1 - Inspection
Sep 11, 2026
Official score: 89.5 · Understand this area’s scale
13 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-102.11; Priority foundation; None of the current employees have food protection manager certification and observed three Priority violations during the insepction. The PIC shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by having no Priority violations during the current inspection; being a certified food protection manager; or by responding correctly to the inspector's questions related to the operation of the food establishment. CDI - Priority violations corrected during the inspection and provided education to PIC to prevent future repeats.
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
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); Core; The current person in charge does not have food protection manager certification. The person-in-charge shall demonstrate knowledge by being a certified food protection manager. Acquire food protection manager certification before the next inspection.
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
2-301.15; Priority foundation; Observed food employees washing their hands in a food prep sink. Employees shall clean their hands in a handwashing sink and may not clean their hands in food prep; dishwashing; or mop sinks. CDI - Stopped employee and directed them to the handwashing sink where they properly washed their hands.
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
Food separated & protected
Inspector’s notes
3-302.11(A)(1); Priority; Observed raw; soft-shell crabs stored above ready-to-eat immitation crab salads and observed raw eggs stored above containers of raw eggs stored above ready-to-eat sauces in the refrigerator; also observed a container of raw chicken stored on a prep area used for ready-to-eat food preparation. Food shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal foods during storage; preparation; holding; and display from ready-to-eat food including other raw animal food such as fish for sushi; or other raw ready-to-eat foods such as fruits and vegetables; and unwashed produce. CDI - Containers rearranged in refrigerator to prevent cross-contamination and raw chicken removed before the prep table was immediately washed and sanitized. Repeat.
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 a large metal bowl used for sushi rice preparation that was not sanitized before being put away with other bowls. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Bowl immediately removed and set aside for cleaning.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2); Priority; Observed the following foods holding above 41F: raw shrimp and precooked eel in an ice bath; raw chicken and raw shirmp in the lift-top prep cooler; and all of the raw fish stored in the last display sushi case cooler. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less; except during preparation; cooking; or cooling; or when TPHC is used. CDI - Foods were moved to freezers for rapid cooling; none of the TCS foods were holding above 45F. Do not store foods in the sushi display case with the damaged door.
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
Time as a Public Health Control; procedures & records
Inspector’s notes
3-501.19(B); Priority foundation; The rice cookers holding sushi rice for time holding did not have time labels or any indication when the rice would be discarded. If TPHC is used for up to a maximum of 4 hours: The food shall be identified to indicate the time that is 4 hours past the time when the food is removed from temp control. CDI - Correct time labels were added to the rice cookers.
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(B); Core; Observed cooling sushi rolls and imitation crab salad tightly wrapped in plastic while they were in the refrigerator. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Plastic wrap lifted to allow for better air flow over the cooling foods.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111; Core; Observed two crawling insects on two knives stored on a magnetic storage strip; one insect crawling on the magnetic strip; one insect crawling on the brown wall around the chest freezer; and one insect crawling on the wall beside the back door. The premises shall be maintained free of insects; rodents; and other pests. REHS strongly recommends having pest control visit and do a treatment to prevent spread of insects before the next inspection.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; Observed ripped gaskets on the doors of the reach-in freezer and lowboy cooler. Observed damage to the top of the chest freezer; repaired with silver tape. Also observed the sliding door on one of the display coolers damaged and creating an air gap that allows warm air into the cooler. Equipment shall be maintained in a state of good repair and condition. Replace damaged gaskets and damaged doors before the next inspection. Repeat.
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
4-603.14; Core; Observed a staff member wiping out a large metal bowl used for sushi rice prep with only a wet towel; without the use of dish detergent; before stoying with clean bowls. Equipment food-contact surface and utensils shall be effectively washed to remove or completely loosen soils by using the manual or mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid; alkaline; or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices. The washing procedures selected shall be based on the type and purpose of the equipment/utensil; and on the type of soil to be removed. CDI - Immediately removed large bowl from storage shelf and set aside at 3-compartment sink for cleaning.
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
4-602.13; Core; Observed a significant amount of grease buildup on a cart stored next to the deep-fryer. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Thoroughly clean this rolling cart and maintain clean by cleaning it 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 problemsOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core; Observed damaged wall and corner around the ice machine. Floors; walls; and ceilings shall be maintained in good repair. Repair this area before the next inspection. Repeat.
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, Sep 11, 2026 · Original Source