1 - Inspection
Sep 17, 2026
Official score: 91.5 · Understand this area’s scale
12 recorded violations
Official wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Establishment is correctly using time control for hot case items (large glass display container where duck and other items are held hot) but a written procedure was not available upon request. If time without temperature control is used as the public health control for a working supply of TCS food that is held for display or service: Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request that specify methods of compliance. CDI - Foods to be voluntarily disposed of within 4-hour window. EHS emailed TPHC form. Fill out time control form and maintain onsite for review.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Recently cooked pork cooling in a prep cooler (on the cook line). Prep coolers are designed to keep foods cold; not to cool them. Cooling shall be accomplished by using rapid cooling equipment such as the walk-in cooler/freezer. CDI - Pork placed in the walk-in cooler to cool rapidly.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Fruit flies observed in kitchen floor drains and inside of paper towel dispensers. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.
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; A large pot of chili oil stored on the floor. Food shall be stored at least 6 inches above the floor; and in areas where it is not exposed to splash or other contamination. Pot moved up off 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
4-901.11; Core; A handful of cleaned and sanitized dishes observed stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Multiple cardboard boxes holding single-use/service chop sticks stored on the floor. These shall be stored at least 6 inches above 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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Outsides of large white bins holding dry foods soiled with brown residues and debris. Walk-in cooler fan guards soiled with dust and debris. Walk-in cooler gasket soiled with accumulation. All cooler interiors (on the cook line) and the tall reach-in freezer interior soiled with food; debris and accumulations (e.g.; interior shelving; flooring; gaskets; the part of the cooler/freezer where the gaskets touch; hinges; etc.). The black floor fan in the dishwashing area soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency.
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
6-501.11; Core; Flooring has pitted and is in disrepair in the dishwashing area. Physical facilities shall be maintained in good repair. Repair flooring to be smooth and easily cleanable. 6-501.12; Core; Floors throughout the kitchen are soiled with food and debris; particularly underneath cooking equipment; underneath shelving (where dry foods/clean dishes are stored); underneath refrigeration units on the cook line; underneath prep sinks and the 3-compartment sink; and in the walk-in cooler/freezer. Food splatter present on walls near the walk-in cooler. Ceiling tiles (near ceiling vents) soiled with dust and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.
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
6-403.11; Core; Employee food stored on a prep table (no active food prep); above facility food (in a cooler on the cook line) and on top of boxes holding various single-use/service articles. Employees shall have accommodations or designated areas for eating and drinking. If employee food is to be stored in a cooler alongside facility food it requires: separation (store on the lowest shelving) and labeling (employee/personal) for designation. Do not store employee food on prep tables *during active prep* or on containers of single-use/service articles.
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 wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11; Priority Foundation; Professional floor cleaner; steel wool and a green scrubbing pad stored inside of the handwashing sink in the dish washing area. A handwashing sink may not be used for purposes other than handwashing. It is not to be used for storage. Also; a handwashing sink shall be maintained so that it is always accessible for employee use. Do not block handwashing sinks. CDI - Items removed.
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
4-702.11; Priority; Active dishwashing occurring at the three-compartment sink with no sanitizer present in the sanitizer vat (only water). Utensils and food-contact surfaces of equipment shall be SANITIZED before use after cleaning. Wash; Rinse; and Sanitize. CDI - Sanitizing solution prepared in third basin of sink. Education for all dishwashing employees is needed (to be performed by PIC).
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 cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temp. Control for Safety) foods holding above 41 F. TCS foods shall maintain 41 F or below. Refer to temperature chart. CDI - Additional ice to be added to bean sprouts. Fried tofu placed on temporary TPHC (Time as a Public Health Control) for up to 4 hours; Prep: 11 AM; to be discarded by 3 PM.
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 record from Wake County Environmental Services, Sep 17, 2026 · Original Source