1 - Inspection
Oct 21, 2026
Official score: 94.5 · Understand This Area’s Scale
10 recorded violations
Official Wording
Handwashing sinks supplied & accessible
Inspector’s Notes
5-202.12(A); Core - Hot water at men's bathroom sink did not exceed 76F after running faucet a few minutes. Hot water at handsinks shall be at least 100F. Increase hot water to 100F at men's bathroom sink.
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) - Core - Some foods (not cooling down) in reach-in refrigerators were uncovered. Unless actively cooling down; foods in storage shall be kept covered or sealed. Cover/seal foods in storage.
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); Priority - (REPEAT) Some cold TCS* foods 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 and providing and discussing TPHC template.
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 - (REPEAT) Some ready-to-eat (RTE) TCS* foods kept more than 24 hours had no dates (particularly foods that had been cooked; cooled and frozen). Refrigerated RTE TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates. CDI by placing dates on foods.
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
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11; Priority Foundation - (REPEAT) Buckets of sanitizer for wiping cloths were not labeled "sanitizer". Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with common name of materials inside. CDI by labeling sanitizer buckets. 7-207.11; 7-208.11; Priority - Observed personal medication and first aid items stored on shelves above food items. Employee medications and first aid items shall be stored to prevent contamination of food and clean equipment and utensils. CDI by properly storing items mentioned above.
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; Priority Foundation - (REPEAT) Observed cooked pork ribs and fried rice cooling in containers or on flat pans with 5-10 food depth. Fried rice was cooling in covered container. Cooked broccoli was cooling on make line top above chill line. TCS* foods shall be cooled using shallow containers or flat sheet pans (2-4 inch food depth); rapid cooling equipment (walk-in cooler; freezer; ice wands/paddles); and/or loosely cover or completely uncover cooling foods if there's no overhead contamination. CDI by changing cooling methods for faster cooling. REMEMBER: TCS* foods must cool from 135F to 70F within 2 hours and from 70F to 41F or less within 4 additional hours.
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 - (REPEAT) Several sauces; vinegar; dry foods; etc. were not labeled with their contents or names on labels had worn off. Foods removed from their original packaging and not easily recognizable shall be labeled with their contents. Properly label containers of foods.
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
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14; Core - A few moist wiping cloths were on counter/cook line top areas. A few wiping cloth sanitizer buckets were stored on floor. Moist in-use wiping cloths shall be kept in approved clean sanitizer between uses; and sanitizer buckets shall be stored off the floor and in a manner that protects food and clean equipment and utensils. Store moist 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
In-use utensils: properly stored
Inspector’s Notes
3-304.12; Core - One rice scoop was stored in standing water at 76F. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in food with their handles extending out of food; on a dry and clean surface or in hot water at 135F or above. CDI by placing scoop in dry container.
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
4-101.19; Core - Cardboard was lining several kitchen shelves. Equipment nonfood contact surfaces subject to splash and spills shall be made of nonabsorbent materials. Remove cardboard from shelving since it is absorbent and not easy to clean. 4-501.11; Core - (REPEAT) Several wire shelves were rusty/damaged in walk-in cooler and dry storage. Food service equipment shall be maintained in good repair. Replace shelves with similar approved shelving. 4-502.11 (A) and (C); Core - (REPEAT) Some food containers and lids were cracked. Food service utensils shall be kept in good repair. Discard damaged items.
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 21, 2026 · Original Source