1 - Inspection
Jul 20, 2026
Official score: 96 · Understand this area’s scale
5 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
Observation: Certified food protection manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Dishes were being washed and sanitized. Employee was not rinsing dishes between the wash and sanitized steps. 4-301.12 Except as specified in (c) of this section with at least 3 compartments shall be provided for manually washing; rinsing; and sanitizing equipment and utensils. CDI: Employee rewashed; rinsed and sanitized dishes.
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 cold holding temperatures
Inspector’s notes
Observation: Multiple food items in the prep cooler are holding above 41F. Examples: noodles 51F; zucchini 48F; chicken 43F. 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P
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
Observation: Ready to eat foods were being date marked with with an 8 day discard date. Foods that were labeled with an 8 day dicard date had not gone past the 7 day maximum range. 3-501.17(A)(B)(D) Ready-to-eat TCS food; date marking - Pf Except for shellstock; refrigerated; READY-TO-EAT; TCS FOOD prepared in house or opened from a commercial container (except deli salads; hard cheeses; cultured dairy; preserved fish; and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. CDI: Spoke with kitchen manager about date marking and the 7 time discard time. All labels were changed to a seven day discard 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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
Observation: Chicken was cooling in pan below cook station. The chicken was at 91F; when the chicken gets down to 135F an active cooling method should be in place at this time. 3-501.15 Cooling Methods (Pf) CDI: Chicken was placed in wic to 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 record from Wake County Environmental Services, Jul 20, 2026 · Original Source