1 - Inspection
Jul 30, 2026
Official score: 90.5 · Understand this area’s scale
10 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11(A); Employee observed eating in the kitchen over the prep sink and not in a designated area. Except when drinking from a closed beverage container; employees shall eat; drink; or use tobacco only in designated areas where the contamination of food; clean equipment and utensils can not result. CDI- education given.
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
Hands clean & properly washed
Inspector’s notes
2-301.14 When to wash - Priority; Employee observed eating in the kitchen did not wash their hands prior to returning back to work. Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals; (D) Except after drinking from a closed beverage container in a manner that prevents contamination; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves for working with FOOD; and (I) After engaging in other activities that contaminate the hands. CDI- education given and employee washed their hands.
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
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A); Priority; Roasted Jalapenos cooked this morning around 10:45am were observed in the walk-in cooler tightly wrapped and holding around 96F. Cooked TCS FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI- education given and jalapenos were moved to the reach-in freezer to rapidly cool.
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; Cold-Holding: Several TCS foods in various coolers observed holding above 41F (see temperature chart). Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods below 45F were allowed to be moved to other coolers. All other TCS foods were voluntarily discarded by PIC. A follow-up visit will be made to make sure that TCS foods are being maintained at 41F.
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; [Repeat] A container of bbq eel was observed without date indicating when the packages were opened. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- known dates added.
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
4-301.11; Priority Foundation; Several coolers (sushi tabletop display; sushi prep; miso prep; and salad cooler) observed not working today. EQUIPMENT for cooling and heating FOOD; and holding cold and hot FOOD; shall be sufficient in number and capacity to maintain required FOOD temperatures. Verification Required- EC will return to verify that the coolers have been fixed. 3-501.15 Cooling Methods; Roasted jalapenos were tightly wrapped and holding around 96F in the walk-in cooler (see item #20). (B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be:1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination where it is not exposed to splash; dust; or other contamination; during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI- food moved to the reach-in freezer to rapidly cool.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 ; Spoons observed sitting in a cup of room temperature water. In-Use Utensils; Between-Use Storage; During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 135F
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 Good Repair and Proper Adjustment-Equipment; Several coolers throughout the facility are out of service or not properly maintaining TCS foods at 41F or less. A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ); [Repeat] Residue accumulation present along the shelving in the walk-in cooler. Dusty shelving also noted throughout the kitchen as well. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency.
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
6-501.11; Core; Floor tiles missing/damaged with pooled water in walk-in cooler near entrance. The bottom portion of the wall is damaged (large hole) and is a potential entryway for pests. PHYSICAL FACILITIES shall be maintained in good repair. Repair the floor and wall. [REPEAT] 6-501.12; Cleaning needed along the walls; and ceiling tiles throughout the kitchen. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. [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 record from Wake County Environmental Services, Jul 30, 2026 · Original Source