1 - Inspection
Nov 3, 2026
Official score: 93 · Understand This Area’s Scale
16 recorded violations
Official Wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-305.11 Designation - Dressing Areas and Lockers (C) - Observed employee personal items(bags; jackets) stored above the carton of soda liquid without a properly designated area. Discussed the matter with the PIC.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial Wording
Handwashing sinks supplied & accessible
Inspector’s Notes
5-205.11 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. Pf - Observed the female restroom paper towel dispenser not functioning; the roll of paper towels without free flow is in place as a hand-drying method. This is considered an inaccessible hand sink because paper towels are not provided with free flow. Verification due by 11/13/26
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 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (C). (A) Food shall be protected from cross contamination by: (d) Frozen; commercially processed and packaged raw animal food may be stored or displayed with or above frozen; commercially processed and packaged; ready-to-eat (RTE) food. - Standing freezer: in-house frozen raw beef and raw shrimp stored on a shelf above cooked pork and imitation crabmeat. Discussed the matter with the person in charge (PIC). Repeat.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned: (1) At any time when contamination may have occurred - Observed soda machine ice bin spout and soda nozzles with pink and black stain accumulation. Discussed the matter with the PIC. Repeat.
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
Proper hot holding temperatures
Inspector’s Notes
3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -P - Observed hot/sour soup (120F) with temperature below 135F. PIC stated the soup was freshly made this morning (within 1 hour). CDI - the hotwell dial temperature knob was turned up. Rechecked 15 minutes later; the hot/sour soup was at 167°F. Repeat. - Observed an aluminum pan of white rice (121F) stored without temperature control near the rice warmer. CDI - Use this rice first and discard it at 3 pm.
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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Production date count as day 1 and consume within 7 days. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P - Walk-in cooler: Observed 3 pans of fried chicken made 2 days ago and a pan of frozen cooked pork thawing since yesterday; with no date mark. CDI - Date-mark the fried chicken and cooked pork to reflect their preparation dates. Repeat.
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
7-101.11 Containers of POISONOUS OR TOXIC MATERIALS and PERSONAL CARE ITEMS shall bear a legible manufacturer's label. Only pesticides registered with the EPA and NCDA shall be used. If the manufacturer’s label is missing from a pesticide container; the container shall be identified with the manufacturer’s product brand name; percentage of each active ingredient; and EPA registration number. Pf - Observed a spray bottle labeled “bug spray;" but the PIC was unable to present the original pesticide label to identify the EPA classification of the restricted pesticide. Verification due by 11/13/26
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
Approved thawing methods used
Inspector’s Notes
3-501.13 Thawing (Pf) Approved thawing methods include thawing under refrigeration; under cold (< 70°F) running water; or as part of the cooking process. - Observed frozen chicken wings thawing in standing water at 53°F. CDI - the chicken thawed under cold running water.
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
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-307.11 Miscellaneous Sources of Contamination (C) - Observed cartons of soda liquids stored under and next to the hand sink without adequate separation (less than 18") or a barrier. Discussed with PIC installing a splash guard and not storing anything under the unshielded hand-sink pipe.
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
In-use utensils: properly stored
Inspector’s Notes
3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed a scoop with no handle stored inside 3 dry goods buckets (sugar; rice; flour). CDI - the scoops with no handle were removed from the dry goods containers involved. Repeat.
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
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) - Observed stacks of paper cups stored inverted on the counter near the cash register area without protection for the mouthpieces of the cups and discussed with PIC about storing cups in the original sleeve protection or using a dispenser.
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
4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Observed a cracked lid in poor condition. Discussed the matter with the PIC.
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 of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Observed can opener with stain accumulation that needs cleaning.
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
Plumbing installed; proper backflow devices
Inspector’s Notes
5-205.15 (B) Leak pipe etc. not imminent threat - Observed a 3-comp sink with a leaking faucet. Discussed the matter with the PIC.
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
Garbage & refuse properly disposed; facilities maintained
Inspector’s Notes
5-501.113 Covering Receptacles (C) 5-501.114 Using Drain Plugs (C) - The shared dumpster doors opened; and 1 dumpster had no drain plug. Discussed the matter with PIC.
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C) - Observed a strong odor from the dry goods storage area. Discussed with the PIC about cleaning to eliminate the odor in this area.
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 3, 2026 · Original Source