1 - Inspection
Nov 9, 2026
Official score: 92.5 · Understand This Area’s Scale
8 recorded violations
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A) Certified Food Protection Manager (C) A certified food protection manager was not present during inspection. A 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. Acquire a food protection manager certification. List of ANSI-approved programs: 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
Food separated & protected
Inspector’s Notes
3-304.15 (A) Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation (P) Employee observed handling personal cell phone with gloved hands and returning to food preparations. CDI: Manager interrupted employee prior to food handling. Ensure that employees are coached on glove-use. Zero-points deducted.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Proper hot holding temperatures
Inspector’s Notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Three containers of sausage within steam table were maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or greater. CDI: Facility breakfast runs from 7:30 AM to 10:30 AM; food was reheated and allowed to remain until 10:30 AM and was then discarded by PIC. REHS discussed time as a public health control for facility as a potential option for maintaining food that is discarded after breakfast service.
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) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) All temperature controlled for safety foods (spinach; chicken salad; tuna salad; tomatoes x2; lettuce x2; cheese x4; chicken; sliced ham x2; sliced turkey x2; and hummus) within boar's head cooler were maintained above 41F during inspection. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was removed from prep cooler and placed into walk-in cooler to cool to 41F. Unit doors were kept closed and ambient was verified to have dropped from 52F to 40F after 1 hour. Ensure that doors are kept closed and that pans are fitted to prevent leakage of airflow from within prep cooler.
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 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Cooked chili; grits; and prepared foods on food cart within walk-in cooler were not labeled with the dates of preparation. Arugula in boar's head prep cooler was maintained beyond 7 days (10/22). 3 containers of cooked vegetables; a container of cooked chicken (10/29); and a container of hummus in left-most prep cooler were not labeled with dates of preparation or maintained beyond 7 days. Two containers of tomato sauce (10/16) in back make-line cooler were not labeled with dates of preparation and maintained beyond 7 days. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: PIC labeled food for Thursday or Friday dates of preparation for each prepared food item where the date was known. Food noted beyond 7 days from preparation date was voluntarily discarded by the PIC. Repeat violation.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-302.13 Temperature Measuring Devices; Manual Warewashing (Pf) Facility's irreversible dish machine thermometer did not have batteries and was nonfunctional during inspection. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. REHS will verify repair or replacement.
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
Plumbing installed; proper backflow devices
Inspector’s Notes
5-205.15 (B) Leak pipe etc. not imminent threat. Back sink near coffee prep area was loose and leaking; being held by tape. A plumbing system shall be repaired according to law and maintained in good repair. Repair sink.
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C) Vent near dish machine had accumulations of dust. Flooring under wire racks was soiled with food debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.
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, Nov 9, 2026 · Original Source