1 - Inspection
Sep 10, 2026
Official score: 90.5 · Understand this area’s scale
11 recorded violations
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Quat test papers are not available for 3 comp sink. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain test kit. 4-501.14; Core; Observed grease and black film inside 3 comp sink basin. Ware-washing machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing equipment; utensils; or raw foods; or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (C) If used; at least every 24 hours. Clean equipment.
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.
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Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
6-302.11;Priority Foundation PF; No toilet tissue available in womens restoom. A supply of toilet tissue shall be available at each toilet. Obtain toilet paper.
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.
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Physical facilities installed; maintained & clean
Inspector’s notes
6-201.11 Core; Observed several floor tiles missing. Standing water present in this area. Floors are not easily cleanable. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. 6-501.12 Core; Thick dust on ceiling vents near walk in. Soiled floors under equipment all throughout. Physical facilities shall be cleaned as often as necessary to keep them clean.
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
Hands clean & properly washed
Inspector’s notes
2-301.14; Priority; Observed team member cleaning; sweeping ect.. then changing tasks to don gloves to handle food without washing hands first. Hands shall be washed: 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; P and After engaging in other activities that contaminate the hands. Management will provide extensive training.
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11; Priority Foundation; At the beginning of inspection; observed large strainer stored inside hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. Items removed.
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-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; Dried food residue on immersion blender; onion dicer on dishes stored as clean in drying rack. Observed black residue inside food prep sink drain and can opener blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
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 date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf): Several Time/Temperature Control for Safety (TCS) Observed open carton of of heavy cream; pan of cooked goat; rice; paneer;spinach sauce; baked potatoes; two pans of cooked chicken; cooked paneer; holding without date marking. RTE; TCS foods shall be date marked to indicate a 7 day hold. CDI - dates known and affixed to containers during 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.
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Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; At the beginning of inspection;observed several pans of biryani chicken cooling at room temperature. Observed fried onions sitting at room temperature. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Item placed in walk in for rapid cooling. Biryani cooked above 165F.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Observed several flies active in kitchen. The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and (D) Eliminating harborage conditions. If issue persists; Call pest control.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Observed several bulk tubs of food stored on the floor at the beginning of inspection. Observed uncovered spices and fat on shelving. Food shall be protected from contamination by storing the food : (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor. Cover foods held in storage.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Observed dry soiled wiping cloths stored on top of dish machine. Observed wet and soiled wiping cloths on counters all throughout facility. Observed wet and soiled wiping cloths on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.
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, Sep 10, 2026 · Original Source