1 - Inspection
Jul 31, 2026
Official score: 96.5 · Understand this area’s scale
7 recorded violations
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-102.11 (C)(2); (3) and (17) Demonstration Pf; PIC was unable to locate or recite an employee health policy or plan. The PIC shall demonstrate knowledge of foodborne disease prevention by: (2) Explaining the responsibility of the PIC for preventing the transmission of foodborne disease by a FOOD EMPLOYEE who has a disease or medical condition that may cause foodborne disease; (3) Describing the symptoms associated with the diseases that are transmissible through FOOD; (17) Explaining how the PIC and employees comply with reporting responsibilities and EXCLUSION or RESTRICTION requirements. CDI- Employee health policy provided.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); Chicken and shrimp were being stored above tofu in the prep bottom cooler. In order to prevent potential cross contamination; raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed.
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 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P); Chlorine based dishwashing machine was not producing chlorine at a traceable concentration. If chlorine is used to sanitized food contact surfaces; the chlorine shall be maintained at 50-200ppm. CDI- 24 hour service company was contacted for repair and dishes are being taken to the 3 compartment sink to be sanitized in the meantime. EHS observed sanitizer being mixed in the sink for use.
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 Food; Hot and Cold Holding (P); One portion of shrimp was being stored too highly above fill line in a prep top cooler and was up to 48F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Shrimp was taken to closed refrigeration to be cooled.
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); Cooled beef was found being stored with no date marking. After being cooked or prepared; ready to eat potentially hazardous food shall be dated 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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C); Completely wet wiping cloth was being stored on a prep surface. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing; Cleaned food containers were found being stacked closely together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for air drying.
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 31, 2026 · Original Source