1 - Inspection
Aug 12, 2026
Official score: 95.5 · Understand this area’s scale
12 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed a damp towel hanging on the handwashing sink guard and found food residue in the hand sink. Corrected during inspection (CDI) - education provided. First observation: no point at this time.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114(A) A chlorine solution shall have a minimum temperature that depends on its concentration: 120°F for 2549 ppm; 75°F for 5099 ppm; and 55°F for a concentration of 100 ppm. P Chlorine sanitizer concentration shall be within the effective range of 50-200ppm. P - Observed a spray bottle of chlorine sanitizer with a concentration of less than 50 ppm. CDI - The chlorine sanitizer was remixed to 50ppm. 4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf - Observed food residue on the strainer that was stored on the drying rack. CDI - The strainer was rewashed.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (TPHC) (P) (Pf). TCS food monitor with TPHC shall be mark with product discard time. - Observed 1 bag of sushi vinegar rice under TPHC but no discard time mark. CDI - discard time mark provided.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Approved thawing methods used
Inspector’s notes
3-501.13(E) Thawing .REDUCED OXYGEN PACKAGED (ROP) FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to; or Immediately upon completion of; its thawing using procedures specified in (B) of this section. - Observed raw salmon and raw tuna in ROP thawing without being removed from the reduced oxygen environment. Discussed the matter with PIC. CDI - the ROP fish involved was cut open. 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
Food properly labeled: original container
Inspector’s notes
3-302.12 Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. - Observed multiple dry seasonings in a working container with no label. Discussed the matter with the person in charge (PIC): 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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed in-use wet wiping cloths stored outside the sanitizer bucket in multiple areas. CDI - the wet-wiping cloths were restored to the sanitizer bucket. Repeat.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.12 Cutting Surfaces (C) Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. - Observed multiple cutting boards with scoring surfaces that are hard to clean. Discussed the matter with 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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) 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. - Observed rice cookers with stains and accumulation - Observed accumulation at the hood stacks - Observed accumulation on the handwashing sink around the caulk/guard and on the paper towel dispenser with a brown stain. - Observed accumulation inside the prep cooler- stir fry area. Discussed the matter with 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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals clean. - Observed a unisex restroom hand sink with stains that need cleaning. Discussed the matter with 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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.113 Covering Receptacles (C) 5-501.114 Using Drain Plugs (C) 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed shared dumpster door open; no drain plug; also with litter on the ground that concerns pest attraction. Discussed the matter with PIC.
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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12 Cleaning; Frequency and Restrictions(A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. - Observed accumulation on the floor around the cove baseboard and under the shelf. Discussed the matter with 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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) - Observed food employee and personal items stored without adequate designated area. Discussed the matter with PIC.Repeat.
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 12, 2026 · Original Source