1 - Inspection
Jun 18, 2026
Official score: 94.5 · Understand this area’s scale
6 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11; Priority Foundation; Lid of large rice unit sitting in front handwashing sink. Food handler then placed lid back on rice unit. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Lid returned to dish room for cleaning during inspection.
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.
More about handwashing problemsOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) and (B); Priority; Cold-Holding: In the main kitchen tall 3-door unit; a large thick metal pan of vegetable soup cooked yesterday holding at 58F. Udon broth next to it at 44F. In the left prep unit; pork belly at 45F/43F/45F; boiled eggs at 42.3; pork pot stickers sitting up on top of the other pans at 68F. In the bottom section of front sushi prep cooler; pan of raw tuna holding at 48F. When asked; PIC stated this item was delivery/received and then prepared/plated about half an hour ago. Tuna moved to freezer for quick chill. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Recommend improved cooling methods for large pots of soup/broth; can sit out on counter until 135F; then use ice bath; chill wands for active cooling. Freezer may also be used to finish last part of cooling to 41F and less before placing in the 3-door tall unit. Have the left prep unit serviced and temperature reduced to ensure can maintain required temperatures. For improved cold-holding; also recommend using separate plastic pans lids (the ones with the handles for quick off/on) for TCS foods in the top section of this unit; which is across from a hot cook area. [REPEAT]
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
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority; Disposition: In main kitchen tall 3-door unit; udo broth dated 6/10; on day 9 of hold. Pan of chicken cooked two days ago lacking date. In middle low cooler; pan of cooked rice lacking date; cooked-on date unknown. Prepared TCS food shall be discarded if it exceeds the temperature and time combination as specified in Food Code (up to 7 days when maintained at 41F and less). CDI- Past date and unknown date items voluntarily discarded by PIC during inspection. Known date added to the chicken.
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 problemsOfficial wording
Food properly labeled: original container
Inspector’s notes
3-302.12; Core; Labeling missing on several spices and squeeze bottles of food ingredients. 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. Add labeling to these items. [REPEAT]
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 problemsOfficial wording
Personal cleanliness
Inspector’s notes
2-303.11; Core; Two food handlers wearing watches in front sushi prep area. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- Staff directed to remove watches and rewash hands. Recommend having digital wall clock available and visible to front sushi staff. 2-402.11; Core; In front sushi prep area; one food handler observed working with food without wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. CDI- Hair net added during inspection.
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 issuesOfficial wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.116; Core; Grease receptacle with oily residue buildup and kitty litter along top of container and along the ground around the container. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area; using dry cleaning methods (kitty litter; flat shovel; paint scraper; paper towels) so not washing oily water into storm drains. 5-501.16; Core; Kitchen Handwashing sink by 3-comp dish area lacking a trash can. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a trash can; that is not so large as to block access to the sink.
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, Jun 18, 2026 · Original Source