1 - Inspection
Sep 17, 2026
Official score: 90 · Understand this area’s scale
12 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD; clean EQUIPMENT and UTENSILS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (E)After handling soiled EQUIPMENT or UTENSILS; (P) -Observation: after washing hands and touching soiled hand wash sink faucet; food employee started to cook food for customers. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained to food employee that paper towel shall be used as a barrier to close soiled faucet to avoid hands recontamination. Food employee re-washed hands.
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: the only handwashing sink available in the whole restaurant was being used as plastic bag storage. -Corrected During Inspection (CDI): food employee voluntarily removed bag from handwashing sink. 6-301.12 Each handwash sink shall be provided with paper towels or an air drying device. Pf -Observation: the only handwashing sink available in the whole restaurant didn’t have paper towels. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily refilled paper towels dispenser.
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
REPEAT 3-302.11(A)(2) Separation; Packaging & Segregation; Types of raw animal foods P (A)FOOD shall be protected from cross contamination by: (2) Except when combined as ingredients; separating types of raw animal FOODS from each other such as beef; FISH; lamb; pork; and POULTRY during storage; preparation; holding; and display by: (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. -Observation: in cold hold unit; shrimp was stored in the back; in front of vegetables and shredded lettuce. -Corrected During Inspection (CDI): Person in Charge (PIC) immediately saw the violation and voluntarily placed raw shrimp in the front and vegetables in the back. 3-302.11 Package and Unpackaged Food - Separation; Packaging; and Segregation (A) FOOD shall be protected from cross contamination by: (4) Storing the FOOD in packages; covered containers; or wrappings (C); -Observation: several food containers were found open in reach-in freezer; small cooler; and walk-in cooler. After cooling; when food is at 41F or below; make sure to cover and protect from contamination. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Toxic substances properly identified stored & used
Inspector’s notes
REPEAT 7-102.11 Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf -Observation: bucket with 200ppm CHLORINE Sanitizer didn’t have any type of identification. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily wrote “SANITIZER” in bucket.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
REPEAT 3-501.15 Cooling Methods (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: Pf (3) Using rapid cooling EQUIPMENT; -Observation: fried chicken was being cooled in ambient air at 116F. After 40min it went down to 95F. Cooling rate is slower then the rate needed to cool down properly to 70F within 2h. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily moved chicken to walk-in cooler.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15 Outer Openings; Protected. (A) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (3)Solid; self-closing; tight-fitting doors. -Observation: exit door located near walk-in cooler was not self-closing. Make sure door is self-closing to protect against pests. Few flies were found in the establishment. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitation. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; -Observation: several wet cloths were found on top of prep tables and food sink. Make sure to keep wet cloths submerged in bucket sanitizer at all times when not in use. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11 (A) Equipment and Utensils; Air-Drying Required (C) -Observation: multiple containers were stacked wet. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-903.11 Equipment; Utensils; Linens and Single-Service and Single-Use Articles. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or Inverted. -Observation: containers were stacked in a position that doesn’t allow air drying. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
4-202.16 Nonfood-contact surfaces shall be free of unnecessary ledges; projections; crevices; and constructed to allow easy cleaning and facilitate maintenance. -Observation: original plastic from manufacturer for equipment protection it is still on the equipment (reach-in cooler; and freezer) and it has to be removed. It is not easily cleanable and chipping pieces of the plastic can fall in food items. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: handwashing sink had caulk coming out. Make sure to re-caulk sink on the wall. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-501.12 Cutting blocks and boards subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized shall be discarded. -Observation: make prep unit cutting boards had deep cuts and brown buildup. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: cooler’s gasket and bottom of coolers had food debris accumulation. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). REPEAT 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: ice machine deflector had pink and black slime accumulation. Outside fryer; rice cooker; cooler handle; and outside food containers had grease accumulation. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -Observation: floor behind; and under equipments had grease buildup. In dry storage; in the ceilings had spiderwebs. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
REPEAT 6-501.110 Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. -Observation: employee’s belongings; including cellphone was on top of prep table. Make sure to keep food employees possessions in designated area to avoid food contamination. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Sep 17, 2026 · Original Source