1 - Inspection
Aug 6, 2026
Official score: 90.5 · Understand this area’s scale
12 recorded violations
Official wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11 Preventing Contamination from Hands (P) Employee was handling ready-to-eat garlic naan with bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands. CDI: Naan was voluntarily discarded by employee and gloves were donned.
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf) Handwashing sink nearest to make-line was used for storage of cooking utensils and other equipment. CDI: Items removed and placed in 3-compartment sink for further cleaning. Do not store anything in the handwashing sink.
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 obtained from approved source
Inspector’s notes
3-201.11 Compliance with Food Law (P) Facility is using kewra water and mustard oil for food preparation. Kewra water stated it's use is intended for religious and ceremonial use only and mustard oil stated it was intended for massages and external use only. None of these items are approved for food use according to product labeling. Use of these products in food does not comply with product instructions. Food obtained from sources shall comply with law. CDI: Kewra water and mustard oil were removed.
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 separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Containers of raw chicken were stored above ready-to-eat foods within walk-in cooler. Liquid from box of raw chicken was actively leaking onto heads of cabbage and onions on prep table. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Cabbage and onions were washed by employee and stored in a separate location. Food in walk-in cooler was rearranged with raw chicken stored on bottom shelving.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Multiple containers of TCS foods within walk-in cooler were not labeled with dates of preparation including yoghurt mix; cooked chicken; cooked goat; biryani; soups; cut cabbage; and cut tomatoes. Temperature controlled for safety foods shall be labeled with the dates of preparation and discarded within 7 days of preparation. CDI: PIC stated he knew the preparation dates of each food item and labels were added by PIC.
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 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. Multiple bulk spice containers and sauce bottles were not labeled with names of products. Label items.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) Ladles and metal spoons were stored in a container of water (<135F) on make-line. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container; on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized; in running water; or in a container of water if the water is maintained at a temperature of at least 135F. Do container of water under 135F.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Multiple metal containers were stacked while wet in dish storage area. Cleaned equipment and utensils shall be stored in a self-draining position that allows air-drying and covered or inverted. Air dry containers.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Maintain equipment in good repair. Evaporator in walk-in freezer was leaking. Gaskets of prep coolers and walk-in cooler were torn. Equipment shall be maintained in a state of good repair. Repair areas listed. 4-501.12 Cutting Surfaces (C) Cutting boards were heavily scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Repair; resurface; or replace cutting boards.
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) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Gaskets and handles of make-line prep coolers and walk-in cooler were soiled with food residues and other debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas 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
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 System Maintained in Good Repair. 3-compartment sink piping and faucet were leaking during inspection. Repair items listed.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employee personal food was stored with facility food. Areas designated for employees to eat; drink; and use tobacco shall be located so that food and equipment are protected from contamination. Store items in designated area. 6-305.11 Designation - Dressing Areas and Lockers (C) Employee's personal items were stored with facility equipment. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. Store items in designated area.
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, Aug 6, 2026 · Original Source