1 - Inspection
Oct 12, 2026
Official score: 96 · Understand This Area’s Scale
9 recorded violations
Official Wording
Certified Food Protection Manager
Inspector’s Notes
Observation: A certified food manager was not available during inspection; CDI: A certified food manager came to facility during inspection. The PIC was able to demonsatre knowledge during inspection; Ensure that there is a CFM available during all hours of operation. 2-102.12 (A) Certified Food Protection Manager (C) PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food.
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
Proper eating; tasting; drinking or tobacco use
Inspector’s Notes
Observation: Staff had bottled water and other drink containers stored on shelving and in areas that can contaminate equipment; food items; CDI: Drinks were moved from these areas; Discussed with PIC about using drink containers that eliminate hand/mouth contact when drinking form container AND to store drinks in a designated area where contamination cannot occur. 2-401.11 Eating; Drinking; or Using Tobacco (C) (A) Except when drinking from a closed beverage container; employees shall eat; drink; or use tobacco only in designated areas where the contamination of food; clean equipment and utensils can not result. (B) - Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands; the container; food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles.
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 separated & protected
Inspector’s Notes
Observation: Raw shell eggs stored over produce and other cooked reacy to eat items in the reach in refrigerator; CDI: PIC removed shell eggs and placed them on the bottom shelf as a corrective action. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) (A)(1) FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS from cooked READY-TO-EAT FOOD; raw ready-to-eat FOOD (such as sushi fish or MOLLUSCAN SHELLFISH or raw fruits and vegetables); and unwashed produce during storage and prep. P
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Proper cold holding temperatures
Inspector’s Notes
Observation: The one door reach in refrigerator in the rear of the kitchen was overstocked and unable to maintain TCS (temperature control saftey) foods 41F or below; Curry sauce; cooked chickpeas (48F); CDI:These food items were voluntarily discarded as a corrective action. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P
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
Personal cleanliness
Inspector’s Notes
Observation: Staff performing production tasks not wearing hair restraint. CDI: Staff members placed hair restraints on head as a corrective action. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.
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
Wiping cloths: properly used & stored
Inspector’s Notes
Observation: WIping cloths (Damp) being used to wipe up spills; cutting board and utensils with food particles were not placed in a sanitizer between use. CDI: Wiping clothes were placed in a sanitizer bucket for corrective action. 3-304.14 Wiping Cloths; Use Limitations (C) B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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
In-use utensils: properly stored
Inspector’s Notes
Observation: Utenils being stored in container of water on the back of the stove was found at 98F and not 135F or higher for utensil storage in water; Tongs were being stored on the handle of the dosa oven between use; Discontinue this practice and ensure in use utensils if stored in water is at 135F or higher AND tongs or other utensils are stored on clean surface not where cross contamination can occur during production tasks. CDI: Tongs were removed to clean surface of prep table and utensils in water on back of stove were removed to the dish sink to be cleaned. 3-304.12 In-Use Utensils; Between-Use Storage (C) During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In nonTCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods; (C) On a clean; sanitized surface; (D) In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean; protected location if the UTENSILS; such as ice scoops; are used only with a nonTCS FOOD; or (F) In a container of water if the water is maintained at a temperature of at least 135F
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
Observation: The wooden spoon stored in the clean dish area is not made of hard wood nor used for tasks outlined in rule below. CDI: Wooden spoon was removed from dish storage for use. 4-101.17 Wood; Use Limitation (C) Except as specified in (B); (C); and (D) of this section; wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. (B) Hard maple or an equivalently hard; close-grained wood may be used for cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins; doughnut dowels; salad bowls; and chopsticks; and wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 230F or above.
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
Observation: Mops are being leaned up against wall in sink area and not air dried form handle; Provide a mop storage hanger to ensure mops are being hung up to air dry between use. 6-501.16 Drying Mops (C) After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies.
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, Oct 12, 2026 · Original Source