1 - Inspection
Aug 27, 2026
Official score: 95 · Understand this area’s scale
10 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11; Core - In kitchen; observed two employee water bottles stored next to food and clean disposable food containers. Employees shall eat and drink only in designated areas where contamination of exposed food and clean equipment/utensils cannot result. CDI by properly storing beverages.
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
Food separated & protected
Inspector’s notes
3-302.11 (A)(4); Core - (REPEAT) Some foods in refrigerated make line bottom and upright refrigerator were not covered. Except when the food is being cooled; food shall be stored in sealed packages; covered containers; or wrappings. Unless they are cooling; cover foods when they are in storage.
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) and (B); Priority - (REPEAT) Some TCS* foods were above 41F (see temperature chart). Cut cabbage on table top had time label on it but no time as a public health control (TPHC) written procedure was provided. Unless actively preparing; properly cooling or using time as a public health control (TPHC); cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating foods and providing and completing TPHC template with PIC.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - (REPEAT) A few containers of sauces were not labeled with their contents. Containers of foods not easy to recognize shall be labeled with their names. Properly label containers of sauces to denote contents.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-306.11; Priority - Open container of sauce was on front counter where customers could contaminate sauce inside. Food on display for customers shall be protected from contamination by the use of packaging; sneeze guards; or other effective means. CDI by removing sauce from counter top.
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 - (REPEAT) A few soiled and damp wiping cloths were on counter tops. In-use moist/soiled wiping cloths shall be kept in approved clean sanitizer between uses. Store moist/soiled wiping cloths as stated above OR in soiled laundry area.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core - Observed utensil for rice stored on egg carton. Also; some soy sauce buckets and their lids were being reused for food storage. Single service and single use articles may not be reused. Do not reuse egg carton or sauce buckets/lids for food storage. They may be used for trash; discarding old oil or grease or for wiping cloth sanitizer solution. 4-903.11(A) and (C); Core - Disposable food containers were stored with food contact sides up. Single service disposable food/beverage containers shall be protected from contamination. CDI by inverting food containers.
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
4-501.11; Core - (REPEAT) Observed several rusty wire and solid metal shelves in dry storage; reach-in refrigerators and walk-in cooler. Upright refrigerator has missing evaporator fan guard/cover. Food service equipment shall be kept in good repair. Replace damaged shelves with similar approved shelving; and replace missing fan guard. 4-501.12; Core - (REPEAT) One cutting board had many deep knife cuts. Cutting boards with cuts; scores and cracks shall be resurfaced or replaced if they cannot be easily cleaned and sanitized. Resurface or replace damaged cutting boards. 4-502.11 (A) and (C); Core - (REPEAT) Several food containers/tubs; utensils and green vinyl egg roll baskets were cracked; damaged; peeling or rusting. Food service utensils shall be kept in good repair. Discard damaged items.
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
4-601.11(B) and (C); Core - (REPEAT) Observed soiled bottom interior of reach-in freezer and refrigerator; wire and solid metal shelving; dunnage racks; refrigerator door gaskets and handles; cooking equipment exteriors. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/surfaces above.
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
6-201.11; Core - (REPEAT) All kitchen ceiling tiles/panels had fissures; cracks and crevices in them. Ceiling surfaces shall have surfaces that are easily cleanable. Replace ceiling tiles with ones that are smooth; easily cleanable and do have not cracks; crevices or fissures. 6-501.11; Core - Some kitchen and bathroom ceiling tiles were water stained. Physical facilties shall be kept in good repair. After ensuring all roof or ceiling leaks have been repaired; replace stained ceiling tiles. 6-501.12; Core - (REPEAT) Observed soiled kitchen floor drains; pipes; walls; ventilation hood filters; and ceiling light shields. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures above.
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, Aug 27, 2026 · Original Source