1 - Inspection
Oct 26, 2026
Official score: 91 · Understand This Area’s Scale
11 recorded violations
Official Wording
Proper eating; tasting; drinking or tobacco use
Inspector’s Notes
2-401.11; Core - One covered employee water bottle was on top of microwave oven above food preparation surface. Employees shall eat and drink only in designated areas where the contamination of food; clean equipment and utensils can not result. CDI by properly storing water bottle.
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
Hands clean & properly washed
Inspector’s Notes
2-301.12; Priority - (REPEAT) Observed food employee wash hands at handsink without soap. Use warm water; soap; scrub 10 to 15 seconds; rinse hands and dry them with paper towel. CDI by having worker properly wash hands.
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
Handwashing sinks supplied & accessible
Inspector’s Notes
5-205.11 (A); Priority Foundation - (REPEAT) At beginning of inspection; a small container was inside handsink basin. Handwashing sinks shall be accessible at all times for employee use. CDI by removing container from handsink basin. 6-301.11; Priority Foundation - No soap was available at handsink. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with an adequate supply of soap. CDI by placing soap at handsink.
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 - A few knives and food containers had food debris on them but were being stored as clean. Equipment and utensil food contact surfaces shall be kept clean. CDI by cleaning and sanitizing 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
Proper hot holding temperatures
Inspector’s Notes
3-501.16(A)(1); Priority - (REPEAT) Several hot TCS* foods at steam table and on grill top were hot holding below 135F (see temperature chart). After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product until served or time as a public health control (TPHC) may be used. CDI by reheating foods and explaining TPHC procedure and form with PIC. NOTE: Foods must not be reheated in steam table. Heat them on grill top OR in microwave oven to 165F or above throughout entire product (within 2 hours) before hot holding them at 135F or above. Use calibrated thermometer to check for proper 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) and (B); Priority - (REPEAT) Some cold TCS* foods were above 41F (see temperature chart). Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or below throughout entire product. CDI by properly refrigerating or placing ice on 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
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11; Priority Foundation - (REPEAT) Red and green buckets of wiping cloth sanitizer were not labeled with their contents (green bucket with sanitizer solution was labeled as "detergent"). Working containers of sanitizers; cleaners; etc. shall be labled with the names of products inside them. CDI by labeling buckets with name "sanitizer.
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
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111; Core - Some live house flies were observed in mobile food unit. The presence of insect pests shall be controlled to eliminate their presence on the premises. Rid the interior of mobile food unit of flies using methods approved for food service establishments. Keep screen door/window closed when not in use to keep out insects.
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
Personal cleanliness
Inspector’s Notes
2-402.11; Core - The two food workers in mobile food unit did not effectively restraint hair on head. Food employees shall wear hair restraints such as hats; hair coverings or nets that covers body hair to effectively keep their hair from contacting exposed food and clean equipment and utensils. Have workers don required hair restraints while working on mobile food unit.
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
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14; Core - Sanitizer wiping cloths were stored in chlorox cleaner solution (not approved for food contact surfaces) in containers stored on floor. Moist/soiled in-use wiping cloths shall be stored in clean approved sanitizer between uses; and sanitizer containers shall be stored above the floor. CDI by properly storing wiping cloths and containers. (NOTE: Obtained proper chlorine sanitizer during inspection)
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-502.11 (A) and (C); Core - One pitcher container had duck tape on it and scoop had damaged handle. 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 record from Wake County Environmental Services, Oct 26, 2026 · Original Source