1 - Inspection
Jun 4, 2026
Official score: 95.5 · Understand this area’s scale
7 recorded violations
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-201.11 (A); (B); (C); and (E); Priority; Policy unavailable onsite today. (A) The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission; including providing necessary additional information; such as the date of onset of symptoms and an illness; or of a diagnosis without symptoms; if the food employee or conditional employee: (1) Has any of the following symptoms: (a) Vomiting;P (b) Diarrhea;P (c) Jaundice;P (d) Sore throat with fever;P or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists; unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover. Employee health policy shall be onsite and readily available for review by inspector. Maria.powell@wake.gov Policy sent to manager. All employees signed during inspection.
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; Priority Foundation; Policy not available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus or fecal matter. EHS sent policy and poster to PIC via email.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-402.11 Priority; Parasite destruction documentation missing for tuna and salmon served raw. Before service or sale in READY-TO-EAT form; raw; raw-marinated; partially cooked; or marinated-partially cooked FISH shall be: (1) Frozen and stored at a temperature of 20 C ( 4 F) or below for a minimum of 168 hours (7 days) in a freezer; P (2) Frozen at 35 C ( 31 F) or below until solid and stored at 35 C ( 31 F) or below for a minimum of 15 hours; P or (3) Frozen at 35 C ( 31 F) or below until solid and stored at 20 C ( 4 F) or below for a minimum of 24 hours. P Item is delivered frozen from the distributor. Contact distributor for a parasite destruction letter Or Paragraph (A) of this section does not apply to:(2) Tuna of the species Thunnus alalunga; Thunnus albacares (Yellowfin tuna); Thunnus atlanticus; Thunnus maccoyii (Bluefin tuna; Southern); Thunnus obesus (Bigeye tuna); or Thunnus thynnus (Bluefin tuna; Northern); or (3) Aquacultured FISH; such as salmon; that: (a) If raised in open water; are raised in net-pens; or (b) Are raised in land-based operations such as ponds or tanks; and (c) Are fed formulated feed; such as pellets; that contains no live parasites infective to the aquacultured FISH. (4) FISH eggs that have been removed from the skein and rinsed.
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 date marking & disposition
Inspector’s notes
3-501.18; Priority; Observed no date marking for several egg noodle and cabbage portioned plates; crab ragoon filling; open package of cut cabbage. Items discarded. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19; Priority Foundation; Observed rice and cooked zucchini onion mix holding at room temperaure without a time stamp or procedure. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. ; If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- item voluntarily discarded. Time holding document emailed to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; Asterisks missing on raw tuna and salmon on the menu. Disclosure shall include: (1) A description of the animal-derived foods; such as oysters on the half shell (raw oysters raw-egg Caesar salad; and hamburgers (can be cooked to order); or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. (3) Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness; especially if you have certain medical conditions. Pf Email or send a picture of new template to inspector before printing for finalizing updates. maria.powell@wake.gov Menu is missing asterisks for items that may be served raw or under cooked i.e. burgers; steak. Place an asterisk next to each animal food that can be ordered undercooked. Disclosure statement is missing from the menu. Asterisked items may contain raw or undercooked ingredients. An example of a disclosure statement: * Asterisked items may contain raw or undercooked ingredients.
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; Observed no label on purple spray chemical. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- items labeled.
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 record from Wake County Environmental Services, Jun 4, 2026 · Original Source