1 - Inspection
Oct 27, 2026
Official score: 94 · Understand This Area’s Scale
11 recorded violations
Official Wording
Handwashing sinks supplied & accessible
Inspector’s Notes
5-205.11; Priority Foundation; Chemical spray bottle hanging off of splash guard of handwashing sink; and large chunk of ice in the sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Bottle removed during inspection.
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
4-501.112; Priority Foundation; The high-temperature dish machine sanitizing rinse not reaching a high enough temperature at the dishes; measured at 154F after several runs. In a mechanical operation; the temperature of the fresh hot water SANITIZING rinse as it enters the manifold may not be more than 90C (194F); or less than 82C (180F); and at least 160F at the dishes (4-703.11). CDI- Repairman already on site. PIC directed to use 3-comp sink for chemical sanitizing until dish machine repairs complete. 4-601.11(A); Priority Foundation; Large pizza cutter stored as clean observed with food residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Soiled items returned to dish room.
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: At the salad bar; hard boiled eggs at 45F in the top portion; pasta salad at 44.5F; and baked tofu at 44F. Pizza sauce left out on counter at 56F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. At salad bar; keep TCS foods below the pan file lines for improved cold-holding.
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: In the coffee section; one open container of soy milk lacking date; opened-on date unknown. 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- Past date product voluntarily discarded by PIC during inspection. [REPEAT]
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; Priority Foundation; Written Methods for using Time as Public Health Control (TPHC) not in place for most items at the hot bar. Temperature log not in place to note start temperature of TCS foods placed on TPHC; so no way for managers to verify required start temperatures achieved. Written Tracking also missing for these items. Thick pizza hot-holding at 109F. Recommend using TPHC for the pizza-by-the-slice. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: WRITTEN PROCEDURES shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; The food shall be MARKED or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Food in unmarked containers or packages; or marked to exceed a 4-hour limit shall be discarded. CDI- Written Methods template provided to PIC. PIC to ensure staff trained on use of the temperature log for start temperatures. Recommend also using TPHC for the thick pizza.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14; Core; Sanitizer concentration too low in sanitizer bucket in deli area; measured at 0ppm quat. Sanitizer concentration at dispenser also at 0ppm. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). CDI- Sanitizer block in the dispenser replaced; now too high; turning the test strip blue (500+ppm). PIC contacted Ecolab for servicing. Dilute the sanitizer and test to verify correct concentration reached until dispenser can be repaired/replaced.
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
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11(A) and (C); Core; Tall stacks of unwrapped uncovered single-service beverage containers stored at front service counter with drinking surfaces exposed to customer potential touch and sneeze. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. Keep single serve drink containers inverted food-side down and in original plastic sleeve pulled up to drinking surface of top cup; in enclosed cup dispenser; or move cups away from customers.
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
4-202.11; Priority Foundation; Four clear plastic food storage lids stored as clean observed cracked through to food surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; and Free of sharp internal angles; corners; and crevices. CDI- Damaged lids voluntarily discarded by PIC 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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-302.13; Priority Foundation; Hi-temperature sanitizing dish machine used. Battery of PIC's plate simulating temperature disk has died; with no spare battery available. In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Mechanical hi-temp dish machine shall reach at least 160F at the dishes (4-703.11). CDI- PIC educated on requirement. A few 160F thermal labels provided to tide over PIC until plate simulating temperature disk repaired/replaced. Obtain an irreversible registering temperature indicator prior to your 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
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(B) and (C); Core; Residue/debris accumulation on low cold-hold unit door tracks and door surrounds; around fan box in meat walk-in cooler; and along racks in walk-in cooler units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. [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
Plumbing installed; proper backflow devices
Inspector’s Notes
5-205.15; Core; In the walk-in freezer; a large amount of ice has formed that appears to be leakage from the fan box unit; dripping onto boxes of food stored under the unit. A PLUMBING SYSTEM shall be Repaired according to LAW; and Maintained in good repair. 3-305.11; Core; FOOD shall be protected from contamination by storing the FOOD: In a clean; dry location; where it is not exposed to splash; dust; or other contamination. Move the boxed food away from this area. Repair the leaking plumbing. Remove the built up ice.
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 record from Wake County Environmental Services, Oct 27, 2026 · Original Source