1 - Inspection
Jun 26, 2026
Official score: 90.5 · Understand this area’s scale
10 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Observed a container of raw chicken stored above ready-eat food items in the reach in cooler. Also observed a container of re-wrapped salmon stored above opened bag of peas in the reach in freezer unit. Keep raw food below ready-to-eat food items to minimize the risk of cross contamination. CDI- items re-arranged.
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
4-602.11; Core; Observed a heavy accumulation of residue and gunk build up inside the soda gun nozzles. Please clean and sanitize soda guns more frequently.
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) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Container of curry and tomato sauce were hot holding between (119-128F ) on the stove top. According to PIC both items were fully cooked this morning; approximately 3 hours prior to inspection. Keep TCS items at 135 F or above for hot holding. CDI- Items 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 cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Multiple items (see chart above) were above 41 degrees F.- TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items were moved to cooler or 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 date marking & disposition
Inspector’s notes
3-501.17; Priority; Noted containers of tandoori chicken and lamb balti were missing date marking labels in the walk-in cooler. According to PIC noted items were prepared 2-3 days prior to inspection. Date mark TCS foods that are held over 24 hours.
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
6-202.15 Outer Openings; Protected (C) Need to replace the door sweep on the back door entrance door. Ensure all door entrances are properly sealed to prevent pest entry into kitchen.
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; Several containers of curry sauce; clear noodles; chicken and produce were observed stored on the floor through out the prep kitchen and walk-in cooler space. Food shall be protected from contamination by storing the food at least 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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Observed large pots and pans being stored on the ground near the back of the prep kitchen. Store kitchen utensils in a clean; dry location and at least 6 inches off the floor.
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
4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Heavily scored cutting boards. 4-501.11 - The tall reach in cooler unit is no longer working. Noted ambient air for unit was 66 F. Maintain equipment in good repair. Have unit replaced or repaired. Do not store TCS items inside unit until repairs completed.
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 soiled kitchen refrigerator/freezer handles; freezer interiors; solid shelves; push carts...Equipment nonfood contact surfaces shall be maintained clean...Increase cleaning frequency of equipment above.
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 26, 2026 · Original Source