1 - Inspection
Jul 28, 2026
Official score: 92.5 · Understand this area’s scale
11 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) ; The PIC does not have a valid food protection manager certification. The PIC must be a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food.
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
Hands clean & properly washed
Inspector’s notes
2-301.14 (I) ; Priority; [Repeat] Employee was observed sweeping; rinsed gloved hands at the 3-compartment sink and resumed cooking. Wash hands after engaging in other activities that contaminate hands. CDI- education was given and employee was instructed to wash their hands. 2-301.15; Priority Foundation; [Repeat] Employees was observed rinsing gloved hands at the 3-compartment sink after cleaning. Only wash hands in handwashing sink. CDI- education given and employee removed their gloves and washed hands in the appropriate sink.
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
5-205.11(A); Priority Foundation; The handwashing sink closest to the walk-in cooler was blocked by several buckets of soy sauce. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- education given and buckets were moved to make the sink accessible.
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; A used single-use glove was observed being stored on top of noodles in the flip top cooler. Employees were also observed completing several different tasks (cleaning floors; washing dishes; food prep; etc.) without changing gloves and washing hands. SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI- education given and the single-use glove was discarded; and all employees changed their gloves and washed their hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation; Knives being stored as clean on the wall above the prep sink was observed with leftover residue accumulation. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- knives were cleaned at the 3-compartment sink.
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 cooking time & temperatures
Inspector’s notes
3-401.14; Priority; [Repeat] Chicken approved for parcooking was stored in thick portions and did not cool properly and was holding at 51F. Chicken being cooked from raw (par-cooked) was not fully cooked to 165F before placing on the service line. Raw animal FOOD that is par-cooked shall be: (A) Subject to an initial heating process no longer than 60 minutes; (B) Immediately after initial heating; cooled within time/temp requirements for TCS FOOD; (C) After cooling; held at or below 41F; (D) Fully cooked prior to service; (E) Cooled within time/temp requirements for TCS FOOD if not hot held; served immediately; or held using TPHC after complete cooking. CDI- education given and chicken was separated into smaller portions to rapidly cool in the walk-in freezer. Chicken placed on the service line was taken back to the grill to finish cooking. Final cook was 180F. Next occurrence will result in immediate discard.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods; Priority Foundation; Chicken and noodles were observed cooling in thick portions. (A) 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: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. CDI- food items were separated into smaller portions.
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 ; Several containers of spices removed from the original container were not labeled. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labels to these items.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-205.10; [Repeat] Small rice warmer being used to make sushi rice is labeled for household use only. Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent. Replace warmer with certified 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 ; Priority Foundation; Test strips for chlorine sanitizer was not available. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI- PIC ordered 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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C); Cleaning needed around sides of equipment; shelving and storage bins throughout the kitchen. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency.
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 28, 2026 · Original Source