2 - Re-Inspection
Sep 17, 2026
Official score: 91.5 · Understand this area’s scale
10 recorded violations
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling (P) Large; deep 5 gallon plastic container of cooked paneer prepared evening prior to inspection did not cool to 41F within walk-in cooler (cooled to 53-56F). Temperature controlled for safety foods shall be cooled to 70F from 135F within two hours and cooled to 41F from 135F within 6 total hours. CDI: Paneer was voluntarily discarded by PIC. REHS demonstrated proper cooling methods to PIC and encouraged use of shallow metal pans when cooling. After cooling is complete; food may be placed into bulk containers.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Cove base tiles near handwashing sink were cracked and damaged. Physical facilities shall be maintained in good repair. Repair tiles. 6-501.12 Cleaning; Frequency and Restrictions (C) Vents on exterior of exhaust were soiled with accumulations of dust. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean vents.. Repeat violation; half-points deducted due to improvements in cleaning from previous inspection.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Walk-in cooler was actively spraying water onto food from blower during inspection. Gasket of small prep cooler was torn and created an opening to cooler interior. Equipment shall be maintained in a state of good repair. Repair 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
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 System Maintained in Good Repair. Piping under chicken prep sink was leaking. Repair pipe.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Multiple containers of TCS food within right-most flip-top unit were maintained above 41F. Multiple containers of TCS foods within walk-in cooler were maintained above 41F. Raw marinated chicken was stored at room temperature outside of cold holding equipment for duration of inspection. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Facility does not maintain temperature logs for equipment and could not verify that TCS foods were maintained at 41F or below within 4 hours of temperature abuse. Ambient temperature of walk-in cooler was 44-46F. Ambient temperature of right-most prep cooler was 48F. 1 container of cooked rice; 1 container of cut cabbage; 1 container of cooked carrots; 15 whole paneer blocks; 2 sheet pans of noodles; 3 sheet pans of fried cauliflower; 2 sheet pans of fried baby corn; 1 sheet pan of rice; 2 containers of onion sauce; 1 bucket of cooked paneer; 1 open bucket of yoghurt; 2 containers of jalapeno cream sauce; 2 containers of lollipop chicken; 1 container of boiled vegetables; 1 container of boiled potatoes; 2 containers of cooked goat; 1 container of creamy paneer curry; 2 containers of cooked chicken; 1 container of biryani sauce; 1 container of fried onions; and 1 container of chicken curry from walk-in cooler were voluntarily discarded by PIC. 1 container of onion gravy; 1 container of onion sauce; 1 container of chicken curry; 5 containers of tomato sauce (prepared day of inspection); 1 container of raita (prepared day of inspection); 1 container of biryani sauce; 2 containers of salan; 3 containers of raw chicken; and 3 containers of eggs were relocated to other coolers to rapidly cool to 41F. The 6 containers of sauces including cream; tomatoes; and cooked onions from right-most prep cooler were voluntarily discarded by PIC. PIC stated that he was aware that the prep cooler was not functioning properly when food was placed into it this morning and that the cooler would be replaced during the break for lunch. REHS reminded PIC of duty to ensure food is maintained at 41F or below. Prep cooler was replaced during inspection. Repair technician was called during inspection to repair walk-in cooler.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (Pf) Multiple containers of food were not labeled with the times of temperature removal throughout kitchen. Facility utilizes a white-board system to indicate times of temperature removal but did not update white board with the times of removal. When using time a public health control; the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Labels were added by PIC.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Tomato sauce was cooling in large; deep plastic 5 gallon containers within walk-in cooler. Food shall be cooled using shallow pans; separated into smaller portions; using rapid cooling equipment; by stirring the food placed in an ice bath; using containers that facilitate heat transfer; or adding ice as an ingredient. CDI: Tomato sauce was portioned into multiple shallow metal containers and placed into other equipment to rapidly cool to 41F. 4-301.11 Cooling; Heating; and Holding Capacities - Equipment (Pf) Walk-in cooler was spraying water from blower and unable to maintain temperatures of 41F during inspection. Equipment for cooling and heating food; and holding cold and hot food shall be sufficient in number and capacity to maintain necessary food temperatures. Walk-in cooler repairman was working on cooler during inspection. REHS will verify repair of cooler prior to facility opening for dinner service 9/17/2026. Facility may not cool any foods during this time.
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
Approved thawing methods used
Inspector’s notes
3-501.13 Thawing (Pf) Large quantity of raw chicken was thawing submerged in prep sink without running water. Temperature controlled for safety foods shall be thawed under refrigeration capable of maintaining 41F or below or under 70F running water with sufficient velocity to agitate and float off loose particles in an overflow. CDI: Chicken was placed into a container; submerged; with running water allowed to flow over.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Bulk containers of food were stored on the floor in rear kitchen during start of inspection. Walk-in cooler blower was spraying water onto containers of food. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Store food at least 6 inches above floor. PIC stated he was aware of the damaged walk-in cooler blower this morning and had not relocated food prior to inspection. Multiple containers of food were soaked with water and were voluntarily discarded by PIC. REHS reminded PIC of duty to protect food from environmental contamination. Walk-in cooler was repaired during inspection to reduce amount of water sprayed by blower; but water was still being sprayed. Do not store any food where it can be splashed or leaked by walk-in cooler.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11 (B) After cleaning and sanitizing; equipment and utensils may not be cloth dried. Equipment was being cloth dried with towel immediately after dishwashing. CDI: Equipment sent to be cleaned again. Allow equipment to air dry. Equipment may be polished after it has been fully air dried.
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, Sep 17, 2026 · Original Source