1 - Inspection
Mar 25, 2026
Official score: 91.5 · Understand this area’s scale
16 recorded violations
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure.-PF No employee health policy located or presented to EC during inspection. CDI by emailing PIC documents.
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 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - No documentation presented during inspection. CDI by emailing PIC documents.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. Observed multiple bottles of employee waters throughout kitchen stored on food preparation surfaces and above stored food items. CDI by discarding all bottles of water. Employees need to drink out of a cup with lid and straw and also have a designated area for employee items. 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.
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Handsink near front entrance of kitchen near pos system was blocked by multiple boxes of single service articles. CDI by relocating items so handsink is accessible.
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(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a container of raw chicken stored on top cut and uncut produce inside the walk in cooler. 3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. Observed multiple food items such as lamb shanks in a hot holding well with no cover; rice yogurt with no lid; box of cashews not covered or in a sealed container; multiple bags of rice in dry storage open; dried chilies stored in open containers; spices and seasoning stored with no lid.
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
4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Microwaves need to be cleaned every 24 hours; observed microwave on cook line with dried food and sauce debris. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; throughout the day at least every 4 hours; unless otherwise indicated in the Food Code; P. Since a cloth covered press is used to place bread inside oven (has bread seasonings and butter on cloth) then the cloth is considered a food contact item. Replace cloth every 4 hours. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Food contact surfaces shall be clean to sight and touch. Observed an entire bin of about 5 complete robo coupe assemblies that had food debris on them. Observed metal dicer for onions with onions skin and other produce debris. items moved to wash line. CDI 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - sanitizer in three compartment sink was below 200ppm also ensure sanitizing solution is maintain between 70-75 F or cooled to 75F.
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 cooking time & temperatures
Inspector’s notes
3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Obsvered chicken that was just cooked in fryer baskets ranging in temperatures from 120-130F. Observed the next basket in fryer two with temperatures ranging from 110-130F. CDI by additional cooking above 165F.
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 hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Multiple items on hot buffet line were at a temperature range of 87-120F. All items were discarded. Reference temp chat for violations.
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) Maintain TCS foods in cold holding at 41F or less. -P Sauces with raw egg were placed on shelf at ambient temperature. Sauces were discarded. Observed pan curry chicken; dipping sauce; and re curry chicken at front preparation line ranging from a temperature of 44-57F; goat in PU4 at a temperature of 47. All 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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Procedures are needed for larges pans of rice held on TPHC. food items were marked with beginning and end times but no approval or procedures were presented. EC will schedule a date to explain and fill out necessary procedures.
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
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of oil and bags of rice in dry storage; and sauces/produce stored on floor of walk in cooler. Slight correction made for food inside walk in cooler. VR required for dry storage.
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(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Obsevred multiple wiping clothes throughout that were heavily soiled. Cloths discarded. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils. Observed multiple wiping cloth containers stored on floor near the cook line.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Obsevred multiple food items with cups and bowls used as scoop utensils. Observed rice paddle stored on top of rice cooker. Bowls and cups that are submerged in food items does no tprevent contamination and also does not have a true handle. CDI by removing all unapproved utensils from food items and placing rice paddle in clean container.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed multiple 80% of items on drying rack stacked wet. CDI by placing all items in wash line and separating for drying.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.18 Maintain wash; rinse; and sanitize solutions clean. Solution of all three compartments need to be drained and remade. Ensure employees are removing food from equipment prior to ware washing to keep solution 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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) floors and walls behind cook line; in dry storage walk in cooler; in main walk in cooler; near dish machine and three compartment sink; near all floor drains need to be cleaned and kept 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, Mar 25, 2026 · Original Source