1 - Inspection
Feb 20, 2026
Official score: 90 · Understand this area’s scale
17 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core - No person in charge (PIC) with their certification as a food protection manager as available in facility...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a PIC who is a CFPM and is present at all times during operation. For information on classes and exams in English; Chinese and Spanish; go to servsafe.com or raisethegrade.com
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
2-301.14; Priority - (REPEAT) Observed food worker come in from outdoors and proceeded to handle clean equipment without washing hands first...Food workers shall wash hands after coming in from outside; after contaminating hands in any way and before donning gloves...CDI by having worker wash hands. 2-301.12 (A);(B); Priority - (REPEAT) Observed food worker with gloves on hands rinse his contaminated gloves and then proceeded to continue work in the kitchen...Hands (not gloved hands) shall be washed with soap and warm water for 10-15 seconds; rinsed under clean water and then dried with paper towel or other approved hand drying device...CDI by having worker discard gloves and wash hands properly at handsink.
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-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114; Priority - Chlorine sanitizer in dishwasher was 25 ppm (chlorine concentrate container was almost empty)...Concentration of chlorine sanitizer in dish machine shall be at proper level according to machine's manufacturer's data plate...CDI by changing chlorine concentrate with a full container; providing proper chlorine sanitizer concentration before end of inspection. 4-601.11(A); Priority Foundation - Cutting boards and many utensils (in bus tub) were soiled but stored as clean...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at utensil washing 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
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority - Spring roll in fryer basket was at 119-121F (not actively cooling)...After properly cooking or reheating; hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating rolls.
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) and (B); Priority - (REPEAT) Several 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 kept at 41F or less throughout entire product...CDI by properly refrigerating foods. NOTE: Do not overfill food containers in refrigerated make line top areas (don't go above container chill or fill lines); and do not double pan foods. Ensure foods are at 41F or less BEFORE placing them in make line top. Use calibrated thermometer to check food 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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - (REPEAT) Spray bottle with liquid inside (kitchen employee knew what liquid was); white bucket filled with chlorine bleach sanitizer for wiping cloths; and bottle of bleach were not labeled with their contents...Working containers of cleaners and sanitizers shall be labeled with common name of materials inside them...CDI by labeling bottle/containers.
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
Thermometers provided & accurate
Inspector’s notes
4-204.112; Core - Two reach-in refrigerators did not have thermometers inside them or on exteriors...Mechanical refrigerators shall have a thermometer located in the warmest part of unit...Place thermometers inside refrigerators that are accurate to plus or minus 3 degrees. Air temperature must be 41F or less.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core - Rear exterior door off kitchen did not have a self-closing device...Outer openings of establishment shall be protected from entry of insects or rodents by means of a self-closing tight-fitting door...Provide self-closing device for this door.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11;14; Core - Observed uncovered box of chicken stored directly on floor...Food shall be protected from contamination during preparation and stored at least 6 inches above floor...CDI by elevating chicken above floor.
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 - One kitchen employee had uncovered facial hair (beard) while working with exposed food...Food employees shall use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils...Instruct employee to don necessary hair restraint.
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; Core - (REPEAT) Some wet/soiled wiping cloths were on countertops...Moist in-use wiping cloths shall be kept in approved clean sanitizer between uses...Store wiping cloths in approved sanitizer as stated 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
In-use utensils: properly stored
Inspector’s notes
3-304.12; Core - (REPEAT) Some bowls (without handles) were stored in containers of food; and some handles of some food dispensing utensils were touching food. Dispensing/preparation utensils were in hot water of 132F on grill flat top...During pauses in food preparation or dispensing; utensils (must have handles) shall be stored in food with handles extending out of food OR on dry; clean surface OR in hot water at 135F or above...Store food preparation and dispensing utensils as stated above. NOTE: Remember to remove plastic from rice dispensing spoons at least once every 4 hours during operation.
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
4-901.11(A); Core - (REPEAT) Observed kitchen employee using a cloth towel to dry food utensils/equipment that had just come out of dish machine. Also; some clean utensils/dishes were stored with unprotected food contact surfaces...After washing; rinsing and sanitizing; food equipment and utensils shall be air dried and protected from contamination...Discontinue towel drying clean and sanitized food containers and utensils. Cover or invert clean utensils/dishes.
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
4-903.11(C ); Core - (REPEAT) Many disposable food containers were stored with food contact sides up and unprotected. Disposable cups were stored near soap dispenser; and other disposable food containers were splattered with food debris...Single service disposable food/beverage containers shall be protected from contamination...Keep disposable items in their original protective package; covered or inverted on clean surfaces and stored where they cannot be contaminated/splashed. Discard soiled disposable food 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
4-101.19; Core - (REPEAT) Cardboard and cloth towels were lining shelves and sheet trays; and plastic was covering cutting board on make line top and wire shelves...Equipment nonfood contact surfaces subject to spills and splash shall be made on smooth; nonabsorbent materials...Remove cardboard; plastic; and cloth from shelves and cutting board. 4-501.11; Core - (REPEAT) Many wire and a few solid metal shelves in coolers and dry storage were rusty; peeling or damaged...Food service equipment shall be kept in good repair...Replace shelves with similar approved shelving. Do not paint shelves that are damaged and in poor condition. 4-501.12; Core - (REPEAT) A few cutting boards were stained and/or had many knife cuts/cracks in it...Cutting boards with cuts; scratches and cracks that are not easy to clean and sanitize shall be resurfaced or replaced...Resurface or replace cutting boards. 4-502.11 (A) and (C); Core - (REPEAT) A few food containers and lids were cracked or damaged...Food service utensils shall be kept in good repair...Discard damaged items.
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 - (REPEAT) Observed soiled wire and solid metal shelves and racks; cooking equipment exteriors; refrigerator door gaskets and door frames; equipment door handles; speed racks; food prep sink interiors; undersides of dishwashing area counters and drainboards...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces 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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - (REPEAT) Caulk was missing or damaged between sinks and walls and/or splashguards throughout facility and in corners of vent hood above cooking line. Grout was missing between some floor tiles. Diamond/metal plates on walk-in unit interior doors were damaged and with jagged edges protruding...Physical facilities shall be kept in good repair...Where needed; replace damaged caulk and grout; ensuring it is smooth and easy to clean; and replace door metal plates. 6-501.12; Core - (REPEAT) Observed soiled flooring under cooking line; other equipment and walk-in units; soiled wall surfaces and ceiling vents/covers were dusty; and sides/edges of walk-in unit doors...Physical facilities shall be maintained clean...Increase cleaning frequency of fixtures/surfaces 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, Feb 20, 2026 · Original Source