1 - Inspection
Jul 21, 2026
Official score: 97 · Understand this area’s scale
8 recorded violations
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Cold-Holding: In the front service area; almond milk and coconut milk on low ice not holding cold enough; at 51F and 53F; respectively. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during 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
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11; Priority Foundation; Menu includes smoked salmon. Menu Consumer Advisory is missing. Cold-smoked salmon is not considered cooked; so Consumer Advisory needed. (Parasite Destruction Letter is not required for this product because Dept. of AG covers that concern on their end for this product.) Also; If product received in frozen ROP-type packaging; labelled “keep frozen”; fully cut open the package before thawing to prevent any risk of toxin formation. 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. A DISCLOSURE shall include identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness. CDI- PIC educated on requirement. Have menu Consumer Advisory corrected prior to your next inspection. (Ensure different symbols are used for different purposes on the menu. Your REHS is available to review menu changes before they go to printers) Example- *Consumer Advisory- This item is served raw or undercooked. Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness.
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 additives: approved & properly used
Inspector’s notes
3-202.12; Priority; Activated Charcoal is listed under "add-ins" on the smoothies/smoothie bowls page of the menu. Charcoal is currently NOT allowed as an additive in North Carolina. Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. CDI- PIC to stop use in these products. PIC to remove Activated Charcoal from the menu options prior to the next inspection. 3-202.12; Priority; Activated Charcoal also being used in fresh pressed bottled beverages. Charcoal is currently NOT allowed as an additive in North Carolina. Owner states that the fresh-pressed juices are made after 5pm under jurisdiction of the Department of Ag; with separate Department of Ag inspections; and that they allow the charcoal additive for the bottled juices. CDI- Owner to obtain documentation from Department of Ag prior to next inspection stating that the fresh bottled juices/beverages are being covered under their jurisdiction and that they are allowing the Activated Charcoal as an additive in the fresh bottled beverages.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food separated & protected
Inspector’s notes
3-302.11; Priority: Raw shell eggs stored above carrots in walk-in cooler. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; raw meats in order of final cook temperature; and cooked foods and produce above raw meats. CDI- Food rearranged during inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food properly labeled: original container
Inspector’s notes
3-302.12; Core; Labeling missing on a couple squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; A couple rusted/peeling wire racks in walk-in cooler. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items. [REPEAT]
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
5-501.17; Core; Ladies restroom is lacking a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to the ladies restroom.
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
6-501.11; Core; Flooring damage in front of service sink with subflooring exposed. PHYSICAL FACILITIES shall be maintained in good repair. Repair the floor so smooth and cleanable. [REPEAT] 6-501.16; Core; Mop hung to dry; but so draining onto floor. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. Recommend improved shelf-style mop rack. Train staff on proper use.
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, Jul 21, 2026 · Original Source