1 - Inspection
Aug 25, 2026
Official score: 92 · Understand this area’s scale
6 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) The PIC is not a certified food safety manager. The PIC must be a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. The PIC has 210 days from when the permit was written to become a food safety manager before a point will be taken. This is a repeat item.
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
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P; Rice is 121F in the rice cooker. Oxtails in the prep area are 94F. Chicken in the prep area is 119F. Again; maintain hot food to 135 degrees or above. CDI - Rice was reheated to 174F; chicken was reheated to 196F and oxtail was reheated to 180F. This is a repeat item.
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 cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P; Salad in the make line is 49F. Lettuce in the prep refrigerator is 64F and frying cheese in the prep refrigerator is 52F. This food item must be held cold at 41 degrees F or below OR hot at 135 degrees F or above. CDI - The lettuce; frying cheese and salad were placed on ice.
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
3-305.11 Food Storage- Carrots on the floor of the walk-in cooler. Beef and pork are on the floor of the walk-in freezer. Cabbage on the floor in the prep area. Preventing Contamination from the Premises A) 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 6 inches above the floor. CDI- These food items were moved to shelving at least 6 inches off the floor during the inspection.
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
4-101.11 The plantain smasher is made of wood that is heavily scratched and not smooth and easily cleanable. Characteristics-Materials for Construction and Repair Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors; odors; or tastes to FOOD and under normal use conditions shall be: P (A) Safe; P (B) Durable; CORROSION-RESISTANT; and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH; EASILY CLEANABLE surface; and (E) Resistant to pitting; chipping; crazing; scratching; scoring; distortion; and decomposition. CDI-The plantain smasher was placed out of service. Replace this with a NSF food processor or one that is stainless steel or marble.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.113 Covering Receptacles (C); The sliding door on the side of the dumpster was left open. Close sliding doors after disposing of garbage. CDI - Door was closed during the inspection. This is a repeat item.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Aug 25, 2026 · Original Source