1 - Inspection
Mar 10, 2026
Official score: 96 · Understand this area’s scale
5 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; A green cutting board stored as clean in the dry storage are still had a significant amount of vegetable residue on it. Equipment and utensils shall be clean to sight and touch. CDI-Cutting board was cleaned and sanitized. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) - Cutting board for vegetables was used and stored unsure of time of first use but informed person in charge that food contact items such as cutting boards need to be cleaned every 4 hours.
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
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed red curry and cooked rice in reach in cooler between 42-46 degrees F. PIC stated a service call will be made inbetween closing from 2pm to 5pm. Other foods in unit were at 41 F.
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
3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P Observed green curry in reach in cooler with a date of 2/28. Curry was discarded during inspection. Food shall be held for 7 days at 41F then discarded.
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 Cooling Methods (Pf) Rice was cooled in a large; deep container with tightly wrapped plastic wrap sealing container. Quickly cool foods using methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to facilitate heat transfer. CDI-Rice was voluntarily discarded.
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 (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. Tongs were stored on oven handle rack next to bin and against unclean face of stove with sauce residue.
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 record from Wake County Environmental Services, Mar 10, 2026 · Original Source