1 - Inspection
Jul 8, 2026
Official score: 92 · Understand this area’s scale
9 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.12 Food employees shall use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink or handle of a restroom door to avoid recontaminating their hands or prosthetic devices. -Observation: after washing his hands; food employee that works bagging food; turned off faucet without any type of barrier and hands were recontaminate. Make sure to use a clean barrier to closed the faucet after washing hands. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 2-301.14 When to wash - Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (E) After handling soiled EQUIPMENT or UTENSILS; (P) -Observation: food employee grabbed plastics bags that was inside hand wash sink with gloves on. After that; food employee proceeded to prepare food dressing with the same gloves on. Make sure to remove gloves and wash hands after handling soiled equipment. -Corrected During Inspection (CDI): food employee voluntarily removed gloves and washed hands.
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
Handwashing sinks supplied & accessible
Inspector’s notes
REPEAT 5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf -Observation: big bucket with dressing was in front of the hand wash sink in main kitchen area; blocking the sink access. -Corrected During Inspection (CDI): food employee voluntarily moved bucket. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: hand wash sink in main kitchen area was being used to dump plastics bag. -Corrected During Inspection (CDI): food employee voluntarily removed plastics bags from the inside of the hand wash sink.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-703.11 Hot Water and Chemical Contact Time P After being cleaned; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (3) 30 seconds for other chemical SANITIZING solutions (P) -Observation: food employee just washed and rinsed fryer basket; sanitizer step was skipped. Make sure to wash rinse and sanitize utensils. -Corrected During Inspection (CDI): food employee voluntarily washed; rinsed and sanitized fryer basket.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) TCS food Cold holding P - Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. -Observation: cooked tofu (51F); partially cooked beef (72F); and cooked chicken (50F) had tempura above 41F in cold hold unit near the grilled. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded all items since it was not possible to check for how long food items was out of temperature. Since cold hold unit is in front of the grill; make sure to lower equipment temperature to avoid temperature abuse.
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(A)(B)(D) Ready-to-eat TCS food; date marking - Pf TCS FOOD prepared in house or opened from a commercial container and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. -Observation: TCS food items was being marked to be discarded after 8 days; since Day 1 was being considered the day after food items was prepared; cooked or opened. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily place a new label on food items counting the day the food was prepared as day 1.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C) Equipment; Utensils; Linens and Single-Service and Single Use Articles-Storing (A)Except as specified in par. (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (3) At least 6 inches above the floor. -Observation: in dry storage area upstairs; single-use containers and to-go containers were being stored on the floor. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
4-202.11 Multiuse food-contact surfaces shall be smooth; in good repair; free of sharp angles; and finished to have smooth seams and joints.Pf -Observation: fryer basket had metal coming off that can fall on the food and become solid hazard. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discard fryer basket. 4-202.16 Nonfood-contact surfaces shall be free of unnecessary ledges; projections; crevices; and constructed to allow easy cleaning and facilitate maintenance. -Observation: reach-in cooler in kitchen area near the grill had original plastic from manufacturer for equipment protection that has to be removed. It is not easily cleanable and chipping pieces of the plastic can fall in food items. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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
Non-food contact surfaces clean
Inspector’s notes
REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observation: outside rice cooker; outside dry food containers; walk-in gasket; walk-in corners; and around nozzles in soda dispenser machine; and inside reach-in cooler; it had white and black accumulation and dry food debris. Make sure to clean areas as often as necessary to keep it clean.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-201.16 Wall and Ceiling Coverings and Coatings. (A) Wall and ceiling covering materials shall be attached so they are EASILY CLEANABLE. -Observation: ceiling tile was not attached in kitchen’s ceiling. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). REPEAT 6-501.12 Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observation: paper towels dispenser in hand wash sink in kitchen area was in bad repair. Floor in kitchen area had accumulation of food debris underneath equipment. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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 record from Wake County Environmental Services, Jul 8, 2026 · Original Source