1 - Inspection
Aug 5, 2026
Official score: 94.5 · Understand this area’s scale
7 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 Eating; Drinking; or Using Tobacco (C); Employee beverage was stored on shelving with food and exposed eggs. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of food or equipment.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); While all coolers were functioning properly; cooked noodles were being stored too highly in prep top refrigeration and were at room at 49F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was placed in refrigeration to be cooled before a 4 hour period elapsed.
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 Food; Date Marking (Pf); Repeat; Cut cabbage and cooked chicken were found with no date marking. After being cooked; ready to eat potentially hazardous food shall be date marked to indicate when it must be discarded within a 7 day period. CDI- Food was dated as needed.
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 Food Storage - Preventing Contamination from the Premises (C); While no food was being stored on the floor today; large amount is falling from the walk in freezer fan area onto food shelving. Food shall be stored in a clean; dry area where it is protected from potential contamination. Eliminate ice issue.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core - Multiple wet wiping cloths were on counter tops...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...When not in use; store moist/soiled wiping cloths as stated above OR in soiled laundry area.
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 In-Use Utensils; Between-Use Storage (C); Scoop with no handle was being stored inside of a raw chicken container. If utensils are stored inside of food containers; they shall have handles that are above the food in order to prevent potential contamination.
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
4-501.11 Good Repair and Proper Adjustment - Equipment (C); Walk in freezer door is coming loose and being held together by tape. Equipment shall be maintained in a state of good repair. Repair as needed.
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, Aug 5, 2026 · Original Source