1 - Inspection
Sep 10, 2026
Official score: 94.5 · Understand this area’s scale
12 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat (RTE) - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce. - Standing freezer: observed in-house frozen chicken stored on the same shelf as commercial frozen shrimp. Corrected during inspection (CDI): the frozen shrimp were moved to a container separate from the frozen chicken; first observation; no point at this time.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core; [Repeat] A line of the floor tile in the kitchen is missing and the surrounding tile is damaged. The tiling near the drain of the dish machine is damaged. Physical facilities shall be maintained in good repair. Repair/replace any damaged tiling in the kitchen.; 6-501.12; Core; [Repeat] Observed soiled walls and flooring underneath shelving and fryers in kitchen. Physical facilities shall be cleaned as often as 6-101.11/6-201.11; The floors in the kitchen have been patched with concrete but is still not a smooth and easy cleanable surface. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. - There are some improvements in the cleaning schedule; no point at this time.
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
5-501.113 Covering Receptacles (C) 5-501.114 Using Drain Plugs (C) - Observed shared 1 dumpster top lid open; 2 dumpsters side door open; and 1 dumpster with no drain plug. Discussed the matter with PIC. Repeat.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned: (1) At any time when contamination may have occurred - Observed the soda machine around the soda pusher; soda nozzle; and ice bin spout with pink and black stains accumulation Discussed with the person in charge (PIC) to revisit the cleaning schedule in this area. Repeat. 4-501.114 (P) Chlorine sanitizer concentration effective range shall be within 50-200 ppm. - Dishwasher observed with zero chlorine at the end of the wash cycle. CDI - the dishwasher shut down; the mechanic was contacted for service. The operation will use the 3-comp sink until the machine is fixed. 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 wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) 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. P - Observed cooked rice in the rice warmer with the rice temperature below 135F. The food handler stated the rice was in this rice warmer for 2 hours. CDI - the cooked rice was reheated on the stove to 165F for 15 seconds.
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) TCS Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P - Observed the 3 pans of curry (49F) and 1 pan of chopped tomato (49F) on the prep top cooler with a temperature above 41F. Also; 1 pan of cooked chicken was in the reach-in cooler at 47°F. CDI - the cooked chicken was discarded; the curry and chopped tomato were returned to the walk-in cooler because they were placed in this cooler within 2 hours.
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) Ready-to-eat (RTE)/TCS food; date marking - Pf RTE; TCS FOOD prepared in house or opened from a commercial container (except deli salads; hard cheeses; cultured dairy; preserved fish; and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. 3-501.18 RTE/TCS Food; Disposition (P) A FOOD requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. P - Walk-in cooler: Observed cauliflower curry with a date mark 8/80/26 that is longer than the 7-day shelf life. CDI - the cauliflower curry was discarded. - Observed cooked chicken drumstick from last night with no date mark. CDI - the chicken drumstick date mark should reflect yesterday. All other items date-mark. Significant improvement. No point at this time.
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
Personal cleanliness
Inspector’s notes
2-402.11 Effectiveness - Hair Restraints (C) 2-303.11 Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. - Observed 1 food employee with a long beard but not wearing a beard net. - Observed 1 food employee with wristbands and a non-plain ring. Discussed the matter with PIC. Education provided.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 135F - Observed multiple spatulas and ladles stored in a container of standing water with a temperature below 135F. CDI - Removed the spatulas and ladles involved from service.
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. - Observed gaskets off track (not in the proper place of the door frame) of prep coolers. Discussed the matter with PIC.
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
4-204.117 Warewashing Machines; Automatic Dispensing of Detergents and Sanitizers (Pf)A WAREWASHING machine that is installed after adoption of this Code by the REGULATORY AUTHORITY; shall be equipped to:(A) Automatically dispense detergents and SANITIZERS; Pf. - Observed dishwasher does not automatically dispense sanitizer (0 chlorine concentration). Verification due by 9/20/26. 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 wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the shelving in the walk-in cooler; bread stoves; standing cooler; and reach-in prep coolers soiled with food or grease buildup. Discussed the matter with PIC. 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, Sep 10, 2026 · Original Source