1 - Inspection
Sep 1, 2026
Official score: 98.5 · Understand this area’s scale
4 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.14; Core; A handwashing sign was missing from the small handwashing sink in the coffee bar area. A sign that notifies food employees to wash their hands shall be provided and clearly visible at all handwashing sinks used by food employees. CDI- A sign was put in the coffee bar area. 6-301.12; Priority Foundation; One of the handwashing sinks in the coffee bar area was not supplied with paper towels. Each handwash sink shall be provided with paper towels or an air drying device. CDI- Papertowels were put at the sink.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; The salmon dish does not have an asterisk and the consumer advisory is missing a disclosure statement. If you do not want to add a disclosure statement then you need a description by the food stating it is served raw or undercooked. ~You will also need to remove the asterisk from the egg pie dish; chicken tawook pita; beef shawarma pita; grilled kafta pita; and snapper cakes. A disclosure and reminder statement shall be included in the footnote of a consumer advisory statement. CDI- Menus were updated during the inspection.
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
In-use utensils: properly stored
Inspector’s notes
3-304.12 (B); Core; The handles of the scoops were coming in contact with the dry garbanzo beans and bulk rice. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored with their handles above the top of the non-TCS FOOD within containers that can be closed; such as bins of dry goods. CDI- Scoops were put on their hooks.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A & B) (1); Core; Forks were stored with their handles in the containers. Clean utensils shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination by being covered or inverted. CDI- Forks were covered.
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, Sep 1, 2026 · Original Source