1 - Inspection
Sep 2, 2026
Official score: 94.5 · 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 - Two covered employees' bottles of water were were stored on or very near food preparation surfaces/areas. Employees shall eat and drink only in designated areas where the contamination of exposed food; clean equipment and utensils could result. CDI by properly storing employees' 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
Food separated & protected
Inspector’s notes
3-302.11 (A)(1); Priority - In upright freezer; ready-to-eat egg roll wraps and cooked foods were stored directly on top of re-wrapped raw chicken and raw meat. Foods shall be stored according to final cook temperatures and to prevent cross-contamination. CDI by properly storing foods. 3-302.11 (A)(4); Core - A few foods in reach-in refrigerator/walk-in cooler were uncovered and not cooling down. Unless actively cooling; foods in storage shall be kept covered or sealed. Cover foods in storage.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority - Several large whole intact raw pork muscle roasts were at 55-67F on shelf below food prep table (no active preparation taking place). Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating pork.
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; Priority Foundation - General tso chicken and chicken wings were cooling in bowls on speed rack (about 6-8 inch food depth); and temperatures were in the food temperature danger zone (between 41F and 135F). Cut cabbage in walk-in cooler was cooling in bus tub with about 6 inch food depth. TCS* foods shall be cooled using shallow containers or sheet pans (2-4 inch food depth); rapid cooling equipment (freezer; walk-in cooler; fan; etc.); and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination. CDI by changing cooling methods for faster cooling. NOTE: Remember that TCS* foods must be actively cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours. Use calibrated thermometer to check food temperatures for proper 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 - (REPEAT) Some containers or bottles of sauces; other liquid ingredients; etc. were not labeled with the names of their contents. Unlabeled containers of foods not easily recognizable must be labeled with the common name of food. Properly label food containers to denote contents. Label at least in English and any other language if desired.
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) Rear exterior door to restaurant was not self-closing and there was a space under door to the outside (where insects/rodents could enter). Outer openings of establishment shall be protected from insect or rodent entry by having solid; tight-fitting and self-closing doors. Provide self-closing for rear exterior door and provide bottom door weather stripping to seal spaces to the outside.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core - Rice scoop was being stored in 99F water. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in hot water at 135F or above; in the food with handle extending out of food OR on dry; clean surface. Store rice scoop as stated above.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core - Some large sauce buckets are being reused for food/sauce storage. Single service or single use items shall not be reused for food storage. Do not reuse large buckets for food. Once food is removed from original containers (buckets); they cannot be reused for food storage. NOTE: They can be used as trash cans; containers to dispose of old cooking oil; containers for wiping cloth sanitizer; etc. 4-903.11(A) and (C); Core - Some disposable aluminum containers were stored with food contact sides up. Single service disposable food/beverage containers shall be protected from contamination. CDI by inverting aluminum containers.
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
4-205.10; Core - (REPEAT) Observed several inverted beverage racks being used as "shelves" to elevate items above the floor. Blue rack (very hard to clean) on floor outside walk-in cooler door was also used to elevate items above floor. Also; the Ondu food processor in kitchen is a domestic piece of equipment. The items above are not approved equipment. Except for mixers; toasters; microwave ovens; hoods and water heaters; food service equipment shall meet ANSI/NSF certification. Use existing approved shelving to elevate food and other items above floor or provide additional ANSI/NSF approved shelving; dunnage racks and food processor. 4-501.11; Core - (REPEAT) Observed many rusty and peeling metal shelves throughout facility and cracked solid metal shelf cart. Food service equipment shall be maintained in good repair. Replace damaged shelves and cart with similar approved equipment that meets ANSI/NSF certification. 4-502.11 (A) and (C); Core - (REPEAT) A few food containers were damaged. 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 wire and solid metal shelving; blue platform on floor by walk-in cooler; cooler/freezer doors; equipment door handles; speed racks; exteriors of cooking/preparation equipment; equipment door handles; reach-in freezer interiors. 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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
5-501.17; Core - (REPEAT) One unisex bathroom had no covered trash can. Toilet rooms used by females shall have a covered trash receptacle. Provide covered trash can in this bathroom.
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
6-501.12; Core - (REPEAT) Observed soiled flooring under cooking line; under sinks; under shelf platforms; walk-in freezer; drain lines and floor drains; and some walls were soiled. Some kitchen ceiling panels were soiled/stained. 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, Sep 2, 2026 · Original Source