1 - Inspection
Nov 2, 2026
Official score: 97 · Understand This Area’s Scale
5 recorded violations
Official Wording
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111 Controlling Pests (Priority foundation); Live insects observed on the dish machine. Maintain premises free of pests. Facility currently has monthly pest applications through Clegg Pest Control. Contact pest control company for assistance in controlling infestation. EC will return in 10 days (on November 12; 2026) to verify that pests are controlled in premises. Educational materials on pest control were provided via email to PIC. 6-501.112 Removing Dead or Trapped Birds; Insects; Rodents and other Pests (Core); Several pest traps in the facility contain dead insects. Remove dead insects as they accumulate inside traps. CDI-Pests were discarded.
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
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11 Food Storage - Preventing Contamination from the Premises (Core); Egg rolls and dumplings stored in freezers and walk in cooler were not covered. Cover food to protect it from contamination from other food; dust; and touching interior of coolers. CDI-Foods were covered.
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
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14 Wiping Cloths; Use Limitations (Core); A wet wiping cloth was stored on a food preparation table in between uses. Store wet wiping cloths in sanitizer in between uses. CDI-Cloth was moved to a sanitizer bucket.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-501.14 Ware washing Equipment; Cleaning Frequency (Core); The drain board on the 3-compartment sink was soiled with food debris. Maintain dish washing areas clean. Clean sinks and drain boards at least once per day; and as needed to keep them clean; to prevent contaminating clean utensils and equipment. CDI-Cleaning was started on the sink.
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
4-602.13 Nonfood Contact Surfaces (Core); The shelf under the preparation table in front of the grill line was soiled with corn starch and other food debris. The grill top has food residues on the exterior. Maintain non food contact surfaces of equipment clean. Increase cleaning frequency; and clean these areas.
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, Nov 2, 2026 · Original Source