1 - Inspection
Aug 20, 2026
Official score: 95.5 · Understand this area’s scale
7 recorded violations
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A)(1); Priority; The fried rice in one of the rice cookers was holding at 109F. TCS (time/temp control for safety) food in hot holding shall be maintained at 135°F or above. CDI - Rice had been recently prepared and was removed from rice cooker then reheated in large wok.
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; A container of precooked noodles and chopped cabbage were holding above 41F in the lift-top prep cooler; see temperature table. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Lid was closed on cooler to allow foods to cool to adequate temperatures.
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
3-501.18; Priority; A container of fried chicken in the walk-in cooler had a date label of the 12th to the 18th. A refrigerated; TCS; ready-to-eat food requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); does not bear a date label; or is marked with a date that exceeds seven days. CDI - PIC voluntarily discarded chicken. Ensure date labels are updated properly and new foods are not added to a container with old date labels.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15(D); Core; Observed a screen on the back door opening; with a large gap at the bottom that is allowing ants to enter the establishment. If the windows or doors of a food establishment are kept open for ventilation or other purposes the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; Properly designed and installed air curtains to control flying insects; or other effective means. Add barrier or extend screen to the bottom of the door opening to stop entry of ants before the next inspection.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Personal cleanliness
Inspector’s notes
2-402.11; Core; Observed a food employee without a hair restraint working with food. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. CDI - Employee donned hat at the start of the inspection.
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
4-502.11(A); Core; Observed damage to the corners of two of the fryer baskets. Utensils shall be maintained in a state of good repair and condition or shall be discarded. Replace damaged fryer baskets before the next inspection.
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
4-602.13; Core; Observed the following areas in need of a thorough cleaning: interior of the lift-top prep cooler; exterior of the wok station along the front siding; the left water spout on wok station; shelving of the walk-in cooler; and hood vent inserts. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Thoroughly clean these areas before the next inspection and maintain clean. Repeat.
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 20, 2026 · Original Source