1 - Inspection
Dec 4, 2025
Official score: 83.5 · Understand this area’s scale
18 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; A certified food protection manager is not available on site as the PIC (person in charge). PIC shall demonstrate knowledge by being a certified food protection manager and shall be on site during all hours of operation. Repeat.
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 (B); Priority Foundation; Hose sprayer nozzle being stored in front handsink. A handwashing sink may not be used for purposes other than handwashing. CDI- nozzle was moved from sink. 6-301.11; Priority foundation; No handwashing soap avaliable at back handsink. Provide soap for handwashing at each handsink. CDI- PIC provided. 6-301.12; Priority Foundation; No paper towels at back hand sink. Provide paper towels or approved alternative for hand drying at each handsink. CDI- PIC 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; Observed employee using gloves to clean dishes; and then begin to work and touch RTE foods. Discard gloves after a task is complete or any time they are damaged or soiled. CDI- EHS immediately corrected employee and employee changed gloves. EHS provided education on when to change gloves.
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
4-601.11(A); Priority Foundation; Meat grinder; multiple lids with sticker residue; bus tubs and container of dishes stored soiled that were considered clean by PIC. Equipment food contact surfaces and utensils shall be clean to sight and touch. EHS will return within ten (10) days to verify all dishes are cleaned and sanitized.
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 hot holding temperatures
Inspector’s notes
3-501.16 (A) (1); Priority; Cooked broccoli sitting on prep table with no temperature control. Brocolli was 57F and had been cooked an hour ago. Maintain TCS foods in hot holding at 135F or above. CDI- PIC reheated and served for customer order over 165F. Repeat.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority; Garlic and oil being stored on wok cart at 61F. CDI- Garlic and oil was voluntarily discarded as product had been out since 11am (checked at 230pm). Many TCS foods in the walk in cooler and cut cabbage sitting out on prep table (see temp chart) were above 41F. Maintain TCS foods in cold holding at 41F or less. CDI- Discussed requirements of cold holding garlic/oil at 41F; garlic and oil was voluntarily discarded. Cut cabbage was voluntarily discarded. The walk in cooler was at 40F this morning at 11pm per PIC. The PIC immediately called maintaince who repaired the cooler to work properly and was at 36F when repaired at end of inspection. All items were temped in the walk in cooler after repair and were below 41F. EHS will follow-up via email and provide temperature charts for the PIC to take daily to ensure coolers are working.
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; Priority Foundation; Several foods throughout the facility (noodles; dumplings; etc) were not date marked from the morning before (12/3/25). Ready to eat TCS (potentially hazardous) foods must be date marked and discarded after 7 days. CDI- Foods properly dated by PIC.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Lo mein cooling on countertop on prep table in deep portion in strainer. When asked how the PIC cools lo mein; he states they set it here then place in plastic deep lexan containers in the walk in cooler. Lo mein had been setting out approximately an hour and a half. 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. CDI- EHS educated PIC on proper cooling methods and to start active cooling when foods drop below 135F. The lo mein was spread out on a sheet pan and placed in the walk in cooler to cool properly and meet cooling parameters. EHS was not able to capture a first cooling temp and immediate correction was needed. EHS explained if there was not intervention the noodles may have had to be discarded. Sheet trays in the walk in cooler should be considered for all similar products that are cooling. Repeat.
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; Core; Multiple spices and sauces not labeled in the establishment (sugar; salt; soy sauce; etc). Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.
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; Core; Wiping cloths were stored in sanitizer bucket at 0ppm chlorine. Employee and EHS remade chlorine sanitizer to 200ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Repeat.
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
4-903.11 (A); Core; Clean linen cloths and aprons stored on the floor in storage room. 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.
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
4-501.11; Core; Walk in cooler not functioning properly at start of inspection (44F ambient). PIC called technician who repaired to 36F at end of inspection. Racks are rusted in the walk in freezer. Walk in freezer door is rusted and walk in freezer floor is buckling. Maintain equipment in good repair. Keep temperature logs. Repeat rule violation. 4-205.10; Small food processor is not commercial. Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent.
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
Hot & cold water available; adequate pressure
Inspector’s notes
5-103.11; Priority Foundation; The tankless hot water heaters were unable to provide hot water over 80F at the beginning of the inspection. Hot water was measured at hand sink in front; dish sink and hand sink in restroom. After addressing with PIC; he stated someone was doing work and shut the tankless heaters off. EHS noticed that the right tankless hot water heater was showing an error code.PIC was able to get temperatures back up to requirements at end of inspection as the one hot water heater was turned on; however both units should be on and functioning to maintain hot water demand per permitting. Repair the right tankless heater in ten (10) days. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Sewage & wastewater properly disposed
Inspector’s notes
5-403.12; Core; Condensate line for the hot water heaters is dripping onto the floor and not being properly disposed of in the floor drain; as the floor drain is not draining properly. Repair the floor drain so that the condensate lines can properly drain into it. All other floor drains are free and operating properly.
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
5-501.17; Core; Ladies room does not have a covered trash can. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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
5-501.115; Core; Remove trash items; pieces of boxes; and other trash and random materials being stored around the back side of the building. Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Repeat.
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
6-101.11/6-201.11; Core; Replace any ceiling tiles in the bathrooms and restaurant that are damaged. 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. 6-501.11; Core; Replace door in men's restroom that is warped and damaged by moisture. Repair women's bathroom stall door. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Lights are out and low at cooking areas; middle prep area and women's restroom. Provide required lighting intensity. EHS not equipped with light meter so no points; please replace light bulbs that are out throughout the facility. 6-305.11/6-501.110; Core; Employee food and other items stored with items for the restaurant. Designate and use an area for the orderly storage of employees' clothing and possessions.
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, Dec 4, 2025 · Original Source