1 - Inspection
Feb 23, 2026
Official score: 96 · Understand this area’s scale
7 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1); Priority; Raw shell eggs were stored over ready to eat sauce(s) in bottom prep cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- PIC moved to correct location.
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 time & temperatures
Inspector’s notes
3-501.14(A); Priority; Mushrooms cooling in walk in cooler from 66F at 1:44pm to 64F at 2:39pm. Food cooled 2F within 55 minutes; cooling rate of 0.04F/minute. Wontons cooling in prep top cooler from 62F to 59F within 30 minutes; cooling rate of 0.07F/min. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. Rate needed to achieve proper cooling from 70-41F in four hours is .12F/min. CDI- Both items were placed into smaller portions to cool faster in walk in cooler to 41F. EHS used this as a teaching opportunity on cooling and cooling methods.
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; Priority; Observed beef; chicken and shrimp in the walk in cooler and prep cooler without date marks made yesterday. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- PIC states the food is used in 1-2 days. All foods were date marked during inspection.
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; Core; Mushrooms cooling in deep pan covered in walk in cooler. Dumplings stored in frequently opened prep cooler in deep portion. 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- The mushrooms were placed spread out on sheet pan and placed in the walk in cooler. The dumplings were split in their portion; with half going to the walk in cooler and half stayed in unit for any immediate service.
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; No labeling on oyster sauce and a couple of other flavorings at wok station. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. Labeled during inspection.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-202.11; Priority Foundation; Bamboo style steamers used for soup dumplings were torn and had sharp edges. Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. CDI- PIC has back stock of the steamers. He discarded the damaged steamers today.
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
5-502.11; Core; Many trash bags and trash stored outside of the dumpsters. PIC states that the company took a couple of their waste containers and brought back this morning and often dont pick up garbage on schedule (supposed to be daily for 6 days). Clean the outdoor trash storage area. Refuse shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.
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, Feb 23, 2026 · Original Source