1 - Inspection
Nov 5, 2025
Official score: 95 · Understand this area’s scale
5 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager; Core; Manager does not have food protection manager certification. The designated person in charge shall be a designated food protection manager by showing proficiency of required information through passing a test that is part of an ANSI-accredited program. Manager able to answer food safety questions from EC and is aware of food safety requirements. Manager signed up for online class and completed the modules but has not signed up for test portion.
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;Priority; Sanitizer solution at three compartment sink not dispensing any solution and tested at 0ppm when using Sink and surface; quaternary and chlorine test strips. Maintain sanitizer at correct concentrations when being used to sanitize. Three compartment sink set up to wash rinse and sanitize left to right; with far right sink as sanitizer solution. Soiled dishes stored on both sides of the drainboards next to wash sink and sanitize sink. Educated about proper sink set up and potential for contamination with storing dirty dishes on clean drainboard. Employee cleared sinks and moved dirty dishes to left drainboard and sink cleaned during inspection. Set up bleach solution in sink basin to ensure dishes are being 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; Cooked sauce with garlic in reach-in cooler without date marking. Several items in back reach-in cooler with Monday/Sunday date stickers but 11/15 as date written. Upon questioning; the date 11/15 is date to discard. This date exceeds the 7 day hold for prepared TCS foods. TCS (Time/Temperature Controlled for Safety) foods prepared in the facility shall be date marked with the day prepared or the day to discard; and shall be kept for maximum of 7 days. Dates prepared added to these items during inspection; manager stated date should be date prepared with the Monday/Sunday sticker to indicate what date prepared. Biryani rice containers; noodles and cooked chicken in reach-in cooler and make line cooler properly date marked with day prepared. Improvement on items dated; ensure all employees know the system being used (day stickers with date prepared). Only one item not date marked.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Sides of equipment on cook line; reach-in cooler bottoms;handles of equipment; make line cooler insides have food debris and residue buildup. Walk-in cooler vents and shelving with dust buildup and food residue. Speed rack with food debris. Non-food contact surfaces shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.
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; Wall damage behind clean dish storage racks and near back door entrance to kitchen from dining room. 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. Repair the damaged walls.
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, Nov 5, 2025 · Original Source