1 - Inspection
Jun 5, 2026
Official score: 95.5 · Understand this area’s scale
6 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1) Packaged & Unpackaged Food Separation; Packaging & Segregation; Priority; Raw salmon stored on cutting board on same table with cutting board of cooked chicken. Food shall be protected from cross contamination by storing raw foods from ready-to eat foods during storage and preparation. Salmon moved to walk-in cooler during inspection.
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
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency; Core; Front ice machine with minor black residue buildup along inside bin. Enclosed components of equipment such as ice machines; beverage dispensing nozzles and ice bins shall be cleaned at a frequency necessary to prevent buildup of soils and residues. Clean the ice machine more frequently.
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 hot holding temperatures
Inspector’s notes
3-501.16 (A)(1) Time-Temperatures Control for Safety Food; Hot and Cold Holding; Priority; Curry sitting on stove top at 80F. Reheated noodles stored on prep counter top at 112F. Foods shall be held hot at 135F or above (or kept cold at 41F or below). Curry is removed from the large containers in the walk-in cooler and portioned into smaller containers and used during lunch service; a new container is used for dinner. Facility is only open from 11-2:30 and 4:30-9:30. Educated about reheating when removed from cold holding and maintaining at 135F or higher. Noodles are reheated from walk-in cooler in microwave and kept on counter until an order; then noodles are put into the dish with other foods and heated per order. Educated to keep noodles held hot at 135F or maintain cold in cooler until order; and reheat during cooking. Curry heated on stove top to 196F during inspection.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf)-Observed a container fried tofu cooling in the make line cooler unit. Fried tofu was temping at 90F. These make line/flip top coolers do not have the capacity to cool food items. Discussed breaking down food items into shallow containers and blast cooling noted items in the reach in freezer or walk in cooler prior to placing TCS items in the work top cooler. Tofu moved to sheet tray into walk-in cooler to cool. Cooling sticker provided during inspection.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 - Container of curry placed on the floor of walk-in cooler. Employee placed empty container on floor and dumped cooked chicken from smaller container into larger; then large container that was on the floor was moved to prep table top. Bottom of the container touched the floor then touched the cook line table. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. This is repeat from the last inspection; but no items found stored on the floor. Educated employees not to place food on the floor and containers on the floor; and not to allow container to touch a dirty surface and the place on a clean prep surface. Containers moved and surfaces cleaned during inspection.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency; Core; Clean drainboard of dish machine soiled with sticky residue buildup. Warewashing machines; the compartments of sinks; sink basins; drainboards and other areas used for washing and rinsing equipment and utensils shall be kept clean to protect from recontamination. Employee began cleaning the drainboard 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 record from Wake County Environmental Services, Jun 5, 2026 · Original Source