1 - Inspection
Nov 6, 2026
Official score: 92 · Understand This Area’s Scale
10 recorded violations
Official Wording
Proper date marking & disposition
Inspector’s Notes
The chimichanga sauce and the beef in plastic containers did not have dates. Add dates before foods are placed in the refrigerator. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) CDI - Prep dates were added to both containers.
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 eating; tasting; drinking or tobacco use
Inspector’s Notes
Observed an open employee Coke can sitting above food. Observed an employee's cup of water sitting on shelf beside clean dishes. Employee drank from uncovered cup and placed it on the food prep table. 2-401.11(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. CDI (Corrected during inspection) - Instructed PIC (person-in-charge) to cover beverage and store separately from food and clean dish area.
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
Hands clean & properly washed
Inspector’s Notes
Observed employee rinse hands at food prep sink before start of her shift. 2-301.15 EMPLOYEES shall clean their hands in a HANDWASHING SINK and may not clean their hands in FOOD prep; dishwashing; or mop sinks. Pf CDI - Instructed employee to rewash Hands in the handwash sink only and to use soap.
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
Handwashing sinks supplied & accessible
Inspector’s Notes
There was no hand soap at the handwashing sink. Keep soap available at the sink. 6-301.11 Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. Pf CDI - Soap was provided during the inspection.
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 hot holding temperatures
Inspector’s Notes
The rice temperature was 127-130 degrees F. Maintain hot foods to 135 degrees F minimum. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) CDI - Rice was reheated during the inspection.
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 cold holding temperatures
Inspector’s Notes
Shredded beef was 47 degrees F; chorizo was 46 degrees F; sliced sausage was 47 degrees F and seafood mix was 46 degrees F. Maintain cold foods to 31 degrees F or below. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) CDI - Foods were placed in the freezer to cool. The seafood mix was discarded during the inspection.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s Notes
A few menus still have fish ceviche on them. The fish ceviche was removed from the menus. It may be readded when the new menu is printed in a couple of weeks. 3-603.11(B) - Pf Consumer Advisory DISCLOSURE shall include: (1) A description of the animal-derived FOODS; such as “oysters on the half shell (raw oysters);” “raw-EGG Caesar salad;” and “hamburgers (can be cooked to order)”; or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. 3-603.11(C) Pf Consumer Advisory REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items; written information is available upon request; or (2) Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; or (3) Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; especially if you have certain medical conditions. CDI-The food item was removed from men during the inspection.
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
One container of rice and two containers of sugar were not labeled. 3-302.12 Food Storage Containers Identified with Common Name of Food (C) CDI - Foods were labeled during the 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
Plumbing installed; proper backflow devices
Inspector’s Notes
The plumbing under the 3-compartment sink is leaking; repair this leak. 5-205.15 (B) Leak pipe etc. not imminent threat
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
The floor tile id broken/cracked; especially near the dishwashing area 6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. Have broken/cracked tile replaced.
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 6, 2026 · Original Source