1 - Inspection
Oct 2, 2026
Official score: 96.5 · Understand This Area’s Scale
9 recorded violations
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12(A); Core; No Certified Food Protection Manager (CFPM) present. Facility newly permitted 3/5/2026. The 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. Have additional staff with managerial control certified to provide better coverage. Newly permitted facility; has 210 days from date of permitting to comply with CFPM requirements.
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
Handwashing sinks supplied & accessible
Inspector’s Notes
6-301.14; Core; Handwashing station in kitchen and restrooms are lacking handwashing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.
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
4-501.114; Priority; Sanitizer concentration too low at the kitchen dish machine; measured at 25ppm chlorine. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. CDI- PIC contacted Autochlor to schedule repair/adjustment. Autochlor advised to replace jug as the sanitizer may have been sitting a while during change of ownership and facility does not usually do high volume use. Dish machine re-ran after fresh sanitizer added. Now reaching correct concentration.
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 cold holding temperatures
Inspector’s Notes
3-501.16(A)(2) and (B); Priority; Cold-Holding: In the tall reach-in cooler; two pans of cooked chicken nuggets made yesterday holding at 44-45F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Recommend having unit serviced to ensure proper air circulation.
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; Disposition: Date-marking missing on pans of cooked baba ganoush and chicken. When asked; PIC said these were cooked yesterday. Unable to determine if within 24 hours. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a food establishment for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). Add date mark to prepared TCS foods that will be held over to the next day. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Known dates added during inspection.
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
Thermometers provided & accurate
Inspector’s Notes
4-302.12; Priority Foundation; PIC unable to locate food probe thermometer. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified in Food Code. VR-VERIFICATION REQUIRED. Obtain a functioning digital food probe thermometer within 10 days and text a picture of the operating thermometer to your REHS Joanne Rutkofske at 919-623-0459 for verification of correction. Recommend to keep a spare thermometer on hand.
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
4-205.10; Core; A couple Ninja blenders labeled for Household Use Only in the kitchen. Except for toasters; stand mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Remove the blenders. 4-501.11; Core; A couple rusted wire racks. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items. [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
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(B) and (C); Core; Ice machine with heavy pink/black microbial film buildup along ice baffle; and along side walls; not currently in direct contact with ice below. Ice scoop holder with residue accumulation and broken in places. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Deep clean the ice machine. Replace the ice scoop holder. Increase cleaning frequency to these areas.
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; Caulk has pulled apart and has black microbial growth down into the caulk around the intake/spray area by the dish machine. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk this area so smooth and cleanable. 6-501.11; Core; Several plastic wall corner guards broken apart. PHYSICAL FACILITIES shall be maintained in good repair. Replace/Repair the wall corner guards. Recommend the stronger stainless steel guards for high traffic areas. 6-501.12; Core; Residue/debris accumulation along ceiling light covers; in cold-hold units; in basement walk-in cooler; in hot-hold unit; and along storage racks. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas and clean thoroughly.
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 2, 2026 · Original Source