1 - Inspection
Jan 5, 2026
Official score: 91 · Understand this area’s scale
11 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The PIC was not a certified food protection manager. PIC shall demonstrate knowledge by being a certified food protection manager.
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
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; No written instructions on how to cleanup/disinfect after a vomit or diarrhea incident. CDI- A copy of the procedure was sent via email; in both Spanish and Chinese at the end of the inspection. Keep in an accessible space for review by the Department and for employees.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12; Priority Foundation; No paper towels at handwashing sink by dishwashing area. Each handsink shall be supplied with paper towels or another hand drying device. CDI- Paper towels replaced. 5-205.11 (A); Priority Foundation; Handwashing sink was blocked off by large trashcan. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Employee moved trashcan to appropriate location.
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
3-302.11; Priority; Raw fish stored over RTE noodles; raw chicken stored over raw fish and RTE noodles. Foods shall be stored based on final cook temps with ready to eat over raw. CDI- Items rearranged.
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
4-703.11; Priority; Employee noted cleaning a rice pot with soap and water but did not sanitize the pot before placing to dry. After cleaning; equipment; food contact surfaces; and utensils shall be sanitized using an approved method. CDI- PIC moved the rice pot to dish to be washed and sanitized properly.
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; Raw pork (45F); tripe (43F); beef tendon (43F); noodles (43F); and beansprouts (47F) above 41F on make line coolers. At customer service area; garlic in oil (55F) was above 41F. TCS foods shall maintain a cold hold temp of 41F or less. CDI- all above items were placed out around 11am and were allowed to be moved to the bottom of the prep coolers and were prepped with same items at 41F.
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
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
3-502.12; Priority Foundation; Cooked chicken; beef tendon; and cooked beef were noted in ROP packaging that employee states they do in-house. Cyrovac equipment noted in house during inspection. The ROP products were made yesterday; 1/4/26 around 5pm but were not labeled. PIC states they hold these products like this for 3 days. Obtain Health Dept approval for the HACCP plan required for on site reduced oxygen packaging. CDI- EHS explained the options for ROP without a variance: If a facility wishes to use ROP without a variance; for the time specified by the PIC (3 days) then the permit applicant or holder must: submit a properly prepared HACCP plan to the local Regulatory Authority for prior approval. For cook-chill; the products must be cooled to 41F or below and held for a maximum of seven days. HACCP plans are not required for ROP products that are labeled with the production date & time; held at 41F or below; and removed from the packaging within 48 hours. EHS had employee open the packaging at the end of the inspection. Repeat violation. EHS will contact owner about issue tomorrow and explain via phone or email to ensure violation is corrected for the future and give additional information if necessary.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-306.11; Priority; Peanut sauce; garlic in oil; hot chili oil and other condiments displayed on open table withot sneeze guard or with lid. CDI- Operator covered all products during inspection. Suggest flip top style service lids. 3-305.11; Core; Food stored on the floor inside walk in freezer. Food shall be protected from contamination by storing the foods at least 6 inches above 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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B); Core; Observed multiple wiping cloths in the washing area on tables and not in sani buckets. Employee moved to sanitizer. Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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; The non-food contact surfaces of the deli slicer and chopper/grinder have accumulation of food debris. Ensure these equipment areas are cleaned. Repeat.
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
6-501.12; Core; Cleaning needed of floors underneath equipment such as the cooking line equipment and make line coolers. Maintain physical facilities clean.
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, Jan 5, 2026 · Original Source