1 - Inspection
Jul 22, 2026
Official score: 90 · Understand this area’s scale
13 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
Observation: The PIC (person in charge) was unable to demonstrate practices with staffing to ensure staff comply with requirements of the food code to include the following: cooling foods; cleaning; calibrating and using thermometer during production tasks; monitoring refrigeration equipment for proper air temperature (cold-holding); proper thawing practices; time control process is followed; personal hygiene and prevention of cross contamination. CDI: All items observed during inspection walk through were discussed with PIC (person in charge) operator during inspection with guided education and corrective action efforts to support active managerial control. 2-103.11(A-P) - PIC Duties - Pf A)Operations not conducted in home or room used for living/sleeping B)Unnecessary PERSONS not in kitchen except for brief visits C)All PERSONS in the kitchen comply with Food Code D)EMPLOYEES wash hands E)Food sources; temps; condition checked at delivery F)Food delivered during non-operating hours put in protected; temp controlled storage G)Proper cooking using calibrated & appropriate thermometers H)Proper cooling; routine monitoring I)Proper hot/cold holding temps; routine monitoring J)Proper consumer advisory K)Proper SANITIZING of EQUIPMENT/UTENSILS L)Sign for clean TABLEWARE when returning to self-service areas M)No bare hand contact on RTE FOOD without prior approval N)EMPLOYEES trained in FOOD safety & FOOD allergy awareness O)EMPLOYEES informed of illness reporting requirements P)Written procedures and plans are maintained and implemented when required
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
Hands clean & properly washed
Inspector’s notes
Observation: Staff observed changing production tasks without washing hands at hand sink; after prepping food items; washing dishes. Hands should be washed between each production task. CDI: Educated staff and directed on handwashing between tasks. 2-301.14 When to Wash (P) Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. Observation: Staff were not using soap when washing hands; only water. Staff did not follow steps of handwashing to include soap; water and vigorous surface washing to meet 20 seconds; Handwashing was water use only; no soap was used and only palm surfaces of the hands were run under water. Hand were than dried with paper towels and the water shut off with hands. CDI: Staff members were redirected to hand sink; steps of handwashing were explained. Staff returned to hand sinks teice to wash hands effectively with soap and water. 2-301.12 Cleaning Procedure (P) FOOD EMPLOYEES shall clean their hands and exposed portions of their arms using the following cleaning procedure: P (1) Rinse under clean; running warm water; (2) Apply a cleaning compound; (3) Rub together vigorously for at least 10 to 15 seconds paying particular attention to removing soil from underneath the fingernails and creating friction on the surfaces of the hands and arms; finger tips; and areas between the fingers; (4) Thoroughly rinse under clean; running warm water; and (5) Dry hands and arms using paper towels or a hand drying device
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Proper cooling time & temperatures
Inspector’s notes
Observation: Cooked noodles observed at 83F in the walk in refrigerator - Noodles were cooked some time in the am no 1230PM: Cooked dumplings were sitting on sheet pan on speed rack outside of refrigeration at 93F - Cooked late morning at some time according to operator; CDI: Dumplings were moved to walk in refrigerator and noodles were voluntarily discarded as had not met cooling 2 hours to 70F and no time could be identified. 3-501.14 Cooling (P) (A) Cooked TCS FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. P
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 cold holding temperatures
Inspector’s notes
Observation: Smoked salmon (50F); rice noodles (56F) and chicken wings (52F) in upright 1 door refrigerator on the cook line not being held 41F or below. Cooked egg rolls (41F); cooked chicken (42F); cooked pork (42F) in walk in refrigerator. Garlic/oil (73F) on counter; Operator contacted technician to repair walk in refrigerator and 1 door upright refrigerator(s); All TCS (temperature control safety) foods in the 1 door upright refrigerator were moved to prep refrigerator. Air temperature measured in walk in refrigerator was 42F - A working thermometer is not available in the walk in to actively monitor air temperature. Follow up for verification of refrigeration repair by 7/23/26 main source of refrigeration. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P
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
Observation: Observed cooked chicken wings (82F); cooked noodles (83F) in walk in refrigerator not cooling fast enough in deep plastic containers; Cooked chicken wings were placed on top of prep refrigerator unit to cool; Cooked noodles observed in deep plastic container beyond the required 2 hours to reach 70F and operator did not know when noodles had been prepared this am; CDI: Cooling methods were reviewewd with PIC during inspection; Noodles were voluntarily discarded; Dumplings were placed on sheet pan in walk in; Cooked chicken wings were placed on ice decreased to 52F within 30 minutes; Discontinue using plastic containers for cooling of food products and ensure temperature/time is monitored during this process. 3-501.15 Cooling Methods (Pf) Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf .
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
Observation: Thawed tuna observed in walk in refrigerator and instructions require removal of product prior to thawing when removed from freezer; Discussed with operator requirements for thawing reduced oxygen packaged fish with variable instructions/requirements when thawing. 3-501.13(E) Thawing 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: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to; or Immediately upon completion of; its thawing using procedures specified in (B) of this section.
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
Observation: Thermometers were not provided for the prep refrigerator(s); display wait refrigerator. Provide thermometers for refrigeration to monitor cold air temperature. 4-204.112 Temperature Measuring Devices - Functionality (C) (B) Provide and position correctly an air thermometer in cold/hot holding equipment.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observation: In use avacados being stored in a box under a hand soap dispenser behind the sushi line; CDI: Avocados removed from this storage area and sent back to the kitchen to be washed; removed fromt he cardboard box for storage (uncleanable container). 3-305.12 Food Storage; Prohibited Areas (C) Food may not be stored in locker rooms; toilet rooms; dressing rooms; garbage rooms; mechanical rooms; under sewer lines that are not shielded to intercept potential drips; under leaking water lines; under open stairwells; or under other sources of contamination.
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 contaminationOfficial wording
Personal cleanliness
Inspector’s notes
Observation: Staff were not wearing hair covering(s) during food production tasks on the sushi production line. Ensure that all staff are wearing hair coverings during production tasks. CDI: Staff member was directed and retrieved a ball cap. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. Observation: Staff member wearing watch while scooping rice and preparing cooked products in the wok on the cook line. Ensure that staff are not wearing jewelry during food production tasks. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.
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 issuesOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
Observation: The gaskets on the prep refrigerators on the cook line; the walk in refrigerator and freezer doors are in poor repair; The sushi display refrigerator is unable to maintain 41F or below; Repair or replace equipment to ensure proper operation. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair. Observation: A cut pre-treated wood block being used for food production; stored on dish sink; CDI: Operator removed wood block from kitchen for food production. 4-101.17 Wood; Use Limitation (C) (A)Except as specified in (B); (C); and (D) of this section; wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. (B) Hard maple or an equivalently hard; close-grained wood may be used for cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins; doughnut dowels; salad bowls; and chopsticks; and wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 230F or above. (C) Whole; uncut; raw fruits and vegetables; and nuts in the shell may be kept in the wood shipping containers in which they were received; until the fruits; vegetables; or nuts are used. (D) If the nature of the FOOD requires removal of rinds; peels; husks; or shells before consumption; the whole; uncut; raw FOOD may be kept in untreated wood containers or food safe treated wood containers. Observation: The replacement lid put on the plastic dry storage container for flour is made of a painted compressed wood material that cannot stand up to commercial cleaning and is an absorbent; Discontinue use of this lid replacement.; Cardboard that is being used to line shelving areas; wait cart are absorbent and not cleanable - discontinue use of cardboard for storage containers or shelving use. 4-101.19 Nonfood-Contact Surfaces (C) Nonfood Contact Surfaces of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. Observation: The cutting boards observed on prep refrigerators and dish sink were heavily scored and no longer cleanable; Resurface the cutting boards or replace. 4-501.12 Cutting Surfaces (C) Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Observation: The thermometer on the walk in refrigerator shows air temperature is -20F and the actual temperature is 42F; Repair or replace thermometer and ensure temperature measuring devices are calibrated to effectively monitor air temperature in refrigeration. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded. (C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of 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 wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
Observation: The warewash machine and the dish sink are accumulated with debris; The warewash machine had visible buildup interiorly and exteriorly; Debris observed on the back splash and corners of basins in the dish sink; Ensure that dish equipment and sink are cleaned at least once every 24 hours or more often when debris accumulation occurs during poerational tasks. 4-501.14 Warewashing Equipment; Cleaning Frequency (C) A WAREWASHING machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing EQUIPMENT; UTENSILS; or raw FOODS; or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used; at least every 24 hours.
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
Non-food contact surfaces clean
Inspector’s notes
Observation: Shelving in walk in refrigerator; display/wait station refrigerator; dry storage containers unclean; Compressor fans/covers in walk in have visible debris accumulation. Shelves under prep tables and expo line areas have debris; Increase cleaning frequency in these areas to prevent build up of food debris. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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
Observation: Floors and walls under and behind equipment unclean; Floor drains throughout are heavily accumulated with debris; Ensure that all floors; walls and ceilings are maintained clean and in good repair. 6-501.12 Cleaning; Frequency and Restrictions (C) (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except for cleaning that is necessary due to a spill or other accident; cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
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 22, 2026 · Original Source