1 - Inspection
Apr 28, 2026
Official score: 94 · Understand this area’s scale
8 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) 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. Observed employee food on preparation service intertwined with restaurant food items; observed open containers of employee drink sin cans and cups without lids all over kitchen and on preparation surfaces and food holding 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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; Utensils such as knives and scissors stored on the wall-mounted knife magnets are not clean. Clean and sanitize the utensils before storing. Wall-mounted utensils were cleaned upon request. . . Food Preparation Sinks are not clean. Use detergent and scrub pad to clean the sinks after each use. Leave surfaces glistening wet with sanitizer to air-dry. Sinks were cleaned upon request. Better detergent may be needed for effective cleaning. . . . Meat Slicer is not clean with food residual. Blender is stored wet; not clean & cracked. Clean & Sanitize the slicer every 4 hours . Allow items to air-dry. Do not allow the blender to be stored with liquid inside. Items were cleaned during today's inspection. Repeat. Full points will be deducted if violation occurs next routine inspections
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 date marking & disposition
Inspector’s notes
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed fish paste stored inside reach in cooler with no date. PIC stated fish paste is frozen then pulled fo rservice where its held for 3-4 days until spoiled. Use date marking method instead of smell test to be in compliance.
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
7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P Observed bottle of bleach and stove cleaned stored next to open container of spices. Bleach bottle neck was stored directly over container of open spices. CDI by relocating chemicals
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple spices and seasoning stored open with no barrier of protection near aquatic tank; near cook line an preparation sinks; and near chemicals. All food items unless in direct preparation shall be protected from contamination by being in a sealed or covered container.
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; Core; Wet Wiping Cloths are stored on food preparation surfaces. Add buckets with sanitizer so that wiping cloths can be stored in sanitizer. Wiping Cloths; when not in an employee's hand; should be stored in a bucket of sanitizer.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Observed cleaned utensils stored in a container that was not clean with food and seasoning/spice debris in the bottom.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Interior floor of walk in cooler needs to be deep cleaned.
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, Apr 28, 2026 · Original Source