1 - Inspection
Jul 27, 2026
Official score: 93 · Understand this area’s scale
13 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (A) & (B); Priority Foundation - Observed a large lid inside back kitchen handsink basin. A handwashing sink may not be used for purposes other than handwashing and shall be accessible at all times for employee use. CDI by removing lid from handsink basin.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority - (REPEAT) Several cold TCS* foods in refrigerated make line top and on counter top were above 41F (see temperature chart). Unless actively or preparing or properly cooling or using time as a public health control (TPHC); cold TCS* foods shall be kept at 41F or less. CDI by properly refrigerating foods. NOTE: Do not place TCS* foods in refrigerated make line top unless they are 41F or less (cooked broccoli; meats; cooked vegetables; etc.). Use calibrated thermometer to check temperatures of foods. Do not fill food containers above chill lines/marks on containers.
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 date marking & disposition
Inspector’s notes
3-501.17; Priority Foundation - Observed lettuce salads; crab Rangoon mixture and cooked noodles (prepared a few days ago) that had no dates. Ready-to-eat (RTE) TCS* foods cooked/cooled or opened from package or can and kept for more than 24 hours shall have dates (not to exceed 7 days). CDI by placing dates on foods.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation - (REPEAT) Customers can order steak dishes raw or undercooked; and disclosure and reminder statement were posted by menu. However; asterisks or stars were not placed by the menu items STEAK and by the disclosure statement: Steaks are served raw or undercooked. Animal foods served raw or undercooked shall be asterisked to a disclosure and reminder statement that informs consumers of the increased risk for foodborne illness. CDI by adding proper asterisks/stars by STEAK and disclosure statement. Ensure all menus have the proper consumer advisory.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Blanched broccoli and lo mein noodles were cooling in containers with 4-6 inch food depth and were almost completely covered. TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water bath with frequent stirring; adding ice as ingredient; and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination. CDI by changing cooling methods for faster cooling.
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 - (REPEAT) A few containers of sauces and dry foods were not labeled with their contents. Containers storing food/food ingredients that are not easily recognizable shall be labeled with common name of food/food ingredient inside. Label containers of foods stated above.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core - Rear entrance screen door was not closed sufficiently (allowing flies to enter). Outer entrances to facility shall be protected from entrance of insects and rodents by providing tight fitting doors; screens and self-closing doors. If exterior door is open; ensure interior screen door is completely closed to keep out pests. 6-501.111; Core - Many live house flies were flying around in back kitchen. The premises shall be maintained free of insects. Rid facility of flies using methods approved for food service establishments.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Washing fruits & vegetables
Inspector’s notes
3-302.15; Core - Observed food employee cutting onions directly out of onion bag. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants BEFORE being cut; combined with other ingredients; cooked or served. CDI by having worker wash the other onions in bag before cutting.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A)(B) and (D); Core - Some clean food containers/lids were stored with food contact sides up and unprotected; and some were stacked while wet. Clean equipment/utensils shall be protected from contamination. Separate wet containers/utensils and completely air dry before stacking. Invert clean utensils on clean surfaces.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core - Observed formed soy sauce buckets and their lids being reused for food storage. Cardboard boxes that broccoli bunches came in were being reused for storing cut (cleaned) broccoli. Single-use food containers shall not be reused for food storage. Discontinue reusing food buckets/lids and food boxes for food storage. NOTE: Old food buckets can be used for maintenance such as trash cans; disposing of old grease; sanitizer for wiping cloths; etc. 4-903.11(C ); Core - Stacks of disposable cups at front counter were not covered/protected. Single service disposable food/beverage containers shall be protected from contamination. Keep cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-101.19; Core - Some cardboard was lining kitchen shelves. Non food contact surfaces that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be made of nonabsorbent and smooth material. Remove cardboard from shelf. Consider using metal sheet pans or vinyl liners to line shelves if desired. 4-501.11; Core - Some solid metal and wire shelves were rusty. Food service equipment shall be kept in good repair. Replace shelves with similar approved equipment. 4-501.12; Core - A few cutting boards had deep knife cuts and scratches. Cutting boards with scratches and scores shall be resurfaced or replaced if they cannot be easily cleaned and sanitized.
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
5-501.111; Core - Significant leachate was on ground under trash dumpster and running out of enclosure area (dumpster was cracked and/or rusted through). Dumpsters shall be maintained in good repair. Request that property manager replace leaking dumpster. 5-501.113; Core - One large uncovered barrel in dumpster enclosure had no lid and it was filled with garbage and water. A few side doors on dumpsters were open; and grease bin's top lid was open. Outdoor trash/recycling receptacles shall have tight fitting lids and doors. Cover the grease bin and barrel of trash and contact property manager to have barrel removed from enclosure. 5-501.115; Core - Leachate flowing from bottom of trash dumpster was attracting insects. Trash/recycling receptacle enclosure shall be maintained clean. After leaking dumpster has been replaced; have property manager clean the pavement under dumpster.
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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core - (REPEAT) Ventilation hood filters had large build-up of grease; and kitchen sink drain pipes; some walls and baseboards were soiled. Side filters on ice machine and ceiling vents in bathrooms were dusty. Physical facilities shall be kept clean. Increase cleaning frequency of fixtures and surfaces above.
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, Jul 27, 2026 · Original Source