1 - Inspection
Aug 3, 2026
Official score: 97 · Understand this area’s scale
3 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.11; Priority Foundation; The handwashing sink near warewashing area had no soap. Dispenser was empty but still appeared to create small amounts of foam when lever was pressed; indicating it had just run out. Each handwashing sink shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- soap replaced. No point taken today.
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 cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; Milk in the reach-in unit near bistro station measured 46F. PIC stated milk was out during lunch and may not have been in enough ice to keep temperature. Maintain TCS foods in cold holding at 41F or less. CDI- milk was voluntarily discarded. All other cold holding observed compliant. Full points may be taken for repeat violations.
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; Multiple ready-to-eat; TCS foods including boiled eggs and noodles were observed in the walk-in cooler with prep dates exceeding 7 days. Some foods such as noodles and boiled eggs had prep dates of 7/13 and 7/26. Ready-to-eat; TCS foods shall be discarded after 7 days in refrigeration. The day of preparation or opening from a commercial package shall count as day 1. CDI- all 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 record from Wake County Environmental Services, Aug 3, 2026 · Original Source