1 - Inspection
Dec 18, 2025
Official score: 93.5 · Understand this area’s scale
12 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; Food containers deemed as clean found with old stickers still remaining but stored as clean. Long metal skewers stored as clean were not clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. VR- EHS will return to verify compliance of this violation by December 22; 2025.
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; Priority Foundation; Several foods including paneer; yogurt; rice pudding; and fried foods on speed rack in walk-in cooler were lacking a date label. Refrigerated; ready-to- eat; time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded. The day of preparation shall be counted as Day 1 and must be discarded within 7 days. VR- EHS will return to verify compliance of this violation by December 22; 2025.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; TPHC is being used for tikka masala base; butter sauce; onion sauce; and tomato sauce left at room temperature at the expo station. House made bread with milk and eggs being left out for use throughout the day. Time stamp was missing on container of products and there were no written procedures available. If food is held under time control; the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food was placed. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. CDI- EHS educated PIC and TPHC template was emailed to facility to be completed for TCS foods kept at expo station. Once completed; keep these written procedures on-site. Remaining food items will be voluntarily discarded at 3pm today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food additives: approved & properly used
Inspector’s notes
3-302.14; Priority; Opened container of mustard oil was found stored on dry storage shelf that is used for food marination. Bottle contained a label that states "for external use only". Food shall be protected from the contamination of unsafe or unapproved food additives. EHS recommends finding approved alternatives to this product. CDI- PIC agreed to discontinue using this product and will look to find approved replacements.
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
7-209.11; Core; Bottle of Tylenol stored above prep surface on the cook line. Employees shall store their personal care items in lockers or other suitable facilities. CDI- Medication was relocated.
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
Approved thawing methods used
Inspector’s notes
3-501.13; Priority Foundation; According to PIC; raw chicken was thawed overnight in the prep sink. At some point this morning; hot water was introduced into the sink to aid in the thawing process. Raw chicken temped between 28F-79F. Temperature control for safety (TCS) foods shall be thawed under refrigeration; completely submerged under cold running water with water temperature below 70F; or as part of the cooking process. CDI- Raw chicken in the prep sink was voluntarily discarded.
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; Working containers of dry goods and squeeze bottles of food coloring were missing the identifying label. Food ingredients that are removed from their original packages and are unrecognizable shall be identified with the common name of the food. Ensure these containers are labeled.
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
3-305.11; Core; Raw chicken actively being prepped from a bulk container stored on the floor. Bag of cane sugar stored on the floor in the dry storage area. Food shall be protected from contamination by storing the food in a clean dry location at least 6 inches above the floor. Keep food off of the floor. CDI- Raw chicken relocated off of the floor. 3-307.11; Core; Observed raw food stored in plastic trash bags and plastic grocery bags in the walk-in freezer. These bags are not approved for direct food contact. Food shall be protected from miscellaneous sources of contamination. Use approved containers or approved food-grade bags to store exposed TCS food.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core; Bowl was stored on the cauliflower in the top section of the appetizer cooler and the rice scoop was stored in room temperature water. Utensils being stored in foods shall be stored with the handle above the food; if stored in the water; the water shall be maintained at 135F or above. CDI - Bowl was removed.
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; Spray nozzle at the prewash sink is spraying water at the bend and no longer attached to the wall. Equipment shall be maintained in a state of good repair and condition. Repair or replace this item.
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
4-101.19; Core; Shelf liners in walk-in cooler are made of corrugated plastic and there is food residue lodged in openings. Nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant; nonabsorbent; and smooth material. Replace this material with approved shelving.
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
6-501.12; Core; Cleaning is needed on walls at the cook line to remove the accumulated food residue; especially near the handwashing sink. The physical facilities shall be maintained clean. Clean the walls in this 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 record from Wake County Environmental Services, Dec 18, 2025 · Original Source