1 - Inspection
Sep 25, 2026
Official score: 90 · Understand this area’s scale
17 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11(A); Core - Observed two enclosed water bottles near/above food preparation areas; and one employee uncovered glass of water was stored near/above clean dishes/equipment. Employees shall eat and drink only in designated areas where the contamination of food; clean equipment and utensils cannot result; and employee beverages shall be kept covered. CDI by properly storing beverages.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114; Priority - After washing utensils; dish washing employee placed utensils on clean utensil shelving without sanitizing items. After properly washing and rinsing utensils; they shall be sanitized in approved sanitizer. CDI by having employee put utensils through properly functioning and sanitizing dish machine. 4-601.11(A); Priority - (REPEAT) Observed several soiled food containers stored on clean utensil shelving. Dried food debris was on a few food slicers (not cleaning frequently and thoroughly enough). Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI by cleaning soiled items at 3-comp sink to be cleaned and cleaning other slicers in place. 4-602.11(E); Core - Interiors of ice machine had significant mold/soil build-up. Equipment such as ice machines shall be cleaned frequently enough to prevent mold/soil build-up. Increase cleaning frequency of ice machine.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority - (REPEAT) Many cold TCS* foods were above 41F (see temperature chart). Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be maintained at 41F or less. CDI by properly refrigerating/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
Proper date marking & disposition
Inspector’s notes
3-501.17(A)(B)(D); Priority Foundation - Some ready-to-eat (RTE) TCS* foods prepared from day before or longer ago had no dates. RTE TCS* foods kept more than 24 hours shall have dates (date of preparation; use by date or both). This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates. CDI by placing dates on foods.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - Three squeeze bottles with pink liquid (soap) were not labeled. Containers of chemicals; sanitizers; soap; etc. shall be labeled with their contents. CDI by labeling bottles of soap.
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 - (REPEAT) Observed chili pepper in oil and milk tea cooling at room temperature on counter top with no active cooling taking place (foods were in temperature danger zone). TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; rapid cooling equipment such as ice paddles/wands or freezer; and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination. CDI by changing cooling methods for faster cooling. 4-301.11; Priority Foundation - Main refrigerated make line unit was not maintaining foods at 41F or less on top of bottom of unit. Equipment for cooling cold holding shall be sufficient in number and capacity to maintain required food temperatures. CDI by removing TCS* foods from this unit and properly refrigerating foods. Turn down thermostat or properly maintain this unit so that air temperature is maintained at 41F or less.
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
Thermometers provided & accurate
Inspector’s notes
4-302.12; Priority Foundation - No metal stemmed food probe thermometer was available to check food temperatures (the only thermometer available had dead battery). A metal stemmed food probe thermometer shall be provided to check food temperatures. Provide required metal stemmed food thermometer. Not corrected during inspection.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core - Many bottles or containers of sauces; cooking oil; dry food ingredients; spices; etc. were not labeled with their contents. Foods not easily to recognize shall be properly labeled with the names of their contents. Label containers of foods at least in English and any other desired language.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core - Large pots of broth/soup were stored uncovered on floor where items or other sources of contamination could fall into them. Also; ice bucket in wait area was uncovered. Food shall be protected from contamination by storing it in a location where it is not exposed to splash; dust or other contamination. CDI by putting pots of soup on counter and covering ice bucket.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Personal cleanliness
Inspector’s notes
2-402.11; Core - (REPEAT) A few employees handling/preparing food were not wearing hair restraints. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair that are worn to effectively keep their hair from contacting exposed food and clean 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
3-304.14(B); Core - (REPEAT) Several in-use moist wiping cloths were on counter tops. Moist/soiled in-use wiping cloths shall be kept in approved clean sanitizer between uses. Store in-use wiping cloths as stated above or in soiled laundry area.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11(A); Core - (REPEAT) Some clean food containers and dishes were stacked while wet; and several were stored with food contact surfaces uncovered/unprotected. After cleaning/sanitizing; food equipment and utensils shall be stored in self-draining position to air dry properly. After air drying; they shall be covered or inverted on clean surfaces. Separate wet container/dishes so they completely air dry before stacking. After dried; cover or invert them on clean surfaces.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core - Observed many plastic spice containers; milk jugs and 5 gallon sauce buckets being reused for food storage (these items are not easy to clean; most with hollow handles and difficult to clean inside). After removing original food contents; single use articles shall not be reused. Do not reuse the items above for food/beverage storage. They shall be discarded or placed in city recycling.
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
4-101.19; Core - Some foil and cloth was lining shelving where items (equipment/utensils) were stored. Equipment nonfood contact surfaces shall be made of nonabsorbent and easily cleanable materials. Remove foil and cloth from surfaces since they are not easy to clean. 4-501.12; Core - Cutting boards in various parts of kitchen were dark and stained with many cuts/scores. Cutting board surfaces with scratches and scores shall be resurfaced or replaced if they cannot be easily cleaned and sanitized. Resurface or replace damaged 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); Core - Observed soiled exteriors of food preparation equipment; refrigeration unit interiors/exteriors; shelving and dunnage racks in kitchen and walk-in cooler. Equipment and utensil nonfood contact surfaces shall be kept clean. Increase cleaning frequency of surfaces/equipment above.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.111; Core - Lids on one outside dumpster were completely missing; and the lids on the other dumpster were cracked. Both dumpsters were leaking; as evidenced by wet spots and leachate under both dumpsters. Trash/recycling receptacles shall be kept in good repair. Contact management to have solid waste company replace both dumpsters.
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 wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - Observed small holes in kitchen walls. Physical facilities shall be kept in good repair. Seal wall holes. 6-501.12; Core - Observed soiled/brown walls and flooring and drains under equipment. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures above.
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, Sep 25, 2026 · Original Source