1 - Inspection
Apr 24, 2026
Official score: 93 · Understand this area’s scale
13 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer concentration shall be within 50-200 ppm. - Observed dishwasher at the end of cycle with chlorine concentration of less than 50 ppm. Corrected during inspection (CDI) - the dishwasher reprimed; rerun; rechecked with chlorine concentration 50 ppm. Repeat
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 cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) (A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Walk-in cooler: observed 3 large pans of cooked beans (44F; 45F) in the ice tub (cooled since last night); and cooked chicken thigh (43F) with a temperature above 41F. CDI - the beans and chicken involved were removed from the public service.
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 (TCS) Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P - Walk-in cooler: cooked beans and cooked chicken with a temperature above 41F. CDI sees line 20.
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 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - Walk-in cooler: observed 3 large pans of cooked beans that have been cool since last night with no date mark. CDI sees line 20.
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
7-204.11 Sanitizers; Criteria - Chemicals (P) Provide sanitizer at correct concentrations; diluting as required.-P Chlorine sanitizer concentration shall be within 50-200 ppm. - Observed a sani-bucket with a chlorine concentration of higher than 200 ppm. CDI - the sanitizer diluted to 100 ppm. - Observed sanitizer in a green bucket with a label " soap". CDI - the bucket relabeled as sanitizer. Repeat.
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 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Prep table: Observed cooked rice cooling in the ice tub with a large portion of food in the large plastic tub. Also in the walk-in cooler: cooked chicken and cooked beans; cooled; with a large portion of food in a large; deep pan. CDI - the cooked rice is transferred to a smaller portion in a shallower pan and continues to cool in the ice tub. The chicken and beans involved were discarded; see line 20. .
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
3-307.11 Miscellaneous Sources of Contamination (C). FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306 - Observed an inadequate barrier (fabric curtain) to the kitchen from the dining area. The person in charge (PIC) has been advised to post "Staff only" at this kitchen entrance to prevent unauthorized personnel from entering.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Observed service line; the utensil (ladles; spatulas; whiskers) stored with the handle down. Discussed with PIC to store utensils with handles up to minimize potential contamination. - Observed cleaned knives (2) stored behind the soap dispenser of the hand sink. CDI - the knives were sent to be rewashed.
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
4-501.11 Maintain equipment in good repair. 4-101.17 Wood; Use Limitation (C) 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. - Observed a hardwood cutting board with cracks and crevices. CDI - the wood cutting board was removed from the service line - Observed the shelf at the dish drying racks with rust that is not easy to keep clean. Discussed the matter with PIC.
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
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 (B) Leak pipe etc. not imminent threat 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed a leaky faucet; a leaky pipe at the 3-comp sink; and a leaky drain pipe of the ice machine.PIC stated the plumber order has been contacted. - Observed ice machine drain pipe with no air gap to the drain flood level rim. CDI - PIC used a zip tip to lift the ice machine drain pipe 1" above the drain.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
5-501.17 Toilet Room Receptacle; Covered (C) Provide a covered waste bin in female restrooms. - Observed female restroom receptacles with no cover. Discussed the matter with PIC. Repeat
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) Keep dumpster; outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.111 Keep storage areas and bins for waste in good repair. - Observed 1 dumpster with a top lid in poor repair; 1 dumpster missing a drain plug; and 1 dumpster door open. Discussed the matter with PIC. Repeat.
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 Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 Cleaning; Frequency and Restrictions (C). (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. - Adjacent to the walk-in cooler: the light shield has a cracked surface/poor repair; and the ceiling in this area has black dust accumulation that needs cleaningdiscussed the matter with PIC. - The wall from the side entrance with cove baseboard is coming off.
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, Apr 24, 2026 · Original Source