1 - Inspection
Aug 11, 2026
Official score: 90.5 · Understand this area’s scale
15 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11; Core; Two employee beverages stored up on food prep table next to food and active prep. Another employee beverage stored up with and above exposed clean dishes. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverages moved during inspection.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation; Multiple pans stored as clean with sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned for additional cleaning during inspection. Recommend using date labels that peel off cleanly.
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); Priority; Cold-Holding: In the left prep unit; tofu squares overstaked in pan without cover holding at 46F. Rice bundles holding at 53F. In grill drawers; rice ball at 45F and chicken wings at 43F. Chicken at 42.5F in lower drawer. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Recommend using individual pan lids for TCS foods in the top section of prep units in hot cook areas. TCS foods exceeding 41F voluntarily discarded by PIC 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 date marking & disposition
Inspector’s notes
3-501.18; Priority; Disposition: Chicken wings dated 7/22. When asked; PIC found that they were previously frozen and thawed yesterday. In walk-in cooler; cooked chicken bundles lacking date. When asked; PIC found these were cooked yesterday. Sheet pan of cooked rice dated 7/31 and tofu cubes dated 7/30. Three large cooked pork belly lacking date and pork belly bundles lacking date. When asked; PIC found the large meats were cooked yesterday; and the bundles were frozen on 8/1 then thawed yesterday. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a food establishment for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). Add date mark to prepared TCS foods that will be held over to the next day. When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Known dates added. Product past 7-day hold voluntarily discarded by PIC during inspection.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Labeling missing on one bucket of sanitizer at main cook line. 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. CDI- Labeling added during inspection. [REPEAT]
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
Approved thawing methods used
Inspector’s notes
3-501.13; Priority Foundation; Thawing Method: Multiple ziplock bags of meat sitting in food prep sink with water running. Packages not submerged in water. Water temperature at 85F. Temperature Control for Safety (TCS) foods shall be thawed: Under refrigeration that maintains the FOOD temperature at 5C (41F) or less; or Completely submerged under running water; At a water temperature of 21C (70F) or below; With sufficient water velocity to agitate and float off loose particles in an overflow; and For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking to be above 5C (41F); for more than 4 hours including The time the food is exposed to the running water and the time needed for preparation for cooking. CDI- Meat moved to the 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
6-501.111; Core; Several fruit flies observed in kitchen side storage hall by back door that leads out to bus station. a couple holes observed in that rear door near handle area that you can see daylight through. Fruit fly also seen in in front customer service area. Several house flies in the kitchen. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures. Recommend additional pest traps and barriers at entrances. [REPEAT]
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; Core; In the walk-in cooler; a box of mangos stored on the floor. FOOD shall be protected from contamination by storing the FOOD: In a clean; dry location; Where it is not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Box moved during inspection. 3-303.12; Core; In the walk-in cooler; a pan of shrimp bundles stored in undrained ice with some with pooled water. unPACKAGED FOOD may not be stored in direct contact with undrained ice. Exceptions are whole raw fruits; raw vegetables/potatoes; and tofu; may be immersed in ice or water. CDI- Water/ice removed 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
Personal cleanliness
Inspector’s notes
2-402.11; Core; Food handler observed working with food without wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. Ensure food handlers wear a hat or hair net. CDI- Food handler added hair net during inspection. [REPEAT]
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Sanitizer concentration too low in sanitizer buckets; measured at 0-100ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: Held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat). CDI- Sanitizer bucket remade. Recommend having sanitizer dispenser adjusted to dispense closer to 400ppm. [REPEAT]
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
4-903.11(A); (B) and (D); Core; A few metal pans stored as clean observed stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking.
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; Core; Rusted/peeling wire shelves in cold-hold units at the cool line. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items.
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; Clean dish storage rack with oily residue accumulation. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. 4-601.11(B) and (C); Core; Ice machine with pink gooey microbial film buildup along ice baffle; not currently in direct contact with ice below. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas. Recommend between full cleanings; to occasionally wipe off the baffle plate with a clean dry disposable paper towel while wearing gloves.
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
Hot & cold water available; adequate pressure
Inspector’s notes
5-205.15; Core; At rear handwashing sink; water turned off to cold water lever. No leaks observed. A PLUMBING SYSTEM shall be repaired according to law; and maintained in good repair. CDI- PIC turned the water back on to this side of the sink 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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core; Caulk has pulled apart and with microbial growth down into the caulk around the dish machine area. Flooring surface coating worn off in spots in the cookline area. Floor drain cover in cook line area missing part of the cover. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk where needed so smooth and cleanable. Repair/recoat the flooring so smooth and cleanable. Replace the damaged drain cover. [REPEAT]
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, Aug 11, 2026 · Original Source