1 - Inspection
Aug 26, 2026
Official score: 94.5 · Understand this area’s scale
7 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 (F) [Repeat] Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. -P; Employees observed entering from outside and beginning work without handwashing and also observed wearing gloves; picking things off of the floor and touching hand rails going up and down stairs without handwashing. CDI: education given and hands were washed.
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
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 ; Priority Foundation; Paper towels were not available at the downstairs prep area near the walk-in cooler. Each handwash sink shall be provided with paper towels or an air drying device. CDI- paper towels provided.
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 separated & protected
Inspector’s notes
3-304.15(A) ; Priority; Employee was observed tasting food (roasted eggplant) with one gloved hand; touching their mouth and then proceeded to taste more of the same item. Discard gloves after a task is complete or any time they are damaged or soiled. CDI- education given and employee removed the gloves and washed their hands.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-703.11 Hot Water and Chemical Contact Time; Priority; The dish machine is not properly sanitizing and reaching a final rinse temperature of 132F. After being cleaned; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds; or (B) Hot water mechanical operations by achieving a UTENSIL surface temperature of 160F as measured by an irreversible registering temperature indicator; Verification Required- EC will return on Friday to verify that the machine has been serviced. PIC stated that it appears to be an electrical issue and the repairman will be out today. Dishes may still be ran through the dish machine but must be sanitized in the 3-compartment sink.
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 date marking & disposition
Inspector’s notes
3-501.18; Priority; A container of Gold beet sauce; originally dated 8/19 was written over in a different marker and changed to 8/20; A container of saffron eggplant sauce was also originally dated 8/15 or 8/18 was written over in a different marker and changed to 8/20; to extend the expiration window. Sweet potato pimento soup and tomatillo sauce were also observed without dates. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- education given and food items exceeding 7 days were voluntarily discarded by PIC. Known dates were added to product still within 7 days.
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
Approved thawing methods used
Inspector’s notes
3-501.13 (A)-(D) Thawing - Pf; Several packages of lamb in the small lowboy cooler in the main section of the kitchen was observed holding around 50F. After further conversation the PIC stated that these items are thawed overnight on the counter and then placed back into the cooler when the morning shift arrives at around 7am. Except when thawed and prepared for immediate service when ordered; TCS FOOD shall be thawed: (A) Under refrigeration at =41F; or (B) Completely submerged under running water: (1) At a water temperature of <70F; (2) With sufficient water velocity to agitate and float off loose particles in an overflow; and (3) So that thawed portions of READY-TO-EAT FOOD do not rise above 41F; or (4) So that thawed portions of a raw animal FOOD requiring cooking are not above 41F for more than 4 hours including: (a) Thawing time and the time needed for preparation for cooking; or (b) The time it takes to lower the temp to 41F; (C) As part of a cooking process if the FOOD that is frozen is: (1) Fully cooked; or (2) Thawed in a microwave oven and immediately cooked with no interruption in the process. CDI- education given and lamb was moved to the freezer to rapidly cool. Next occurrence will result in discard.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.110 Using Dressing Rooms and Lockers; A phone charger was observed being stored in a clean pan in the dish area. (B) Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. CDI- pan sent back for cleaning.
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 26, 2026 · Original Source