1 - Inspection
Jan 2, 2026
Official score: 91.5 · Understand this area’s scale
9 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-304.11; Priority; Observed raw pork belly stored directly inside grocery bags. Food shall only contact surfaces of: Equipment and utensils that are cleaned. Keep food protected in food grade containers for storage. Items placed in containers. 3-302.11; Priority; Observed repackaged raw chicken stored directly above repackaged raw pork slices and cooked chicken stored below repackaged raw chicken and pork. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; Observed encrusted buildup of debris on several dishes stored as clean above 3 comp sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
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 cooling time & temperatures
Inspector’s notes
3-501.14; Priority; Observed several large strips of pork belly cooling on metal hangers above food prep sinks. Items cooked yesterday. Cooked Time/temperature for food safety food shall be cooled: (1) Within 2 hours from 135F to 70F and (2) Within a total of 6 hours from 70F to 41F. EHS provided training. Item voluntarily discarded. Send a copy of the procedure for pork belly preparation to maria.powell@wake.gov for review.
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; Observed cooked vegetables; chicken; mushrooms holding above 41F. TCS food shall be held at 41F or below. Items discarded.
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
3-501.17; Priority Foundation; Observed no date marking for open package of bean sprouts; miso paste; cut cabbage; open gallon of lactaid milk. Observed cooked beef and cooked whole chickens stored inside tall freezer inside storage room without date marking. Observed housemade pasta; pork belly slices cooked and cooled on previous days with a preparation date; today's date 1/2/25. The date mark shall reflect the day the item was prepared or the day the item will be discarded. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated. 3-501.18; Priority; Observed beef tripe and cooked beef holding with prep date 10/28/25. ...Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed tofu and beef cooling inside cold top station above 41F. Observed pork belly cooked and cooled yesterday at room temperature. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Items moved to tall reach in cooler; Covers removed. Pork Belly discarded.
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
Approved thawing methods used
Inspector’s notes
3-501.13 ; Priority Foundation; Observed ground beef; raw pork ribs sitting at room temp and raw fish stored in standing water inside prep sink; while thawing. Potentially hazardous food (Time/temperature for food safety food ) shall be thawed: (A) Under refrigeration that maintains the food temperature at 41F or below B) Completely submerged under running water: (1) At a water temperature of 70F or below. Items placed under running water.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C); Core; Inside and outside of reach-in coolers need cleaning; especially fan covers. Food debris and residue present. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency. All other surfaces observed clean.
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
6-501.12 Core; Observed thick buildup on floors in dry storage. Physical facilities shall be cleaned as often as necessary to keep them clean. litter. 6-501.114 Core; Observed several pieces of equipment stored outside on the ground. Observed cluttered areas and tools stored with bulk food in dry storage area. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (B) Litter. Remove any items that are not essential to daily operations.
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, Jan 2, 2026 · Original Source