1 - Inspection
Jul 23, 2026
Official score: 91.5 · Understand this area’s scale
8 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14; Priority; Observed a food employee returning from outside the establishment; donning new gloves; and moving to work with clean dishes without washing their hands. Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: After touching bare human body parts other than clean hands and clean; exposed portions of arms; After using the toilet room; After caring for or handling service animals or aquatic animals; Except after drinking from a closed beverage container in a manner that prevents contamination; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; After handling soiled equipment or utensils; During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready-to-eat food; Before donning gloves for working with food; and after engaging in other activities that contaminate the hands. CDI - Stopped employee from handling dishes and had them discard their gloves; properly wash hands; then put on new gloves before continuing. REHS recommends more training on when to wash hands for employees.
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; Priority; Observed open packages of cooked beef balls stored on top of raw chicken skewers in one of the prep coolers; also observed a bowl of prepared; marinating chicken stored over packages of raw beef and ready-to-eat crab Rangoon filling in the walk-in cooler. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from: cooked ready-to-eat food or raw ready-to-eat food such as fruits and vegetables. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI - Packages of beef balls removed and raw chicken moved to a lower shelf in walk-in cooler. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2); Priority; A container of raw; scrambled eggs was holding at a temperature of 58F on the rolling cart in front of the wok station. TCS (time/temp control for safety food in cold holding shall be maintained at 41F or less; except during preparation; cooking; or cooling; or when TPHC is used. CDI - PIC voluntarily discarded eggs.
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(B); Priority; Upon discussion with time holding procedures of sushi rice with staff; they said that once the time limit was up they would move the rice into the walk-in cooler to save. If TPHC is used for up to a maximum of 4 hours: (5) Unmarked food; or food exceeding a 4-hour limit shall be discarded. CDI - Educated staff and PIC that TPHC foods cannot be cooled and saved for later use and must always be discarded; no leftover rice was present in the walk-in cooler or freezer.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority foundation; One spray bottle with sanitizer solution did not have a label. Working containers used for storing poisonous/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 - Label added to spray bottle.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed a couple boxes of food stored on the floor of the walk-in cooler under the shelving. 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 6 inches above the floor. Move boxes of food off the floor. Repeat.
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; Core; The door seals/gaskets on one lowboy cooler and one of the prep coolers are heavily damaged and need to be replaced. Equipment shall be maintained in a state of good repair and condition. Replace damaged gaskets before the next inspection. 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
Non-food contact surfaces clean
Inspector’s notes
4-602.13; Core; Observed grease drip buildup and discoloration on the hood vents. Non-food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Thoroughly clean hood and vents to prevent this buildup. 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, Jul 23, 2026 · Original Source