1 - Inspection
Jul 1, 2026
Official score: 92 · Understand this area’s scale
9 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (P) Food employee was handling personal phone and began tasks without washing hands. Food employee was handling raw pork and began putting away delivery without handwashing. Employees hands shall be washed during food preparation; as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. CDI: Employee's hands were washed after REHS intervention. REHS reviewed scenarios when handwashing might be necessary with PIC and employees.
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) Preventing Contamination from Hands (P) Except when washing fruits and vegetables or when the product will be heated to a minimum temperature of 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. Sushi food employee was cutting cucumbers with bare hands. CDI: Cucumbers were voluntarily discarded by 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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Employee personal beverage was stored within handwashing sink nearest to walk-in cooler. A handwashing sink shall be maintained so that it is accessible and may not be used for purposes other than handwashing. CDI: Beverage removed. Do not store anything within handwashing sinks.
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) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Multiple TCS food items within flip-top unit were maintained above 41F due to doors and lid being kept open for prolonged period. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Lids and doors were closed and food was relocated to cool. Ensure that prep cooler doors and lids are kept closed when not in-use.
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
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) Tuna was thawing in walk-in cooler without being removed from original packaging per manufacturer's instructions. Pork was thawing in prep sink without running water. Temperature controlled for safety foods shall be thawed under refrigeration capable of maintaining 41F or below or under 70F running water with sufficient velocity to agitate and float off loose particles in an overflow. CDI: Packaging for tuna was opened. Pork was placed into container and allowed to have water run over it.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) Chlorine concentration in wiping cloth bucket was maintained below 50-200 PPM. Bucket was stored directly on the floor. Chlorine sanitizer shall have a concentration of 50-200 PPM. Containers of chemical sanitizing solutions in which wet wiping cloths are stored shall be stored off the floor and used in a manner that prevents contamination of food and equipment. Ensure buckets have correct concentrations and stored on the floor.
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
4-101.17 Wood; Use Limitation (C) Facility is using wooden skewers for pork preparation. Wood and wood wicker may not be used as a food-contact surface. (Exceptions for hard maple as cutting board; storage of shelled and raw fruits/veggies). CDI: Wooden skewers were discarded. PIC stated he would order metal skewers.
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
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Gaskets; handles; and interior shelving of prep coolers and reach-in freezers were soiled with food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.
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
6-501.12 Cleaning; Frequency and Restrictions (C) Flooring throughout kitchen and under cooking equipment was soiled with black residues and food debris. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean flooring
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 1, 2026 · Original Source