1 - Inspection
Oct 30, 2026
Official score: 94 · Understand This Area’s Scale
8 recorded violations
Official Wording
Handwashing sinks supplied & accessible
Inspector’s Notes
5-202.12; Core; The handwashing sink in the bathroom only reached a maximum water temperature of 73F after running the water for a minute. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Increase the temperature of this sink to be at least 100F. Repeat.
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
Proper cooling time & temperatures
Inspector’s Notes
3-501.14(A); Priority; Upon calculating the cooling rate of the fried tofu placed on a prep table; it would not have reached 70F within the two hour time limit from cooking. Cooked TCS (time/temperature control for safety) food shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI - Container of fried tofu was moved to a refrigerator 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
Proper date marking & disposition
Inspector’s Notes
3-501.18; Priority; Observed a container of spring rolls with a prep date of 10/18/2026 and a container of cooked potato pieces without a date label. A TCS food requiring date marking (refrigerated; ready-to-eat; TCS food prepared at the establishment or opened from a package) shall be discarded if it exceeds seven days (except time that it is frozen); does not bear a date label; or is marked with a date that exceeds seven days. CDI - Potatoes were prepared yesterday and a date label was added; out-of-date spring rolls voluntarily discarded.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
Toxic substances properly identified stored & used
Inspector’s Notes
7-201.11; Priority; Observed a spray bottle of degreaser stored at the main line of the wok station; near where spices and other add-ins were stored. Poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-use/single-service articles by: Separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above the mentioned items. CDI - Moved spray bottle to a lower shelf. Repeat.
In Plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial Wording
Approved thawing methods used
Inspector’s Notes
3-501.13 (A)-(D); Priority foundation; Observed a box of chicken thawing at ambient temperature. Except when thawed and prepared for immediate service when ordered; TCS food shall be thawed: Under refrigeration at 41F or less; or completely submerged under running water: at a water temperature of <70F; with sufficient water velocity to agitate and float off loose particles in an overflow; and so that thawed portions of ready-to-eat food do not rise above 41F; or so that thawed portions of a raw animal food requiring cooking are not above 41F for more than 4 hours. CDI - Chicken was moved to food prep sink and cool water was turned on to flow over raw chicken.
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
3-305.11; Core; Observed a box of raw chicken stored on the floor in the back storage space. 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. CDI - Box of chicken was moved off 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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-501.11; Core; Observed ripped/damaged gaskets on the prep cooler doors. Equipment shall be maintained in a state of good repair and condition. Replace damaged door gaskets/seals before the next inspection. Repeat. 4-502.11(A); Core; Observed a couple damaged metal noodle baskets at the wok station. Utensils shall be maintained in a state of good repair or condition or shall be discarded. Replace damaged noodle baskets.
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 (C); Core; Observed dark grease buildup and drippage along the vents of the left hood unit. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean hoods more frequently to prevent this buildup and maintain clean. Repeat.
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 30, 2026 · Original Source