1 - Inspection
Jun 8, 2026
Official score: 95 · Understand this area’s scale
10 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11; Priority Foundation; An employee observed dumping and rinsing a pitcher in a handwashing sink (loft bar area). A handwashing sink may not be used for purposes other than handwashing. CDI - PIC to educate all employees on proper usage of handwashing sinks.
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-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; Miniature plates; ramekins and bowls stored as clean in the loft bar expo area soiled with coffee grounds. Various plates and bowls in the main kitchen dish washing area stored as clean soiled with food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved for thorough cleaning. 4-602.11; Core; The ice machine interior and shoot soiled with black and pink accumulation (loft kitchen). The lid covering ice in the black Cambro (loft expo area) soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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); Priority; The dressing cooler (main kitchen) unable to maintain 41 F or below ambient. Refer to temperature chart. TCS (Time/Temperature for Safety) foods shall maintain 41 F or less. All foods stored in the cooler recently prepared and moved to cool rapidly in the walk-in cooler. Until repair: store bulk foods in the walk-in; and keep only what's needed for service on ice in this cooler/use temporary time control (optional; if needed). Additionally; a container of cut tomato and sliced American cheese holding above 41 F in a reach in cooler on the main line (main kitchen). Cut tomato voluntarily discarded. Wrap loosened on the cheese. VR - EHS will follow up on repair of the dressing cooler. Repair to hold at 41 F or below.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 (B); Core; Recently prepared shrimp; cut romaine; and cheese balls cooling in large portions with lids/wrapped tightly with plastic wrap. When cooling use smaller/thinner portions; cover loosely/catty-corner lids to facilitate heat transfer; and use rapid cooling equipment (walk-in cooler/freezer). CDI - Plastic wrap/lids loosened on shrimp and cheese; and cut romaine moved to the walk-in cooler.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Black flies present in the main kitchen. Fruit flies present in the loft near the mop sink. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-901.11; Core; Cleaned and sanitized dishes wet nested in various areas. Dishes shall be stored in a self-draining position that allows air drying. Air dry fully prior to stacking or nesting.
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
4-501.11; Core; The relish/oyster reach in cooler (main kitchen) maintaining 46 F ambient. Cooler mainly limited to non-potentially hazardous foods. Equipment shall be maintained in good repair. Repair cooler to maintain 41 F or below.
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
4-602.13; Core; Cleaning needed; but not limited to the following areas/items: the main walk-in cooler fan guards and the seafood walk-in cooler fan guards are soiled with dust. The interior fan of the loft tall reach-in cooler; closest to the handwashing sink near the door entrance/exit; is soiled with black accumulation. The main kitchen dressing cooler interior fans are soiled with black accumulation. The glass loft dessert cooler gaskets are soiled with debris; and all cooler gaskets on the main line are soiled with food and debris. Non-food contact surfaces of equipment shall be kept free of an accumulation of dirt; dust; food residue and other debris. Increase cleaning frequency of items mentioned.
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
6-501.11; Core; The walls surrounding the mop sink in the loft kitchen are damaged and black buildup is present. Physical facilities shall be maintained in good repair. Clean and repair wall.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-201.11; Core; Shielding covering light bulbs in the dry storage area near the beer walk-in cooler has shattered. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food. Replace outer covering/shield for light fixture.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Jun 8, 2026 · Original Source