1 - Inspection
Jun 16, 2026
Official score: 98 · Understand this area’s scale
7 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) No one present during inspection with an approved certification. PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. Have someone with an approved certification on each shift. No points deducted during first 180 days of permit.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Proper date marking & disposition
Inspector’s notes
Received dates are being placed on a majority of milks but then the open date is not recorded and it could be confused as an opening date. Once the products are opened place a date on them when they are not used in the same day. To aid in multiple dates on the packages it can be listed as "R" for received date and then "O" for opened. No violation observed during inspection - process can be improved to prevent confusion and mislabeling in a future violation.
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 (Pf) PIC and employee explained that the carafe for the half and half are only held for 3 hours and the carafe had a time on it for the discard time. The PIC explained the process and showed a chart that every 3 hrs is completed and verbalized what items were sent to the dish area at the three hour intervals which include the carafe. There is only one written sentence observed today stating that the half and half is held for 3 hrs but it does not explain labelling or discard. Written procedures shall be established. Time control form provided (store email) and explained to PIC during inspection and emailed to owner. CDI
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Separation - Storage (P) Cleaner tablets stored on shelf above sanitizer basin at the three compartment sink. Chemicals shall be stored separately from food and food items and where not a source of contamination to clean equipment. Tablets relocated to be able to the dirty side of the sink. CDI
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Cases of bottles of water stored on floor under dry storage rack. Food shall be protected from contamination and at least 6 inches above the floor. Store on shelf or rolling cart.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) Wet rags in quat solution less than 150 ppm at the espresso machine. Wet rags shall be stored in a sanitizer of proper concentration. Quat sanitizer shall be 200 ppm to 400 ppm. Container replaced with new sanitizer.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 In-Use Utensils; Between-Use Storage (C) Spoons stored in water at 139F under the espresso machine but the water is dirty/cloudy. In use utensils shall be stored in water at 135F or higher and maintained clean or have sufficient velocity to remove particles. Empty and refill water/clean container more frequently.
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, Jun 16, 2026 · Original Source