1 - Inspection
Jul 10, 2026
Official score: 96 · Understand this area’s scale
10 recorded violations
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf) 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Date mark/label all TCS foods that are ready-to-eat (RTE) once opened or prepared and held more than 24hrs. -Pf .The production date count as day 1 and consumed within 7 days. TCS food with no date shall be discarded. - Cooked noodles from yesterday with no date mark. CDI - date mark to reflect production date (yesterday). Repeat. - Cooked noodles with a date marked frozen on 6/24/26; but no date when the cooked noodles became thawed. CDI - food handler stated the cooked noodles were pulled from the freezer yesterday. CDI - the noodle date mark to reflect the thawing date of yesterday.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11 Common Name; Working Containers: Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf - Observed coffee house area: 3 working containers of cleaner solution with no label. CDI - label provided.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf). The approved cooling method shall consist of: cooling under refrigeration conditions in a smaller portion and in a shallow container; using ice; under cold running water; or as part of a cooking process. - Observed tom yum soup based(with cooked tomato); and fried tofu are cooling in a deep; tall container; and in a large portion. 30 minutes have passed since it was observed; but the temperature has not dropped. CDI - the tom yum soup-based (140F) and fried tofu (135F) were transferred to a smaller container and a shallower pan; and continues to cool in the walk-in cooler.
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 Food Storage Containers Identified with Common Name of Food (C)Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. - Observed 3 containers of dry goods (seasoning powder) stored in a working container without labels. Overall; the labeling system is in placeno 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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. - Observed 2 wiping cloths damp and staying on the prep table outside the sanitizer when held between uses. CDI - the wiping cloth was restored in the sanitizer bucket.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Dishwashing area: found wetness on a stack of clean pans that need to air-dry. CDI- the pans restack to allow air drying. 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
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 Maintain a plumbing system in good repair. - Observed 1 handwashing sink with a hot water faucet not functioning. Discussed the matter with the person in charge (PIC) 5-205.13 Scheduling Inspection and Service for a Water System Device (Pf).A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service; in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions; and records demonstrating inspection and service shall be maintained by the PIC. Pf - Coffee house: observed the water filter attached to the coffee machine: the water filter date of last service or change is not available to review during the current inspection. Verification due by 7/20/26.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
6-202.14 Toilet Rooms; Enclosed. (C) Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mal; a toilet room located on the PREMISES shalll be completely enclosed and provided with a tight-fitting and self-closing door .- Observed female restroom door with no self-closing mechanism. 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
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.113(B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors. - Observed 2 shared dumpsters with doors open. Discussed the matter with PIC.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) 6-101.11/6-201.11 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. - Observed floor in poor repair and needs to be regrouted in this area: the cove baseboard across from the prep table and the grout near the standing fridge. Also; some floor tiles are missing (near the standing fridge). 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, Jul 10, 2026 · Original Source