Restaurant · Wake County, NC

Kanki Japanese House Of Steaks And Sushi

Name: Kanki Japanese House Of Steaks And Sushi
Address: 4325 Glenwood Ave, Wake County, NC

4325 Glenwood Ave

Last inspected Sep 10, 2026 · View Map ↗ · Compare ↗

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Score 99

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Sep 10, 2026

Score 99

Official score: 99 · Understand this area’s scale

5 recorded violations

notedCode Observation: The gasket on the walk in refrigerator (main kitchen) is torn/poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doorsCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The gasket on the walk in refrigerator (main kitchen) is torn/poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 Observation: The non-food contact surfaces of the exterior of the food service bins is not being kept clean - These areas of non-food contact surface shoudl be hand cleaned. CDI: Food service bins taken back to dish area to be cleaned. 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The non-food contact surfaces of the exterior of the food service bins is not being kept clean - These areas of non-food contact surface shoudl be hand cleaned. CDI: Food service bins taken back to dish area to be cleaned. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.

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 Observation: The waste bins for disposal of feminine sanitary products is not covered - A bag is providedCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

Observation: The waste bins for disposal of feminine sanitary products is not covered - A bag is provided; but the bins are not covered. 5-501.17 Toilet Room Receptacle; Covered (C) A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

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 Observation: The wall/ceiling areas on the kitchen line have debris accumualtion in various areasCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The wall/ceiling areas on the kitchen line have debris accumualtion in various areas; Increase clenaing in these areas; Plan for repair of the FRP board on the rear wall behind cook line beginning to separate from cove base. 6-501.12 Cleaning; Frequency and Restrictions (C) (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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 —Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

Observation: The menu item on the sushi menu identifies "white fish" and "white tuna" as sushi rolls offered without the identificaiton of actual fish species being utilized for these rolls (tilapia and albacor or escolar) - These menu items shall also include a description of the actual fish species utilized in menu item as described. 3-601.12 Honestly Presented (C) (A) 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 problems

Official record from Wake County Environmental Services, Sep 10, 2026 · Original Source

1 - Inspection

Mar 9, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode Observation: TCS raw fish productsFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: TCS raw fish products; cooked seafood items (shrimp 48F; cooked eel 52F; salmon 45F) in the left sushi display refrigerator exceeded 41F. CDI: These products had been prepped and placed between 10-1pm - Products were voluntarily discarded as a corrective action. 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 temperature

notedCode Observation: In use rice scoops stored in water at 107F at cook station lineEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: In use rice scoops stored in water at 107F at cook station line; CDI: Setup removed; washed and reset. 3-304.12 In-Use Utensils; Between-Use Storage (C) (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.

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

notedCode Observation: The door framing and baffle in the ice machine has buildup of debrisCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The door framing and baffle in the ice machine has buildup of debris; Buildup observed behind soda dispensing system back wait station area. Increase cleaning in these areas to prevlude buildup. 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 problems

notedCode —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: The faucet handle on the rinse sink at the sushi station leaking water/will not cut off. 5-205.15 Maintain a plumbing system in good repair.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode Observation: The vent in the kitcheanCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The vent in the kitchean; wait station accumulated with debris. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

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, Mar 9, 2026 · Original Source

1 - Inspection

Oct 6, 2025

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode Observation: Staff observed using gloves to dip/cook raw shrimp and than washing gloved hands off in hand sinkOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Staff observed using gloves to dip/cook raw shrimp and than washing gloved hands off in hand sink; Gloves are to be changed during task change and used for no other purpose; CDI: Staff member removed gloves and educated on glove use; handwashing 3-304.15 (A) Gloves; Use Limitation (P) (A) If used; 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. P

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

Observation: There are not air thermometers in the prep refrigerators in various refrigeration units. 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 issues

notedCode Observation: In use rice scoops stored in water at 107FEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: In use rice scoops stored in water at 107F; CDI: Setup removed; washed and reset up - Water temperature measured at 141 after 10 minutes - Temperature gauge turned up to ensure proper hot holding of in use utensils. 3-304.12 In-Use Utensils; Between-Use Storage (C) (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.

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

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The insert(s)in the rice cookers are poor repair/replace inserts. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)

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 Observation: Buildup on the caulking around the backsplash of food prep sinksCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Buildup on the caulking around the backsplash of food prep sinks; gaskets on the 4 door upright;walk in refrigerator have debris buildup; 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 problems

notedCode —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: The faucet handle son the mop sink are leaking water. 5-205.15 Maintain a plumbing system in good repair.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Oct 6, 2025 · Original Source

1 - Inspection

Jun 17, 2025

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

notedCode Observation: TCS (temperature control safety food) products in the 2 door reach in wait (44F)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: TCS (temperature control safety food) products in the 2 door reach in wait (44F); 4 door reach in at cart staging area in kitchen (53F) were unable to maintain beef/chicken (raw - 47F) and milk based dressing (2 door reach in - 42F). CDI: These products had been prepped and placed for production within previous hour - Products moved to walk in refrigerator as corrective action. 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

More about food kept at an unsafe temperature

notedCode Observation: Cooked crabmeat was observed thawing on top of prep worktop refrigerator. Food product was evaluated at 42F on exterior. Discontianue this practice and ensure that thawing takes place to preven product from exceeding 41F during thawing. CDI: Crabmeat was placed in prep refrigerator for corrective action. 3-501.12 Time / Temperature Control for Safety FoodFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

Observation: Cooked crabmeat was observed thawing on top of prep worktop refrigerator. Food product was evaluated at 42F on exterior. Discontianue this practice and ensure that thawing takes place to preven product from exceeding 41F during thawing. CDI: Crabmeat was placed in prep refrigerator for corrective action. 3-501.12 Time / Temperature Control for Safety Food; Slacking (C) Food that is being slacked shall be held in refrigeration at 41F and below.

In plain English

More about food kept at an unsafe temperature

minorCode Observation: Prep refrigerator(s) throughout sushiEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

Observation: Prep refrigerator(s) throughout sushi; to go and two kitchen refrigerators dis not have a working thermometer. Ensure that all refrigeration equipment has a thermometer in place to monitor ambient 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 issues

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The insert(s)in the rice cookers are poor repair/replace inserts. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C)

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 Observation The non-food contact surfaces of the prep refrigerators (gasket meets the frame) and the door of microwave(s) have debris accumulationCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation The non-food contact surfaces of the prep refrigerators (gasket meets the frame) and the door of microwave(s) have debris accumulation; Increase clenaing in these areas. 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 problems

notedCode —Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

Observation: Handsinks observed with debris accumulation. Ensure that hand sinks are clenaed frequently and often. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks clean.

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, Jun 17, 2025 · Original Source

1 - Inspection

Oct 29, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

8 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); While improvements have been made in this area; one bowl of cracked raw eggs were being stored above vegetables in the flip top cooler. In order to prevent potential contamination; raw animal food shall be stored below ready to eat food or produce. CDI- Food was rearranged as needed.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Opened half and half was found with no date marking. After being opened/prepared; ready to eat potentially hazardous food shall be dated to indicate when the food must be discarded after a 7 day period. CDI- Half and half was dated.

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 problems

notedCode 7-101.11 Identifying InformationChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-101.11 Identifying Information; Prominence - Original Containers (Pf); One spray bottle of sanitizer was found with no label. All poisonous or toxic materials in working containers shall be labeled with their common name. CDI- Spray bottle was labeled during the inspection.

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

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; White food ingredients were not labeled with the name of the product. Labels were faded and not legible. Food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. Re-label containers.

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 problems

minorCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C) Wet wiping cloths was being stored in a bucket of soapy water. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration. Place wet wiping cloths in sanitizer; not soap; between uses.

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

minorCode 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Scoops were being stored in food products with their handle touching the food. One scoop had no handle. If utensils are stored inside of food containers; they shall have handles that are clearly above the food in order to prevent potential contamination.

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

minorCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Low boy cooler unit was unable to stay fully closed. Dishwashing machine was leaking on to the floor when in use. Equipment shall be maintained in a state of good repair. Repair items listed.

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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Otherwise clean dishes were found with sticker residue on their non food contact surfaces. Non food contact surfaces shall be kept free of soil residue and other debris. Remove sticker residue before/during 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 problems

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

1 - Inspection

Dec 6, 2023

Score 97

Official score: 97 · Understand this area’s scale

7 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee beverage was found being stored on the prep line in a high area. Employees may drink from a closed beverage if it is used/stored in an area that prevents potential contamination of clean equipment or food.

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority Foundation; Raw fish and eggs were being stored above vegetables. In order to prevent cross contamination; raw animal food shall be stored below ready to eat food. CDI- Food was rearranged as needed.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloth was found being stored on a prep surface. Quat sanitizer bucket holding wet wiping cloths was below 200ppm. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.

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

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Scoops were being stored in food products with their handle touching the food. One scoop had no handle. If utensils are stored inside of food containers; they shall have handles that are clearly above the food in order to prevent potential contamination.

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

minorCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Large amount of ice is leaking from the condenser in the walk-in freezer. Equipment shall be maintained in a state of good repair. Address walk-in consider issue.

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

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; Reach in cooler fans directly above food have dust buildup and need to be cleaned. Some areas of shelving in the main cook line need to be cleaned as well. Non food contact surfaces shall be kept free of soil residue and other debris.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Ceiling above the service area has considerable dust buildup. Ceiling vent on the cook line has dust buildup as well. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean ceiling area.

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, Dec 6, 2023 · Original Source