1 - Inspection
Oct 13, 2026
Official score: 98.5 · Understand This Area’s Scale
3 recorded violations
Official Wording
Certified Food Protection Manager
Inspector’s Notes
Facility is exempt from Certified Food Protection Manager (CFPM) requirements for 210 days from the day of permitting. Ensure that the person left in charge is a certified food protection manager by March 29; 2027. Here is a list of ANSI approved CFPM classes. https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4
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
Proper cold holding temperatures
Inspector’s Notes
3-501.16(A)(2); Priority; TCS foods in tall reach-in cooler holding at 43F and TCS foods in undercounter reach-in cooler holding between 44F-46F. Both units are set to a temperature below 36F. Digital readouts of units are showing 37F-38F but ambient air dial thermometers are reading above 41F. Maintain foods cold at 41F or less. VR- EHS will return to verify that the refrigeration units are holding below 41F by this Friday (10/16/2026).
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 does not include cold smoked salmon as being offered raw or undercooked- menu is missing the disclosure for this item. Reminder statement on bottom of menu is correct. 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. CDI- Menus were corrected at the time of 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 record from Wake County Environmental Services, Oct 13, 2026 · Original Source