1 - Inspection
Oct 29, 2026
Official score: 92.5 · Understand This Area’s Scale
8 recorded violations
Official Wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s Notes
2-102.11 (A); (B) and (C) (1); (4) - (16); Priority foundation; The PIC does not have food protection manager certification and there were several Priority volations throughout the inspection. The person in charge shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by: Complying with the Food Code by having no violations of Priority Items during the current inspection; Being a certified food protection manager; or by responding correctly to the inspector's questions related to the operation of the food establishment. CDI - Priority violations were corrected during the inspection.
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
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A); Core; No food protection manager was present during the inspection; the current PIC only has an expired certification. PIC 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. At least one manager shall be available during all hours of operation. Acquire food protection manager certification. Repeat.
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
Hands clean & properly washed
Inspector’s Notes
2-301.14; Priority; Observed a food employee enter the building from the back door and don gloves to work with food without washing their hands. Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: After touching bare human body parts other than clean hands and clean; exposed portions of arms; After using the toilet room; After caring for or handling service animals or aquatic animals; Except after drinking from a closed beverage container in a manner that prevents contamination; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; After handling soiled equipment or utensils; During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready-to-eat food; Before donning gloves to initiate a task that involves working with food; and after engaging in other activities that contaminate the hands. CDI - Stopped employee from working with food and PIC had employee properly wash hands before continuing.
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
4-601.11(A); Priority foundation; Observed some dried-on food debris on a couple knives and tongs; and sticky tape residue on the inside of a large bowl. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Utensils removed and placed at 3-compartment sink for cleaning.
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 hot holding temperatures
Inspector’s Notes
3-501.16 (A)(1); Priority; The containers of chopped chicken and queso sauce in the countertop hot holding unit were holding below 135F; see temperature table. Except during preparation; cooking; or cooling; or when TPHC is used; TCS (time/temperature control for safety) food in hot holding shall be maintained at 135°F or above. CDI - Water level in unit was very low; more hot water was added and foods were quickly reheated to adequate temperatures.
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); Priority; A container of pico de gallo and sour cream in the lower section of the prep cooler were holding at 44-45F. Except during preparation; cooking; or cooling; or when TPHC is used TCS (time/temperature control for safety) food in cold holding shall be maintained at 41F or less. CDI - Lids lifted on containers to allow for cooling. Repeat.
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
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11 (A); Core; Observed condensation drip from ceiling unit of walk-in cooler; dripping onto food container lids below it. 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 6 inches above the floor. CDI - Containers moved out from underneath condensation; large containers placed underneath to catch droplets. PIC stated that owner has called maintenance to address issue.
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
4-501.11; Core; Observed extensive damage to door seals on the prep cooler. Maintain equipment in a state of good repair and condition. Replace damaged gaskets before the next inspection. 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, Oct 29, 2026 · Original Source