Restaurant · Wake County, NC

Oh-Mochi

Name: Oh-Mochi
Address: 1141 Falls River Ave, Wake County, NC

1141 Falls River Ave

Last inspected May 19, 2026 · View Map ↗ · Compare ↗

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Score 96

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

1 - Inspection

May 19, 2026

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Two pink wiping cloths were stored on the basin of the handwashing sink in the food prep area. Handwashing sinks shall only be used for handwashing. CDI - PIC removed cloths. 6-301.14; Core; The prep sink by the double door freezer did not have a handwashing sign/poster by it. Handwashing sinks shall have a sign/poster reminding employees to wash their hands. CDI - PIC put a handwashing sign by the sink.

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 cold holding temperatures

Inspector’s notes

3-501.16 (A) (2); Priority; The walk-in cooler has an ambient air temperature of 63F; milk; raw shell eggs; heavy whipping cream; cheese logs; hotdogs; oat milk; and almond milk temped 63-65F. TCS foods being held cold shall be maintained at 41F or below. CDI- Foods were denatured and voluntarily discarded.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Hotdogs that were two days past their discard date were stored in the Korean corndog cooler. TCS foods that have been datemarked due to opening/breaking the seal shall be discarded once they have no longer been stored at 41F or below for seven days. CDI- Hotdogs were voluntarily discarded.

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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Spray bottles of all purpose cleaner are stored with the syrups. Toxic/poisonous materials shall be stored in a manner to prevent the contamination of food and supplies. CDI- All purpose cleaners were relocated.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; The curtains at the entry-way have several food stains on them and the bottom of the large fliptop cooler has a stain at the bottom . Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean the curtains and inside the cooler 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 problems

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The ceiling vent over the food coloring/icing/decorating station has a buildup of dust. The physical facilities shall be maintained clean. Clean the floors; walls; and ceilings on a more frequent basis. *No points taken due to this being a different violation under the same rule.

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, May 19, 2026 · Original Source

1 - Inspection

Nov 14, 2025

Score 97

Official score: 97 · Understand this area’s scale

7 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; The PIC is not certified as a food protection manager. PIC shall demonstrate knowledge by being a certified food protection manager (CFPM). PIC states she is preparing to take the CFPM exam in the near future; the owner/manager is a CFPM

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 issues

notedCode 2-103.11(O)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-103.11(O); Priority Foundation; The person in charge does not have access to employee health policy. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. CDI- An employee health policy was given to PIC.

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 issues

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Spray cans of Pam were stored with all purpose cleaner and soap was stored with a sleeve of cups. Toxic/poisonous materials shall be stored in a manner to prevent the contamination of food and supplies.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; The curtains at the entry-way have several food stains on them; the dehumidifiers have food residue on them; the bottom of the large fliptop cooler has coffee residue at the bottom; and the outsides of the equipment need wiping down. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean these items 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 problems

notedCode 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; The handwashing sinks in the kitchen need wiping down/cleaning. Handwashing sinks; toilets and urinals shall be cleaned as often as necessary to keep them clean. Clean these areas 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 problems

notedCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; There are pallets and other items in the dumpster area (the dumpster area is a community space; so items may belong to neighboring facilities). Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Notify landlord and work with other tenants to keep this space clean.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The floor of the walk in cooler has food splash; the floor and floor drain under the 3 compartment sink in the back of the kitchen need cleaning; and some of the walls in prep areas need wiping down. The physical facilities shall be maintained clean. Clean the floors; walls; and ceilings on a more frequent basis.

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 14, 2025 · Original Source

1 - Inspection

Jun 27, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

9 recorded violations

notedCode 2-103.11(O)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-103.11(O); Priority Foundation; The person in charge does not have an employee health policy. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. CDI- Employee health agreement emailed to PIC. * No points taken due to this being the establishment's initial 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 issues

notedCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; A written policy for cleaning up episodes of vomiting or diarrhea shall be maintained on site. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- State approved policy emailed to PIC. * No points taken due to this being the establishment's initial inspection.

In plain English

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

More about other finding

notedCode 5-205.11 (A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A); Priority Foundation; A draining mat was balancing on the edges of the dump and handwashing sinks; partially blocking the handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - Draining mat was relocated.

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 properly labeled: original container

Inspector’s notes

3-302.12; Core; A few pitchers; squeeze bottles and containers of food ingredients were not labeled. Containers storing foods that have been removed from their original packaging shall be labeled with the common name of the food. CDI - Labels were added to all containers; squeeze bottles; 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

minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Employees engaged in food prep and placing donuts in the boxes did not have on hair restraints. Food employees shall have hair restraints that effectively work to protect against hair from head/face coming in contact with exposed food. Ensure employees wear a hat/hair net that keeps their hair restained.

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 3-304.12 (F)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (F); Core; Utensils stored in stagnant water at room temperature. 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. CDI- Water was discarded and utensils put in a dry container.

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Quat.ammonia test strips were not available. A testing device that accurately measures the concentration of sanitizing solutions shall be maintained on site. CDI- Test strips were ordered during inspection.

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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; The recycling dumpster is missing a lid. Dumpsters shall be maintained in good repair. Have your landlord request a new dumpster.

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 6-403.11 (A)Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 (A); Employee drinks were stored on countertops/food prep area. Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. CDI- Employee drinks moved to bottom shelves.

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 27, 2025 · Original Source