1 - Inspection
May 26, 2026
Official score: 93 · Understand this area’s scale
12 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A); Core - Observed three employee beverages stored near/above food/food preparation areas and clean equipment/utensils; and one beverage was uncovered. Employees shall eat and drink in designated areas where the contamination of exposed food; clean equipment and utensils; and disposable food/beverage containers cannot result; and they shall be kept covered. CDI by properly storing beverages.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12; Core - (REPEAT) After waiting a few minutes; tempered/hot water only reached 87F at right bathroom sink (used by employees). Hot/tempered water at handsinks shall be at least 100F. Increase tempered/hot water to 100F at handsink. 6-301.12; Priority Foundation - No paper towels were provided in left bathroom. Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks. CDI by providing paper towels at handsink.
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; Priority - Observed food employee handle raw meat package with gloved hands and then proceed to handle clean utensils. Another food employee handled soiled utensils/equipment at 3-compartment sink area using gloved hands and then proceeded to the food prep area without discarding soiled gloves. Single-use gloves shall be used for only one task such as working with raw food or ready-to-eat food or handling soiled utensils/containers; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI by having employees discard soiled gloves and wash 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 - (REPEAT) Some knives hanging on wall magnetic strip and peeler were soiled. Food contact surfaces shall be clean to sight and touch. CDI cleaning and sanitizing utensils.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority - (REPEAT) Tempura batter for dipping/battering shrimp was 73F on push cart. Several foods on refrigerated make line top were above 41F (see temperature chart). Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by voluntarily discarding batter. NOTE: Consider placing tempura batter on time as a public health control; ensuring batter starts at 41F or less (put ice in water when mixed with dry batter flour). If placed on time as a public health control; tempura batter must be written on the time as a public health control form and time must be tracked (like with sushi rice).
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 - A few ready-to-eat (RTE) TCS* foods such as rice and wontons (in freezer) prepared and cooled from day before had no dates. RTE TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and frozen RTE TCS* foods. CDI by placing dates on required foods.
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
4-301.11; Priority Foundation - Sushi area reach-in and see-thru refrigerators were not maintaining TCS* foods at 41F or less. Provide equipment in number and capacity so that proper cooling and cold holding temperatures are achieved. CDI by removing all TCS* foods from these units and placing in properly functioning refrigeration. Do not place any TCS* foods in this units until they are properly repaired to maintain TCS* foods at 41F or less. 3-501.15; Priority Foundation - (REPEAT) Bagged cooked shrimp was cooling in container with 4+ inch food depth in walk-in cooler; and cooked broccoli was being cooled on make line top with 4+ inch food depth. TCS* foods shall be cooled using shallow containers or flat pans (2-4 inch food depth); ice-water baths; rapid cooling equipment (freezer; etc.); and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination. CDI by changing cooling methods for faster cooling.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core - (REPEAT) At least one moist/soiled wiping cloth was on counter top .Moist in-use wiping cloths shall be kept in approved clean sanitizer between uses. Store moist in-use cloths as stated above.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core - (REPEAT) One food scoop was stored with handle touching dry food; and tempura batter tongs were stored in room temperature water of 73F. During pauses in food preparation or dispensing; dispensing utensils shall be stored with their handles above the top of food OR on dry; clean surface OR in hot water at 135F or above. Store dispensing or in-use utensils as stated above. All food dispensing scoops or utensils must have extended handles. NOTE: Remember that in-use utensils used for dispensing or preparing TCS* foods shall be washed; rinsed and sanitized every 4 hours if stored outside of food.
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
4-205.15; Core - (REPEAT) One small black cart with shelf did not meet ANSI/NSF certification. Except for mixers; toasters; microwave ovens; water heaters or hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification. Provide approved equipment. 4-101.19; Core - (REPEAT) Contact paper and foil was lining several solid metal shelves below equipment; and plastic wrapped rubber mat was used as liner for one shelf. Aluminum foil was lining many pipes by cooking area. Equipment nonfood contact surfaces subject to splash and spillage shall be made of nonabsorbent and smooth surfaces. Remove contact paper; foil and plastic wrap from surfaces since they are hard to clean.
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(B) and (C); Core - (REPEAT) Observed soiled walk-in cooler shelves; solid metal shelving; rolling carts; exteriors of fryers/cooking equipment; speed racks. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/surfaces above.
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
6-101.11/6-201.11; Core - (REPEAT) Some kitchen flooring was damaged/cracked. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Repair damaged flooring so it is easy to clean. 6-501.11; Core - (REPEAT) Caulk under vent hood was peeling. Physical facilities shall be kept in good repair. Replace peeling caulk. 6-501.12; Core - (REPEAT) Observed soiled flooring in walk-in freezer and under cooking line and equipment; in corners; soiled kitchen walls; vent hood filters; and floor drains. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures above.
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, May 26, 2026 · Original Source