1 - Inspection
Feb 27, 2026
Official score: 94 · Understand this area’s scale
11 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11 (A)(1); Priority - In reach-in freezer; repackaged chicken was stored on top of ready-to-eat foods...Foods shall be stored according to final cooking temperature and to prevent cross-contamination...CDI by properly storing foods. 3-302.11 (A)(4); Core - (REPEAT) Pans of crab rangoon in reach-in freezer were not covered...Unless actively cooling; foods in storage shall be kept covered...Properly cover foods in storage. 3-304.15 (A); Priority - Observed one kitchen handle skewers with raw chicken with gloved hands and then proceeded to handle clean utensils. Another employee handled soiled utensils with gloved hands and then proceeded to touch clean utensils that were cleaned and sanitized through dish machine...Gloves shall be used only for one task and be discarded when soiled or damaged...CDI by having workers 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
Proper cooking time & temperatures
Inspector’s notes
3-401.14; Priority Foundation - Observed some shrimp in refrigerated make line top was partially cooked but no written procedure for non-continuous cooking of raw animal foods was available...A written procedure for the non-continuous cooking or raw animal foods shall be developed before implemented...CDI by completely cooking the partially cooked shrimp.
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) and (B); Priority - (REPEAT) Wide rice noodles in make line top were above 41F and two large pots of curry sauce base were sitting at room temperature for more than one hour without any active preparation (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control (TPHC); 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; 18; Priority Foundation - (REPEAT) Containers of moist wide noodles; sauces; etc. were kept more than 24 hours and had no dates...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled TCS* foods; open cans/cartons of TCS* foods such as half-n-half; etc...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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(2); Priority Foundation - Rehydrated rice noodles in two containers at cooking line were using time as a public health control (TPHC) and proper written procedures were available for review. However; rice noodles were not marked or labeled with time when time control began (when water at 41F or less was added to noodles)...Follow written procedures for foods held using time as a public health control (TPHC) for 4 hours...CDI by writing down when time control began for rice noodles.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - (REPEAT) Some bottles/containers of sauces; condiments; a few dry foods; etc. were not labeled...Working containers of food (cooking oils; spices; dry food ingredients; sauces; dressings; etc.) not easily recognizable shall be labeled with their contents...Properly label containers of foods to denote contents.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core (REPEAT) Observed moist/soiled wiping cloths on counter tops; and one moist cloth was hanging over top side of bucket. Some wiping cloths were held in green soapy water bucket...Moist/soiled in-use wiping cloths shall be kept in approved clean sanitizer (not soapy water) between uses...Store moist/soiled in-use cloths as stated above OR place them in soiled laundry area.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); Core - Observed some dishes stored with food contact sides up and unprotected; and some dishes were stacked while wet...Cleaned equipment and utensils shall be stored in a clean; dry location where they are not exposed to splash; dust; or other contamination and stored to self-drain...Store clean dishes covered or inverted on clean surfaces. After washed; rinsed and sanitized; separate them so they air dry completely before stacking.
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
4-101.19; Core - At cooking line; table top was wrapped in plastic wrap and lined with paper toweling....Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent; and smooth materials...Remove plastic wrap and paper toweling from table top--consider using metal sheet trays; cutting boards; etc. that are easily cleanable. 4-501.11; Core - (REPEAT) Several wire shelves were rusty/peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelving. 4-502.11; Core - (REPEAT) Some pairs of tongs had damaged/cracked vinyl handles and a few 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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.111; Core - (REPEAT) Trash dumpster had cracked/caved in top lid and other lid was partially cracked...Trash/recycling receptacles shall be kept in good repair...Contact property manager to have solid waste company replace damaged dumpster with intact top lids.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - One ceiling light fixture by dish machine was not functioning...Physical facilities shall be kept in good repair...Replace/repair ceiling light fixture so it illuminates properly. 6-501.12; Core - (REPEAT) In kitchen; observed soiled walls; drain pipes and flooring under cooking line. Some vent hood filters were soiled...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, Feb 27, 2026 · Original Source