1 - Inspection
Jul 28, 2026
Official score: 97.5 · Understand this area’s scale
5 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Maintain sanitizer at correct concentration when being used to sanitize. P -Observation: in dishwasher; chlorine sanitizer was reading 0ppm. -Corrected During Inspection (CDI): food employee voluntarily replaced empty container of chlorine to a full container and prime dishwasher. After running again concentration was 100ppm. Person in Charge (PIC) voluntarily re-washed all dishes in establishment.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P -Observation: RTE noodles were being kept in prep table for 30min then placed in walk-in cooler to bring down to 41F and then placed in prep table again for 30min over and over again until all bags of noodles are sold. When temperatures were taken for the first batch of noodles that was in prep table for 23min; noodles were 64F. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed noodles in walk-in cooler and Environmental Health Specialist (EHS) explained that noodles shall be kept on temperature or Time Control and once placed on time control it can not be placed as temperature control again. Person in Charge (PIC) decided to keep noodles on time control. Procedure will be created and kept in the establishment for inspection.
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 Wiping Cloths; Use Limitation (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. -Observation: wet cloths were being kept on top of prep table. Make sure to keep wet cloth submerged in bucket sanitizer at all times when not in use. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (A) During pauses in food preparation or dispensing; utensils shall be stored with their handles above the top of the food and the container. -Observation: flour containers had scoops without handle stored inside. Inside mushroom container in cold hold unit handle was also touching the food item. Make sure that only scoop with a handle is stored inside food containers and handles are kept up; not touching the food item. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
6-501.13 (A) Cleaning Floors; Dustless Methods. (A)Only dustless methods of cleaning shall be used; such as wet cleaning; vacuum cleaning; mopping with treated dust mops; or sweeping using a broom and dust-arresting compounds. -Observation: food employee was sweeping the floor without any type of dust-arresting compound while several food items were exposed to dust. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 6-501.16 After use; mops shall be placed in a position to air-dry without soiling walls; equipment; or supplies. -Observation: mop was being stored on the floor; not allowing air drying. Make sure to hang mops after using. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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 record from Wake County Environmental Services, Jul 28, 2026 · Original Source