1 - Inspection
Sep 3, 2026
Official score: 91 · Understand this area’s scale
10 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) A certified food protection manager was not present during inspection. A person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Acquire a food protection manager certification. List of ANSI-approved programs: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (P) Employee began food preparation after returning from outdoors without washing their hands. Employees hands shall be washed during food preparation; as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. CDI: Employees hands were washed at REHS direction.
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
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11 Preventing Contamination from Hands (P) Employee handled RTE vegetables with bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands. CDI: Food was reheated and gloves were donned.
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
Food obtained from approved source
Inspector’s notes
3-201.11 Compliance with Food Law (P) Facility is using mustard oil for food preparation. Mustard oil stated it was intended for external use only. None of these items are approved for food use according to product labeling. Use of these products in food does not comply with product instructions. Food obtained from sources shall comply with law. CDI: Mustard oil was removed.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Onions sauce; chickpeas; masala; and paneer in grill line flip-top unit were maintained above 41F due to keeping doors opened for extended periods of time. TCS food items near front of walk-in cooler had temperature ranges above 41F due to door being kept open. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was allowed to cool to 41F. Unit ambient temperature was 41F. REHS suggested use of vinyl air-curtain strips.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf) Sambar was cooling outside of refrigeration at room temperature. 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: Product placed into walk-in cooler. REHS suggested using ice bath for this product prior to placing in 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
Thermometers provided & accurate
Inspector’s notes
4-203.12 Temperature Measuring Devices; Ambient Air and Water - Accuracy (Pf) Ambient air thermometer for grill line flip-top was absent. An ambient temperature measuring device shall be provided and readily accessible. REHS will verify acquisition of thermometer.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests (C) Flies were present throughout back kitchen. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence by eliminating harborage conditions. Clean flooring to eliminate harborage conditions and keep backdoor closed when not in-use to prevent flies.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-603.16(A) - Washed utensils and equipment shall be rinsed before sanitizing. Employee was rinsing then washing then sanitizing equipment at 3-compartment sink. CDI: REHS demonstrated proper cleaning procedures and wash basin was filled with detergent water.
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
6-501.12 Cleaning; Frequency and Restrictions (C) Flooring throughout back kitchen was soiled with food debris and grease. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean flooring more frequently.
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, Sep 3, 2026 · Original Source