1 - Inspection
Oct 29, 2026
Official score: 96.5 · Understand This Area’s Scale
8 recorded violations
Official Wording
Proper hot holding temperatures
Inspector’s Notes
3-501.16 (A)(1); Priority - Various parts of rice in cooker by the cooking line were as low as 121F. Except during preparation; cooking; or cooling; or when time as a public health control (TPHC) is used; hot TCS* foods shall be maintained at 135°F or above. CDI by reheating rice.
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
Time as a Public Health Control; procedures & records
Inspector’s Notes
3-501.19(B)(2); Priority Foundation - (REPEAT) Rehydrated rice noodles in two containers at cooking line were using time as a public health control (TPHC) and proper written procedures were available for review. However; rice noodles were not marked or labeled with time when time control began (when water at 41F or less was added to noodles). Follow written procedures for foods held using time as a public health control (TPHC) for 4 hours. CDI by writing down when time control began for rice noodles.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation - Hot red curry sauce in walk-in cooler was cooling in covered and stacked containers in walk-in cooler. No frequent stirring was taking place. TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequently stirring; rapid cooling equipment (walk-in cooler; freezer; etc); arranged for good air flow around cooling food and/or loosely covered or completely uncovered if there's no overhead contamination. CDI by changing cooling methods for faster cooling of sauce. NOTE: Due to the large amount of sauce being cooled; the use of ice water baths with frequent stirring may be more effective in cooling the sauce.
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) Some bottles/containers of dry foods and spices were not labeled. Working containers of food (cooking oils; spices; dry food ingredients; sauces; dressings; etc.) not easily recognizable shall be labeled with their contents. Properly label containers of foods to denote contents. NOTE: If you have a sauce storage chart with names of sauces; this can be used. Place by the area where the sauces are stored.
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
6-202.15; Core - Observed small open space (to the outside) under kitchen exterior door where insects/small rodents could enter. Outer openings shall be protected against the entry of insects and rodents by filling or closing holes and gaps along floors. Place weather stripping or flashing under rear exterior door to fill in open gap.
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) Some moist/soiled wiping cloths on counter tops; and quaternary ammonium sanitizer in one bucket was less than 150 ppm (minimum required concentration for type of QA sanitizer used). Moist/soiled in-use wiping cloths shall be kept in approved clean sanitizer between uses. Store moist/soiled in-use cloths as stated above OR place them in soiled laundry 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 Wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-501.11; Core - (REPEAT) Several wire shelves were rusty/peeling. Food service equipment shall be kept in good repair. Replace damaged shelves with similar approved shelving.
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 - Some metal baseboard sections on exterior of walk-in cooler were damaged. Physical facilities shall be kept in good repair. Repair damaged metal baseboard. 6-501.12; Core - (REPEAT) Observed soiled kitchen flooring and sink drain pipes. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures 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 record from Wake County Environmental Services, Oct 29, 2026 · Original Source