1 - Inspection
Nov 21, 2025
Official score: 98 · Understand this area’s scale
6 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 Eating; Drinking; or Using Tobacco (C)- Observed a few personal items and a water bottle stored on a food prep surface with retail item. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles.
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
5-202.12 - Noted hot water only reaching up to 91 F for the prep kitchen and ware washing station hand sink. Provide at least 100F water at handsinks. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- Noted mop bucket stored in front of handwashing sink. Maintain access to handwashing sink at all times. CDI- Noted bucket was 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
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P)- Noted a variety of cream cheese were prepared and held past their maximum 7-day discard date in the walk-in cooler. Also noted a container of deviled egg spread with a discard date of 11/11 and chive butter dated for 11/10 at the make line. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- items 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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 Time as a Public Health Control (P) (Pf)-The facility utilizes Time as a Public Health Control (TPHC) for scrambled eggs and sliced cheese; however; no time stamps were observed on these items at the time of inspection. The facility also did not have written TPHC procedures available. CDI: Education was provided; and TPHC procedures were reviewed with staff. Temperatures for the noted items were maintained appropriately.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 Consumption of Animal Foods that are Raw; Undercooked; or Not Otherwise Processed to Eliminate Pathogens (Pf)- Noted the following menu items: #4 (lox); #5 (fish roe); #6 (made-to-order eggs); and #9/10 (made-to-order egg sandwiches). A consumer advisory is required for any animal-derived foods served raw or undercooked. The advisory must include both a disclosure and a reminder. Verification is required. EHS will follow up by December 1st.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-205.10 Food Equipment; Certification and Classification (C)- Observed a domestic Instapot stored in the bakery area of the facility. Ensure that all equipmentother than toasters; mixers; microwaves; water heaters; and hoodsis ANSI-certified or equivalent.
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, Nov 21, 2025 · Original Source