1 - Inspection
Oct 29, 2026
Official score: 95.5 · Understand This Area’s Scale
6 recorded violations
Official Wording
Proper eating; tasting; drinking or tobacco use
Inspector’s Notes
2-401.11; Core; An employee drink stored on top of the waffle maker in the pantry area. Store employee beverages on the lowest possible non-work surface to prevent contamination. Drink voluntarily disposed of.
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
Proper cold holding temperatures
Inspector’s Notes
3-501.16 (A)(2) and (B); Priority; Cooked baby carrots and prosciutto holding between 42-43 F in prep coolers. Refer to temperature chart for reference. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less for safety. CDI - Baby carrots moved to the walk-in cooler to chill rapidly; bags of ice placed on prosciutto to facilitate 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; Date marking procedures overall have improved; however; a couple foods held beyond 1 week/7 days for safety as required. Gluten free penne pasta (prep: 10/18/2026) and house-made tomato jam (prep: 9/24/2026) held past the 7-day hold. TCS (Time/Temperature Control for Safety) foods shall not be held past 7 days. CDI - Foods 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
Consumer advisory provided for raw/ undercooked foods
Inspector’s Notes
3-603.11; Priority Foundation; The consumer advisory on the dinner menu is missing the reminder for the following foods (which may be served cooked to order/undercooked upon customer request): salmon; burger; lamb. The consumer advisory is required to have two parts: reminder and disclosure. The disclosure; which describes the food that may be undercooked; is correct and in compliance. The reminder shall include asterisking the animal-derived foods that may be served undercooked. VR - EHS will verify asterisks for the following foods have been added to the dinner menu: salmon; burger; lamb.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s Notes
4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking. EHS recommends adding additional storage for air drying; if possible. 4-903.11(A); (B) and (D); Core; Food and debris present in containers holding clean utensils (in the cold station area). Cleaned equipment and utensils shall be stored in a clean dry location.
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
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(B) and (C); Core; The upstairs walk-in cooler fan guard is soiled with dust and debris. The bottom interior of the tall reach-in freezer (pantry) is soiled with food and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.
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 29, 2026 · Original Source