1 - Inspection
Sep 10, 2026
Official score: 93 · Understand this area’s scale
14 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer concentration shall be within 50 - 200 ppm. - Observed dishwasher at the end of the cycle run with chlorine concentration below 50 ppm. CDI - Use the 3-compartment sink to sanitize all dishes. Repeat. The mechanic was contacted and scheduled to repair the machine next Tuesday; 9/15/26. No point at this time.
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 (TCS) Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P - Produce walk-in cooler: Observed TCS food: 3 pans of cooked onions from 9/3/26 and kimchi dated 9/4/26 with temperatures above 41F. Rechecked 30 minutes later. The air temperature in the walk-in cooler is 56°F; and the TCS food involved remained above 41F. CDI - the cooked onions and kimchi involved were removed from the public service.
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) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - Walk-in cooler: observed kimchi made on 8/30/26; stored for longer than 7 days. CDI - the kimchi was removed from the public service. Repeat.
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
7-201.11 Separation - Storage (P) POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A)(B) Separating and Locating the POISONOUS OR TOXIC MATERIALS away from prep table - Observed hand sanitizer and a spray bottle of degreaser on the prep table. CDI: The hand sanitizer and the degreaser were removed from the prep table.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11 Cooling; Heating; and Holding Capacities - Equipment (Pf) - Observed produce walk-in cooler with an air temperature of 56°F; and the TCS food stored in this unit was not cold to 41F. See line 22. Verification of walk in cooler cooling capacity due by 9/20/26.
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
Personal cleanliness
Inspector’s notes
2-402.11 Except counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff; 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. - Observed 2 food handlers with no effective hair restraint (a high hair bun is not an effective hair restraint). Education provided.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 135F - Observed rice spatula stored in a container of standing water with a temperature below 135F. CDI - the spatula was sent to be rewashed.
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 (A) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored:(3) At least 6 inches above the floor. - Observed a sleeve of foam food tray stored directly on the floor. CDI - the food tray sleeve restore to the shelf. First observation; no point at this time.
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
(A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. 4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. - Observed the produce walk-in cooler door is without a self-closing mechanism. - Observed 1 hand sink needs to be recaulked to the wall. Discussed the matter with PIC.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-204.117 Warewashing Machines; Automatic Dispensing of Detergents and Sanitizers (Pf). A WAREWASHING machine; shall be equipped to: (A) Automatically dispense detergents and SANITIZERS; Pf - Observed dishwasher machine at the end of the cycle run with 0 chlorine concentration. Verification for the correct dispensing of sanitizer by 9/20//26. See line 16
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
4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Observed hood stacks with heavy grease accumulation. Discussed the hood stack cleaning schedule with the PIC.
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
6-201.16 (B) In areas that are not used for dry storage; concrete blocks; porous blocks; or bricks used for indoor wall construction shall be sealed; smooth; nonabsorbent; and easily cleanable. 6-201.16 (B) In areas that are not used for dry storage; concrete blocks; porous blocks; or bricks used for indoor wall construction shall be sealed; smooth; nonabsorbent; and easily cleanable. - The restrooms and beverage service area ceiling tiles are made of absorbent materials. For documentation purposes only.
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
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-102.11 - The PIC shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by having no Priority violations during the current inspection; being a certified food protection manager; or by responding correctly to the inspector's questions related to the operation of the food establishment. Pf - Observed multiple priority item violations during the current inspection; also; no certified food protection manager was present. Corrected during inspection (CDI): Information on the food protection manager course and exam is available at www. servsafes.com.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) The PIC must be a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. - Observed no certified food protection manager present during the current inspection.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial record from Wake County Environmental Services, Sep 10, 2026 · Original Source