1 - Inspection
Jul 1, 2026
Official score: 95 · Understand this area’s scale
4 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to wash - Priority; Employee observed touching hair and changing tasks without washing hands. Employee donned gloves for food preparation without washing hands. Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals; (D) Except after drinking from a closed beverage container in a manner that prevents contamination; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready to eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands. CDI-Employees were redirected to wash hands. When to wash hands requirements were reviewed with employee and PIC.
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
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); The rice inside the rice cooker was holding 100F. TCS foods must be held hot at 135F or higher. CDI-Rice was made less than an hour ago; and was allowed to be reheated to 165F.
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 (Priority); Foods (tofu; chicken; beef; cooked eel) in the preparation cooler were holding 45-60F. Foods have been stored in unit since yesterday. Hold TCS foods cold at 41F or below. CDI-Foods were voluntarily discarded. Ice was added to unit to keep foods cold during lunch rush. Unit will be serviced. EC will return tomorrow to check progress.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C); Core; The interior of the fryer had a small amount of grease. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency.
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, Jul 1, 2026 · Original Source