1 - Inspection
Oct 8, 2026
Official score: 94.5 · Understand This Area’s Scale
13 recorded violations
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test that is part of an accredited program. CDI by informing PIC of how to become a CFPM. Go to anabpd.ansi.org OR raisethegrade.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
Procedures for responding to vomiting & diarrheal events
Inspector’s Notes
2-501.11; Core - No written vomiting and diarrhea clean-up procedure was available. A food establishment shall have a written vomit and diarrhea clean up plan that addresses the actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food and surfaces. CDI by providing sample vomiting and diarrhea clean up plan.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Proper cold holding temperatures
Inspector’s Notes
3-501.16 (A) (2) and (B); Priority - (REPEAT) Several cold TCS* foods were above 41F in kitchen refrigerated make line unit (top and bottom areas). See temperature chart. Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less. CDI by properly refrigerating foods.
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 - (REPEAT) Container with fresh soft mozzarella cheese had date of 9/26--almost 2 weeks ago. Ready-to-eat (RTE) TCS* foods stored at 41F or less shall be kept no longer than 7 days (Day #1 is the date of preparation or removing from original packaging). CDI by voluntarily discarding fresh mozzarella cheese.
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; Priority - Spray bottle with pink liquid inside was not labeled. Working containers of cleaners; sanitizers; etc. shall be labeled with their contents. CDI by labeling spray bottle. 7-207.11; Priority - Found small bottle of Flanax (pain reliever?) stored near containers of foods/spices. Employee medications shall be stored to prevent the contamination of food; clean equipment/utensils and single service food/beverage items. CDI by voluntarily discarding medicine bottle.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation - (REPEAT) Many individually packaged spaghetti bags were cooling in container with more than 4 inch food depth. Cooling spaghetti was also tightly covered with plastic wrap to cool in walk-in cooler. Also; pizza/marinara sauce in large pot (12+ inch food depth) was cooling down on table top and had reached 130F on outer parts of sauce during inspection (no active cooling taking place after marinara sauce dropped below 135F). TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; use rapid cooling equipment (freezer; ice paddles; etc.); and/or loose covering or completely uncovering cooling foods if there's no overhead contamination. CDI by changing cooling methods for faster cooling. 4-301.11; Priority Foundation - Kitchen refrigerated make line unit was not maintaining TCS* foods at 41F or less (top and bottom of unit). Equipment shall be sufficient in number and capacity to effectively maintain TCS* foods at proper temperatures. CDI by removing foods from this unit to properly refrigerate. Provide any maintenance/repair on this unit to ensure air temperature is maintained at 41F or less throughout entire unit (top and bottom).
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
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-202.15; Core - (REPEAT) Exterior back entrance door was not self-closing. Outer openings shall be tight-fitting and self-closing to prevent entrance of rodents and insects into the facility. Provide required self-closing device on back door.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial Wording
Washing fruits & vegetables
Inspector’s Notes
3-302.15; Core - Observed employee take onions out of onion bag and proceeded to cut them without washing them first. Except for whole; raw fruits and vegetables that are intended for washing by the consumer before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; or served. Wash raw produce as stated above.
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(A) and (C); Core - (REPEAT) In front cash register area; disposable beverage cups were partially covered with plastic sleeve; and some other disposable food containers and pizza boxes were uncovered with food contact surfaces exposed. Disposable plastic forks and knives were stored unprotected to be dispensed by customers on table in dining area. Single service disposable food/beverage containers shall be protected from contamination. Keep cups in approved dispenser or inverted and in their original plastic sleeves pulled up to rim of top cup on stack. Cover or invert disposable containers on clean surfaces. When dispensed by customers; food contact surfaces of disposable forks and spoons shall be covered by dispensing them from dispenser or keeping them in cup with handles presented to user.
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; Core - (REPEAT) Observed several rusty and/or peeling wire storage shelves in kitchen and walk-in cooler. Food service equipment shall be kept in good repair. Replace shelving with similar approved shelves. 4-502.11 (A) and (C); Core - (REPEAT) Several food containers (including white pizza dough containers) were cracked/damaged. Food service utensils shall be kept in good repair. Discard damaged 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 - (REPEAT) Observed soiled solid metal shelves and dunnage racks; equipment door handles. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment above.
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
5-501.111; Core - (REPEAT) The two light green dumpsters used by restaurant had missing/damaged top lids and were rusting through. Trash/recycling receptacles shall be kept in good repair. Contact property manager to have contact solid waste company replace damaged dumpsters with intact lids.
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 Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.11; Core - (REPEAT) Observed damaged floor tiles; damaged ceiling tile; holes in walls; peeling wall paint and missing/damaged caulk between sinks and walls and corners of ventilation hood. Physical facilities shall be kept in good repair. Replace/repair damage surfaces and fixtures above; and seal wall holes. 6-501.12; Core - (REPEAT) Observed soiled/stained (discolored) baseboard surfaces; flooring; walls; and many kitchen ceiling panels. Some ceiling vent grates were dusty. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures above.
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 8, 2026 · Original Source