understand This Area’s Scale
11 recorded violations
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A); Core; The person in charge is not a certified food protection manager. 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. Ensure the person that is left in charge is a certified food protection manager. CDI- Approved classes provided to PIC.
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 hot holding temperatures
Inspector’s Notes
3-501.16 (A)(1) Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. P Observed green bean being hot held on steam table at 120oF. Steam table was accidentally set to a lower setting this morning. Steam table was adjusted to a higher setting at the time of inspection. CDI: The PIC reheated the green beans on the stove (209oF) before placing it on the steam table to be held at 135oF or higher.
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
Proper cold holding temperatures
Inspector’s Notes
3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P Observed milk being cold held in front reach in at 44oF. CDI: Milk was moved to the prep unit; until the reach in is serviced at maintaining temp at 41oF or less. Do not store any TCS food in this unit until repaired. Observed store bought rotisserie chicken setting on a prep table at 84oF-85oF. According to PIC; product was taken from the cooler at 7am and intentionally left out to "warm up" so that it can be easily shredded. Discussed options to rapidly prepare and cool chickens for chicken salad. Temperatures need to be monitored. This includes the proper cooling of the hot cooked chickens purchased from Sam's Club.
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
Proper date marking & disposition
Inspector’s Notes
3-501.18; Priority; Observed no date markings on potato salad; housemade cole slaw; and diced tomatoes in prep cooler. Soups; batters (with milk); cooked sausage in tall reach-in cooler lacking a datemark and were prepped two days ago. Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- Date markings were added to diced tomatoes; sausage; batter; and soup The potato salad and cole slaw were voluntarily discarded because prep date was unknown.
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
Toxic substances properly identified stored & used
Inspector’s Notes
7-203.11 Observed sanitizer being stored in refilled glass cleaner bottles. A container previously used to store POISONOUS OR TOXIC MATERIALS may not be used to store; transport; or dispense FOOD. SANITIZING solutions shall not be stored in or dispensed from containers previously containing other POISONOUS OR TOXIC MATERIALS. P CDI: Sanitizer and glass cleaner bottles were discarded. New bottles will be purchases and sanitizer buckets will be used until bottles are obtained.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial Wording
Thermometers provided & accurate
Inspector’s Notes
4-302.12 Food Temperature Measuring Devices There is a thermometer available that is properly calabrated. The batteries were dead in the only thin probe thermometer available. However; a small-diameter probe is needed to monitor eggs; thin meats properly. (B) A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. Pf VR: The PIC will purchase a replacement battery for the thin probe thermometer. PIC will then text or email the EHS verifying the thin probe is available and in use.
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
Food properly labeled: original container
Inspector’s Notes
3-302.12; Core; A container of flour was not labeled. Containers storing food/food ingredients shall be labeled with the common name of the food/food ingredient. CDI- Container was labeled.
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
Personal cleanliness
Inspector’s Notes
2-402.11 Effectiveness - Hair Restraints (C) Observed food handler with no hair restraint. CDI: Discussed hair restraint requirements with PIC
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
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-502.13; Core; Bulk feta and sour cream containers are being reused to store food. Single-service and single-use articles may not be reused. Do not reuse these containers.
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
4-202.11 Food Contact Surfaces-Cleanability Observed damage/worn food containers. A) Multiuse FOOD-CONTACT SURFACES shall be: (1) SMOOTH; Pf (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf CDI: PIC has pulled damaged containers from service. 4-501.11; Core; Two gaskets are heavily torn on the three door reach-in freezer. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Replace the gaskets on this 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
Non-food contact surfaces clean
Inspector’s Notes
4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed accumulation of food debris on can storage rack and at the bottom of the refrigeration units.
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, Sep 30, 2026 · Original Source