1 - Inspection
Aug 25, 2026
Official score: 94 · Understand this area’s scale
10 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Pf) Paper towels were absent from handwashing sink in front handwashing sink of rear kitchen. Paper towel dispenser in front cafe handwashing sink out of batteries and unable to dispense paper towels. Each handwashing sink or group of handwashing sinks shall be supplied with hand drying provisions. CDI: Paper towels were replaced. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink in front cafe area was being used for storage of water pitchers. A handwashing sink shall be maintained so that it is accessible and may not be used for purposes other than handwashing. CDI: Pitchers removed.
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
3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. Containers of cooked chicken; cooked vegetables; and sauces were not covered during storage within coolers of back kitchen. CDI: Coverings added during inspection. Repeat; half-points deducted due to improvement in storage from previous inspections.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F (P) Large; deep container of butter sauce did not cool completely to 41F after preparation the night prior (cooled to 46F). CDI: Butter sauce was voluntarily discarded by PIC. REHS demonstrated methods for more efficient cooling of this product.
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
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Prepared lassi and milk tea beverage in the front beverage cooler were not labeled with the dates of preparation. Temperature controlled for safety foods shall be labeled with dates of preparation and discarded within 7 days. CDI: Labels added by PIC.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) Facility was using bowls and plastic containers without handles; wholly and partially submerged; in containers of sauces. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container; on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized; in running water; or in a container of water if the water is maintained at a temperature of at least 135F. Store utensils outside of containers or use utensils with handles.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) Boxes of single-service equipment in rear kitchen by unused dessert case were stored directly on the floor. Cleaned single-service and single-use articles shall be stored in a clean; dry location where they are not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Store equipment above floor. 4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Several 5-gallon buckets; originally used for yogurt storage; being reused for storage of other foods. Single-use items may not be reused. Discard yogurt buckets once the yogurt has been removed.
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
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Freezer door was completely removed from freezer and held to freezer by a wedged broomstick. Equipment shall be maintained in good repair. Repair door.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Disconnected grill unit; display case; food cart; food saw; and other equipment are no longer being used but are being stored within facility kitchen and outdoor area. Remove items if they are no longer necessary to operations.
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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Walls and floors within back kitchen were soiled with food debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean walls.
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
6-305.11 Designation - Dressing Areas and Lockers (C) Employee personal kewda water and rose oil were stored with facility dry storage on rear kitchen wire rack. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. Store personal items in designated areas.
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, Aug 25, 2026 · Original Source