1 - Inspection
Jun 9, 2026
Official score: 95 · Understand this area’s scale
7 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) In the reach-in freezer crab ragoon were stored below raw chicken and pork products. Food must be stored in a manner to prevent contamination. Food must be stored according to the final cook temperature. This is a repeat item but not severe enough to take full credit. CDI.. The food items were placed in the correct final cook temperature.
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
4-601.11 (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf There were several dishes that were stored as clean that were greasy to the touch. Dishes stored as clean must be free of grease and other food debris. CDI... The dishes were placed back at the wash compartment of the three compartment sink to be washed again.
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 date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) In a reach-in unit eggs; cooked pork; cooked chicken; tofu; and raw shrimp were not date marked. These food items when kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. The foo item will have a 7 day shelf life since the cold hold units must be maintained at 41F or below. CDI... The food items were properly labeled.
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 properly labeled: original container
Inspector’s notes
3-302.12 Food Storage Containers Identified With Common Name of Food Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. There were several metal containers at the wok area that were not labeled. CDI... The food items were labeled before the end of the inspection.
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
Washing fruits & vegetables
Inspector’s notes
3-302.15 Washing Fruits and Vegetables (A)Except as specified in par. (B) of this section and except for whole; raw fruits and vegetables that are intended for washing by the CONSUMER before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form. Carrots and cabbage were being cut before being washed. All produce must be washed being cut.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the storage shelves. Clean the shelves in the walk-in cooler. Clean the gaskets on the cold hold unit. Clean around the deep fryers and wok area. Clean the food prep sinks and drain boards. Increase the frequency of cleaning for all equipment.
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
6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor and walls around the sinks and food prep areas. Clean the floors around the cooking equipment. Clean all physical facilities at a frequency necessary to remove 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 record from Wake County Environmental Services, Jun 9, 2026 · Original Source