Restaurant · Wake County, NC

Masa Sushi Ramen

Name: Masa Sushi Ramen
Address: 2757 Nc 55 Hwy, Wake County, NC

2757 Nc 55 Hwy

Last inspected Oct 1, 2026 · View Map ↗ · Compare ↗

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Score 93

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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

8 inspections

1 - Inspection

Oct 1, 2026

Score 93

Official score: 93 · Understand this area’s scale

10 recorded violations

notedCode 3-302.11(A)(1)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1); Priority; Raw; repackaged chicken observed above raw; repackaged pork and boxed frozen muscles in the reach-in freezer. Raw shrimp; salmon and whole shell eggs were observed above ready to eat foods and vegetables in the walk-in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. Separate raw animal foods according to final cook temperature once unboxed in the freezer. CDI- all foods rearranged/relocated.

In plain English

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

More about other finding

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Time labeling for the sushi rice not recorded. Once removed from temperature control the time shall be recorded. CDI - rice voluntarily discarded. Ensure a timestamp is written as soon as the rice is removed from temperature control to comply with TPHC (Time as a Public Health Control) procedures and to ensure accuracy so that it is not held past 4 hours.

In plain English

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

More about other finding

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Spray bottles of Windex and Sanitizer did not have labels. Label working containers of poisonous or toxic materials taken from bulk supplies with the common name of the material. CDI- labels added. No point taken toady.

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 3-501.13 (E)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (E); Core; Observed thawed tuna still sealed in its RO packaging in the reach-in cooler. Reduced oxygen (RO) packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. CDI- tuna was removed from package.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Observed a live roach crawling on the wall adjacent to the kitchen. The premises shall be maintained free of insects; rodents; and other pests. Utilize approved methods of pest control and eliminate harborage conditions.

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 insects

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Boxes of soup stock were observed on the walk-in cooler floor. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. CDI- boxes moved to shelf. All other foods were stored properly. No point taken

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 contamination

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; An ice scoop was stored inside of the ice bin with the handle touching the ice. Ice cream scoop stored in a bowl of stagnant water. Dispensing utensils used on non-TCS foods shall be stored in the food with their handles above the top of the food to prevent contamination. Dispensing utensils shall be stored in running water or water that is at least 135F. CDI- ice scoop removed from ice bin and ice cream scoop and bowl were removed for cleaning/sanitizing. Full point may be taken for repeat violations.

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 4-904.11(B)Equipment and utensils

Official wording

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

Inspector’s notes

4-904.11(B); Core; Oberved clean forks and spoons stored with the food-contact portion facing upward. Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by employees and by consumers if consumer self-service is provided. CDI - manager inverted the utensils. No point taken

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 4-502.13Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-502.13; Core; Single-use plastic containers are being re-used to portion several TCS foods including raw fish. Single-use articles may not be re-used. One time use only. Use approved NSF/commercial grade containers for food storage. Discard or recycle single-use containers. Full point taken for repeat violations.

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; Badly torn gaskets observed on reach-in units at makeline and sushi prep area. Equipment shall be kept in good repair. Replace gaskets. 4-502.11 (A); Core; A large bamboo rice bowl is starting to show signs of wear and discoloration. Maintain utensils in good repair. Replace rice bowl. 4-101.19; Core; Black tape is being used to hold down top portion of sushi prep counter. 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. Remove black tape and repair counter to be smooth and easily cleanable. Tape is collecting trapped debris and edges are deteriorating which prevents proper 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 1, 2026 · Original Source

1 - Inspection

Mar 25, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Large bamboo bowl observed sitting on a lower shelf with rice residue along the sides. Bowl had been recently cleaned. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - bowl was cleaned and sanitized during inspection. 4-602.11(D)(1); Core; Multiple plastic containers holding raw fish were observed with numerous old date marking stickers inside reach-in unit. Surfaces of utensils and equipment contacting TCS food may be cleaned less frequently than every 4 hours if in storage; containers of TCS food and their contents are maintained at cold holding temperature (41F or below) AND the containers are cleaned when they are empty. Ensure containers of TCS foods are cleaned when they are empty and do not continually fill containers without washing; rinsing and sanitizing in-between fills. CDI- spoke to PIC about washing containers when they are empty. This change will be implemented going forward.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Salt; sugar and granulated ingredients on the cookline were observed without labels. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta/rice/beans etc...

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; The ice scoop stored inside of the ice machine observed with the handle touching the ice. A plastic container with no handle was stored in a container of panko bread crumbs. Only use scoops with handles; with handles stored out of the food. Dispensing utensils used on non-TCS foods shall be stored in the food with their handles above the top of the food to prevent contamination. CDI- scoop handle removed from ice and container removed from bread crumbs.

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 4-502.13Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

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; Torn gaskets observed on reach-in unit at makeline. Equipment shall be kept in good repair. Replace gaskets. Note: PIC has replaced cracked glass sliding doors on sushi display case and repaired toaster oven handle since previous inspection. Full point not taken. 4-205.10; Core; A yellow DeWalt drill is being used to mix batter. Except for toasters; microwaves and hood vents; only use NSF rated; commercial kitchen equipment that meets sanitation standards for cleaning. Discontinue use of DeWalt drill for food prep. 4-502.11 (A); Core; A large bamboo rice bowl is starting to show signs of wear and discoloration. Maintain utensils in good repair. Replace rice bowl.

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 25, 2026 · Original Source

1 - Inspection

Oct 1, 2025

Score 90.5

Official score: 90.5 · Understand this area’s scale

9 recorded violations

notedCode 3-302.11(A)(1)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1); Priority; Raw; repackaged chicken observed above sushi fish in the reach-in freezer. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- foods rearranged. Full points taken for repeat violation.

In plain English

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

More about other finding

notedCode 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Pork cooling since last night in a large stock pot was observed at 46F in the walk-in cooler. Quickly cool TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- pork was voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Cooked eel in the toaster oven was observed at 78F. When asked; PIC said that it was leftover from lunch service and the toaster was shut off with the eel still inside. Maintain TCS foods in hot holding at 135F or above. CDI- eel voluntarily discarded. No points taken

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Multiple containers of spicy tuna were observed between 42 and 44F in the sushi reach-in cooler. PIC indicated the doors were open a while during lunch service and containers were near the door. A container of rice noodles in the walk-in cooler was 45F likely from the water added to hydrate them. Maintain TCS foods in cold holding at 41F or less. CDI- tuna was moved to the walk-in cooler to cool back down more quickly. Rice noodles were voluntarily discarded. Full points taken for repeat cold holding violations.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Pork broth in the walk-in cooler was observed cooling in a large; deep stock pot. Pork broth measured 73 - 74F and cooling was initiated about 90 mins prior to inspection accoring to PIC. A layer of fat had congealed at the surface preventing proper cooling. Quickly cool TCS foods using methods such as open/vented shallow pans; large ice baths and active stirring. Cold air/ice water must flow around product to remove the heat. CDI- fat was skimmed off; broth was poured into a smaller container and placed in an ice bath in the prep sink. Cooling education provided.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13 (E)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (E); Core; Observed thawed tuna still sealed in its RO packaging in the reach-in cooler. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. CDI- tuna packs were cut open. Full point may be taken for future violations.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; A box of radishes was observed on the walk-in cooler floor. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. CDI- box moved to shelf. All other foods were stored properly. No point taken

In plain English

More about food not protected from contamination

notedCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Cucumbers in the walk-in cooler were still wrapped in their plastic coating and cut through. Remove stickers or wrappings from produce and wash thoroughly prior to cutting. Discussed proper washing with PIC.

In plain English

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

More about other finding

notedCode 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; Metal surface attached to sushi prep counter is in poor repair and coming apart. This makes it hard to clean. Metal shelving in the walk-in cooler is peeling and rusting in spots. Torn gaskets observed on reach-in unit at makeline. Handle of toaster oven is broken and being held on with tape. Equipment shall be kept in good repair. Repair/replace these items. Note: PIC has replaced cracked glass sliding doors on sushi display case since last inspection. Full point not taken.

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 1, 2025 · Original Source

1 - Inspection

Jun 10, 2025

Score 95

Official score: 95 · Understand this area’s scale

8 recorded violations

notedCode 3-304.12 (B)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B); Core; A plastic bowl was being used as a scoop and stored inside a container of panko breadcrumbs. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Use appropriate dispensing utensils with handles. CDI- bowl removed. No point taken today.

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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D); Core; Several metal pans were stacked wet on the clean equipment shelf. After cleaning and sanitizing; store equipment in a self-draining position that allows air drying. CDI- pans separated for drying.

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 4-502.13Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

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 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; Metal surface attached to sushi prep counter is in poor repair and coming apart. Glass doors of sushi display case are cracked. This makes it hard to clean and poses a cutting hazard. Equipment shall be kept in good repair. Repair sushi prep counter and replace broken glass on sushi case.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee ice cream was stored above facility foods like frozen fish in the reach-in freezer. Store employee food and drink in designated areas where contamination of facility foods cannot occur. CDI- employee foods relocated to lower shelf.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode 3-302.11(A)(1)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1); Priority; Raw salmon observed above a box of radishes in the walk-in cooler. Raw; repackaged lobster observed above onion rings in the reach-in freezer. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- foods rearranged.

In plain English

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

More about other finding

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Two containers of bean sprouts in water were observed at 63F. PIC indicated they were placed in water shortly before inspection. Maintain TCS foods in cold holding at 41F or less. CDI- ice was added to water to flash cool the sprouts; water was then drained and sprouts were placed back in the walk-in cooler. Do not store TCS foods in water. All other cold holding observed compliant. Full points not taken.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13 (E)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jun 10, 2025 · Original Source

1 - Inspection

Dec 12, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

8 recorded violations

notedCode 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; Multiple foods holding above 41 F in the walk-in cooler. Walk-in cooler maintaining 43 F ambient; door propped slightly open upon entry. Refer to temperature chart above. Keep the walk-in cooler door CLOSED at all times unless re-stocking. TCS (Time/Temperature Control for Safety foods) shall maintain 41 F or below. CDI - Walk-in cooler cooled to 40 F ambient. EHS recommends adjusting the cooler to 37 F.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Prepared containers holding takoyaki balls and pre-cooked pork observed with no date mark. If held past 24 hours (following preparation) TCS foods shall be date marked. Open/prep date + 6 days = 7-day maximum hold. Foods prepared and subsequently frozen onsite shall be date marked (freeze date) and once placed in cold holding equipment they shall be date marked again (thaw date); unless held no longer than 24 hours. This ensures they are not held past 7 days. CDI - Dates known and added.

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 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Time labeling for the sushi rice not recorded. Once removed from temperature control the time shall be recorded. CDI - Time known and added (11:30 AM-3:30 PM). Ensure a timestamp is written as soon as the rice is removed from temperature control/is prepared to comply with procedures and to ensure accuracy so that it is not held past 4 hours; per TPHC (Time as a Public Health Control) procedure.

In plain English

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

More about other finding

notedCode 3-303.12Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-303.12; Core; Multiple foods stored in direct contact with undrained ice; including braised eggs. Whole raw fruits; whole raw vegetables; and tofu may be stored in undrained ice. Place ice in bags if used.

In plain English

More about food not protected from contamination

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; A sanitizer bucket stored on the floor in the sushi prep area. Containers of chemical sanitizing solutions shall be stored up off the floor. Additionally; the sanitizer bucket registered above 200 ppm of chlorine when tested. This is too strong. Chlorine shall register 50-200 ppm. Cloths shall be held between uses in a chemical sanitizer solution at the appropriate concentration. Bucket moved up off the floor and solution diluted. 50-200 ppm reached.

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)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; A tray holding clean glassware stored on top of the trashcan in the expo area. Cleaned equipment and utensils shall be stored in a clean location. Trash cans are considered dirty. Do not store clean glassware on top of trashcans.

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 4-502.13Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-502.13; Core; Single-use plastic containers are being re-used to portion salads. Single-use articles may not be re-used. One time use only.

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 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; Food and debris present in between and underneath sushi coolers. Non-food 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

Official record from Wake County Environmental Services, Dec 12, 2024 · Original Source

1 - Inspection

Sep 19, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

8 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw salmon and shrimp stored above RTE vegetables in the walk-in cooler. Raw food shall be stored below RTE (ready-to-eat) food to prevent cross contamination. Store food according to final cook temperature. CDI - Foods re-arranged.; Corrected During Inspection

In plain English

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

More about other finding

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine baffle and shoot soiled with black and pink accumulation. Lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.; 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 problems

notedCode 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; All foods in both sushi glass display coolers holding above 41 F. Additionally; the walk-in cooler maintaining 50 F ambient. All foods in the walk-in holding above 41 F. Refer to temperature chart above. Keep sushi cooler doors CLOSED unless actively in-use during busy periods or re-stocking. TCS (Time/Temperature Control for Safety foods) shall maintain 41 F or below. CDI - Foods moved to the sushi prep cooler below; holding at 39 F ambient; to cool. Ambient temperature of the sushi coolers and the walk-in cooler cooled to 41 F during inspection.; Repeat; Corrected During Inspection

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Time labeling for the sushi rice not recorded. Once removed from temperature control the time shall be recorded. CDI - Time known and added.; Corrected During Inspection

In plain English

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

More about other finding

notedCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Washed and sliced lemons stored with stickers intact. Remove stickers prior to cutting.

In plain English

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

More about other finding

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; The ice scoop stored inside of the ice machine observed with the handle touching the ice. A plastic container with no handle stored in a container of melted ice; which is used during sashimi prep. Only use scoops with handles; with the handle stored up out of the food. Dispensing utensils shall be stored in the food with their handles above the top of the food to prevent contamination.; 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 issues

notedCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Trays stored in the sushi prep area holding various clean utensils soiled with food debris. Cleaned equipment and utensils shall be stored in a clean location. All trays in the sushi prep area cleaned during inspection.; 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 issues

notedCode 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; Prep cooler gaskets and hinges soiled with food and debris. Food and debris also present in between and underneath sushi coolers. Non-food 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

Official record from Wake County Environmental Services, Sep 19, 2024 · Original Source

1 - Inspection

Jun 6, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

8 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; A gloved employee handled raw steak; then began completing other tasks with the contaminated gloves intact. The hands shall be washed after engaging in activities that contaminate the hands; including after handling raw foods. Handwashing will prevent cross contamination. CDI - EHS spoke with PIC and educated on handwashing procedures. EHS recommends using tongs as a barrier.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine baffle and interior soiled with black accumulation. Lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice machines and enclosed compartments of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Items cleaned during inspection.; 4-601.11 (A); Priority Foundation; Multiple containers and utensils stored as clean soiled; including; but not limited to knives stored on the magnetic rack; knives and other utensils stored in the sushi prep area; and various metal and clear; plastic containers. A few containers stored as clean soiled with old sticker residue. Sticker residue is not easily cleanable; and it shall be removed prior to or during the cleaning process. Food-contact surfaces; equipment and utensils shall be clean to sight and touch. CDI - All soiled dishes moved for thorough 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

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; All foods in the sushi glass display cooler on the far-left side holding above 41 F. Noted as 'sushi glass cooler side 2' in temperature chart above. Ambient temperature of the sushi cooler maintaining 44-45 F but cooled to 41 F during inspection. Additionally; half & half in the expo cooler holding at 44 F; and a few foods in the walk-in cooler holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety foods) shall maintain 41 F or below. CDI - Foods moved to the sushi prep cooler below; holding at 37 F ambient; to cool.

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Flies present in the kitchen and dining area. The premises shall be maintained free of insects; rodents; and other pests. Increase pest control measures.

In plain English

More about signs of rodents or insects

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; A whisk stored in water at 98 F. If utensils are stored in water; the water shall be held at 135 F or above. Whisk removed from the container of water. Additionally; single-service plastic containers without handles used for dispensing/portioning various spices and dry foods. Only use scoops with handles. Dispensing utensils shall be stored in the food with their handles above the top of the food to prevent 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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Multiple cleaned and sanitized dishes stacked wet. Dishes shall be arranged to air dry prior to stacking.; 4-903.11(A); (B) and (D); Core; Trays stored in the sushi prep area holding various clean utensils soiled with food debris. All trays in the sushi prep area cleaned during inspection. Additionally; various containers and utensils stored on the bottom shelf of the dish rack observed dirty. During cleaning this area can easily be splashed. Cleaned equipment and utensils shall be stored in a clean; dry location where they are not exposed to splash or other contamination. Do not store clean dishes and utensils on the bottom shelf.

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; The glass expo cooler holding 42 F ambient. Half & half and salads are stored in this cooler. Equipment shall be maintained in a state of repair. Ensure cooler can maintain 41 F or less.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Miscellaneous employee items stored above and next to food and clean dishes. Store employee items on shelving below and away from facility food and clean dishes to prevent contamination.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Jun 6, 2024 · Original Source

1 - Inspection

Jan 4, 2024

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw steak stored on top of cooked; RTE (ready-to-eat) pork in a prep cooler. Raw food shall be stored below RTE (ready-to-eat) food to prevent cross contamination. CDI - Steak moved below.

In plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Multiple plastic containers stored as clean soiled old sticker residue. One serving dish soiled with food debris. Sticker residue is not easily cleanable; and it shall be removed prior to or during the cleaning process. Food contact surfaces shall be clean to sight and touch. CDI - All stickers to be removed; and dishes moved to be re-cleaned.

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

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Multiple spray bottles and containers holding cleaners/chemicals unlabeled. Containers holding poisonous or toxic materials shall be labeled with the common name. CDI - PIC to label bottles.

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

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; A few containers of dry; white goods unlabeled. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta or rice; containers holding food such as cooking oils; flour; herbs; salt; spices and sugar shall be identified with the common name of the food. Ensure all spices and dry foods are labeled.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; A few cleaned and sanitized dishes stacked wet. Dishes shall be arranged to air dry prior to stacking.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Prep cooler gaskets and hinges soiled with food debris. Food debris present in between and underneath sushi coolers. Non-food 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

Official record from Wake County Environmental Services, Jan 4, 2024 · Original Source