1 - Inspection
Oct 8, 2026
Official score: 95.5 · Understand This Area’s Scale
6 recorded violations
Official Wording
Food separated & protected
Inspector’s Notes
Observation: Staff using single use gloves for retrieving food products from all service bins (raw calamari production/raw vegetables) without removing gloves or utilizing other utensils in place of gloved hands; Cross contamination is occuring between various types of vegetables; cooked tofu and other meat products due to lack of utensil use and glove change; CDI: Staff were educated and gloves were change/food item discarded. 3-304.15 (A) Gloves; Use Limitation (P) SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation.
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
Observation: Food service containers still had glue residue from date labels and/or date labels still adhered to the outside of the container/stored clean. CDI: Food service bins were removed and sent back through dish washing to clean. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) (A) Equipment food contact surfaces and utensils shall be clean to sight and touch.
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 cold holding temperatures
Inspector’s Notes
Observation: Cooked duck (48F); raw calamari (49F); cooked pork ribs (50F) on the top rail exceeding 41F; Products had been there past 4 hours and were voluntarily discarded; Cut leafy greens in the bottom section of the mid prep refrigerator (46F); CDI: Cut leafy greens moved to another refrigeration unit and other items exceeding 4 hours voluntarily discarded. All TCS (temperature control safety) items were placed on ice. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s Notes
Observation: Asterisls marked on th emenu are not adjacent the animal derived food; Menu items are marked that are not offered raw/cooked to order (cooked crabstick; cooked shrimp; vegetables0; Consumer advisory is not clear to ensure that consumer understands what is raw/cooked to order on the menu; Ensure that all items offered raw or cooked to order are identified through a descrip or a asterisk next to the food item itself offered raw/cooked to order. Verification for corrective aciton by 10/18/26. 3-603.11 Consumption of Animal Foods that are Raw; Undercooked; or Not Otherwise Processed to Eliminate Pathogens (Pf) (B) - Pf Consumer Advisory DISCLOSURE shall include: (1) A description of the animal-derived FOODS; such as “oysters on the half shell (raw oysters);” “raw-EGG Caesar salad;” and “hamburgers (can be cooked to order)”; or (2) Identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients.
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 cooling methods used; adequate equipment for temperature control
Inspector’s Notes
Observation: The refrigeration on the cook line that is in operational condition is insufficient in number to support all the TCS(temperature control afety) food products; Prep refrigeration units were unable to maintain 411F or below on the cookline; Reevaluate the refrigeration on the cookline and provide corrective action for support of production tasks ont he service line wiht regard to refrigeration; Verification for planned corrective action by 10/18/26 4-301.11 Cooling; Heating; and Holding Capacities - Equipment (Pf) EQUIPMENT for cooling and heating FOOD; and holding cold and hot FOOD; shall be sufficient in number and capacity to maintain required FOOD temperatures.
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
Observation: In use wiping cloths being stored on the prep counter were not returned to a sanitizer between uses. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. (C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes.
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 8, 2026 · Original Source