1 - Inspection
Nov 3, 2026
Official score: 96.5 · Understand This Area’s Scale
7 recorded violations
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A); Core;Food protection manager was not available during the inspection. The 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. List of testing sites sent to manager. Link to the testing sites can be found at https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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) ; Priority; Observed meatballs holding below 135F inside steam table. TCS foods shall be held at 135F or greater.Item was recently reheated in the microwave. Ensure that TCS foods are reheated to 165F in the microwave before placing them in the hot holding unit. Item reheated during inspection.
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
Observed cut lettuce; chicken enchilada; rotisserie chicken; pepper jack; cheddar mozzarella mix; steak; tuna;ect... (see chart above)holding above 41F.TCS food shall be held at 41F or below. Items discarded. Ambient air inside two cold top units 50F and 45F EHS will return to verify unit temperatures. Unit was turned off overnight; it was not pre-cooled before TCS foods from the walk in were placed inside. Manager agreed to implement procedure to ensure that these units are turned on a least one hour before opening the store.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-501.11; Core; Observed ice buildup in walk in freezer vent. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment.
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
601.11(B) and (C); Core; Observed buildup inside cabinet under coke dispenser. Thick dust on green shelf above hand sink; in the dish washing area. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.
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
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.11 Core; Observed hole in wall inside restroom. Physical facilities shall be maintained in good repair.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-303.11; Core; Light bulbs are dim inside walk in cooler. Lighting intensity shall be a minimum of 10 foot candles 30 inches above the floor; in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Repair or replace lighting with brighter bulbs.
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, Nov 3, 2026 · Original Source