1 - Inspection
Mar 11, 2026
Official score: 97 · Understand this area’s scale
5 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. Observed employee with tobacco products; vitamins; and cellphone above preparation unit. CDI by relocatin gemployee items to designated area.
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink on cook line being covered by wooden serve trays. CDi by relocating serve trays to shelf and making access to hand sink.
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
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork and fish being stored over seed sprouts and prepared kimchi in reach in cooler. Observed raw shell eggs being stored over salad mix and chopped veggies in walk in cooler. 3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. Observed food in lower portion of preparation unit that was not covered or protected. CDI by placing plastic wrap and lids on container within the unit.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pots of rice cooling inside the reach in cooler hat were tightly wrapped with plastic and in deep containers. CDI by placing rice in shallow pans and venting plastic wrap. .
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. Observed multiple food items with ice and water as an exterior coolant. If food is going to be placed on ice make sure it drains and does not pool or placing ice in bags on top of food items.
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 record from Wake County Environmental Services, Mar 11, 2026 · Original Source