Restaurant · Wake County, NC

Kashin Restaurant

Name: Kashin Restaurant
Address: 309 Crossroads Blvd, Wake County, NC

309 Crossroads Blvd

Last inspected Mar 24, 2026 · View Map ↗ · Compare ↗

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Score 99

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Mar 24, 2026

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

notedCode 3-501.18 Spaghetti is not date marked. Maintain date on spaghetti and seafood in the sushi refrigerators. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Consider using masking tapeFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Spaghetti is not date marked. Maintain date on spaghetti and seafood in the sushi refrigerators. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Consider using masking tape; painter's tape; or write the date on the stickers. Dates were added today.

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 —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Wet Wiping Cloth is stored on the cutting board. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Add a bucket of sanitizer for the wiping cloth.

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 4-903.11 (A) Glasses are stored on bar mat and plastic lids that need cleaning. Store cleaned utensils in a cleanEquipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11 (A) Glasses are stored on bar mat and plastic lids that need cleaning. Store cleaned utensils in a clean; dry location. Clean the glasses storage surfaces more often.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Ceiling panels and surfaces outside of the hood are soiled. Portion of the exterior of the hood is peeling (likely old protective shipping material). Floor is not clean under equipment and near walls. Areas of the wall are deteriorating; not smooth. Maintain physical facilities clean and keep smooth and easily cleanable. Replace ceiling tiles as needed and maintain the ceiling and surfaces outside the hood 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, Mar 24, 2026 · Original Source

1 - Inspection

Aug 20, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16(A)(2) Raw Shrimp 45F and Crab Sticks held with ice packs to the right of the cooking equipment is not maintained at 41 degrees F as required. Maintain TCS foods in cold holding at 41F or less. -P We also discussed holding the seafood according to the rule: Time as a Public Health ControlFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Raw Shrimp 45F and Crab Sticks held with ice packs to the right of the cooking equipment is not maintained at 41 degrees F as required. Maintain TCS foods in cold holding at 41F or less. -P We also discussed holding the seafood according to the rule: Time as a Public Health Control; similar to the acidified rice that is discarded after four hours. Written procedures; labeling and disposal are required for Time holding. Since the crab sticks remain below 70F; Time-holding of six hours may be an option for the cold items. email sent with form for time-holding; but you may also write your own procedures from scratch. Consider also purchasing another Avantco table-top refrigerator for this area. Seafood moved to refrigeration.

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 —Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (A) Special's Board posted on the wall offers undercooked seafood including Salmon Cheek and Aburi Toro (torched fatty tuna). Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Owner is added consumer advisory sign to the wall.

In plain English

More about food kept at an unsafe temperature

notedCode 4-501.12 Cutting Surfaces (C) Cutting Board in use has several dark areas indicating areas that can no longer be effectively cleaned. Restore the cutting board to cleanable condition or replace it. . . . Replace white rice paddle that is peelingCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Cutting Surfaces (C) Cutting Board in use has several dark areas indicating areas that can no longer be effectively cleaned. Restore the cutting board to cleanable condition or replace it. . . . Replace white rice paddle that is peeling; deteriorating; no longer remaining in clean and cleanable condition. . . Re-wrap and clean hoses on the back of Coca Cola machine. Restore to a clean and cleanable condition.

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, Aug 20, 2025 · Original Source

1 - Inspection

Apr 30, 2025

Score 96

Official score: 96 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15 Where to Wash (Pf) Employee is using the centrally located sink to rinse hands. Teach and direct employees to wash hands in the handwashing sink and use soap. Discussed and redirected employee today.

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.

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Spaghetti from yesterday; Seafood Salad in the sushi display refrigerator are not date marked. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Consider using masking tape; painter's tape; or write the date on the stickers. Dates were added today.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Ceiling panels and surfaces outside of the hood are soiled. Floor is peeling; not continuous in areas. Areas of the wall are deteriorating; not smooth. Maintain physical facilities clean and keep smooth and easily cleanable. Replace ceiling tiles as needed and maintain the ceiling and surfaces outside the hood 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, Apr 30, 2025 · Original Source

1 - Inspection

Jan 27, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Sanitizers; Criteria - Chemicals; Priority; Bucket with wet wiping cloths at 800ppm of bleach sanitizer solution. Sanitizers used for food contact surfaces shall be at correct concentration according to manufactures label use. Bleach or chlorine sanitizer solutions shall be at 50-200ppm. Solution at disinfecting level. Bucket emptied and diluted during inspection; and tested at 200ppm. Use test strips to ensure solution is at 50-200ppm.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Ceiling panels and surfaces outside of the hood are soiled. Floor is peeling. Areas of the wall are deteriorating; not smooth. Maintain physical facilities clean and keep smooth and easily cleanable. Replace ceiling tiles as needed and maintain 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, Jan 27, 2025 · Original Source

1 - Inspection

Aug 19, 2024

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Cooked shrimp; tuna; salmon and shell eggs in reach-in cooler above 41F. Items at 43-46F. Some items added to cooler during morning prep; other items in cooler from night previous. Knob to adjust temperature is on top of cooler near where morning items were placed. Ambient air blowing from vents at 50F+. Knob adjusted during inspection. Ensure knob is at correct setting and maintains food at 41F or below. Items above 45F relocated to another cooler during inspection. Keep checking cooler temperatures. Verification required for cooler. Full points taken for repeat violation.

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

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, Aug 19, 2024 · Original Source

1 - Inspection

Mar 15, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; 2 Door True Refrigerator has Salmon 43F; Tuna 44F; Shell Egg 47F. Maintain food at 41F and colder. Refrigerator was recently adjusted because it was freezing the tofu top right. Owner is adjusting the unit slightly colder and reorganizing to increase air flow.

In plain English

More about food kept at an unsafe temperature

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; Shelf under the table is in bad condition. Clean and restore to washable; smooth condition.

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 panels and surfaces outside of the hood are soiled. Floor is peeling. Areas of the wall are deteriorating; not smooth. Floor under the Carbon Dioxide tanks are not clean. Maintain physical facilities clean; smooth and cleanable.

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 15, 2024 · Original Source

1 - Inspection

Nov 20, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Small Preparation table in the cooking area has one cutting board that has both cooked food and raw meat. Cooked food and raw beef is stored on the same cutting board. Food shall be separate to prevent contamination to the cooked and ready-to-eat food. Today; cutting board was removed and replaced with a clean & sanitized cutting board. We discussed use of separate cutting boards and separate surfaces to prevent cross-contamination of raw to cooked. Consider adding a shelf above the small table for the raw vegetables in plastic containers to free-up additional space on the table for a second cutting board; etc.

In plain English

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

More about other finding

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; 2-door refrigerator on the right is not holding food consistently at 41F and colder as required. Salmon 42F from yesterday pushed to the back of the refrigerator. Other foods: 42F; 42.9F; 41.7F. Monitor food temperature with thermometer. Refrigerator was adjusted to a colder setting during today's inspection.

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Floor and walls are worn and in need of repair to provide a clean and washable finish. Maintain physical facilities in cleanable condition.

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, Nov 20, 2023 · Original Source