1 - Inspection
Jul 6, 2026
Official score: 92.5 · Understand this area’s scale
15 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 Eating; Drinking; or Using Tobacco (C) (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. - Observed an employee's personal drinking beverage container with no lid. Corrected during inspection (CDI); the cup with a lid was provided. Repeat.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - A bucket of oil blocked 1 of the handwashing sinks. CDI - the bucket of oil was removed to open access to the hand sink. Repeat
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 separated & protected
Inspector’s notes
3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. - Walk-in cooler: cooked food(cooked chicken and pork) and chopped garnish vegetables (scallion; cabbage) in a container with no cover. CDI- the cover provided. Repeat
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial 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 a bucket of sanitizer that stored in-use wiping cloths with a chlorine concentration of less than 50 ppm. CDI - the sanitizer remixed to 100 ppm.
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 hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -P - Observed clear broth (125F) for wonton soup in a hotwell with temperature below 135F. The food handler stated the soup was made this morning (within 1 hour) and then placed in a hot well; but the hot well has not yet warmed to temperature (the egg soup in the same hot well has a temperature of 167F). CDI - the heat dial at the hotwell was turned up. Rechecked 20 minutes later; the broth was at 165°F.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed a container of previously frozen; then thawed chopped carrot and sweet pea near the grill; a bucket of cabbage on the prep table; and a bucket of cooked rice staging outside temperature control. The person in charge (PIC) stated that these items will be used up within 3 hours during rush hours and then discarded. The operation has implemented time as a public health control (TPHC) with no written procedure. CDI-TPHC form signed and on file. Product discard time posted.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed grease remover in a working container with no label and a bucket of sanitizer with no label. CDI - label provided.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Thermometers provided & accurate
Inspector’s notes
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - Observed no thin-probe food thermometer available during the current inspection. CDI - PIC presents the receipt for the thin probe thermometer order; which will be delivered on 7/11/26.
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 wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Observed chicken broth powder with no label. All other working containers with a label. 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
Personal cleanliness
Inspector’s notes
2-402.11 Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. - Observed 2 food handlers with no hair restraints. Educational provided. Repeat.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed a cup with no handle inside a bucket of sugar. CDI - a cup removed. A scoop with a handle is provided. Repeat.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. - Observed a container that was previously a can of sauce; which is now being used as a container for cooked chicken. A can has a non-smooth surface and may not be suitable for reuse as a food storage container. Discussed the matter with PIC. CDI - the cooked chicken is restored in a container with a smooth surface.
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(B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors. 5-501.115 Maintaining Refuse Areas and Enclosures (C) A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean. - Observed dumpster with top lid and side door open. Discussed the matter with the person in charge (PIC). Repeat. No litter on the ground; improvement observed; no point at this time.
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
6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 6-501.12 Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed the employee restroom with a stained ceiling. - Observed food packing area; the floor with missing tiles. Discussed the matter with PIC. 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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food stored inside the refrigerator and in multiple areas of the operation without proper separation or a designated area away from the food supply to the public. CDI- employee's food is restored in the designated area. 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, Jul 6, 2026 · Original Source