1 - Inspection
Jul 7, 2026
Official score: 96.5 · Understand this area’s scale
7 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 50-200ppm. - Observed 3-comp sink: on the vat with clean dishes that is sanitizing; but the sanitizer has 0 chlorine concentration. Corrected during inspection (CDI): the vat was refilled with 50 ppm chlorine sanitizer; and the cleaned dishes were sanitized.
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) 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 - Observed cooked pork (48F) and chopped lettuce (45F) on the prep top cooler with a temperature above 41F after rush lunch hour. CDI - the cooler's top lid is closed to allow the food to cool. Due to the operation's limited capacity for cooling food and lack of a walk-in cooler; the time as a public health control was discussed with the operation. First observation: no point at this time.
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 (TCS) Food; Date Marking (Pf). The production date count as day 1 and consumed within 7 days. 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 - Observed cooked pté made 3 days ago with no date mark. CDI - the cooked pté date mark to reflect production date 7/4/26. First observation no point at this time.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - Observed the menu offers pho noodles with thin slices of raw beef that can be made to order raw or undercooked; but the menu is missing a consumer advisory. Verification due by 7/17/26.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 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 - Observed cooked pork (110F; within 1 hour); and meat broth (109F; within 1 hour) in the tall; deep container sitting at the prep table to cool down with no approved method to facilitate the cooling step. CDI - the cooked pork and meat broth is transferred to the ice bath to cool the food properly. .
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
Approved thawing methods used
Inspector’s notes
3-501.13 (A); (B); (C ) Use approved thawing methods. Pf. TCS food shall be thawed under refrigeration conditions; under cold running water (70F); or as part of a cooking process. - Observed frozen shrimp and frozen pork sitting on the counter to thaw without following any approved method. CDI - The pork and shrimp thawed in the cold running water.
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
Thermometers provided & accurate
Inspector’s notes
4-203.12 (B) Ambient air and water thermometers shall be accurate to +/- 3F.-Pf - Observed 1 prep cooler missing an ambient air thermometer. Verification due by 7/17/26.
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 record from Wake County Environmental Services, Jul 7, 2026 · Original Source