1 - Inspection
Feb 9, 2026
Official score: 92 · Understand this area’s scale
11 recorded violations
Official wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
3-402.11/3-402.12; Priority Foundation; No parasite destruction letter provided by supplier KGI. Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. CDI- PIC contacted supplier and received a copy of the letter at end of inspection. Keep for record review.
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
Food separated & protected
Inspector’s notes
3-302.11; Priority; Raw beef and raw chicken in grill line prep cooler was stored directly above ready-to-eat sauces. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. CDI- Food was reorganized to place ready-to-eat sauces on left side and raw foods on right side.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19 (B)(3); Priority Foundation; Rice under time control at sushi line was not marked with a time for production/discard. CDI- sushi rice was labeled with start and end time; 11a-3p. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Repeat; Full points.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11 (A); Priority Foundation; No asterisk to consumer advisory on menu for Hibachi steak. Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. EHS will verify in ten (10) days.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Purple detergent in spray bottle stored without label. Label working containers of toxic materials such as cleaners and sanitizers. CDI- PIC relabeled. 7-207.11 (B); Priority; Large bucket of container medicines stored directly beside sushi prep area. Store labeled; employee medications to prevent contamination of food; equipment; and other food service related items. CDI- Employee relocated to appropriate area.
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 unsafelyOfficial wording
Thermometers provided & accurate
Inspector’s notes
4-204-112 (B); Core; The sushi case; prep refrigerators do not have thermometers for monitoring of air within equipment. Cold or hot holding equipment used for TCS foods shall be designed to include and shall be equipped with at least one integral or permanently affixed thermometer that is located to allow easy viewing of the device's temperature display. Repeat.
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
Food properly labeled: original container
Inspector’s notes
3-601.12; Core; The food product white tuna offered on menu (chef roll; white tuna tar tar; rainbow roll) is misleading and is being used as a species substitution for Escolar. Ensure that the common name of the food product is added in brackets for this product on the menu to declare actual product name. Food shall be offered for human consumption in a way that does not mislead or misinform the consumer.
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
Washing fruits & vegetables
Inspector’s notes
3-302.15; Core; Avocados are not having labels removed; washed before use in sushi area. When asked; PIC states they dont wash vegetables. Lettuce; cucumbers; and other produce is avaliable on menu and is not pre-cut from supplier. 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. Discussed during the inspection.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; Many single use articles previously storing other foods are being reused. These containers are not durable and a thin plastic. Use food grade containers that maintain integrity. Single-use and single-service articles cannot be reused.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; The legs on the sushi prep table are very rusted. Sand or replace prep table. Repeat for rule violation; different item; no points.
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
6-501.12; Core; Walls and floors behind/underneath equipment; such as in the sushi prep and dish areas; are soiled. Physical facilities shall be cleaned as often as necessary to keep them clean.; 6-501.11; Core; Some of the ceiling tiling in the storage room are damage or missing. Replace any damaged tiles.
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, Feb 9, 2026 · Original Source