1 - Inspection
Jun 23, 2026
Official score: 97 · Understand this area’s scale
5 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-304.15 (A) Gloves; Use Limitation; Priority; Employee observed dropping a glove on the floor and picking it up to throw away without washing their hands before donning new gloves. SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI- education given.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation; A few dishes were observed with leftover food debris and/or sticker residue. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- dishes sent back to be cleaned.
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; Several TCS food items were observed holding above 41F (see temperature chart). (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 41F or less. CDI- items were either immediately cooked or taken to the walk-in to rapidly cool. TPHC was also suggested for some of the items.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(A) Time as a public health control; Priority Foundation; Written procedures are not available for the blistered tomatoes that are sitting out and not temperature controlled. If time without temperature control is used as the public health control for a working supply of TCS FOOD before cooking; or for READY-TO-EAT TCS FOOD that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; and (b) Methods of compliance with sec. 3-501.14 (Cooling) for FOOD that is prepared; cooked; and refrigerated before time is used as a public health control. CDI- education given and template provided.
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
3-306.12 (A); Mukwhas (corriander seed and candied fennel) sitting out in a bowl meant for customers to self serve was observed without protection from contamination. Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection; protected food displays with proper utensils; original containers designed for dispensing; or individual packages or portions. Place this item in a container with a lid or pre-portion to be served when food orders are sent out.
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 record from Wake County Environmental Services, Jun 23, 2026 · Original Source