1 - Inspection
Jul 21, 2026
Official score: 94.5 · Understand this area’s scale
7 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (P) A male employee handled raw chicken and then went on to touch items at the three compartment sink without washing his hands. Employees must wash their hands after they engage in activities that can contaminate their hands. CDI.. The employee was instructed on when proper handwashing is to take place. The employees were properly washing their hands before the end of the inspection. This is a repeat item but not severe enough to take full credit.
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
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B) An employee at the sushi station was cutting cucumbers with his bare hands. Except when washing produce or when the food will be heated to at least 145F or when the facility has received prior approval; food employees may not contact ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; SINGLE-USE gloves; or dispensing equipment. P The employee must use tongs; deli tissue; dispensing equipment to handle all ready-to-eat food items. CDI.. The employee was instructed on how to handle ready-to-eat foods. The cut cucumbers were placed in the trash can. The employee was handling ready-to eat food items properly before the end of the inspection.
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
3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce. Raw pork was stored above cooked pork and washed produce. Food items must be stored in a manner to prevent contamination. Food must be stored in the correct final cook temperature arrangement. CDI... The raw pork was moved below the ready-to-eat items.
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
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Clean the ice machine to remove the small amount of black build-up. Ice is considered a food and must be stored in a clean location. CDI... The ice machine was cleaned during the inspection. 4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf There were a few dishes that were stored as clean but had wet food debris on the dishes. All dishes stored as clean must be clean to sight and touch. CDI... The dishes were placed at the three compartment sink to be washed again.
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 In-Use Utensils; Between-Use Storage The ice scoop was stored in the ice during the inspection. Keep the handle inverted out of the ice. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In nonTCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods; (C) On a clean; sanitized surface; (D) In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean; protected location if the UTENSILS; such as ice scoops; are used only with a nonTCS FOOD; or (F) In a container of water if the water is maintained at a temperature of at least 135F
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 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were some dishes that were stacked wet.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the shelves in the walk-in cooler. Clean all the storage shelves. Clean around cooking equipment. Clean equipment at a frequency necessary to eliminate debris.
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 21, 2026 · Original Source