1 - Inspection
Jul 16, 2026
Official score: 91 · Understand this area’s scale
13 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
Observation: The person in charge cannot demonstrate food safety knowledge. There is not a certified food manager on site during hours of operation. Priority items were marked on todays inspections report. CDI: Discussed and educated operator regarding requirements for food safety to meet this standard. Educational materials left during inspection. PIC (person in charge) came to inspection 45 minutes after inspection began. 2-102.11 (A); (B) and (C) (1); (4) - (16) (PF) The Person in charge shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection; (B) Being a certified food protection manager; or (C) by responding correctly to the inspector's questions related to the operation of the food establishment.
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
Observation: A certified food manager is not available during hours of operation. 2-102.12 (A) Certified Food Protection Manager (C) PIC shall demonstrate knowledge by being a certified food protection manager.
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
Hands clean & properly washed
Inspector’s notes
Observation: Staff observed handling ready to eat food production tasks; dirty dishes and not stopping to wash hands before engaging in other tasks. New staff member is not trained in washing hands. CDI: Worked with staff of when and where to wash hands during inspection. 2-301.14 When to Wash (P) Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. -P
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
Observation: The handwash sink in the rear kitchen area was being used for storing fuses and screws.CDI: Discussed with staffing during inspection and educated to discontinue this practice. Material removed from hand sink. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (B) A handwashing sink may not be used for purposes other than handwashing Pf.
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 hot holding temperatures
Inspector’s notes
Observation: Cooked chicken dishes (87F; 88F); yellow rice (hot buffet) (111F) and sauce(s) (123F; 124F) on the stovetop observed below 135F; PIC could not demonstrate what time food product was placed into service for reheating; CDI: Food was voluntarily discarded as a corrective action. PIC upon arrival to evaluate if TPHC to be used for front service buffet. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) 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.
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
Observation: TCS (temperature control safety food products) in the walk in refrigerator not able to maintan 41F or below. The air temperature upon arrival for inspection was atr 42F and rose to 45F within 10 meniutes; Food products in the walk in refrigerator: cooked butter chicken (44F); cooked paneer dish (42F); sauce(s) - 43F 45F. CDI: Upon arrivla of PIC - air temperature in walk in refrigerator declined to 38F. After an additional 30 minutes air temperature climbed back to 44F. PIC to contact for repair of walk in refrigerator. Food products moved to wlak in freezer. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P
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
Observation: Spray cans of various insect killer being stored and used in rear kitchen area; Discontinue use of these spray products not approved for commercial use. CDI: Products removed from facility. 7-202.12 Conditions of Use (P) POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to LAW; this Code; Manufacturer's directions; and the conditions of certification; if required; for use of the pest control materials; P and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted; P and (2) Contamination including toxic residues on FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES is prevented by removing or covering the items; or taking other appropriate preventive actions and cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. P (C) A RESTRICTED USE PESTICIDE shall be applied only by a certified applicator. Pf
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
Personal cleanliness
Inspector’s notes
Observation; Staff members serving; preparing and packaging food items are not wearing hair restraints during tasks. CDI: This was corrected during inspection. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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
Wiping cloths: properly used & stored
Inspector’s notes
Observation: In use wiping clothes used for wiping up food contact areas of equipment are not stored in a sanitizer between use. Front service counter and rear kitchen production area. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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
Observation: Dish sink and prep sinks heacily accumulated with debris in the corners of basins; drain tops and backsplash; Ensure that these areas are maintained cleaned and at a minimum frequency of every 24 hours. 4-501.14 Warewashing Equipment; Cleaning Frequency (C) Dish compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used.
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
Observation: The dry storage containers are accumulated with debris. (*Eliminate the use of cardboard on shelving as it is not cleanable) 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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
Observation: The ceiling; walls and floors are heavily accumulated with food/grease debris. This is a repeat observation. 6-501.12 Cleaning; Frequency and Restrictions (C) (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Observation: The lighting over the production prep table does not meet a minimum of 50ftc - Bulbs are burned out; Replace light bulbs to reach required lighting intensity. 6-303.11 Intensity - Lighting (C) Provide required lighting intensity.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Jul 16, 2026 · Original Source