1 - Inspection
Jan 8, 2026
Official score: 95.5 · Understand this area’s scale
7 recorded violations
Official wording
Food obtained from approved source
Inspector’s notes
3-201.11(A); Priority; Observed chicken and egg and pork bao buns individually wrapped in the glass display case. Owner stated that these were from an Asian market in Raleigh; Kim Anh Market; where they are unpackaged and then transported to the store for resale. Bao Buns are commercially made and ready-to-eat according to owner. No food service permit exists for this market and it is ambiguous how the food is repackaged and transported for resale. Use food from approved sources only. CDI- food was voluntarily discarded. If facility wishes to receive ready-to-eat Bao buns; order directly from commercial supplier.
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
Food received at proper temperature
Inspector’s notes
3-202.11 (A); (B); (C); (D); Priority; Bao buns delivered to facility two hours prior to inspection were observed at 60F. All TCS foods shall be received at 41F or below; or at 135F or greater except raw eggs may be received at 45F or less. CDI- food voluntarily discarded.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation; Several metal pans were stacked on the clean equipment shelf with date marking sticker/tape residue still present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Ensure pans are cleaned of all residue prior to storing as clean. CDI- pans removed for cleaning. Full points may be taken for repeat violations.
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 date marking & disposition
Inspector’s notes
3-501.17; Priority Foundation; Cooked red beans from Tuesday 1/6 were observed in reach-in cooler. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- date known and affixed. 3-501.18; Priority; Food in unmarked containers shall be discarded. CDI- date known and affixed.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; A box of rice flour was observed on the floor in the dry goods area. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. CDI- food moved to shelf.
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
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15; Core; Drain pipe underneath three compartment sink is leaking. Maintain a plumbing system in good repair. Repair leak.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.14; Core; AC vent on ceiling above reach-in coolers is heavily caked in dust/debris. Clean ventilation systems and change filters so they do not become a source of contamination.
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, Jan 8, 2026 · Original Source