1 - Inspection
Feb 3, 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; Core - Covered employee bottle of water and filled mug were on shelves above food prep area and food items...Employees shall eat and drink only in designated areas where exposed food and clean equipment and utensils cannot be contaminated...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
6-301.11; Priority Foundation - No soap was available at men's bathroom sink...An adequate supply of soap shall be provided at each handsink...CDI by providing soap 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
3-302.11; Priority - In upright freezer; raw rewrapped chicken was stored above raw rewrapped beef. In walk-in cooler; raw shell eggs were stored above ready-to-eat sauces...Foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.
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
4-501.114; Priority - Chemical sanitizer used in operation was a lemon scented bleach that cannot be used to sanitize food contact surfaces...An approved chemical sanitizer that is used in accordance with the EPA-registered label use instructions shall be provided...CDI by obtaining approved regular bleach for sanitizing. Proper concentration shall be 50-200 ppm. NOTE: Do not use scented bleach; low-splash bleach; or splash-less bleach for sanitizing food contact surfaces in kitchen.
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); Priority - (REPEAT) Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods.
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 - (REPEAT) A few ready-to-eat (RTE) TCS* foods kept more than 24 hours had no dates (crab rangoon; some egg rolls)...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing dates on 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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - (REPEAT) A few spray bottles of sanitizer and bucket of sanitizer for wiping cloths were not labeled with their contents...Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with common name of materials inside...CDI by labeling sanitizer bucket and bottles.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - (REPEAT) Observed noodles and cooked general tso chicken cooling in containers or on flat pans with 5-8 inch food depth. Fried rice was cooling in cover container...TCS* foods shall be cooled using shallow containers or flat sheet pans (2-4 inch food depth); rapid cooling equipment (walk-in cooler; freezer; ice wands/paddles); and/or loosely cover or completely uncover 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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - Some sauces; vinegar; dry foods; etc. were not labeled with their contents...Foods removed from their original packaging and not easily recognizable shall be labeled with their contents....Properly label containers of 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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core - (REPEAT) Exterior back door's self-closing device was not attached...Outer openings of establishment shall be protected from insect or rodent entry using tight-fitting and self-closing doors...Reattach exterior door's self-closing device.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core - (REPEAT) Many wire shelves were rusty/damaged in walk-in cooler and dry storage...Food service equipment shall be maintained in good repair...Replace shelves with similar approved shelving. 4-501.12; Core - (REPEAT) One round cutting board had large crack in the middle (cracked almost all the way through to the other side)...Cutting boards that have deep knife cuts and scratches shall be resurfaced or replaced if they cannot be effectively cleaned and sanitized...Discard damaged cutting board. 4-502.11 (A) and (C); Core - (REPEAT) A few food containers were cracked...Food service utensils shall be kept in good repair...Discard damaged items.
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 wire shelves; some solid metal shelves; refrigerator door gaskets; equipment door handles...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 record from Wake County Environmental Services, Feb 3, 2026 · Original Source