1 - Inspection
Oct 2, 2026
Official score: 93 · Understand This Area’s Scale
6 recorded violations
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-702.11 Before Use After Cleaning (Priority); Equipment and utensils were not sanitized after being washed and rinsed. No sanitizer solution was available at the 3-compartment sink. Sanitize equipment and utensils after cleaning them. CDI-EC directed and assisted PIC with setting up 3-compartment sink with 200ppm solution of chlorine sanitizer. Equipment and utensils cleaned today were sanitized.
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
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Raw shell eggs; chicken; and cooked tofu were holding 60F in the preparation cooler. Items were stacked and stored above the fill line in the cooler. Hold TCS foods cold at 41F or below. CDI-Items were voluntarily discarded.
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 date marking & disposition
Inspector’s Notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Priority Foundation); Several foods prepared days ago stored in the preparation and walk in coolers requiring date marking were not date marked. Refrigerated; ready to eat; TCS foods held more than 24 hours in the kitchen must be labeled with the preparation date. CDI-Foods were allowed to be date marked.
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
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14 Wiping Cloths; Use Limitations (Core); A damp wiping cloth was stored on the preparation table. Store wet wiping cloths in sanitizer solution in between each use. CDI-Sanitizer solution was made; and wet wiping cloth was stored in the solution.
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) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Core); The walk-in cooler storage racks; white box freezer; kitchen under counter shelves; kitchen ceiling light shields; canned food shelf; and exterior of food processors and food storage bins need more frequent cleaning. Maintain non food-contact surfaces of equipment clean. Increase cleaning frequency.
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
6-501.12 Cleaning; Frequency and Restrictions (Core); The hood has a moderate build up of grease and dust. Maintain physical facilities clean. Clean the hood filters. Cleaning has been scheduled. 6-501.114; Core; There are items such as a small food processor; vegetable slicer; and several pans that the PIC states are not in use stored in the kitchen. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used and litter. Remove items that are no longer in use from the kitchen. Discussed removal with 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 record from Wake County Environmental Services, Oct 2, 2026 · Original Source