1 - Inspection
Jul 23, 2026
Official score: 88 · Understand this area’s scale
17 recorded violations
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-103.11 (O); Priority Foundation; 2-201.11(A) Priority; The PIC nor employees could provide or explain their employee health policy; signage; forms; or a verbal health policy. The PIC shall ensure that employees are informed in a verifiable manner of their responsibility to report information about their health and activities as they relate to foodborne illnesses to the PIC. The permit holder shall require food employees to report to the PIC if they have symptoms of a food borne illness (vomiting; diarrhea; jaundice; sore throat with fever; open wound that can't be covered) or have been diagnosed with or exposed to one of the following: Norovirus; Salmonella Typhi; Hepatitis A; Shigella; E. coli or nontyphoidal Salmonella. CDI- EHS explained policy; gave employee health decision chart and 1B forms. Will email Hindi; Spanish and Tamil employee health documents.
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 Violation; No procedure was available during the inspection. A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces. CDI- EHS provided PIC with a copy of the procedure.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12; Priority Foundation; Dish handwashing sink did not have paper towels. Each handwash sink shall be provided with paper towels or an air drying device. CDI- Paper towels were provided. 5-205.11 (B); Priority Foundation; Front waitress hand sink does not work properly and a filtered water attachment is hooked up to it. Remove filtered water attachment. And make cold and hot knobs both available. A handwashing sink may not be used for purposes other than handwashing. EHS will verify compliance within ten (10) days.
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
4-601.11(A); Priority Foundation; Pitchers had sticky date mark residue. Lids stored with food debris. Multi use foil covered heat plates with food debris that is used for customers. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Dishes placed to be cleaned and sanitized. 4-602.11(A); Priority; Per conversation with employees; food contact surfaces were not being sanitized and cleaned properly. They were "wiped" with soapy water when done being used and a sanitize step was not being applied. After being cleaned; food-contact surfaces and utensils shall be sanitized using an approved hot water or chemical sanitization method that meets the required time; temperature; concentration; and/or EPA label requirements. CDI- EHS made chlorine sanitizer with the PIC and explained how to use it.
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); Priority; Observed biryani sauce at 72F. The sauce was heated at 11am. Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. CDI- PIC reheated the sauce to 165F immediately for holding.
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); Priority; Yogurt sauces stored at 50F on countertop for customer order. Mint chutney with yogurt was at 44F in back walk in used for beer products. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. CDI- The yogurt sauce was placed out at 11am this morning from the walk in cooler. They were moved back to the walk in cooler to cool back to 41F. Mint chutney was 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 date marking & disposition
Inspector’s notes
3-501.17; Priority Foundation; Multiple TCS foods not date marked including: cabbage mix and biryani made 7/21/26; butter sauce and chicken made 7/22/26; paneer made 7/21/26; and white rice made 7/22/26. RTE TCS foods prepared and held for more than 24 hours shall be marked with date of prep; date of discard or both; and held no longer than 7 days at 41F. CDI- EHS had PIC date mark all foods. 3-501.18; Mango lassi containing milk; was stored in the reach in cooler with a date mark of 7/9/26. Food shall be held for a total of 7 days at 41F and discarded. CDI- Mango lassi was discarded.
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
Food additives: approved & properly used
Inspector’s notes
3-302.14; Priority; Rose water and iris water with labeling that states "external use only" was located in the restaurant and being added to foods. Food shall be protected from contamination that may result from the addition of unapproved food or color additives. CDI- EHS had PIC remove the rose water and iris water from premise.
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; Pf; Degreaser and oven cleaner not labeled in spray bottles. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Bottles were labeled by the PIC.
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; Rice and eggs below 135F cooling on prep tables without being placed to "actively cool". Rice actively cooling in walk in cooler in large containers with covered lids. 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. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI- EHS had PIC uncover foods and place in the walk in cooler. PIC removed lids from cooling foods.
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
Approved thawing methods used
Inspector’s notes
3-503.13; Priority Foundation; Samosas were thawing outside of refrigeration. They were not being "slacked". Temperature controlled for safety foods shall be thawed under refrigeration capable of maintaining 41F or below or under 70F running water with sufficient velocity to agitate and float off loose particles in an overflow. CDI- Samosas moved to refrigeration to continue thawing process.
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; Core; Continue working on labeling spices in cook area. Label the sugar bin. 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
Personal cleanliness
Inspector’s notes
2-402.11; Core; Employee working with long beard in the kitchen. Employees shall wear hair restraints. 2-303.11; Core; Employees wearing wrist jewlery. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; Repair the oven that is not working. Repair the left plate of the right oven that comes off when oven is opened. Replace missing knob on bar reach in cooler holding mango lassi. Replace torn gaskets throughout. Replace bin on corn starch container that is cracked. Remove any cracked bowls. Raise the dropped bottom shelving on prep tables 6 inches above the floor (no food today on them). Maintain equipment in good repair. 4-205.10; Core; Remove domestic equipment: food processor/grinders. Remove equipment that is not ANSI listed.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.12; Priority Foundation; No high temp thermometer or sticker were avalaible for dishwasher. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. EHS will verify a high temp thermometer or dish stickers (160F) are provided in ten (10) days by 8/2/26. 4-203.14; Priority Foundation; No chlorine test strips available for chlorine sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. EHS will verify chlorine test strips are provided in ten (10) days by 8/2/26.
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 (B) and (C); Core; Clean the outside of every reach in cooler; inside equipment and dry storage racks throughout the facility. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11/12; Core; Grouting is needed throughout kitchen. Many wall corners in need of repairing. Cleaning of floors needed under equipment. Stained ceiling tiles outside of bathroom area. Small leak from rain present between walk in cooler and front line. This is not directly above food or equipment. There was a table with bread baskets present and they were moved. Repair roof leak immediately. Maintain floors walls and ceilings clean and in good repair.
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, Jul 23, 2026 · Original Source