1 - Inspection
Jul 21, 2026
Official score: 84.5 · Understand this area’s scale
10 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-103.11 (A) - (P); Priority Foundation; [Repeat] The PIC is not consistently ensuring that food employees are complying with the food code. Several Repeat Priority and Priority Foundation violations found during inspection today. The PERSON IN CHARGE shall ensure that food employees maintain facility/processes/food to avoid major violations/health concerns. CDI- education given
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
Hands clean & properly washed
Inspector’s notes
2-301.15; Priority Foundation; [Repeat] Employee observed cleaning a dirty glass with gloved hands but did not remove the gloves or wash their hands prior to handling food items. CDI- education given and employee removed the gloves and washed their hands at the handwashing sink. Food items voluntarily discarded. **This has now been mentioned 5 times**
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 separated & protected
Inspector’s notes
3-304.15 (A); Priority; Food employee observed completing several tasks (cleaning; food prep; etc.) without changing gloves. SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation.
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; [Repeat] Metal pans being stored as clean observed with food debris present; and the slicer being stored as clean was also observed with food debris present. Food contact surfaces shall be clean to sight and touch. CDI: Items placed in dish washing area for rewashing. *This has now been mentioned 6 times**
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.112; Several dead roaches observed throughout the facility and beneath the dish machine area. PIC stated that Orkin comes out monthly with the last visit being 6/20/26. Dead or trapped birds; insects; rodents; and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation; decomposition; or the attraction of pests. Remove the pests.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage-Preventing Contamination from the Premises; [Repeat] Food employee observed rinsing noodles with a water hose (not food grade) connected to the mop sink at the 3-compartment sink. A)Except as specified in par. (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD: (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in packages and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under sec. 4-204.122 . (C) Pressurized BEVERAGE containers; cased FOOD in waterproof containers such as bottles or cans; and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. CDI- education given and noodles were voluntarily discarded by PIC.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-205.10 Food Equipment; Certification and Classification; The water hose being used to rinse noodles was not classified to be used for food. Except for toasters; mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation; the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. **Remove the water hose from the premises. A follow-up visit will be made to ensure the water hose has been removed.**
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
4-501.16 Warewashing Sinks; Use Limitations; Food employee observed rinsing gloves at the 3-compartment sink. The same food employee was also observed storing ready-to-eat food in the 3-compartment sink area that has not been cleaned. (A) A WAREWASHING sink may not be used for handwashing. (B) If a WAREWASHING sink is used to wash wiping cloths; wash produce; or thaw FOOD; the sink shall be washed; rinsed and sanitized before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. CDI- education given and employee washed hands and food was voluntarily discarded by PIC.
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; [Repeat] Cleaning needed throughout establishment; around cooking equipment; hand sinks and outsides of bulk containers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.
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; [Repeat] Residue accumulation along floors under and around equipment. 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, Jul 21, 2026 · Original Source