Restaurant · Wake County, NC

Sakura 8

Name: Sakura 8
Address: 2634 Timber Dr, Wake County, NC

2634 Timber Dr

Last inspected Jun 2, 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

7 inspections

1 - Inspection

Jun 2, 2026

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a handwashing sink Operation and maintenance (A)A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf (B) A handwashing sink may not be used for purposes other than handwashing. Pf There was a box of apples stored in the handwashing sink next to the vegetable prep sink. There must never be any storage left in a handwashing sink. CDI... The box of apples were moved out of the handwashing 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

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B) Time as a public health control (3) The FOOD shall be identified to indicate the time that is 4 hours past the time when the FOOD is removed from temp control; Pf The sushi rice was not labeled with the discard time. Follow written procedures for foods held using Time as a Public Health Control. This is a repeat item but not severe enough to take full credit. CDI... The rice was properly labeled with the discard time.

In plain English

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

More about other finding

notedCode 3-305.11 Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. There were some large brown food bags that were left open. Dry food items must be stored in a manner to prevent contamination.

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

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) utensils were stored in seating water under the grill area. The water was at room temperature. In-use equipment must be stored in water that is hot at a temperature at or above 135 or in cold water at or below 41F.

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)(C) Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. The single service trays used at the sushi area were stored with the food contact portion facing up. CDI... The food trays were placed with the food contact porting facing down.

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) 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) Clean the shelves in the walk-in cooler. Clean the gaskets on the cold hold unit. Clean around the wok and cooking equipment. Clean the storage shelves. Equipment must be cleaned at a frequency necessary to preclude the 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

minorCode 6-501.13 Cleaning FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.13 Cleaning Floors; Dustless Methods (C) Clean the floor around the food prep and sink. Clean physical facilities at a frequency necessary to remove 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, Jun 2, 2026 · Original Source

1 - Inspection

Nov 25, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

8 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A) The handwashing sink near the vegetable prep sink was blocked with a cart in front of the sink. There was a mug and an knife inside the handwashing sink. A handwashing sink must not have any storage in the sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. CDI... The items were moved out of the handwashing 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) Maintain TCS foods in cold holding at 41F or less. -P There was some shrimp held at 54F; Salmon was held at 52F; and noodles were held cold at 54F. These potentially hazardous foods must be held at 41F or below. CDI... The food items were placed in the walk-in cooler and cooled down to 41F before the end of the inspection.

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 —Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(3) The sushi rice was labeled with the discard time. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf CDI... The sushi rice was properly labeled with the discard time

In plain English

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

More about other finding

notedCode 4-903.11(A)(C) The single-service sushi conainers were stored with the food contact portion facing up. Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(C) The single-service sushi conainers were stored with the food contact portion facing up. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI... The single-service items were stored with the food contact portion facing down.

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 —Cleaning 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) Replace or resurface the cutting boards. The small cutting boards had deep cuts and grooves on both sides of the board. If cutting surfaces can not cleaned or resurfaced the cutting boards must be replaced.

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) 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) A deep cleaning is needed throughout the kitchen. Clean the hood baffles above the cookline to remove he grease build-up. Clean the storage shelves. Clean around the cooking equipment. Clean out the handwashing sink to remove the debris. Clean the gaskets on the cold-hold units. Equipment Surfaces must be cleaned at a frequency necessary to preclude the 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

minorCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor and walls near the sinks and food prep areas. There was oil residue on the walls. Physical facilities must 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

minorCode —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C) There were many blown light bulbs in the kitchen above the three compartment sink and food prep areas. There must be 50 foot candles of light 30 inches above the floor where employee safety is a factor. This is a repeat item but not severe enough to take full credit.

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, Nov 25, 2025 · Original Source

1 - Inspection

Jun 10, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

7 recorded violations

notedCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C) There were several bags of dry foods that were left open and not covered. Food items must be stored in a manner to prevent any time of contamination. CDI... The food items were covered.

In plain English

More about food not protected from contamination

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were a few dishes that were stored as clean but had food debris on the dishes. All dishes stored as clean must be clean to sight and touch. CDI... The dishes were placed back at the three compartment sink to be washed again.

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) Maintain TCS foods in cold holding at 41F or less. -P The following items in the cold hold unit were hold above 41F. Beef was held at 56FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P The following items in the cold hold unit were hold above 41F. Beef was held at 56F; Tofu was held at 61F; Eggs were held at 65F; Shrimp was held at 67F; and chicken was held at 63F. These potentially hazardous foods must be held at 41F or below. CDI... The food items were moved to the walk-in cooler. All potentially hazardous foods must be kept in the walk-in cooler unit the cold hold unit is repaired.

In plain English

More about food kept at an unsafe temperature

notedCode —Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P The sushi rice was labeled with the discard time on the container. The written procedures for the sushi rice must be followed to avoid point deductions. CDI... The sushi rice was labeled by the owner.

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. The cold hold unit near the grill areas could not maintain cold temperatures at 41F or below. The unit was reading at 65F. All equipment must be maintained in good repair. The manager call a repair company out to fix the problem.

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Clean the gaskets and storage shelves. Clean the hood baffles above the cookline to remove the grease build-up. Equipment Surfaces must be cleaned at a frequency necessary 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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Provide required lighting intensity. There were many blown light bulbs in the kitchen above the three compartment sink and food prep areas. Lights must have 50 foot candles at least 30 inches above the ground where employee safety is a factor.

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 10, 2025 · Original Source

1 - Inspection

Dec 6, 2024

Score 94

Official score: 94 · Understand this area’s scale

6 recorded violations

notedCode 2-401.11 EatingEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 Eating; Drinking; or Using Tobacco (C)- Noted personal beverages and items stored above or among retail food items. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. Organize personal items and place in a designated location that minimizes the risk of cross contamination.

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; Upon arrival; observed chopped raw beef stored closely next to raw chicken on the back prep counter. Found a rewrapped packs of raw eel stored in close contact with opened bags of French fries in the reach in freezer. Also found a container of raw shrimp stored above an open container of curry in the prep cooler. Keep raw animal proteins/ meats stored below and separate from ready-to-eat food items to avoid the risk of contamination. Store raw animal protein by species type as well. CDI- Items rearranged. Raw chicken removed from prep counter.

In plain English

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

More about other finding

notedCode 3-501.13 Thawing (Pf) - In the walk-in coolerFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 Thawing (Pf) - In the walk-in cooler; noted raw salmon thawing in a sealed vacuum package. 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- Education provided; salmon removed from vacuum packaging.

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Noted labels either missing or worn off working containers and squeeze bottles of sauces throughout the prep kitchen. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding 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.

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 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 gaskets on the walk-in cooler unit are significantly torn/ damaged. Replace ASAP. Noted duct tape holding the corner piece to the top lid to the rice warmers. The storage racks in the walk-in cooler are beginning to rust out as well. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. 4-501.12 Cutting Surfaces (C)- Noted cutting boards are deeply scratched and discolored. Need to replace or properly resurface scarred cutting boards.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Detail cleaning needed all counter top surfaces throughout; the hood baffles above the cookline and interior surface and sliding door for the sushi display case. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase frequency of 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, Dec 6, 2024 · Original Source

1 - Inspection

Jul 23, 2024

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; Noted hand soap missing from the rear handwashing sink. Keep all handwashing sinks stocked with soap with paper towels at all times. CDI- Soap replaced at noted hand sink. ; 5-205.11; Priority Foundation; Noted blender base stored in the rear handwashing sink. Keep all hand sinks accessible for handwashing use at all times. Hand sink must be used for handwashing only. CDI- Item 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 separated & protected

Inspector’s notes

3-302.11; Priority Foundation; Found a rewrapped pack of raw shrimp stored directly on top of imitation crab meat in the walk-in cooler. Also found a container of raw shrimp stored above an open container of curry in the prep cooler. Keep raw animal proteins/ meats stored below and separate from ready-to-eat food items to avoid the risk of contamination. CDI- Items rearranged.

In plain English

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

More about other finding

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Found a container of lo mien missing date marking label. Noted lo mien prepared more than 24 hours prior to inspection. TCS foods held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Food date marked.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Noted opened bulk containers of soy sauce stored on the floor near the walk-in cooler. Noted containers of raw tuna; raw salmon and imitation crab meat left uncovered in the display case cooler. Also found opened bulk bags of sugar and an opened bin of rice left uncovered in the prep area. FOOD shall be protected from contamination by storing the FOOD:(1) In a clean; dry location;(2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor. (B) FOOD in packages and working containers may be stored less than 15 cm (6 inches) above the floor on case lot handling EQUIPMENT as specified under sec. 4-204.122.

In plain English

More about food not protected from contamination

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Detail cleaning needed for the prep table surface near the 3-compartment sink and the back splash surface behind the flat top grill unit at the cook line. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase frequency of 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, Jul 23, 2024 · Original Source

1 - Inspection

Apr 4, 2024

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

majorCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority Foundation. Significant improvement noted in storage hierarchy throughout the kitchen. EHS; however; did observe food employee prepping raw shrimp closely next to cook broccoli. Prep raw animal proteins separately from ready-to-eat food items. CDI- broccoli relocated to walk in cooler. EHS educated and demonstrated how to clean and sanitize prep surfaces in between food items as well. Discussed prepping produce prior to prepping raw animal protein items to minimize the risk of contamination.

In plain English

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

More about other finding

criticalCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Priority; Observed food employee go from prepping raw shrimp to prepping fresh broccoli without cleaning and sanitizing prep surface between use. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned before each use with a different type of raw animal food such as beef; FISH; lamb; pork; or chicken; each time there is a change from working with raw FOODS to working with READY-TO-EAT FOODS; Between uses with raw fruits and vegetables and with any TCS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) item; before using or storing a FOOD TEMPERATURE MEASURING DEVICE; and at any time during the operation when contamination may have occurred. CDI- Education provided; prep surface recleaned and sanitize in between food items.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed a container of cooked broccoli was cooling in the work top cooler. Noted broccoli temping between 50-52F. According to PIC; noted food items was cooked less than 2 hours prior. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Container loosely covered and transferred to walk in cooler.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core;Observed a few containers of soy sauce stored on the floor inside the walk in cooler. Keep all food items at least 6 inches off the floor.

In plain English

More about food not protected from contamination

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Detail cleaning needed for the sliding glass door of the sushi display case cooler and the top shelving above the 3 comp sink. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary 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

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

1 - Inspection

Dec 5, 2023

Score 94

Official score: 94 · Understand this area’s scale

8 recorded violations

majorCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority Foundation; Observed containers of raw shrimp and raw beef stored above ready-to-eat sauces inside the front-end prep cooler. Ensure raw food items are stored separately or below ready-to-eat food items. Store raw animal protein by species type as well. CDI- items rearranged. This has been a repeat violation for the last three inspections. A risk control plan shall be implemented. A verification visit shall be made by December 15th.

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; Found a container of raw shrimp temping between 46-48 F in the flip top cooler unit. Also noted a container of salmon temping at 47 F in the display case cooler unit. According to PIC both noted items were thawed for an extended period time prior to being transferred into cold holding units. Discussed keeping TCS items at 41 F or below during the thawing process to avoid temperature abuse. All TCS items must be held at 41 F or below for cold holding. CDI- items discarded.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Found a deep; tightly covered container of lo mien cooling inside the walk-in cooler. Noted lo mien initially temping at 99 F. Also noted lo mien cooling below the condenser fan in a ineffective cooling location. Any cooling or TCS product should be stored in the coldest area of the walk-in cooler. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Container loosely covered and transferred to the coolest section of walk-in unit.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Noted labels either missing or worn off working containers and squeeze bottles of sauces in the prep kitchen. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding 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.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Noted ants near the rear of the dry storage area. The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods; if pests are found; such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12; 7 206.12; and 7 206.13; Pf and (D) Eliminating harborage conditions. Contact pest control.

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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Noted containers of soy sauce were stored on the floor throughout the prep kitchen. Keep all food items at least 6 inches off the floor. ; 3-307.11; Core; Noted bulk rolled down bag of granulated sugar and opened containers of flour; spices and sugar left uncovered near the dry storage area. Discussed covering bulk dry storage ingredients and transferring opened bags of dry ingredients to sealed containers to avoid the risk of contamination.

In plain English

More about food not protected from contamination

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Need to clean excess grease and residue build up on the wok station cook equipment and splash guard. Detail cleaning needed for the interior surface of the sushi display case cooler as well. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary 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

minorCode 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Some of the light panels in the rear prep area have burned out. Discussed having blown out bulbs replaced. Ensure all light bulbs in all fixtures are working properly to provide the required amount of lighting.

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, Dec 5, 2023 · Original Source