1 - Inspection
Aug 27, 2026
Official score: 90 · Understand this area’s scale
12 recorded violations
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Maintain equipment in good repair. Ice is forming along door of walk-in freezer and preventing full closure of door. Repair freezer and remove ice.
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 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 tobacco only in designated areas where the contamination of food; clean equipment and utensils can not result. Employee beverage was stored on prep table next to food without a covering or lid. CDI: Beverage relocated.
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
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (P) Employee came in from back door while; wearing gloves; and did not wash their hands before resuming food preparation. Employees hands shall be washed during food preparation; as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. CDI: Employee removed gloves and hands were washed. 2-301.15 Where to Wash (Pf) Employee replaced trash liner and proceeded to wash their hands in the mop sink without available paper towels or using soap. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation. CDI: Employee's hands were washed properly at handwashing sink. 2-301.12 Cleaning Procedure (P) Employee replaced trash liner and proceeded to wash their hands in the mop sink without available paper towels or using soap. Food employees shall clean their hands and exposed portions of their arms for at least 20 seconds in a handwashing sink. CDI: Employee's hands were washed properly at handwashing sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11 Preventing Contamination from Hands (P) Employee observed preparing and cutting ready-to-eat naan with bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands. CDI: Naan was voluntarily discarded and employee donned gloves.
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
4-702.11 Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning (P) Employee was observed washing; rinsing; but not sanitizing equipment for service. Employee was immediately towel drying equipment and placing it in clean dish storage. CDI: Equipment was recleaned and placed into sanitizer. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Can opener was soiled with accumulations of food debris. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Can opener sent to be cleaned at 3-compartment sink.
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) Two large; deep 5 gallon buckets of onion sauce and three large plastic containers of cooked rice did not properly cool to 41F overnight within walk-in cooler (prepared at 9 and 10 PM 8/26/2026 with internal temperatures of 62-75F at ~12 PM 8/27/2026). Temperature controlled for safety foods shall be cooled to 70F from 135F within two hours and cooled to 41F from 135F within 6 total hours. CDI: PIC voluntarily discarded food. REHS reviewed cooling methods with PIC. These dishes should be cooled down in shallow metal pans on the speed rack to allow for improved air flow and cooling rates.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (C) Facility had accumulations of flies throughout kitchen. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence by eliminating harborage conditions. Remove harborage conditions for pests by removing trash; soiled linens; and cleaning facilities. Ensure back door is kept closed when not in-use.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Box of raw chicken and large container of sauce was stored directly on the floor on the make-line and under prep tables. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. CDI: Items removed from storage on floor.
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
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C) Food employees were not wearing hair restraints at start of inspection. Food employees shall wear hair restraints such as hats; hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food; equipment; utensils; linens; and unwrapped single-service and single-use articles. Ensure employees wear hair restraints when preparing food.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11 (B) After cleaning and sanitizing; equipment and utensils may not be cloth dried. Employee observed cloth drying equipment after cleaning. Allow all equipment to air dry after sanitizing.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Trimming near back door was loose and damaged; being held by duct tape. Physical facilities shall be maintained in good repair. Repair trimming.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11 Designation - Dressing Areas and Lockers (C) Employee phone was stored on box of gloves at make-line. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. Store employee personal items in designated 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, Aug 27, 2026 · Original Source