1 - Inspection
Aug 5, 2026
Official score: 93.5 · Understand this area’s scale
10 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11(A) Except when drinking from a closed beverage container; employees shall eat; drink; or use tobacco only in designated areas where the contamination of food; clean equipment and utensils can not result. - Observed 2 beverage cups with no covers stored on the shelf at the cook line. Discussed the matter with the person in charge (PIC)
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
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) (A)(1) Except during preparation; cooking; or cooling; or when time as a public health control (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 a bowl of cooked onions in oil stored without temperature control. PIC stated the cooked onions in oil were prepped and staged on the prep table within 1 hour. Corrected during inspection (CDI); the cooked onions involved will be used up within 4 hours (at 4:30 pm) and then discarded. The TPHC procedure was discussed with PIC.
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 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - Walk-in cooler: Observed multiple TCS foods (rice soup; cooked meatballs; unpacked Spam) from 2 days ago ( stored longer than 24 hours) with no date mark. CDI - the TCS food involved with a corrected date mark was provided. Repeat.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw; undercooked; cooked to order; etc.; or by asterisking to a footnote per 3-603.11 (B)(2). -Pf - Observed that some of the menu book with rare beef (Pho noodle) has an asterisk but are missing a disclosure on the consumer advisory. Some menu books have a corrected consumer advisory that includes a disclosure and reminder message. Discussed with PIC about correcting the consumer advisory for the remaining menu books that were unmarked with disclosure. Verification due by 8/15/26
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
Food properly labeled: original container
Inspector’s notes
3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Walk-in cooler: observed a few sauce mixes and gravy in the working containers with no labels. Repeat. No point at this time due to significant improvement.
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
2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. 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. - Observed 1 food employee with no hair net and with wristband jewelry. Discussed the matter with the person in charge (PIC). Repeat.
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 (C) During pauses in food preparation or dispensing; dispensing utensils shall be stored with their handles above the top of food within the container. - Observed a cup with no handle stored inside a bucket of rice. CDI - The cup with no handle was removed from the bucket of rice. - Multiple tongs are stored by hanging from the stove handle. CDI - the tongs restored to the clean; dry bowl. Repeat
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
4-205.10 Food Equipment; Certification and Classification (C). Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the equipment is not certified or classified for sanitation; the equipment shall comply with Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas. - Observed an ice grinder with no ANSI seal and parts inside that are hard to disassemble to clean; discussed the matter with PIC. The grinder is in adequate sanitary conditions during the current inspection. - Observed 2 blenders and 2 rice cookers with the mark "Household use only". Discussed with PIC not to use "household use only" items in a commercial setting. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) - The dishwasher is not in good repair and is currently not in service. 4-501.12 Cutting Surfaces. 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. - Observed 2 cutting boards with scoring surfaces that are not easy to keep clean; 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
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 stain accumulation on the blenders and on the cooler doors' gaskets. Discussed the cleaning schedule in this area 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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.114 The Premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used and litter. 6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. - Observed multiple old pieces of equipment that need to be removed from operation. - Observed dust accumulation on the hood cover and wall above it. 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 record from Wake County Environmental Services, Aug 5, 2026 · Original Source