1 - Inspection
Nov 4, 2026
Official score: 95.5 · Understand This Area’s Scale
5 recorded violations
Official Wording
Food separated & protected
Inspector’s Notes
3-302.11(A)(1) FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS from cooked READY-TO-EAT FOOD; raw ready-to-eat FOOD (such as sushi fish or MOLLUSCAN SHELLFISH or raw fruits and vegetables); and unwashed produce during storage and prep. P -Observation: in small cooler in cooking area; raw shrimp was being stored on top of breaded fried chicken. -In reach-in cooler; raw pork inside in-house packaging; it was stored on top of ice paddle that is used to cool down cooked food items. -Corrected During Inspection (CDI): Person in Charge (PIC) reorganized reach-in freezer and moved fried chicken to top shelf.
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
REPEAT 3-501.16 (A)(2) TCS FOOD shall be maintained at 41F or less. P -Observation: in drawer cooler; cooked pork (59F) and chicken (59F) dumplings; and cooked green beans (74F) were above 41F. -Corrected During Inspection (CDI): when asked where the food items were taken from; Person in Charge (PIC) stated it was taken from walk-in cooler; then when checking walk-in cooler all items were at 41F. Person in Charge (PIC) voluntarily discarded all items.
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
Wiping cloths: properly used & stored
Inspector’s Notes
REPEAT 3-304.14 Wiping Cloths; Use Limitation. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; -Observation: bucket with QUAT Sanitizer was reading 0ppm. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
4-901.11 (B) After cleaning and sanitizing; equipment and utensils may not be cloth dried. -Observation: food employee was cloth drying wet dishes that was coming out of dishwasher. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
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
4-202.11 Food Contact Surfaces-Cleanability A) Multiuse FOOD-CONTACT SURFACES shall be: (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf -Observation: fruit squeezer had chipping paint coming out in the food contact surface. Fryer skimmer had metal coming out. -Corrected During Inspection (CDI): both items were discarded.
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 4, 2026 · Original Source