1 - Inspection
Oct 30, 2026
Official score: 91 · Understand This Area’s Scale
14 recorded violations
Official Wording
Hands clean & properly washed
Inspector’s Notes
2-301.12; Priority - Observed two employees washing their gloved hands at handsinks. Food employees shall clean their hands and exposed portions of their arms using the following cleaning procedure: 1) Wet hands with warm running water; 2) Apply soap; 3) Rub hands together vigorously at least 10 to 15 seconds; 4) Thoroughly rinse hands under clean; running warm water; and (5) Dry hands and arms using paper towels. Use paper towel to turn off faucet knobs. CDI by having employees wash hands properly. 2-301.14; Priority - One employee with gloved hands came back in from outside and did not remove gloves and wash hands until prompted to do so. After contaminating hands or gloved hands and before starting work in kitchen; after gloves are removed; hands shall be washed. CDI by having employee wash hands.
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
5-205.11; Priority Foundation - Observed spatula at bottom of handsink basin in hibachi area. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. CDI by removing spatula from handsink basin.
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
Food separated & protected
Inspector’s Notes
3-302.11(A)(3)-(B)(5); Core - Several foods in storage (not cooling down) were not covered. Except for food that is cooling; food shall be protected from contamination by covering or sealing containers. Cover/seal foods in storage. 3-304.11; Priority - Observed the bottoms of some food pans stored directly on top of food. Food shall only contact surfaces of clean and sanitized equipment and utensils. CDI by removing pans from on top of foods.
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
3-501.16(A)(2) and (B); Priority - Several cold TCS* foods (not on time control) were above 41F (see temperature chart). Unless actively preparing; properly cooling or using time as a public health control (TPHC); cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating foods or adding ice to them.
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
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11; Priority Foundation - Several containers of wiping cloth sanitizer; bottle of soap; and spray bottles with liquid in them were not labeled. Working containers of chemicals and sanitizers shall be labeled with their contents. CDI by labeling containers and bottles.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial Wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15(A); Priority Foundation - Observed cooked noodles and edamame cooling in covered containers with 6+ food depth. Also; many shallow pans of cut cabbage and noodles were stacked on top of each other; preventing cool air from flowing around pans of food. TCS* foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours using any of the following methods: shallow containers with 2-4 inch food depth; ice-water baths with frequent stirring; rapid cooling equipment such as freezers or ice paddles; separating cooling pans of food to allow good air flow; and/or loosely covering or completely uncovering cooling food is there's no overhead contamination. CDI by changing cooling methods for faster food 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 - Various containers of dry foods; sauces; etc. were not labeled with their contents. Unless easy to recognize; containers of dry foods; ingredients; spices; sauces; etc. shall be properly labeled with their contents. Properly label foods at least in English and whatever other desired language.
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
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-202.13; Core - Observed many fly strips (with many dead flies on them) hanging from ceiling in kitchen above clean equipment/utensils and in areas where exposed food and clean equipment could pass underneath. Insect control devices shall not be located over food; food preparation areas and areas where clean food equipment and utensils are exposed so that dead insects cannot contaminate the items mentioned above. Remove fly strips from areas mentioned above.
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
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14; Core - (REPEAT) Observed several moist/soiled wiping cloths on counter tops. Some wiping cloth buckets had chlorine sanitizer less than 50 ppm; and several buckets of sanitizer were stored directly on floor. In-use moist/soiled wiping cloths shall be kept in approved clean sanitizer between uses; and sanitizer containers shall be stored above the floor. Store in-use wiping cloths and buckets as stated 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
Washing fruits & vegetables
Inspector’s Notes
3-302.15; Core - Observed food employee cut broccoli and onions directly out of their box/bag without washing them. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. Instruct food employee to wash produce before cutting it.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
In-use utensils: properly stored
Inspector’s Notes
3-304.12; Core - (REPEAT) Observed the handles of some scoops touching the dry foods they were stored in. In-use utensils for food that is not time/temperature control for safety (TCS*) food must be stored with their handles above the top of the food OR on dry clean surface. Store scoop handles as stated above.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
4-903.11(A)(B) and (D); Core - (REPEAT) Observed numerous clean food pans; dishes; beverage glasses; etc. being stacked while wet. Some clean food containers and pots were stored with food contact sides up in kitchen; and some clean plates at buffet line were unprotected. Clean food containers pans; dishes; etc. shall be stored in location where they cannot be contaminated; inverted on clean surfaces and stored to self-drain. Maintain clean plates covered at buffet areas; keep dishes/pans covered or inverted; and separate wet pans; glasses; etc. so they completely air dry before stacking.
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
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(B) and (C); Core - Observed some soiled shelving in walk-in coolers; areas under buffets and handsink/ice bin areas at wait stations. Equipment/utensil nonfood contact surfaces shall be kept clean. Increase cleaning frequency of surfaces/equipment 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
6-501.11; Core - Observed many kitchen floor tiles with missing grout; and some floor tiles were damaged or missing. Ice was on freezer door (warm air leak or door frame heat strip not working?). Some caulk was missing in vent hoods. Some ceiling light fixtures were burned out. Hot water knob at dish machine spray rinse arm was stripped (not providing hot water at this sink). Physical facilities shall be kept in good repair. Repair/replace damaged fixtures/surfaces above. 6-501.12; Core - Observed many stained kitchen ceiling tiles. Physical facilities shall be kept clean. Clean or replace stained tiles.
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 30, 2026 · Original Source