1 - Inspection
Sep 22, 2026
Official score: 95.5 · Understand this area’s scale
5 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (P) Employee handled register and taking orders but did not wash their hands prior to preparing customer's drinks. Employees hands shall be washed during food preparation; as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. CDI: Educational moment; employee's hands were washed.
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 obtained from approved source
Inspector’s notes
3-201.11 Compliance with Food Law (P) Multiple imported products from China did not have a nutrition label or product label in English and do not comply with CFR 101.15(c)(2) or 21 CFR 101.9(d)(14). Some products from same distributor included the correct labels for the products. Food shall comply with food law and be provided by an approved source. Labeling shall comply with CFR labeling requirements. Labeling should include English name of food; nutrition facts; ingredient list; net quantity of contents statement; and claims. Product was voluntarily removed from service by PIC. He stated that products were correctly labeled when he originally began sourcing them but had not noticed the labels had changed. Labeling for certain products from same distributor were correct while others were not. PIC stated he will contact distributor to ensure that products comply with Food Law and to obtain correct labeling for each item. He stated he will not serve these items until they have been reviewed by REHS. REHS will verify labeling of products.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C) Ice machine had accumulations of black and red residues. Ice makers and beverage dispensers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean 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 cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Multiple TCS foods within tall reach-in cooler were maintained above 41F during inspection. Door had not fully closed during earlier use by employees. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Door was fully closed and food allowed to cool down. Ensure door remains shut when not in-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
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Prep cooler interior panel (where gasket contacts door) was soiled with accumulations of black residues. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.
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, Sep 22, 2026 · Original Source