1 - Inspection
Oct 14, 2026
Official score: 90 · Understand This Area’s Scale
14 recorded violations
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12At least one employee who has supervisory and management responsibilities and the authority to direct and control food preparation and service shall be a certified food protection manager. -Observation: upon arrival; and during inspection; a Certified Food Protection Manager was not available. It is required by the State of North Carolina for at least one (1) employee to have a food safety certification at all (CAT II; III and IV) food handling establishments. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
In Plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial Wording
Hands clean & properly washed
Inspector’s Notes
2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (E) After handling soiled EQUIPMENT or UTENSILS; (I) After engaging in other activities that contaminate the hands. -Observation: one food employee turned off faucet with bare hands; without using clean barrier; then proceeded to wear gloves to cook food. Another food employee was talking on the food while packing food for customers; then hang up the phone and proceeded to pour cooked rice in to-go container for customers without washing hands. -Corrected During Inspection (CDI): after Environmental Health Specialist (EHS) addressed the violation; both food employees washed their hands properly.
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-contact surfaces: cleaned & sanitized
Inspector’s Notes
REPEAT 4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf -Observation: can opener blade; meat grinder; and food containers stored in clean dishes area had grease accumulation and black buildup. Make sure clean dishes are clean to sigh and touch; if it is NOT; place in dirty/soiled dishes to be rewashed. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed all items in dirty dishes 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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s Notes
REPEAT 5-501.17; Core; Ladies room does not have a covered trash can. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.
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
REPEAT 3-501.16 (A)(2) TCS FOOD shall be maintained at 41F or less. P -Observation: cut lettuce was being kept outside cooler at 71F. When asked to Person in Charge (PIC) he stated that he was keeping on time and it was only 1h out of the cooler. No timer; sticker or written procedure that addressed the Time Control was found and prepared in advance. -Corrected During Inspection (CDI): since lettuce came out of the walk-in cooler; Person in Charge (PIC) voluntarily placed cut lettuce back in the cooler to cool down back to 41F. Environmental Health Specialist (EHS) explained to Person in Charge (PIC) that food can be kept on time control only if written procedure is prepared in advance and Person in Charge (PIC) is controlling the time.
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
REPEAT 3-302.12 Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. -Observation: multiple food containers were not labeled in the establishment. Make sure to label containers. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
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
REPEAT 6-202.15 Outer Openings; Protected. (A) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1)Filling or closing holes and other gaps along floors; walls; and ceilings; -Observation: exit door located near walk-in cooler had sunlight coming through the door. Spiderwebs were found throughout the facility. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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
Personal cleanliness
Inspector’s Notes
2-303.11 Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. -Observation: food employee was wearing bracelets while pouring cooked rice for customers in to-go container. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
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
In-use utensils: properly stored
Inspector’s Notes
3-304.12 (A) During pauses in food preparation or dispensing; utensils shall be stored with their handles above the top of the food and the container. -Observation: inside cooked chicken container; tongs handle was touching the food item. Inside dry goods such as flour and sugar container; scoop’s handle were also touching the food item. Make sure to keep handles up; not touching the food item. -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: fryer basket and cooking skimmer had metal coming out. Silicone spatulas had silicone chipping from the part that touches the food. Make sure to keep food contact surfaces in good repair. Metal and silicone can fall on the food and become a solid hazard. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed all items from service. 4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: both handwashing sink had caulk broken and sink coming out of the wall. Make sure to re-caulk sink on the wall. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). REPEAT 4-501.11 Good Repair and Proper Adjustment-Equipment (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. -Observation: racks are rusted in the walk-in freezer. Walk-in freezer door is rusted and walk-in freezer floor is buckling. -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
Non-food contact surfaces clean
Inspector’s Notes
REPEAT 4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: throughout the facility; prep table; shelves; outside most equipments; outside dry goods containers; gaskets in all coolers; equipment handles; outside fryers; in faucets that dispense water in pan in top stove; inside hot hold well; and other areas had dry food debris accumulation; unidentified type of accumulation; and grease accumulation. Make sure to clean those areas as often as necessary to keep it clean. -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
Plumbing installed; proper backflow devices
Inspector’s Notes
5-205.15 (B) Leak pipe etc. not imminent threat -Observation: handwashing sink pipe is leaking when hands are being washed. Make sure pipe is sealed in the attached area to avoid leaking. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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
Physical facilities installed; maintained & clean
Inspector’s Notes
REPEAT 6-101.11/6-201.11; Core; Replace any ceiling tiles in the bathrooms and restaurant that are damaged. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 6-501.11; Core; Replace door in men's restroom that is warped and damaged by moisture. Repair women's bathroom stall door. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
REPEAT 6-303.11; Core; Lights are flashing on and off and low at cooking areas; middle prep area and women's restroom. Provide required lighting intensity. EHS not equipped with light meter so no points for this violation; please replace light bulbs that are out throughout the facility. REPEAT 6-305.11/6-501.110; Core; Employee food and other items stored with items for the restaurant. Designate and use an area for the orderly storage of employees' clothing and possessions.
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 record from Wake County Environmental Services, Oct 14, 2026 · Original Source