1 - Inspection
Oct 8, 2026
Official score: 90.5 · Understand This Area’s Scale
10 recorded violations
Official Wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s Notes
3-301.11; Priority; Observed food employee prepare fresh spring rolls with bare hands. All ingredients are ready-to-eat and item will not be cooked prior to service. Except when washing fruits and vegetables; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI- PIC stated that it is their policy to wear gloves when wrapping fresh spring rolls or handling any ready-to-eat food. PIC agreed to re-educate all kitchen employees on the importance of restricting bare hand contact with ready-to-eat foods. Fresh spring rolls were voluntarily discarded.
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
Handwashing sinks supplied & accessible
Inspector’s Notes
5-205.11: Priority Foundation; Handwashing sink closest to the cook line had three containers of spring roll wrappers in the basin. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. CDI- Spring roll wrappers were removed.
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 separated & protected
Inspector’s Notes
3-302.11; Priority; In walk-in cooler; observed several cartons of raw eggs stored on shelf above garlic and cooked meat; container of raw meat stored on shelf above cooked chicken; and raw eggs (employee food) stored on top shelf above thai tea. Food shall be stored to prevent cross contamination. CDI- All foods were relocated appropriately.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Proper cooling time & temperatures
Inspector’s Notes
3-501.14; Priority; One large bus tub of cooked rice (45F) in walk-in cooler that was cooked and cooled yesterday did not reach 41F or below within 6 hours. Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F. See Item #33 for more information regarding cooling methods. CDI- Rice was voluntarily discarded during the inspection.
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; In prep cooler; found TCS foods holding above 41F with ambient air temperature at 50F (see temperature chart). Raw shell eggs (52F) were removed from refrigeration and placed on cook line along with cooked garlic and oil (54F). PIC explained that the eggs and garlic/oil are taken out of the fridge for lunch service and placed back in the fridge after lunch service. Food shall be maintained 41F or less. CDI- TCS foods in prep cooler removed from walk-in cooler this morning and stocked in unit were returned to refrigeration that was capable of holding proper temperature. TCS foods holding overnight in this prep cooler were voluntarily discarded. PIC to only keep food in top portion of unit with food-grade bags of ice covering product until unit can be serviced. EHS will return to verify that this unit has been repaired and is capable of holding 41F and below. Raw shell eggs and garlic in oil were returned to refrigeration. Keep eggs refrigerated or place ice covering all of the food in the container. Keep garlic and oil mixture refrigerated.
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; Priority Foundation; Many foods were found lacking a date label in the walk-in cooler and prep coolers. Food shall be dated when prepared; cooked or original package opened. If an item is dated in the freezer and a portion is removed from the freezer; the date shall follow the food and include the thawing date. CDI- Foods were dated during inspection. 3-501.18; Priority; In prep cooler; found green curry (9/24) and yellow curry (9/24); both made with coconut milk; holding longer than 7 days. In walk-in cooler; observed masaman (10/1) and yellow curry (9/24) holding longer than 7 days. Time/Temperature Control for Safety (TCS) food shall be discarded if it is in a container or package that does not bear a date or day and once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). CDI- All TCS foods holding longer than 7 days were voluntarily discarded.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; Found a large; covered bus tub of cooked rice that was cooling overnight. When cooling; use any of the following methods: shallow containers with 2 to 4 inch food depth; reduction in food quantity; use of rapid cooling equipment (such as ice wands/paddles); use of ice baths with ice at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered. CDI- Cooling methods reviewed with PIC and rice was 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
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-307.11; Core; Plastic grocery bags were used to store noodles that were in direct contact with bag. Food shall be protected from sources of contamination. Use food grade bags and containers instead of plastic bags. 3-305.11; Core; Several food containers found stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the 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
In-use utensils: properly stored
Inspector’s Notes
3-304.12; Core; Scoops in containers of dry goods were missing handles. Utensils being stored in foods shall be stored with the handle above the food. Container of room temperature water was used to store in-use utensils near the cook line. Utensils in water shall be stored in a container of water if the water is maintained at a temperature of at least 135F or must be stored in an empty container and sent to be cleaned and sanitized at least every 4 hours. Ensure proper storage of in-use utensils.
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; A few metal and plastic food containers that were stored as clean in the warewashing area were found stacked while still wet. Cleaned equipment and utensils shall be stored in a self draining position that allows air drying. Ensure these containers are completely dry before stacking together.
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 record from Wake County Environmental Services, Oct 8, 2026 · Original Source