1 - Inspection
May 4, 2026
Official score: 95 · Understand this area’s scale
6 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) PIC is not a food safety manager. PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. No points were taken today. The PIC has 210 from the date permit was written to take the food safety manager course an pass it.
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
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-103.11 (O) Person in Charge Pf. No employee health policy available. Employees are informed in a verifiable manner of their responsibility to report to the PERSON IN CHARGE; information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI-REHS emailed an employee health policy to the PIC.
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
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1)Priority: Rice is 116F in the rice cooker. The chicken is 81F in the steam table and the lamb is 90F in the steam table. Maintain TCS foods in hot holding at 135F or above. CDI-The PIC voluntarily discarded the rice. The chicken was reheated to 167F and the lamb was reheated to 178F.
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 cold holding temperatures
Inspector’s notes
3-501.16(A)(2)Priority: The lettuce is 47F and yogurt sauce is 43F in the prep refrigerator. Maintain TCS foods in cold holding at 41F or less. CDI-The lettuce and yogurt sauce were placed on ice.
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
Thermometers provided & accurate
Inspector’s notes
4-302.12 Priority foundation. No metal stem thermometer to check internal temperatures of food. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. Provide a metal stem thermometer that reads from 0-220F. Provide a metal stem thermometer by May 14th.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-303.11 Priority foundation: No sanitizer available to sanitize dishes; utensils and equipment with. Provide sanitizer (50-200ppm of chlorine or quaternary ammonium(200-400ppm) to sanitize dishes; equipment and utensils. Provide sanitizer by May 14th.
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 4, 2026 · Original Source