1 - Inspection
Apr 7, 2026
Official score: 97.5 · Understand this area’s scale
7 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; None of the kitchen staff present during the inspection with oversight were currently certified as a food protection manager. PIC shall demonstrate knowledge by being a certified food protection manager. * Food establishments have 180 days from date of permitting to ensure that the person in charge (and has oversight over the kitchen) is certified as a food protection manager through an ANSI accredited program (July 6; 2026).
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B)(3); Priority Violation; A parmesan sauce with fresh chopped garlic in oil was stored on the counter; employee stated it sits out at room temperature so that it is easier to spread. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI- TPHC form written for parmesan sauce during inspection. *No points taken due to sauce temping at 42F.
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 (B)(1); Priority Foundation; The consumer advisory has the reminder statement but does not have the disclosure. Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw; undercooked; cooked to order; etc.; or by asterisking to a footnote with the reminder statement. A verification visit will be made no later than Friday; April 17; 2026 to ensure menus have been updated.
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
Food properly labeled: original container
Inspector’s notes
3-302.12; Core; The majority of foods were labeled; one item found in the salad cooler; one item in the saute cooler; and two items in the main walk-in cooler were not labeled. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. CDI- All items were labeled.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(C ); Core; Stacks of to go containers were stored with their food contact surface exposed. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI- Items were inverted.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ); Core; There were food crumbs in the two high chairs. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Ensure high chairs are being cleaned on a 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
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
6-501.18; Core; The handwashing sink in the beverage station needed wiping down and the front side of the base of the urinal in the men's room was soiled. Maintain handwashing sinks; toilets and urinals clean. Clean handwashing sinks and the urinal more frequently.
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, Apr 7, 2026 · Original Source