1 - Inspection
Jul 2, 2026
Official score: 90 · Understand this area’s scale
13 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-102.11 (A); (B) and (C) (1); (4) - (16); Priority Foundation; Several priority and priority foundation violations during current inspection. Several repeat violations that need to be addressed. PIC (person in charge) shall demonstrate knowledge and understanding of food safety rules set in Food Code. The person in charge shall be able to describe the relationship between the prevention of foodborne illness and the management and control of the following: Maintaining the food establishment in a clean condition and in good repair; and identifying cross contamination; proper handwashing; and handling of ready-to-eat items. Review training with employees about violations found in todays inspection.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a handwashing sink Operation and maintenance All handsinks shall be maintained so that they are readily accessible to perform effective handwashing. Hand sinks shall be maintained clean and supplied with hand washing aids such as paper towels and hand cleanser. All hand sinks need to be thoroughly cleaned.
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-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Equipment and utensils such as peelers; ninja food processors; floor stand up mixer; bowls; plates; spatulas; hand mixers; and serving spoons. utensils stored as clean on storage racks; observed with liquid; flour; and food debris build up.. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected During Inspection - PIC removed all items to be cleaned further prior to use.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Provide sanitizer at correct concentrations; diluting as required.-P container of sanitizer had a concentration over 200ppm for chlorine. Entire bucket was poured in drain during inspection.
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 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 pan of cabbage for eggrolls ambient cooling below 135F with pan stacked on top. This practice limits the release of heat for effective cooling. pan was removed and cabbage was moved to walk in. .
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; There were two live roaches observed in the kitchen. The facility shall be maintained free of insects; rodents; and pests. Active infestation seems to be improved; but more cleaning and treatments are needed. Discussed with PIC. Observed multiple flies from the result of the back door being open.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C); Opened dry good stored in the dry storage room and near server station with no protection from dust or insects. Food must be stored in locations at least 6 inches above the floor; and protected from dust; splash; and pests. CDI-Foods were rearranged and repackaged for protection.
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 wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14(B); Core; A few wet wiping cloths were stored on prep tables in between uses. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Cloths were moved to sanitizer buckets. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils. All sanitizing containers (large buckets were stored on the floor.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. ice scoop stored with handle in ice. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. observed rice scoops/paddles in an unclean container.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11(A) ; Core; Cleaned pans were stacked together while still wet. Air dry equipment and utensils after cleaning and sanitizing. CDI-Pans were rearranged to allow air drying.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. All single service containers were stored with food contact side exposed and with food debris present inside. CDI top containers were discard. Paper towels were place on storage surface and containers/trays were inverted.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Non food contact surfaces throughout the facility such as shelves; exterior of equipment; and interior of cold hold units have food and other residues on them. Non food contact surfaces of equipment shall be maintained clean. Increase frequency of cleaning of equipment.
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
6-501.12; Core; Walls in cook area soiled with food splatter and throughout facility soiled with residue buildup. Floors under equipment and under cook line soiled with food residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors and walls more frequently. Employee cleaning floors in dish area during inspection. ; 6-501.114; Core; Outdoor storage area near back door has unused equipment. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctions or not longer used shall be removed. Keep working towards removing these items.
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 2, 2026 · Original Source