1 - Inspection
Feb 26, 2026
Official score: 91.5 · Understand this area’s scale
10 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Hand Drying Provision (Pf) Handwashing sink at start of inspection was not stocked with paper towels. Each set of handwashing sinks shall be supplied with hand drying provisions. CDI: Paper towels replaced.
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) Food within reach-in freezer was uncovered and unwrapped. Except when the food is being cooled; store food in packages; covered containers; or wrappings. CDI: Lids were added by PIC during inspection. Repeat violation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-702.11 Before Use After Cleaning (P) Employee was not sanitizing equipment after washing and rinsing. Utensils and food contact surfaces shall be sanitized after washing and rinsing. CDI: REHS reviewed dishwashing procedures with PIC and employees. Equipment was removed from shelving and placed into sanitizing basin.
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) Two containers of cooked vegetables and two containers of yoghurt-coated peppers were maintained above 41F within back prep cooler. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was voluntarily discarded by PIC and prep cooler was adjusted. REHS reminded PIC of duties to monitor holding temperatures.
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) Multiple containers of cooked chickpeas; cooked vegetables; and mango lassi were maintained beyond 7 days. Multiple other containers of TCS foods were not labeled with the dates of preparation. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Containers of cooked chickpeas; lassi; and cooked vegetables were voluntarily discarded. Unlabeled TCS food containers were labeled with the dates of preparation. Containers of food where preparation dates were uncertain were voluntarily discarded 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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control (Pf) Butter; chutney; and cooked vegetables maintained using time as a public health control were not labeled with the times of preparation. CDI: Labels were added by PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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Food additives: approved & properly used
Inspector’s notes
3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. (P) Facility was using Eno proprietary medicine as a food additive for certain dishes. CDI: PIC removed item and will begin using approved alternative.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Multiple containers of dry goods and bags of flour and sugar were stored directly on the floor in dry storage area. Bags of onions were stored directly on the floor near the back door. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Store food above floor. Repeat violation.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Maintain equipment in good repair. Left door on reach-in freezer was not attached to the freezer and falling off. 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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Floors and walls throughout kitchen were soiled with food debris. Vents above make-line were soiled with dust and grease accumulations. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed. Repeat violation.
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, Feb 26, 2026 · Original Source