1 - Inspection
Jul 6, 2026
Official score: 93.5 · Understand this area’s scale
10 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A); Core; Two employees bowls of soup were on a food prep table and one soup bowl was on a cutting board where radishes were being cut. Except when drinking from a closed beverage container; employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. Employees moved soups to a different location away from food/equipment.
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11; Priority Foundation; Employee placed pans in the dishwashing handsink to hold until ready to be cleaned. 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. CDI- Pans were moved.
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; Priority Foundation; Cleaned pans stacked with sticky labels. Cleaned meat slicer had dead fly on food contact portion. Food contact surfaces shall be clean to sight and touch. CDI -PIC had all re-cleaned and sanitized. 4-602.11; Priority Foundation; PIC observed using thermometers to test temperature of different food without sanitizing the thermometer probe between use. Equipment food contact surfaces shall be cleaned before using or storing a food temperature measuring device. CDI- EHS educated and PIC began sanitizing thermometer in between use.
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 cooling time & temperatures
Inspector’s notes
3-501.14(B); Priority; Cut napa cabbage was cooling in the flip top at 11:38am at 45F. At 12:58pm; a second cooling temperature was taken and cabbage was at 46F. Cooling rate was 0F/min. Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. CDI- Napa cabbage was moved to the reach in freezer to finish cooling to 41F (start cooling time 10:30am). Discussed cooling rates 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
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A)(1); Priority; Broccoli was sitting in strainer above wok station at 97F. Maintain TCS foods at 135F or above when hot holding. CDI- PIC voluntarily discarded the broccoli.
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; Multiple TCS foods in the walk in cooler and 1 dr reach in cooler and left side of flip top cooler were above 41F (see temperature chart). CDI- Garlic and oil; raw bacon; and raw beef were placed in flip top unit at 10am and bagged ice was added to top of product to cool to 41F. TCS foods in the walk in cooler and 1 dr RIC above 41F were voluntarily discarded. The cooked garlic in oil at 80F was voluntarily discarded. Raw meat/tofu were allowed to be kept and were relocated to other reach in freezers/coolers as they were delivered two hours ago. EHS will make a return visit within 72 hours to ensure that coolers are repaired and foods are holding properly. Until repaired do NOT store TCS foods in the walk in cooler or 1 dr RIC. Utilize the freezers and the other RICs until repaired.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cut napa cabbage was cooling in frequently opened flip top cooler. This cooler; based on today's cooling rate; was not able to cool the napa cabbage down appropraitely. Cooling shall be accomplished by using the following methods: placing the food in shallow pans; separating the food into smaller or thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; or other effective means. CDI- The cut napa cabbage was placed in reach in freezer to cool rapidly to 41F. 4-301.11; Priority Foundation; Walk-in cooler was not functioning properly and ambient temp was above 41F; ranging from 45-47F. Cooling equipment shall be sufficient in capacity and number to maintain food at 41F or below. EHS will verify compliance in ten (10) days.
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; Continue working on labeling all sauces that are not readily identifiable. Some labels missing. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; Replace the missing knob to the left flip top cooler door. Repair broken gasket on the 1 dr RIC. Replace cutting board on the same flip top cooler. Maintain equipment in good repair.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11/6-501.110; Core; Box of cigarettes were noted by hot water dispenser for tea. Designate and use an area for the orderly storage of employees' clothing and possessions. Cigarettes were moved. Provide appropriate employee area for personal items.
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, Jul 6, 2026 · Original Source