1 - Inspection
Aug 20, 2026
Official score: 94 · Understand this area’s scale
11 recorded violations
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-103.11 (O); Priority Foundation; No employee health policy was available for review. The PIC shall ensure that employees are informed in a verifiable manner of their responsibility to report information about their health and activities as they relate to foodborne illnesses to the PIC. CDI- provided Form 1-B and other educational documents. Facility recently opened. No points taken.
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
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; No bodily fluid clean-up procedures were available for review. A food establishment shall have written procedures for employees to follow when responding to vomit and diarrheal events. Procedures should direct clean-up that minimizes exposure and spread of contamination. CDI- provided educational materials. No point taken
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(A)(2); Priority; Observed raw chicken stored above raw beef in the walk-in cooler. Food shall be protected from cross contamination by storing the food in equipment according to final cook temperature. CDI- food was rearranged and EHS provided storage education sticker. 3-304.15 (A); Priority; Observed two employees rearrange raw food in the walk-in cooler and return to work stations without changing gloves. One employee rinsed gloves in the handwashing sink and returned to food prep station. Single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI- employees were stopped; glove use and handwashing education was provided. EHS directed employees to discard gloves; wash hands and don new gloves before retuning to work area.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-702.11; Priority; Observed an employee washing tongs and a plastic container in a prep sink near sushi counter. Observed equipment being stored as clean without sanitizing. Food-contact surfaces of utensils and equipment shall be sanitized after cleaning. Do not use food prep sinks to wash equipment and utensils. CDI- equipment removed and brought to three compartment sink for sanitizing. 4-501.114(C); Priority; Quat sanitizer in three compartment sink measured near 0ppm. A quaternary ammonium sanitizer shall have a concentration indicated by the manufacturer's directions. CDI- quaternary ammonium compound solution was remade to acceptable range. 4-703.11; Priority; Hot water sanitizing warewashing machine observed reaching 143F surface temperature. Equipment and utensils shall be sanitized in hot water mechanical operations by achieving a utensil surface temperature of 160F as measured by an irreversible registering temperature indicator. EHS advised PIC to contact Diversey to evaluate machine. Facility shall sanitize in three compartment sink using chemical sanitizer until machine is able to achieve required surface temperature.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(A); Priority Foundation; Facility is using TPHC for sushi rice. Rice was observed marked with time stamp upon arrival but no written procedures for TPHC were available. If TPHC is used; written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request that specify the methods of compliance with TPHC. CDI- provided TPHC form and advised PIC to fill out and retain in the establishment for future inspections. No points taken today.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed salmon; tuna and yellowtail cooling from recent prep in the sushi display case. Fish measured 44 - 50F. Cooling shall be accomplished by utilizing rapid cooling equipment that is capable of cooling foods within acceptable time range. TCS foods shall cool to 41F within 4 hours after preparation if prepared from ambient temp. Based on prep time; fish would not have cooled back down fast enough. Display case is not designed to cool foods; only hold foods already cold. CDI- cooling education provided. Fish was relocated to walk-in to cool quickly.
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
Approved thawing methods used
Inspector’s notes
3-501.13 (E); Core; Observed thawed tuna sealed in its ROP in walk-in cooler. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to its thawing under refrigeration. CDI - tuna was removed from ROP.
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
Thermometers provided & accurate
Inspector’s notes
4-203.12; Priority Foundation; Sushi display case thermometer is not reading the correct ambient temperature. EHS's thermometer read 41F ambient temperature. Ambient air thermometer was reading 58F. Ambient air thermometers scaled in Celsius and Fahrenheit shall be accurate to ±1.5C in the intended range of use. PIC removed thermometer and will replace with a new one.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 (B); Core; Wiping cloth observed on sushi counter. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in chemical sanitizer at correct concentrations and laundered daily. CDI- wiping cloth bucket was made
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
Washing fruits & vegetables
Inspector’s notes
3-302.15; Core; Observed cucumber cut through its plastic packaging on the cookline. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. Wash all produce and remove stickers or wrappings before cutting.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.13 (B); Priority Foundation; No thermometer or thermolabels were available to test surface temperature of utensils in warewashing machine. In hot water mechanical warewashing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Obtain temperature indicator within 10 days. EHS to verify compliance.
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, Aug 20, 2026 · Original Source