1 - Inspection
Oct 9, 2026
Official score: 95 · Understand This Area’s Scale
10 recorded violations
Official Wording
Handwashing sinks supplied & accessible
Inspector’s Notes
5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf -Observation: handwashing sink was being blocked by cart with rice cooker connected to the wall outlet. Make sure to keep handwashing sink accessible at all times. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily moved cart with rice cooker.
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
REPEAT 3-302.11 (A) Food shall be protected from cross-contamination by separation during storage; preparation; holding; and display. -Observation: in walk-in cooler; cooked chicken was cooling down under raw chicken. In cold hold; raw pork was behind vegetables. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily reorganized items accordingly with their final temperature.
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 methods used; adequate equipment for temperature control
Inspector’s Notes
REPEAT 3-501.15(A) Foods shall be cooled from 135F to 70F within two hours;135F to 41F within six hours; or room temperature to 41F within four hours by placing the FOOD in shallow pans; small/thin portions; using rapid cooling equipment; stirring; ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient or other effective methods. Pf -Observation: cooked chicken that was cooling down in walk-in cooler was placed in deep container; completely covered. Check cooling log to verify cooling was not quick enough. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily moved chicken to shallow pan; uncovered.
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 Protect food from contamination sources not specifically noted by the code. -Observation: maintenance personnel was fixing freezer with frozen food inside; cellphone was touching food packaging and equipment and operation could cause food contamination. Make sure to move food to a different freezer and protect from contamination when fixing equipment. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
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
2-303.11 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: two (2) food employees was preparing boba tea while wearing bracelets. -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 cold hold unit; in veggie container; a scoop without handle was being stored inside food container. In rice cooker; scoop’s handle was touching the rice. Make sure that scoops have a handle and handle is kept 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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
4-901.11 (B) After cleaning and sanitizing; equipment and utensils may not be cloth dried. -Observation: after washing scoop; food employee grabbed paper towel and dried utensil. Make sure to air dry utensils. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 4-903.11 Single-use and single-service articles shall be kept in the original protective package or stored using other means that afford protection from contamination until used. -Observation: single-use cups for self-service water; were stored with part where customers touch their lips completely expose. Make sure to protect the part where customers touch their lips from contamination. -Environmental Health Specialist (EHS) discussed the matter with 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
4-202.16 Nonfood-contact surfaces shall be free of unnecessary ledges; projections; crevices; and constructed to allow easy cleaning and facilitate maintenance. -Observation: original plastic from manufacturer for equipment protection it is still on the equipment (small freezer) and it has to be removed. It is not easily cleanable and chipping pieces of the plastic can fall in food items. -Environmental Health Specialist (EHS) discussed the matter with 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
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: fryer had severe grease buildup on the sides. Make sure to clean as often as necessary to avoid accumulation. -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
Physical facilities installed; maintained & clean
Inspector’s Notes
6-201.16 Wall and Ceiling Coverings and Coatings. (A) Wall and ceiling covering materials shall be attached so they are EASILY CLEANABLE. -Observation: ceiling tile near walk-in freezer had tile missing. Make sure to reattach ceiling tile. -Environmental Health Specialist (EHS) discussed the matter with 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 record from Wake County Environmental Services, Oct 9, 2026 · Original Source