1 - Inspection
Apr 23, 2026
Official score: 94.5 · Understand this area’s scale
8 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B); Priority foundation; Observed some plastic bags stored in the back handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Bags removed and discarded.
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
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A); Priority; Upon calculating the cooling rate of the cooked noodles; it would not had reached 70F within two hours. Quickly cool cooked; TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI - Noodles were moved to freezer for rapid cooling. Repeat.
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
3-501.17; Priority foundation; A large container of cooked pork was missing a date label; PIC stated that it was prepared on Sunday. Ready-to-eat; TCS food prepared/held in a food establishment for more than 24 hours shall be marked to indicate the date or day which the food shall be consumed on the premises; sold; or discarded. The date of preparation shall be counted as day 1. CDI - Correct date label was added to container.
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(B); Priority foundation; Cooling cooked noodles were stored in a container tightly wrapped in plastic; slowing the cooling rate. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Plastic lifted and foods moved into freeze for rapid cooling.
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; Observed several containers of salt; sugar; and MSG without any labels. Working containers holding food/food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. Add labels to containers. Repeat.
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
4-501.12; Core; The prep surface/cutting board at the larger prep cooler was heavily scratched. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace or resurface this cutting board. Repeat. 4-502.11(A); Core; Observed damaged fryer baskets. Utensils shall be maintained in a state of good repair or condition or shall be discarded. Discard damaged fryer baskets before the next 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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C); Core; Observed grease/residue buildup on the exteriors of the deep fryers and the prep coolers. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Thoroughly clean equipment to remove buildup.
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; Core; Observed grease drippage on the wall around the pipes and oven; grease buildup throughout the hood; and 3-compartment sink. The flooring in the bathroom is also in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently. Repeat.
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, Apr 23, 2026 · Original Source