1 - Inspection
Jun 15, 2026
Official score: 92 · Understand this area’s scale
9 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A); Core; Observed an employee eating in the warewashing area on the drainboard upon arrival. Except when drinking from a closed beverage container; employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI- employee and food were relocated to a designated area.
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
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A); Priority; Rice and several containers of butter sauce were observed cooling since last night. Butter sauce contains cooked plant food like onion and tomato which renders it TCS. Products measured 55 - 60F. Quickly cool cooked TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- rice/sauce voluntarily discarded. Full points taken for repeat violation.
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; Several TCS foods on the cookline in reach-in/fliptop units measured above 41F (see temp chart). Fried cauliflower and paneer cheese were placed above other containers in the fliptop portion of cookline unit where proper refrigeration is not possible. Other foods had been left out intermittently for cooking when orders were received and then placed back in refrigeration shortly before inspection. Maintain TCS foods in cold holding at 41F or below unless active preparation is occurring. For bulk containers of TCS food; remove food directly from refrigeration and do not leave entire containers on counter to avoid temperature abuse throughout the day. CDI- fried cauliflower and cheese were moved to reach-in portion and other foods were left in refrigeration to cool down.
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; Butter sauce and rice did not cool quickly enough due to ineffective cooling methods (leaving foods in large containers with lids). Veggie soup in a deep container was cooling in the walk-in. Quickly cool foods using methods such as open/vented shallow pans; large ice baths and active stirring or rapid cooling equipment such as blast chiller or freezer. Cold air must flow around product to remove the heat and product should be in shallow portions. Ensure foods are placed into refrigeration to cool once below 135F. CDI- cooling education provided. Rice and sauce were voluntarily discarded. Veggie soup was placed into smaller containers to complete cooling and left uncovered.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; A bag of onions was observed on the floor near floor moisture in the prep area. Stagnant water was observed on the bottom of the reach-in cooler on the cookline. Store food in a clean; dry location; not exposed to splash; dust or other contamination. Keep at least 6 inches above the floor. CDI - onions removed from the floor. Stagnant water was wiped up from reach-in cooler. Full point taken for repeat violation.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (B)(C)(F); Core; Knives were stored between fliptop coolers at the cookline. A metal bowl was left inside batter and a spoon was laying inside a container of sugar. A rice scoop was observed in stagnant water at room temperature. Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. If utensils are stored in water; the water shall be maintained hot at 135F or above. CDI- knives removed; spoon and bowl removed and water drained from utensil container.
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
4-101.11 (A) - (E ); Core; A carboard box is being used to store chopped portions of raw beef in the walk-in freezer. Food-contact surfaces shall be safe; durable; corrosion-resistant; sufficient in weight and thickness to withstand repeated washing; smooth and easily cleanable; and resistant to damage. Discontinue use of cardboard for food storage. No point taken.
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; Metal shelf above warewashing area is soiled with brown residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Clean this shelving. All other surfaces observed clean. No point taken.
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
5-501.16 (A); Core; Excess cardboard observed littering the area around recycling bin. Bin was full. Provide receptacles of sufficient capacity to hold refuse; recyclables; and returnables that accumulate. Facility may need an extra receptacle if waste and recyclables are accumulating too fast. 5-501.115; Core; Refuse area has lots of debris and cardboard accumulating on the ground. Keep refuse areas and enclosures clean. Clean this area.
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 record from Wake County Environmental Services, Jun 15, 2026 · Original Source