1 - Inspection
Aug 14, 2026
Official score: 97.5 · Understand this area’s scale
5 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 PIC must be a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food.
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
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.14; Core; Handwashing signs were not in the bathrooms. A sign that notifies food employees to wash their hands shall be provided and clearly visible at all handwashing sinks used by food employees. PIC states that custom signs are being made; handwashing stickers given to PIC. 5-205.11 (B); Priority Foundation; A cloth was stored at the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- Cloth was removed.
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; One of the small barista reach in coolers had oatmilk and almond milk that was not in the cooling process at 47F. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. CDI-Milk is shelf-stable; only has to be held cold once opened; opened milk is generally used within a couple of hours; service receipt provided showing cooler was serviced 8/3 and waiting for a new gasket to come in.
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
4-903.11 (C); Core; Forks and knives are stored in a container on a rack with the handles in both directions. Utensils shall be stored covered or inverted. Cover or invert utensils.
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
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; Employee food was stored above the establishment's food and beverages in the barista and kitchen coolers. Lockers or other suitable facilities shall be used for the orderly storage of employee items and other possessions. CDI- Employee food was moved to the bottom shelves of coolers.
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, Aug 14, 2026 · Original Source