Restaurant · Wake County, NC

Asuka

Name: Asuka
Address: 2101 S Main St, Wake County, NC

2101 S Main St

Last inspected Sep 29, 2026 · View Map ↗ · Compare ↗

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Score 99

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Sep 29, 2026

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Crevices inside the ice machine where the metal baffle is located are beginning to accumulate unclean residue. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI- Cleaning was initiated during the inspection. *Points not increased due to this being a different violation under the same code.

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 problems

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer buckets found with a concentration of 0ppm quat. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in sanitizer at the appropriate concentration. Product label states that the concentration must be between 200ppm-400ppm to be effective. CDI- Sanitizer buckets were replenished during the inspection.

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 problems

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; (1)In-use utensil used for cream cheese was stored on the prep surface in a container of water at room temperature. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135F. Keep utensil in an empty container or in water at 135F or above. (2)Handles to in-use utensils found stored in contact with food in containers. Utensils being stored in foods shall be stored with the handle above the food. Ensure scoops with handles are kept above the level of the food.

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 issues

Official record from Wake County Environmental Services, Sep 29, 2026 · Original Source

1 - Inspection

Feb 18, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Soda nozzles had an accumulation of residue when disassembled. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean the soda nozzles with abrasive brush. Do not just soak these items in sanitizer. CDI- Soda nozzles were cleaned and sanitized during the inspection.

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 problems

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; All TCS foods in the appetizer prep cooler were holding above 41F (see the temperature chart). Ambient air of this prep cooler measured 47F. Maintain TCS foods in cold holding at 41F or less. CDI- Refrigeration technician was called for an emergency visit and arrived during the inspection to conduct necessary repairs. Ready-to-eat; TCS foods that were holding in this prep cooler overnight were voluntarily discarded. Food that was prepped this morning was relocated to alternate refrigeration and an ice bath was made for food that needed immediate use at this station. Use thermometer to check internal food temperatures throughout the day. Monitor ambient temperatures of refrigeration units regularly. After adjustments; unit is now holding below 41F.

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 temperature

notedCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Core; Unopened; vacuum packaged salmon found thawed in the walk-in cooler. Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing under refrigeration. Remove fish from packaging or cut packages open to introduce air prior to thawing.

In plain English

More about food kept at an unsafe temperature

notedCode 4-502.13Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-502.13; Core; Bulk plastic square containers labeled as "squid/seaweed salad"are being reused to store raw chicken. Single-service and single-use articles may not be reused. EHS discussed using multi-use containers to store food.

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 issues

Official record from Wake County Environmental Services, Feb 18, 2026 · Original Source

1 - Inspection

Apr 15, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

3 recorded violations

notedCode 2-401.11 (B)Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (B);Core; An employee's uncovered glass of water was stored on a rack under the food prep area. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI - A lid was added to the glass.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Core; Some of the vacuum packaged salmon in the thawing process were not slit/punctured. Reduced oxygen packaged fish that has a label requiring it to be removed from packaging to thaw shall either be removed from the package or oxygen introduced by puncturing or slitting the package prior to thawing. CDI - Slits added to packages.

In plain English

More about food kept at an unsafe temperature

minorCode 4-601.11 (B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; The fan guard cover at the top of the single door tall cooler needs cleaning due to black residue. Non-food contact surfaces of equipment shall be frequently cleaned to prevent a buildup of soil residues. Clean the fan guard in this cooler more frequently.

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 problems

Official record from Wake County Environmental Services, Apr 15, 2025 · Original Source

1 - Inspection

Aug 29, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

minorCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; The containers of kale in the walk-in cooler are covered with to-go bags. Food shall be protected from all sources of contamination. Ensure items used for food storage are food-grade.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode 4-501.12Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.12; Core; The seal on one of the light panels is broken and the shield is cracked/has a hole which allows for condensation to collect and drip on the shelving. All equipment shall be maintained in good repair. Replace light shield cover.

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 problems

Official record from Wake County Environmental Services, Aug 29, 2024 · Original Source

1 - Inspection

Apr 11, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The chlorine-based sanitizer at the dish machine tested at 0 ppm. Chlorine sanitizing solution shall maintain a concentration between 50-200 ppm. CDI- The sanitizer had been recently changed and had not been primed; once primed the sanitizer tested between 100-200 ppm.

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 problems

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A spray bottle of soapy water was not labeled. Working containers of poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be labeled with the common name of the material. CDI- The spray bottle was labeled - soapy water.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Core; A couple of the vacuum packaged tuna with a label requiring it to be removed prior to thawing were not slit/punctured. Reduced oxygen packaged fish that has a label requiring it to be removed from packaging to thaw shall either be removed from the package or oxygen introduced by puncturing or slitting the package prior to thawing. CDI - Slits added to packages.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Apr 11, 2024 · Original Source

1 - Inspection

Jan 3, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Chlorine based sanitizer in one of the buckets tested at less than 50ppm. Chlorine based sanitizer shall be maintained between 50-200 ppm. CDI- Sanitizer remade until it tested at 100ppm.

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 problems

Official record from Wake County Environmental Services, Jan 3, 2024 · Original Source