1 - Inspection
Jul 16, 2026
Official score: 96.5 · Understand this area’s scale
9 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114; Priority; The chlorine concentration at the dish machine is at 0 ppm; the dish machine is still being used but sanitizing is occurring at the 3 compartment sink. The chlorine sanitizer at dish machines shall maintain a chlorine concentration of 50 to 200 ppm. CDI- PIC provided text messages showing that service request was made on 7/14; PIC will follow up with inspector via text/email once machine is repaired. A combination of using the 3 compartment sink to wash; rinse and sanitize utensils and equipment along with washing and rinsing with sanitizing occurring at the 3 compartment sink will be used. ***This continues to be an issue; points will be taken during the next inspection if issue persists.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Chicken was tightly covered with cling wrap and sat on a counter to cool; tempura shrimp was cooling on a tray beside the fryer. Cooling methods shall include loosely covering foods; portioning foods into smaller portions; using shallow pans; rapid cooling equipment...CDI- Tempura shrimp were put in the counter cooler and loosely wrapped; cling was vented on chicken to allow for better air circulation.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Approved thawing methods used
Inspector’s notes
3-501.13(E); Core; Vacuum sealed fish that has a label stating to remove from packaging before thawing; must be removed from packaging or introduce oxygen into the thawing process. Fish had completed the thawing process; so education was provide while packages were slit.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Containers of food are stored directly on foods in the top section of the prep cooler. Protect food from contamination sources not specifically noted by the code. CDI- Containers removed; top layer of foods removed.
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 contaminationOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Wet wiping cloths found stored on the prep table in the kitchen and a cutting board in the sushi area. Wet wiping cloths hanging on side of the sanitizer bucket. Damp/wet wiping cloths used on equipment surfaces shall be submerged in a chemical sanitizer solution at the proper concentration when not in use. CDI- Wiping cloths were submerged in sanitizer.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.12; The cutting board at the makeline has deep scratches that have black residue in them and the portable cutting board is stained as well as badly scored. Cutting boards shall be resurfaced or replaced when they can no longer be effectively cleaned and sanitized.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13; Core; Detailed cleaning is needed on shelving and exteriors of equipment such as bulk storage containers; the cookline; wire racks; and caulking at the dish machine. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to areas mentioned.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.111; Core; The lids are broken off of the recycling dumpster and the garbage dumpster is missing its drain plug. Dumpsters shall be maintained in good repair. Have your landlord request new dumspters. **PIC has email sent to management company dated 7/7/26 requesting dumpsters be repaired/replaced.
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 issuesOfficial wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11 (C); Core; Employee food and personal items are stored above and mixed in with the restaurant's clean dishes/utensils and supplies - PIC states all food stored on floor of walk-in cooler and walk-in freezer is employee food. Employee food shall be stored in a manner that prevents the contamination of the restaurant's food and supplies.
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 issuesOfficial record from Wake County Environmental Services, Jul 16, 2026 · Original Source