1 - Inspection
Jul 24, 2026
Official score: 92 · Understand this area’s scale
11 recorded violations
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; No vomit and diarrhea clean up procedure was available during inspection. A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces. CDI- EHS provided another vomit/diarrhea procedure to PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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Hands clean & properly washed
Inspector’s notes
2-301.12; Priority; Employee observed washing hands briefly less than 10 seconds. Food employees shall clean their hands and exposed portions of their arms for at least 20 seconds in a handwashing sink. CDI- EHS instructed employee to wash hands longer. Employee washed hands for required time. 2-301.14; Priority; Employee observed not washing hands when entering the kitchen from the outside. Hands shall be washed: After handling soiled equipment or utensils; During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; and after engaging in other activities that contaminate the 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
5-204.11; Priority Foundation; Drinks and ice are being prepared in the front counter area without a handsink. This is a critical item on the transitional permit noncomplaint items that needs to be addressed/parts ordered by 8/3/26. A handwashing sink shall be located to allow convenient use by employees in food preparation; food dispensing; and dishwashing areas; and in or immediately adjacent to; toilet rooms.
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 separated & protected
Inspector’s notes
3-304.15 (A); Priority; Employee observed using cell phone with gloved hands; then begin to touch clean food contact surfaces. Discard gloves after a task is complete or anytime they become damaged or soiled. CDI- EHS and PIC both instructed the employee about changing gloves. Employee changed gloves. EHS provided education to PIC and employee during violation.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
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Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114(C); Priority; Quat sanitizer was actively being used to sanitize dishes at the three comp sink at 0ppm. A quaternary ammonium sanitizer shall have a minimum temperature of 75F and a concentration indicated by the manufacturer's directions; in this case 200-400ppm. CDI- Employee remade sanitizer for dishes at 200ppm. Train employees on proper sanitizing and testing.
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.
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Proper hot holding temperatures
Inspector’s notes
3-501.16 (A)(1); Priority Foundation; Rice was holding in rice cooker at 110F. Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above. CDI - The rice was allowed to be held until 3pm today using TPHC procedures and labeling. Moving forward; rice will be cooked and monitored to hold at 135F or above.
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; Cooked paneer; cooked vegetable mix and cooked potatoes cooked 2 days ago without date mark. RTE TCS foods prepared and held for more than 24 hours shall be marked with date of prep; date of discard or both; and held no longer than 7 days at 41F. CDI- PIC date marked the items to reflect the correct day they were prepared. EHS provided education on date marking to PIC.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation & Core; Cooling noodles in large bus tub covered in the walk in cooler. Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (2) Separating the FOOD into smaller or thinner portions; and (B)(2) Loosely covered; or uncovered if protected from overhead contamination where it is not exposed to splash; dust; or other contamination; during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI- PIC placed the noodles in smaller portions and left uncovered to cool down. EHS educated the PIC and employees during the inspection about proper ways to cool.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Vegetables in bucket stored on floor. Commercial blender stored on floor being used to blend lentils/dal. Bags of rice stored on floor in storage room. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Add an additional table to the right of the cooking hood / handwashing sink. Discussed plans for more storage space for these items.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Wiping cloths scattered on multiple FCS throughout kitchen (cutting boards/tables). Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11; Core; Single use items; lids and other to go articles stored on the floor. Cleaned single-service and single-use articles shall be stored in a clean; dry location where they are not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. 4-502.13; Core; To go bowl cannot be used to dispense rice from rice cooker. Single-service articles may not be reused.
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 record from Wake County Environmental Services, Jul 24, 2026 · Original Source