1 - Inspection
Jul 13, 2026
Official score: 92 · Understand this area’s scale
11 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) Certified food protection manager was not present during inspection. A certified food protection manager shall be present during all hours of food preparation or service. CDI: Provided resources for acquiring food protection manager certification. https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Chlorine sanitizing solution in dish machine had a concentration of 0 PPM. Chlorine sanitizer shall have a concentration of 50-200 PPM or according to temperature/concentration chart. CDI: Facility may not use dish machine for sanitizing until it is repaired. Equipment may be washed and rinsed in dish machine but must be sanitized in 3-compartment sink. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Food employee stated that cutting boards and tables are no longer being sanitized and are only wiped down with water. Employee phone was stored directly on cutting board. Food-contact equipment shall be cleaned and sanitized within every four hours. Equipment food-contact surfaces shall be cleaned at any time during the operation when contamination may have occurred. CDI: Educational moment; REHS explained how to properly sanitize cutting board. Phone removed. Cutting board sanitized.
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 date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Containers of ham; chicken nuggets; chicken wings; salsa; paneer; and egg rolls in tall reach-in cooler were not labeled with dates of preparation. TCS foods (time/temperature control for safety food) opened or prepared; in the establishment and kept for more than 24 hours shall be date marked; up to 7 days. CDI: Food employee stated that the food was prepared on Saturday and labels were added. Repeat violation.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-202.12 Conditions of Use (P) Facility has open containers of residential pesticides within kitchen. Poisonous or toxic materials shall be used according to manufacturer's use directions included in labeling; and; for a pesticide; manufacturer's label instructions that state that use is allowed in a food establishment. CDI: Items removed.
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 wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Cans of food were stored directly on the floor beneath center kitchen table. 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. Store food above floor.
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
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 (C) To-go containers were not protected from contamination during storage. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Invert to-go containers or store in protective packaging.
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
4-205.10 Food Equipment; Certification and Classification (C) Air fryer in kitchen was not approved for restaurant use (household use only). Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas. Replace air fryer with approved equipment.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf) Facility does not have quaternary ammonia sanitizer test strips. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. REHS will verify acquisition of test strips.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.115 Maintaining Refuse Areas and Enclosures (C) Outdoor dumpster had accumulation of facility's trash bags on the floor surrounding dumpsters with noticeable odor. Soiled receptacles and waste handling units for refuse; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Refuse; recyclables; and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. Clean dumpster and place trash into dumpster.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions (C) Vent within kitchen had accumulations of dust. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean vent.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee phones were stored on cutting boards and tables throughout kitchen. Store employee personal items in designated areas.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Jul 13, 2026 · Original Source