1 - Inspection
Jul 2, 2026
Official score: 98.5 · Understand this area’s scale
2 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Kale not holding at 41F or below on serve line. Starting today; kale will be held on time. Note: Potatoes will also be held on time (above 135 as required at time of inspection). Paperwork emailed to establishment.
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
4-904.11 Kitchenware and Tableware - Preventing Contamination (C) Plastic spoons with food contact sides presented to user at drink station. Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers. Note: Plasticware is usually wrapped; but facility ran out and purchased these locally. No points taken.
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 record from Wake County Environmental Services, Jul 2, 2026 · Original Source