1 - Inspection
Aug 13, 2026
Official score: 99 · Understand this area’s scale
9 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(4)-(B)(5) Separation; Packaging & Segregation; environmental contamination C (A) FOOD shall be protected from cross contamination by(4) Except during cooling and par. B; storing the FOOD in packages; covered containers; or wrappings. - Observed a container of cooked chicken stored without a cover when located on the second shelf below unwashed produce. Corrected during inspection (CDI) - the cooked chicken wings were restored and covered.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat (RTE) Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf) (B) Commercially prepared RTE/TCS FOODs shall be clearly marked; at the time the original container is opened in a facility and if the FOOD is held for more than 24 hours; to indicate the date by which the FOOD shall be used or discarded; not to exceed 7 days and:(1) The day the original container is opened in the facility shall be counted as Day 1; and (2) The date marked by the facility may not exceed a manufacturer’s use-by date if it is based on FOOD safety. 3-501.18 A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. P - Observed commercially prepared frozen precooked fried chicken thawed and stored in the walk-in cooler since yesterday without a date mark. - Observed cooked chicken wings being prepped and stored in the walk-in cooler since yesterday with no date mark CDI - the precooked fried chicken and cooked chicken wings were date-marked. First observation: no point at this time.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) (A) Cooling shall be accomplished under refrigeration conditions; in smaller portions using a shallow pan and ice; and as part of the cooking process to achieve a proper cooling rate. - Observed cooked noodles cooling in a deep pan; and the cooling rate is less than 0.12 (cooling rate 0.12 or greater when cooling food from 70F to 41F within 4 hours). CDI - the cooked noodles are transferred to a shallow pan for a faster cooling rate.
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 Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. - Multiple dry seasonings and different sauces in the working containers on the cook line with no labels. Discussed the labeling system with the person in charge (PIC).
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage-Preventing Contamination from the Premises (C) FOOD shall be protected from contamination by storing the FOOD:(1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. - Observed a container of ginger sauce stored directly on the floor. CDI - The ginger sauce container was restored to above-floor level.
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
Personal cleanliness
Inspector’s notes
2-303.11 Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. - Observed 1 food handler with a wristband. Discussed the matter with the PIC.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. - Observed in-use wiping cloths stored outside the sanitizer condition between uses. CDI - The wiping cloths were restored in the sani-bucket.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-402.11 Fixed Equipment; Spacing or Sealing-Installation(A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is:(3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. - Observed that the handwashing sink needs to be recaulked due to a gap that is exposed to seepage. Discussed the matter with 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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.113 Garbage cans and dumpsters shall be kept covered:(B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT. 5-501.111 Garbage and recycling storage areas; enclosures; and receptacles shall be maintained in good repair. - Observed a shared dumpster with a top lid in poor repair and a side door open during the current inspection. PIC stated their incoming designated dumpster order is in place.
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 record from Wake County Environmental Services, Aug 13, 2026 · Original Source