1 - Inspection
Oct 28, 2026
Official score: 90.5 · Understand This Area’s Scale
15 recorded violations
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-601.11(A); Priority Foundation - (REPEAT) Many food containers and utensils being stored as clean were soiled and had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI by placing soiled items at utensil washing area. NOTE: Equipment and utensils that are soiled must not be stored on shelving or other areas used for clean equipment and utensils.
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); Priority - (REPEAT) White rice in two separate rice cookers was hot holding as low as 126F (see temperature chart). After properly cooking or reheating; hot TCS* foods shall be kept at 135F or above throughout entire product. CDI by reheating rice for fried 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
Proper cold holding temperatures
Inspector’s Notes
3-501.16 (A)(2) and (B); Priority - (REPEAT) Many cold TCS* foods were above 41F (see temperature chart). Unless actively preparing; properly cooling; or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating/cooling down foods. NOTE: Do not overfill food containers in refrigerated make line top areas (don't go above container chill or fill lines); and do not double pan foods. Do not cool down warm or hot foods in refrigerated make line top units. Ensure foods are at 41F or less BEFORE placing them in make line top. Use calibrated thermometer to check 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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15(A); Priority Foundation - Observed sesame chicken and lo mein noodles cooling in covered containers with 6+ inch food depth. TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths with frequent stirring; rapid cooling equipment (freezer/ice paddles); adding ice as an ingredient and/or loosely covering cooling foods or completely uncovering if there's no overhead contamination. CDI by changing cooling methods for faster cooling.
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) A containers/bottles of sauces; dry foods; spices; breadings; etc. were not labeled. Unless they are easy to recognize; containers of food or food ingredients removed from their original packages shall be labeled with their contents. Properly label containers/bottles of food to denote contents. NOTE: Label in at least English and any other language if desired.
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 - (REPEAT) Rear exterior door off kitchen did not have a self-closing device. Outer openings of establishment shall be protected from entry of insects or rodents by means of a self-closing tight-fitting door. Provide self-closing device for this door.
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
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11;14; Core - (REPEAT) Observed uncovered buckets of duck sauce on floor near handsink by walk-in freezer. Boxes of food were stored on floor in walk-in freezer. Food shall be protected from contamination during preparation and stored at least 6 inches above floor. CDI by elevating chicken above floor.
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
Personal cleanliness
Inspector’s Notes
2-402.11; Core - (REPEAT) One kitchen employee had uncovered hair on head while working with exposed food. Food employees shall use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. Instruct employee to don necessary hair restraint.
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial Wording
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14; Core - (REPEAT) Several wet/soiled wiping cloths were on countertops. Moist in-use wiping cloths shall be kept in approved clean sanitizer between uses. Store wiping cloths in approved sanitizer 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 - (REPEAT) Several handles of food dispensing utensils were touching/buried in food; and at least one bowl (without handle) was stored in container of food. During pauses in food preparation or dispensing; utensils (must have handles) shall be stored in food with handles extending out of food OR on dry; clean surface OR in hot water at 135F or above. Store food preparation and dispensing utensils as stated above. NOTE: Remember to change plastic on rice dispensing spoons at least once every 4 hours during operation.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
4-903.11(A)(B) and (D); Core - Observed some clean plates; bowls; etc. being stored with food contact sides up and unprotected. Some clean food containers were stored on soiled cloth. Clean food equipment and utensils shall be protected from contamination. Cover or invert items above on clean surfaces. Do not store clean food containers/dishes on soiled absorbent cloth which cannot be easily cleaned and sanitized.
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(C ); Core - (REPEAT) Some disposable food containers were stored with food contact sides up and unprotected. Disposable cups were stored near very soap dispenser. Several boxes of take out disposable food containers were on floor in back dining area. Single service disposable food/beverage containers shall be protected from contamination and stored at least 6 inches above floor. Keep disposable items in their original protective package; covered or inverted on clean surfaces and stored where they cannot be contaminated/splashed. Elevate them above the floor at least 6 inches.
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 - (REPEAT) Cardboard and cloth towels were lining shelves and sheet trays; and plastic was covering cutting board on make line top and wire shelves. Equipment nonfood contact surfaces subject to spills and splash shall be made on smooth; nonabsorbent materials. Remove cardboard; plastic; and cloth from shelves and cutting board. 4-205.10; Core - An unapproved household drill with extended mixing attachment was being used to mix duck sauce. Except for microwave ovens; hoods; mixers; toasters and water heaters; foods service equipment shall meet ANSI/NSF certification and be used according to manufacturer's specifications. Remove household drill from facility and replace with approved equipment. 4-501.11; Core - (REPEAT) Many wire and a few solid metal shelves in coolers and dry storage were rusty; peeling or damaged. Food service equipment shall be kept in good repair. Replace shelves with similar approved shelving. Do not paint shelves that are damaged and in poor condition. 4-501.12; Core - (REPEAT) A few cutting boards were stained and/or had many knife cuts/cracks in it. Cutting boards with cuts; scratches and cracks that are not easy to clean and sanitize shall be resurfaced or replaced. Resurface or replace cutting boards.
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
4-601.11(B) and (C); Core - (REPEAT) Observed soiled wire and solid metal shelves and racks; vinyl mats on shelving; cooking equipment exteriors; refrigerator door gaskets and door frames; equipment door handles; speed racks; food prep sink interiors; undersides of dishwashing area counters and drainboards. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/surfaces 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
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.11; Core - (REPEAT) Caulk was missing or damaged between sinks and walls and/or splashguards in some areas; and one splash guard between food prep sinks was damaged. Grout was missing between some floor tiles. Hard-to-clean aluminum foil was wrapped around gas lines behind cooking line. Physical facilities shall be kept in good repair. Where needed; replace damaged caulk and grout; ensuring it is smooth and easy to clean and replace damaged splash guard. Remove foil and clean gas lines more frequently to prevent grease/soil build-up. 6-501.12; Core - (REPEAT) Observed soiled flooring under cooking line; other equipment and walk-in freezer; floor drains; and sides/edges of walk-in unit doors; and some wall surfaces and ceiling vents/covers were dusty. Physical facilities shall be maintained clean. Increase cleaning frequency of fixtures/surfaces 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 28, 2026 · Original Source