1 - Inspection
May 27, 2026
Official score: 90 · Understand this area’s scale
8 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) 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. Employee's opened can of red bull was stored directly above food and equipment in back kitchen make-line. CDI: Beverage removed.
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-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Facility was using multi-purpose disinfectant instead of lactic acid sanitizer at 3-comparmtent sink. If a chemical sanitizer is used; it shall be used in accordance with the EPA-registered label use instructions. CDI: Multi-purpose sanitizing solution was replaced with lactic acid sanitizing solution. Lactic acid sanitizer was tested by REHS and verified to be at correct concentration.
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 hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Chicken; cooked mushrooms; beef; sweet potatoes; and tofu on the make line were maintained below 135F. Chicken in rear hot holding drawers was maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or greater. PIC stated previously that the food was going to be maintained on time instead of temperature. Food did not have a time recorded to indicate temperature removal or written procedures explaining usage of time as a public health control. REHS provided procedures and explained proper usage. Time as a public health control procedures were not present and labels for times were not present. CDI: All food was reheated in oven during inspection. Hot holding units were adjusted to maintain higher temperatures.
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) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Cooked vegetables and rice (cooked and cooled during a previous service) were being staged for preparation maintained at 69-72F for over an hour outside of refrigeration. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was placed back into walk-in cooler to rapidly cool to 41F. Avoid taking more food out from cold holding than necessary to prevent temperature abuse.
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
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Two containers of cooked corn and two containers of tofu were not labeled with dates of preparation. Container of coconut milk was maintained beyond 7 days. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Corn and coconut milk were voluntarily discarded by PIC. Tofu labeled with date of preparation.
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 Common Name - Working Containers (Pf) One bottle of chemicals did not have a label. Working containers used for toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. CDI: Chemical bottle emptied by PIC.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.112 Remove dead or trapped birds; insects; rodents; and other pests. Multiple sticky fly traps had large accumulations of flies. CDI: Sticky traps were removed by PIC during inspection. REHS reminded PIC to avoid leaving doors open for extended periods of time to prevent entry of flies and to ensure that harborage conditions are quickly eliminated when present.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Metal containers were stacked while wet in clean dish area. Cleaned equipment and utensils shall be stored in a self-draining position that allows air-drying and covered or inverted. Avoid wet 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 record from Wake County Environmental Services, May 27, 2026 · Original Source