1 - Inspection
Oct 13, 2026
Official score: 94.5 · Understand This Area’s Scale
7 recorded violations
Official Wording
Hands clean & properly washed
Inspector’s Notes
2-301.15; Priority foundation; Observed an employee rinsing their hands with the sprayer at the sink next to the dishwashing machine. Employees shall clean their hands in a handwashing sink and may not clean their hands in food prep; dishwashing; or mop sinks. CDI - Employee was directed to handwashing sink who then washed their hands properly.
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; Observed grease residue and minor food debris on the food-contact surfaces of the deli slicer. Equipment food-contact surfaces shall be clean to sight and touch. CDI - PIC removed parts of the deli slicer to put through the dishwasher and had a food employee start cleaning the slicer. Repeat. 4-602.11(E); Core; Observed brown residue buildup in the soda nozzles of the zero sugar Pepsi; Mtn Dew; and diet Pepsi dispensers. In equipment such as ice bins; beverage dispensing nozzles; beverage and syrup dispensing lines or tubes; and water vending equipment surfaces contacting food that is not TCS food shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI - Soda nozzles were removed for cleaning. 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 date marking & disposition
Inspector’s Notes
3-501.17(A); Priority foundation; Observed a container of cooked meatballs without a prep date and upon discussion of the date marking system; the date of preparation as not counted in the 7 day holding time. Refrigerated; ready-to-eat; TCS food prepared in house and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the food shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. CDI - Meatballs were prepared less than 24 hours ago and the correct prep date was added; provided guidance to ensure foods were not kept for more than 7 days.
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
Time as a Public Health Control; procedures & records
Inspector’s Notes
3-501.19(A); Priority foundation; Fried onions and fired jalapenos are being marked with time labels for time as the public health control but no procedures were available during the inspection. If TPHC (time as the public health control) is used written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request that specify the methods of compliance with TPHC and Cooling requirements. CDI - REHS emailed PIC outline to fill and have available for future inspections.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-501.11(A); Core; Observed chipping paint and rust buildup on the green shelving in the walk-in cooler and cracking white paint on the shelving in the lowboy cooler. Equipment shall be maintained in a state of good repair and condition. Repair or resurface shelving before the next inspection. Repeat. 4-502.11(A); Core; Observed a few damaged fryer baskets. Utensils shall be maintained in a state of good repair or condition that complies with the requirements specified in the NC Food Code or shall be discarded. Replace damaged fryer baskets before the next 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
Garbage & refuse properly disposed; facilities maintained
Inspector’s Notes
5-501.115; Core; Observed some garbage buildup on the ground around the dumpsters in their storage area. Dumpster corrals and garbage storage areas shall be maintained free of unnecessary items; such has unused equipment; and clean. Clean this area thoroughly and maintain clean before the next inspection.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-403.11; Core; Observed an employee's personal electrolyte drink stored on a food prep table. Areas designated for employees to eat; drink; and use tobacco and employee storage facilities shall be located so that food; equipment; linens; and single-service and single-service articles are protected from contamination. CDI - Employee drink was moved to a different location.
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 13, 2026 · Original Source