1 - Inspection
Sep 8, 2026
Official score: 99.5 · Understand this area’s scale
5 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P - Observed countertop cooler: TCS food: roasted tomato; soft cheese in water; and cooked pasta were at a temperature above 41F. These TCS foods were cooked and cooled in the walk-in cooler; then placed on this service line within 2 hours (lunch hour). CDI - the roasted tomato; soft cheese; and cooked pasta were transferred to the walk-in cooler to cool down. First observation during initial operation setup after permit. No point at this time.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11(C) Pf Consumer Advisory REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: (1) Regarding the safety of these items; written information is available upon request; or(2) Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; or(3) Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; especially if you have certain medical conditions. - Observed the menu with the correct consumer advisory; but the asterisk was misplaced; not on the food item that is offered raw or undercooked. CDI - reprinted the menu with the asterisk in the correct spot. Corrected menu in placed.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11 Cooling; Heating; and Holding Capacities - Equipment (Pf) EQUIPMENT for cooling and heating FOOD; and holding cold and hot FOOD; shall be sufficient in number and capacity to maintain required FOOD temperatures. Pf - Observed countertop cooler with TCS food temperature above 41F. The cooler capacity is inadequate to keep food at or below 41F and may not cool the food. CDI - see line 22.
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
4-904.13 Preset Tableware (C) TABLEWARE that is preset shall be protected from contamination by being wrapped; covered; or inverted. - Observed tableware that is preset without being wrapped; covered; or inverted. Discussed the matter with PIC.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13 Temperature Measuring Devices; Manual and Mechanical Warewashing (B) In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Pf - Observed a high-heat dishwasher; but there is no test strip or irreversible thermometer to test the dish temperature. CDI - PIC presented the receipt for the irreversible thermometer order; which is scheduled for delivery tomorrow.
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, Sep 8, 2026 · Original Source