1 - Inspection
Mar 12, 2026
Official score: 95.5 · Understand this area’s scale
6 recorded violations
Official 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); Cut lettuce was found being stored above 41F in a prep top cooler due to being stored in a bowl too highly above the cooler (see temperature chart). Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was voluntarily discarded.
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
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Opened container of milk was found with no date marking. PIC was unable to determine when the milk was open but stated it can be used after being opened for 1.5 weeks. After being opened or prepared; ready to eat potentially hazardous food shall be dated to indicate when the food must be discarded within a 7 day period. CDI- Milk was discarded during the inspection. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P); Noodles were found being stored in a prep cooler for 8 days according to date marking. After being cooked; opened; or prepared; ready to eat potentially hazardous food shall be discarded within a 7 day period. CDI- Noodles were discarded during the 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
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 Consumption of Animal Foods that are Raw; Undercooked; or Not Otherwise Processed to Eliminate Pathogens (Pf); The menu has animal food that can be undercooked equipped with a red asterisk; and a reminder statement at the bottom of the menu; but lacks a disclosure statement that discloses that the asterisk indicated food can be undercooked or served raw. A consumer advisory shall include a disclosure (as discussed); followed by a reminder that consuming undercooked animal food may increase risk of foodborne illness. VR- EHS returning in 10 days to ensure the menu has been edited.
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
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf); Raw chicken was found thawing inside of a 3 compartment sink with no running water. Food items may be thawed using an approved thawing method including in refrigeration; under cool running water; or as a part of the cooking process. CDI- Chicken was placed under cool running water to finish thawing.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Miscellaneous Sources of Contamination (C); Establishment is thawing chicken in the 3 compartment sink where dishes are sanitized. The establishment is also preparing/shaping ground beef. The permit conditions state "all proteins must come ready to cook or ready to eat and produce prewashed". This is a miscellaneous source of contamination. Food shall be protected from miscellaneous sources of contamination.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Sticker residue was found building on the non food contact surfaces of equipment. Non food contact surfaces shall be kept free of soil residue and other debris.
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, Mar 12, 2026 · Original Source