1 - Inspection
Nov 5, 2026
Official score: 87 · Understand This Area’s Scale
17 recorded violations
Official Wording
Proper date marking & disposition
Inspector’s Notes
3-501.17; Priority Foundation; Date Marking system is flawed. Observed no datemarking for items held on the makelines open bag of vegetable balls; housemade curries and sauces . Observed incorrect month on items dated inside walk in cooler. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.
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
Toxic substances properly identified stored & used
Inspector’s Notes
7-207.11; Priority; Observed burn gel on shelf above spices and bulk bins. Except for medicines that are stored or displayed for retail sale; only those medicines that are necessary for the health of employees shall be allowed in a food establishment. Pf (B) Medicines that are in a food establishment for the employees' use shall be labeled as specified under sec. 7 101.11 and located to prevent the contamination of food ; equipment; utensils; linens; and single service articles or single use articles. Item removed.
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
PIC Present; demonstrates knowledge; & performs duties
Inspector’s Notes
2-103.11 (A) - (P); Priority Foundation; Observed 8 critical risk violations today: eating and tasting food prepared for public consumption with hands; hand washing; cooling; storing medications; several cross-contamination hazards; soiled food equipment; date marking. The person in charge is responsible for ensuring that the food establishment adheres to the food code. EHS will return to verify all items that require a follow-up visit.
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
3-301.12; Priority; Observed team member tasting cooked rice with gloved hands; then placed excess rice back into the pot of cooked rice. A food employee may not taste food being prepared using: •Their fingers. •A spoon or utensil that has already been used and is returned to the food. •Any utensil that has been placed in their mouth and then reused in the food. Employees must use a clean; sanitized utensil for tasting and must not reuse that utensil without properly washing and sanitizing it. Rice discarded. Team member washed hands and changed gloves.
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
Hands clean & properly washed
Inspector’s Notes
2-301.14; Priority; Observed team member failing to wash hands after changing tasks that contaminate the hands such as using a cell phone and touching face. Hands shall be washed: After handling soiled equipment or utensils; During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. EHS interrupted activities and request hand wash-team member washed hands
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
Handwashing sinks supplied & accessible
Inspector’s Notes
5-205.11; Priority Foundation; Observed handsink blocked by a large shelf; sink is not accessible. 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. Move shelving. EHS will return to verify issue.
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 separated & protected
Inspector’s Notes
3-304.15 (A); Priority; Observed team member change tasks to handle cell phone with one glove on and on glove off while preparing food. Observed team member re-use gloves after tasting rice with the gloves. If used; single use gloves shall be used for only one task such as working with raw ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. EHS provided training. Team member removed gloves and re-washed hands. 3-302.11; Priority; Observed pan of uncovered raw chicken above RTE garlic and onion. Observed bulk cases of raw shell eggs above RTE food inside walk in. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy. 3-304.11; Priority; Observed the bottom of pans and delivery bags of food store directly in contact with uncovered foods in the walk in; line drawers and on the cold top station.Food shall only contact surfaces of: Equipment and utensils that are cleaned. Keep food protected in food grade containers for storage. Do not store exterior surfaces on containers in contact with uncovered food.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-601.11 (A); Priority Foundation;Observed dried residue on knives stored as clean on magnet in prep area. Observed grease and food debris inside pans stored as clean on drying racks. Some pans are stained. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
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; Priority; Observed large bus tub of cooked chicken prepared at 8am. Temping 84F at 11:45a. Item did not meet 70F threshold within 2 hours. Cooked Time/temperature for food safety food shall be cooled: (1) Within 2 hours from 135F to 70F and (2) Within a total of 6 hours from 70F to 41F. EHS provided training. Item 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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; Observed large bus tub of cooked chicken prepared at 8am cooling in deep pan and covered. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Item 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
Thermometers provided & accurate
Inspector’s Notes
4-302.12; Priority Foundation; Food thermometer not available. A Food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Obtain a thin probe thermometer.
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
Food properly labeled: original container
Inspector’s Notes
3-302.12; Core; Observed spices stored without a common name listed. 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. Label food containers.
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
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111; Core; Observed gnats active at 3 comp sink. The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and (D) Eliminating harborage conditions. Call pest control.
In Plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial Wording
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11; Core; Observed uncovered spices on shelf and uncovered cauliflower inside walk in 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 15 cm (6 inches) above the floor.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-302.14; Priority Foundation; Quat strips are not available to test the solution. Observed Quat test papers discolored; compromised by water or heat . A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain test kit.
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; Observed a buildup of debris on doors and handles of reach in coolers. Tall white freezer is soiled with food splash. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.
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
5-501.115 ; Core; Significant grease spillage contained within receptacle corral. A storage area and enclosure for refuse shall be maintained free of unnecessary items and kept clean. Notify landlord if issue persists. Please call facility manager to have grease waste handled. Frequency of refuse pickup may need to increase. 5-501.114; Core; Observed Dumpster drain plug missing on recycle receptacle. Drains in receptacles and waste handling units for refuse; recyclables; and returnables shall have drain plugs in place. Contact service provider to request a drain plug. 5-501.115; Core; Trash and logs of wood stored in dumpster pad. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; and maintained clean.
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, Nov 5, 2026 · Original Source