1 - Inspection
Sep 8, 2026
Official score: 94 · Understand this area’s scale
6 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11(A); Core; Observed an employee eating on a prep sink drain board upon arrival. Except when drinking from a closed beverage container; employees shall eat; drink; or use tobacco only in designated areas where the contamination of food; clean equipment and utensils can not result. CDI- employee was instructed to eat in dining area and food was removed.
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 separated & protected
Inspector’s notes
3-304.15 (A); Priority; Observed an employee wash hands while still wearing a single-use glove and return to food prep area. Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI- employee was stopped; glove discarded and hand wash education was provided. Employee was instructed to wash hands prior to donning new gloves.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Cooked chicken and shrimp measured 44 - 52F on the makeline fliptop. TCS foods shall maintain 41F or below in refrigeration. PIC indicated that food was here less than 4 hours but wasn't sure why it was out of temperature. Unit was reading an ambient temperature below 41F. CDI- foods moved to walk-in cooler to chill rapidly. All other cold holding observed compliant. Full points not taken today.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Bleach sanitizer spray bottles observed without a label and a faint label. Poisonous or toxic substances taken from bulk supplies shall be clearly and individually labeled with the common name of the material. CDI- labels added/reapplied.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Noodles were observed cooling in large containers with plastic wrap over the top in the walk-in cooler. Quickly cool TCS foods using methods such as open/vented shallow pans; small portions and/or ice baths and active stirring. Rapid cooling equipment such as freezer may be used. Cold air must flow around product to remove the heat. CDI- noodles separated into smaller containers to finish cooling in walk-in freezer.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core; Salt; sugar and MSG were not labeled on the cookline. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. CDI- labels added. Full points will be taken for repeat violations on next inspection.
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 record from Wake County Environmental Services, Sep 8, 2026 · Original Source