1 - Inspection
Sep 3, 2025
Official score: 93 · Understand this area’s scale
10 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The person in charge is not a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure the person that is left in charge is a certified food protection manager. CDI- Emailed PIC a website link of current accredited CFPM courses.
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
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-201.11(A-C)&(E); Priority; Employee Health Policy on site does not include Salmonella (nontyphoidal). Employees shall be knowledgeable of food-borne illnesses; their associated symptoms; and when they are to be excluded from work. CDI- Provided an updated hard copy and digital copy of Employee Health acknowledgement form.
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
3-501.18; Priority; Potatoes in prep cooler lacking a datemark-bag was open on (9/2). Ham in prep cooler with a prep date of (8/26)- should have been discarded on (9/1). Three open meat chubs in walk-in cooler lacking a datemark- chubs were open and sliced on (9/2). Sliced pastrami in front prep cooler labeled with a discard date of (8/30). Time/Temperature Control for Safety (TCS) food shall be discarded if it is in a container or package that does not bear a date or day and once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- Foods lacking a datemark were allowed to be labeled and foods past the 7 day hold were 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 wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; Menu does not include smoked salmon (Lox); cream cheese with smoked salmon (Lox); or eggs as being offered raw or undercooked. These items require a consumer advisory statement be added to the menu. According to PIC; raw shell eggs can be offered sunny side up or over easy. If consumers are allowed to order eggs partially undercooked; then a disclosure on the menu is required for this item as well. If an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat food; the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder; as specified in par.par. (B) and (C) of this section using brochures; deli case or menu advisories; label statements; table tents; placards; or other effective written means. VR- EHS will return on Friday; September 12; 2025 to verify that the disclosure has been added to the menu for smoked salmon and eggs. ****Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. Place an asterisk anywhere on the menu that says (eggs) or (lox). The statement at the bottom of the menu should read: *This item is served raw or undercooked. Consuming raw or undercooked meats; poultry; seafood/shellfish or eggs may increase your risk of foodborne illness; especially if you have certain medical conditions.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Chemical spray bottle of degreaser found stored directly beside large mixer; above chest freezer. Poisonous/toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; single-use and single-service articles. CDI- Chemical bottle relocated. 7-102.11; Priority Foundation; One spray bottle of concentrated sanitizer was not labeled under the front handwashing sink. Working containers of toxic/poisonous chemicals taken from bulk shall be labeled with the common name of the chemical. CDI- Bottle was labeled.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A) and (C); Core; Open box of deli paper found stored on the floor near the proofer. Several soiled boxes of deli paper found in the front cabinet stored below 6 inches. Single-service and single-use articles shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Do not store single-service or single-use articles below 6 inches. PIC stated that the soiled boxes of deli paper will be discarded. CDI- Deli paper was removed from the floor and voluntarily discarded. 4-502.13; Core; Deli paper used to line baskets of bagels are heavily soiled and being reused. Single-service and single-use articles may not be reused. Use fresh deli paper every time a new batch of bagels is placed in baskets.
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; 1)Shelving in walk-in cooler heavily rusted. 2)Ice is accumulating and dripping at evaporator coil in the walk-in freezer. 3)Fliptop lid on front prep cooler is not secure. Equipment must be maintained in good repair. Repair/replace items listed. 4-205.10; Core; Chest freezer found in facility is not being used but is plugged in- this freezer was used temporarily while the walk-in freezer was not working in July 2025. Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. Replace unapproved equipment with ANSI/NSF certified equipment or remove from establishment.
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; Detailed cleaning is needed throughout the kitchen area: the hood and vents have a buildup of grease and residue; exterior of large bagel maker needs cleaning; and interior of proofer needs cleaning to remove the microbial growth. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas on a more frequent basis.
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
6-501.12; Core; Floors and walls throughout the kitchen need more frequent cleaning- especially under and behind equipment. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas on a more frequent basis.
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
6-501.110; Core; Employee phone found stored on prep table where active prep was occurring. Employee jackets found stored commingling with facility items and on top of equipment. Lockers or other suitable facilities shall be used for the orderly storage of employee items and other possessions. Designate a better location for employee belongings. 6-202.11; Core; Cover is missing on light fixture directly above main prep table and bulbs do not appear to be shatter-resistant. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food; clean equipment; utensils; and linens; or unwrapped single-service and single-use articles. Provide shield for fixture; individual covers for light bulbs; or switch bulbs to shatter-resistant bulbs.
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, Sep 3, 2025 · Original Source