1 - Inspection
Jul 16, 2026
Official score: 90 · Understand this area’s scale
14 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-103.11(A-P); Priority Foundation; PIC duties are not being met. PIC needs to monitor food safety in restaurant. C)All PERSONS in the kitchen comply with Food Code; D)EMPLOYEES wash hands; G)Proper cooking; using calibrated & appropriate thermometers; H)Proper cooling; routine monitoring; I)Proper hot/cold holding temps; routine monitoring; O)EMPLOYEES informed they must report foodborne illnesses; symptoms and exposure. CDI- EHS educated PIC and additionally sent risk factor safety sheet to the PIC.
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
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; PIC was not a certified food manager. PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. No deduction. The PIC has 180 days from date of permit issuance to obtain certification.
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
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-102.11 (C) (2); (3) and (17); Priority Foundation; PIC was unaware of employee reporting requirements. A person in charge shall demonstrate knowledge of inherent risk of foodborne illness by explaining how employees comply with reporting responsibilities; exclusion requirements; and restriction of food employees. CDI- REHS provided employee reporting agreement template via email. EHS discussed with PIC at end of inspection.
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
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; No vomit/diarrhea cleanup plan could be provided during inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces to vomitus or fecal matter. CDI- EHS provided a copy of procedure via email. Maintain in establishment.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Hands clean & properly washed
Inspector’s notes
2-301.14; Priority; Employee did not wash hands after coming in from outside. Employees hands shall be washed during food preparation; as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. CDI- Employee changed gloves.
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
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12; Priority Foundation; No paper towels provided at two handsinks in the kitchen. Dispensers do not function well. Replace dispensers or maintian paper towel rolls at each sink at all times. Each handwashing sink or group of handwashing sinks shall be supplied with hand drying provisions. CDI- PIC replaced. 6-301.14; Core; No handwashing signage at some of the sinks. Provide handwashing signage at each sink. 5-205.11; Priority Foundation; Employees were storing food for the establishment on and around the prep table hand sink. A splashguard needs to be installed in this area if they want to use part of it for food prep and storage. This should not be occurring in and beside the hand sink. A handwashing sink shall be maintained so that it is accessible and may not be used for purposes other than handwashing. CDI- Food was relocated to appropraite area.
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
Proper cooling time & temperatures
Inspector’s notes
3-501.14; Priority; Cooked goat and chicken in the walk in cooler above 41F (see temp chart) in the walk in cooler cooling from last night. CDI- Foods voluntarily discarded.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority Foundation; Observed boiled eggs at 67F on counter. Observed goat at 50F and chickpea curry at 57F in two door low boy cooler. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI- Foods were voluntarily discarded. Eggs were placed out an hour prior and were allowed to return to cool to 41F to reach in cooler. The low boy cooler plug tripped and was plugged back in to ambient 40F. Monitor cold holding temps.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Bunsen burner and multi surface cleaning spray stored on clean dish rack beside clean dishes. Poisonous or toxic materials shall be stored so they can not contaminate exposed food or equipment. CDI- Toxic materials relocated.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Cooked goat and chicken in the walk in cooler cooling from last night above 41F (see temp chart). Food shall be cooled using shallow pans; separated into smaller portions; using rapid cooling equipment; by stirring the food placed in an ice bath; using containers that facilitate heat transfer; or adding ice as an ingredient. CDI- Foods were voluntarily discarded. Discussed cooling methods with the PIC.
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
4-302.12; Priority Foundation; No thin tip food thermometer available. A food temperature measuring device shall be provided and readily accessible. EHS will return in ten (10) days to verify compliance.
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; Core; Continue working on labeling containers of food that are not easily recognizable like sauce bottles and spices. Except for working containers of food that can be readily and unmistakably recognized; working containers of food shall be identified with the common name of the food.
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; Core; Rice stored on floor near prep sink. Sauce containers multiple stored on floor. Relocate. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor.
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
Personal cleanliness
Inspector’s notes
2-304.11; Core; Do not wear aprons to the restroom. PIC informed. Food employees shall wear clean outer clothing to prevent contamination of exposed food; equipment; utensils; linens; and single service and single use articles.
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 record from Wake County Environmental Services, Jul 16, 2026 · Original Source