1 - Inspection
Jun 10, 2026
Official score: 92 · Understand this area’s scale
14 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI by informing PIC of requirement and providing certification information which can be found at wake.gov/food
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 eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A); Core - One uncovered employee beverage was located by food preparation area. Employees shall eat and drink in designated areas where the contamination of exposed food and clean equipment and utensils cannot result; and beverages shall be stored covered. CDI by properly storing employee beverage.
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-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation - Many food containers stored as clean had old stickers and sticky residues on exteriors (many stacked together; where sticky residues on exteriors can stick to interiors of containers stacked on top). Food contact surfaces of food equipment and utensils shall be clean to sight and touch. CDI by placing containers with stickers/residues at dishwashing area to be cleaned.
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 hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority - (REPEAT) In steam table; red sauce was as low as 129F in a few parts. After properly cooking or reheating; hot TCS* foods shall be kept at 135F throughout entire product. CDI by thoroughly stirring sauce.
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) and (B); Priority - (REPEAT) Several cold TCS* foods were above 41F (see temperature chart). Unless actively preparing; properly cooling; or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating foods.
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 date marking & disposition
Inspector’s notes
3-501.18; Priority - (REPEAT) Some bags of cooked penne pasta had dates of 5/28 (more than 7 days ago). Ready-to-eat (RTE) TCS* foods at 41F or less shall be kept no more than 7 days after preparation (cooking and cooling). CDI by voluntarily discarding pasta.
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 - (REPEAT) Establishment was using time as a public health control (TPHC) for sushi rice; and time was marked on rice container. However; no TPHC written procedure was available. Written procedures for time as a public health control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request and followed with proper time marking. CDI by having PIC complete TPHC procedure during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11(C); Priority Foundation - Eggs and steak that can be served raw or undercooked on menu were not identified with an asterisk or other symbol. Also; no asterisk was placed by disclosure and reminder statements as stated on menu: CONSUMER ADVISORY: This food may be cooked to order. Consuming raw or undercooked beef; pork; poultry; seafood; shellfish and eggs...). Animal foods that can be served raw or undercooked shall have a proper consumer advisory; asterisking them to proper disclosure and reminder statements. Provide asterisks by eggs and steak and by consumer advisory statement. Not corrected during inspection. NOTE: For the reminder statement; state the following instead: Consuming raw or undercooked beef; pork; poultry; seafood; shellfish and eggs may increase your risk of foodborne illness.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority - (REPEAT) Spray bottle with purple liquid inside was not labeled with its contents. Working containers of chemicals shall be labeled with common name of product inside. CDI by labeling 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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Cooked chicken was cooling in tightly sealed bowl (with plastic wrap). TCS* foods shall be cooled using shallow containers (2-4 inch food depth); in ice-water baths with frequent stirring; and/or loose covered or completely uncovered if there's no over head contamination. CDI by placing chicken into freezer for faster cooling.
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
Approved thawing methods used
Inspector’s notes
3-501.13 (A); (B); (C ); Priority Foundation - Packages of calamari (at 41F or less) were thawing in container inside food prep sink without any water running over it. TCS* foods shall be thawed in refrigerator at 41F or less OR completely submerged in water and with cool running water (70F or less) flowing over food with sufficient velocity to float off loose particles into an overflow OR in microwave oven followed by conventional cooking OR part of the cooking process. CDI by running cool water over packages of calamari.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core - Ice cream scoop was stored in water at 73F. Several pairs of tongs were hanging over oven door where they could easily be bumped by workers passing by. During pauses in preparation; food dispensing/preparation utensils shall be stored in food OR in hot water at 135F OR on clean; dry surface and in areas where they cannot be contaminated. CDI by properly storing scoop and tongs.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); Core - (REPEAT) Some clean dishes were stored with food contact sides up and unprotected; and some silverware and dispensing utensils were stored with handles going in different directions or food contact sides up. Some cleaned food prep bowls were stacked while wet. Cleaned equipment and utensils shall be stored to allow air drying and protect food contact surfaces from contamination. Separate stacked wet containers/dishes so they completely air dry before stacking; and store utensils with handles up or going in the same direction in silverware trays.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation - No test strips were available for Steramine quaternary ammonium (QA) sanitizer used in spray bottles. A test kit or other device that accurately measures the concentration in ppm of sanitizing solutions shall be provided. Provide required test strips. Not corrected during inspection. NOTE: For QA sanitizer used; the concentration shall be 200-400 ppm.
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, Jun 10, 2026 · Original Source