1 - Inspection
Apr 21, 2026
Official score: 93 · Understand this area’s scale
11 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A); Core - Observed employees' beverages stored on shelving above/beside beverage syrups and other foods...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 clean linens cannot result...Store employees' beverages below and away from restaurant's food/beverages and clean equipment and utensils.
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)(2); Priority - In reach-in refrigerators; observed raw chicken and raw egg whites and yokes stored above ready-to-eat foods...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 - Some packages of dry foods were stored open; and in walk-in cooler; raw pork belly and large amount of washed lettuce were uncovered...Except when the food is being cooled; foods shall be stored in sealed packages; covered containers; or wrappings...Cover foods in storage to prevent contamination.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A); Priority - (REPEAT) Pho soup in three containers in walk-in cooler was 45-50F after cooling from day before (foods in walk-in cooler were at 38F)...TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours...CDI by voluntarily discarding soup.
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) Several cheese and spinach croissants/pockets were stored at room temperature in front unrefrigerated case (63-70F)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less or time as a public health control may be used...CDI by properly refrigerating these foods and explaining time as a public health control (TPHC) template and procedure with PIC.
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; Priority Foundation - (REPEAT) A few ready-to-eat (RTE) TCS* foods cooked and cooled from yesterday or before had no dates. Container of shredded chicken had date of 3/21; which was a freeze date (with no thaw date)...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing proper 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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - A few spray bottles with blue liquid had "sanitizer" written on them; but inside them was a cleaner-disinfectant. One spray bottle with liquid in it was not labeled...Working containers of chemicals; sanitizers; etc. shall be labeled with the names of products inside them...CDI by properly labeling spray bottles.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - (REPEAT) Three large containers of pho soup (8 to 12 inch food depth)) did not cool properly due to deep containers/large quantity...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; rapid cooling equipment (ice wands; freezer; etc.) and or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by voluntarily discarding soup.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B); Core - (REPEAT) Some moist wiping cloths were on counter tops...In-use moist wiping cloths shall be kept down inside approved clean sanitizer between uses...Store moist wiping cloths as stated above. Cloths can be used as "mitts" to handle hot pans or dishes but must be kept clean and dry.
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 - (REPEAT) Several clean containers and pots on storage shelving had food contact sides up and unprotected. Many clean food containers were stacked while wet...Clean equipment and utensils shall be stored to self-drain and prevent them from becoming contaminated...Cover or invert clean containers/pots on clean surfaces; and separate clean; wet containers so they completely air dry before stacking. NOTE: Do not towel dry clean food containers and utensils.
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
4-302.14; Priority Foundation - Quaternary ammonium (QA) sanitizer is used at 3-compartment sink and in wiping cloth sanitizer buckets; but no sanitizer test strips were available to check QA sanitizer concentration...Test strips or kits shall be provided to accurately measure sanitizer used...Provide required test strips for QA sanitizer used...Not corrected during inspection.
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
5-501.113(B); Core - (REPEAT) One top lid and side doors on dumpsters were open...Trash and recycling receptacles shall have tight-fitting lids and doors...Work with your employees and other businesses who use the community dumpsters to keep dumpster lids and doors closed when not in use.
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, Apr 21, 2026 · Original Source