1 - Inspection
Jul 15, 2026
Official score: 95 · Understand this area’s scale
7 recorded violations
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15; Core; Handwashing sink at entrance to kitchen is leaking from the faucet. Maintain a plumbing system in good repair. Repair faucet. No point taken
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
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12; Priority Foundation; No paper towels available at cookline handwashing sink. Each handwashing sink shall be provided with paper towels or an air drying device. CDI- paper towels replaced. 5-205.11 (B); Priority Foundation; A metal spatula was stored in the handwashing sink at the cookline. A sanitizer bucket and several cleaning sponges were stored in the handwashing sink behind the service bar. A handwashing sink may not be used for purposes other than handwashing. CDI- all items removed. NOTE: Under current permit conditions; the sink behind the bar is to be used exclusively for handwashing until another sink is installed. Only use this sink for handwashing until an alterative sink is provided.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority; Several TCS foods observed above 41F (see temp chart). Time/Temperature Control for Safety (TCS) food shall be held cold at 41F or below in refrigeration. Yogurt sauce and rice mix on counter were placed in an ice bath. Cut tomato that was out for food prep earlier this morning was paced in the freezer to rapidly cool down. Excess paneer that was stacked too high in cookline fliptop unit was placed in reach-in portion below. Do not overstock foods in containers. Do not intermittently take TCS foods out of refrigeration throughout the day as this leads to temperature abuse. Only take what is needed for prep at one time. TCS food items held on the counter such as rice and yogurt-based sauces may be held on TPHC instead of temperature if required form is filled out and held in the establishment. Explained TPHC to PIC and provided time form for use.
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; A spray bottle of bleach solution and 2 spray bottles of cleaner were unlabeled. Label working containers of toxic materials such as cleaners and sanitizers taken from bulk supplies. CDI- labels added. Full points may be taken for repeat violations.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 (E); Core; Sanitizer bucket stored on the floor at cookline. Containers of sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utensils; linens; and single-service articles. CDI- bucket moved to lower shelf of storage cart.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (B)(F); Core; Multiple plastic and metal bowls were used as scoops and left in non-TCS sauces and dry ingredients. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Only use dispensing utensils with handles and store accordingly. CDI- bowls removed from all containers of sauce and dry ingredients. Full point taken for repeat violation.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A)(B) and (D); Core; Observed an outdoor plastic storage shed with pots/pans and other food-contact items behind the building. This is not an approved storage area and not part of the permitted restaurant space. Equipment; utensils; linens and single-service articles shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Discontinue use of this storage area and bring all equipment inside. Observed numerous metal pans stacked wet on the clean equipment shelf. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. CDI- pans separated for drying.
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 record from Wake County Environmental Services, Jul 15, 2026 · Original Source