1 - Inspection
Jul 9, 2026
Official score: 94 · Understand this area’s scale
9 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 (E); Core; Black residue present on the inside ice shoot in the big ice machine. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase the cleaning frequency of the ice machine. PIC will empty; clean and sanitize the ice machine tonight.
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
3-501.17; Priority foundation; Cooked chicken; pork; dumplings; and eggrolls cooked yesterday morning without date labels. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- EHS discussed with the PIC and they labeled the foods appropriately.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(A); Priority Foundation; TCS foods in the prep top cooler (above 41F) were placed in the cooler at 10:30am from the walk in cooler (all at 41F or below) and were being held on time. The PIC stated they are held on time today until the repairman comes and will discard it all after lunch then dinnner. There was no labeling or written procedure. If time is used as a public health control for TCS foods; written procedures must be maintained on-site that describe how the food will be monitored; marked; and discarded within the required time limits. CDI- EHS provided TPHC procedure paperwork and PIC labeled the TCS foods. *Cooler is to be repaired asap by repairman. This is for temporary compliance only. PIC will send EHS picture that cooler is repaired.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Chemical spray bottles without labels stored at dishwashing area. Working containers used for storing poisonous and toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- PIC was unsure what chemicals were and discarded the bottles and contents.
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
Approved thawing methods used
Inspector’s notes
3-501.13; Priority Foundation; Raw chicken; shrimp and beef thawing in non-running water at 76F. Thawing should be done submerged in running water no greater than 70F; under refrigeration (41F or below); as a part of the cooking process or in the microwave if immediately cooked. CDI- The meats were placed in the walk in cooler to thaw appropriately in refrigeration.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core; Multiple sauces and spices on wok cart were not labeled. Working containers holding food or food ingredients that are removed from their original packages such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. Discussed different labeling methods with the 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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11; Core; Clean dishes stacked wet in back of the kitchen. Cleaned equipment and utensils shall be stored: In a self-draining position that allows air drying.
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
4-501.11; Core; Repair the non-working middle flip top cooler. PIC has work order for it to be repaired. Maintain equipment in good repair.
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
6-501.11; Core; Continue with repairs as discussed on the transitional permit. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
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 9, 2026 · Original Source