1 - Inspection
Oct 22, 2026
Official score: 93 · Understand This Area’s Scale
12 recorded violations
Official Wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s Notes
2-102.11 - The person in charge (PIC) shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by having no Priority violations 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. Pf - Observed no certified food protection manager present during the current inspection; the priority violations were observed during the current inspection. Corrected during inspection (CDI) - provided the PIC with information on the food protection manager course and exam at www. servsafe.com
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) Certified Food Protection Manager (C) The PIC must be a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. - Observed no certified food protection manager present during the current 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
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer concentration shall be within 150-400ppm. - Observed throughout the operation line the sani-bucket with quat sanitizer concentration of less than 150ppm. Corrected during inspection (CDI)- the sani-buckets refilled with 400ppm Quat sanitizer. Repeat. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency. (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred - Observed heavy accumulation with black and pink stain on the surfaces in this area: the ceiling of the ice machine bin. Discussed the cleaning schedule with the person in charge (PIC). 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 Wording
Proper hot holding temperatures
Inspector’s Notes
3-501.16 (A) (1) TCS Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when time as a public health control (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 - Grill top: Observed a pan of hotdogs(121F; within 1 hour) with temperature below 135F. CDI: The hot dogs were reheated to 165F for 15 seconds.
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
3-501.17 Ready-To-Eat TCS Food; Date Marking (Pf) 3-501.18 Ready-To-Eat TCS Food; Disposition (P) TCS food prepared in-house and stored longer than 24 hours shall be date-marked; the production date counts as day 1; and it must be consumed within 7 days. TCS food without a date mark shall be discarded. - Walk-in cooler: observed a cut half watermelon from yesterday with no date mark. CDI - the cut watermelon date mark reflected yesterday. All other TCS food is properly date-marked; no point at this time.
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
7-102.11 Common Name - Working Containers (Pf). Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P - Observed 2 spray bottles of cleaner with no label. CDI - label provided. - Observed dry goods storage: leakage of detergent powder residue on the floor. CDI - detergent residue removed from the floor. Discussed with PIC about proper storage of cleaning supplies to minimize potential contamination in the dry goods storage area. Repeat.
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
Food properly labeled: original container
Inspector’s Notes
3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Observed multiple dressings and sauces out of the original container; with no label. The food employee stated they identify the dressing or sauce by color. Repeat
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
2-303.11 Prohibition - Jewelry (C) 2-402.11 Effectiveness - Hair Restraints (C) 2-402.11 Except counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. 2-303.11 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. - Observed 1 food handler without a hairnet and wearing a wristwatch. Education provided.
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
Washing fruits & vegetables
Inspector’s Notes
3-302.15 Wash fruits and vegetables prior to use. - Observed a cut half avocado with a sticker still on it. Discussed with PIC about removing the sticker during the avocado washing step. Repeat.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Pick-up window: observed stacks of beverage cups stored inverted without an effective way to protect the cups' mouthpieces. Discussed the matter with PIC.
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
4-501.11 Maintain equipment in good repair. - Observed 1 thin-probe food thermometer bent at the tip. The other thin-probe food thermometer is functioning and in good repair. 4-501.12 Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. - Observed 1 cutting board with scoring surfaces that need resurfacing. 4-205.10 Food Equipment; Certification and Classification (C) - Observed the “house should use only’ equipment: a magic bullet blender in the commercial kitchen. Discussed the matter with the PIC.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s Notes
5-501.115 Maintaining Refuse Areas and Enclosures (C) - Observed piles of wood pallet/panels near the dumpster that need to be picked up.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Oct 22, 2026 · Original Source