Restaurant · Wake County, NC

Sushi Iwa Apex

Name: Sushi Iwa Apex
Address: 2026 Creekside Landing Dr, Wake County, NC

2026 Creekside Landing Dr

Last inspected Jul 6, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 97

Get the next inspection, free.

We'll email you when Sushi Iwa Apex has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

The full inspection history

6 inspections

1 - Inspection

Jul 6, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 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 TCS foods observed holding above 41F. Refer to temperature chart. TCS foods shall be held at 41F or below in refrigeration. CDI - fish in sushi prep cooler were placed in freezer to cool. Fried tofu and rice noodle at makeline were also placed in freezer to rapidly cool. Cream cheese and rice in small prep unit from yesterday were voluntarily discarded. PIC placed a work order for this unit that is not holding cold enough. Do not store TCS foods in this unit until it is repaired.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Two spray bottles of cleaner and sanitizer were observed without labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- labels added.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Recently prepared eel was wrapped tightly with plastic wrap in the reach-in cooler and measured 84F. Cool TCS foods using small/thin portions and shallow pans. Leave foods vented or uncovered if protected from overhead contamination. Ice baths or ice wands can be used on bulky or liquid foods. Use rapid cooling equipment if needed (walk-in cooler/freezer). CDI- eel was unwrapped and placed in freezer to cool faster.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12 (D)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (D); Core; Observed rice scoops in a water bath with insufficient velocity to flush particles to the drain. In-use utensils shall be stored in running water of sufficient velocity to flush particulates to the drain. CDI- water was drained and replaced. PIC adjusted water pressure. Ensure this basin is able to circulate water to prevent stagnant water and food debris from sitting too long.

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 4-101.19/4-202.16Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19/4-202.16; Core; Wooden planks that appear splintered and soiled are lining the dry goods shelf. 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. Nonfood-contact surfaces of equipment shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. Replace wood pieces with a smooth and easily cleanable material. No point taken today.

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 6, 2026 · Original Source

1 - Inspection

Nov 13, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11 (A)(1)(2)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(1)(2); Priority; Observed cooked eel below raw fish in the sushi reach-in cooler. Repackaged; raw chicken was stored above soft shell crab in the walk-in freezer. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. 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 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Can opener was observed with food and debris residue around the blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- can opener removed for cleaning. All other food-contact surfaces observed clean. No points taken today.

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 3-501.13 (E)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (E); Core; Tuna was thawing in the walk-in cooler while still sealed in its reduced oxygen 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- tuna packs cut open. Educational moment with PIC. No point taken.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12 (B)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B); Core; Rice scoop handle was stored touching dry rice inside container in dry storage area. 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. CDI- scoop removed.

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; Rice cooker handle is broken. Equipment shall be kept in good repair. Repair or replace handle or obtain a new rice cooker. Shelving in the walk-in cooler has been replaced since previous inspection. Full point not taken. 4-205.10; Core; DeWalt drill observed on dry goods shelf in sotrage area. Drill appears to have been used for food preparation based on residue on cord. This drill may not be used for any type of food preparation. Remove DeWalt drill from kitchen and only use mixers designed for food preparation.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Warewashing machine and wall-mounted drain boards have visible food residue accumautlion. Pay close attention to bottom of drain boards and inside doors of warewashing machine. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours; if used. Increase cleaning frequency.

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 13, 2025 · Original Source

1 - Inspection

Jul 8, 2025

Score 92.5

Official score: 92.5 · Understand this area’s scale

7 recorded violations

notedCode 3-302.11 (A)(1)(2)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(1)(2); Priority; Observed cooked eel below raw fish in the sushi reach-in cooler. Raw fish was placed above vegetables in the walk-in cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. 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) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Multiple fish products and raw beef were observed holding above 41F. Refer to temperature chart. TCS foods shall be held at 41F or below in refrigeration. Keep cooler lids/doors closed; add bags of ice/ice underneath as needed; and do not fill foods above the fill line in makeline fliptop. CDI - excess beef was moved to walk-in cooler from fliptop unit. Fish was moved to the freezer to rapidly cool down. Ambient temperature of sushi display case was observed at 38F. Full points taken for repeat violation.

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; Sushi rice held on time control. No timestamp present on rice prepared this morning. According to TPHC procedures; rice shall be marked with the time removed from temperature control; and it shall be held for 4 hours maximum. CDI - rice voluntarily discarded. 3-501.19 (A)(1); Priority Foundation; No TPHC procedures were available for review. Written procedures for Time as a Public Health Control (TPHC) shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). CDI- provided a TPHC form during inspection to be filled out and retained in the establishment.

In plain English

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

More about other finding

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Recently prepared shrimp tempura stored in the walk-in cooler was wrapped tightly with plastic wrap. Once 135F or less is reached; active cooling shall begin. When cooling foods; use rapid cooling equipment (walk-in cooler/freezer); small/thin portions; loosely cover or leave uncovered if no potential overhead contamination; use metal pans (if able); ice baths; and stir frequently to distribute heat. This allows for air flow. CDI - wrapping was opened to allow faster cooling. Full point taken for repeat violation.

In plain English

More about food kept at an unsafe temperature

notedCode 4-203.12 (B)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.12 (B); Priority Foundation; Sushi display cooler and a reach-in cooler thermometer were registering ambient air temperatures well below freezing. Ambient air and water thermometers shall be accurate to +/- 3F. Ambient air was actually in the upper 30s. CDI- broken thermometers were removed and discarded by PIC. 4-204.112 (B); Core; Refrigeration units mentioned above are in need of accurate thermometers. Provide and position correctly an air thermometer in all cold/hot holding equipment.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Sugar; salt and chicken granules on the cookline were not labeled. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. CDI- labels added. No point taken.

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; Green-coated metal shelving in the walk-in cooler is rusting and chipping. This affects cleanability and chipping paint may contaminate exposed food. Equipment shall be kept in good repair. Replace metal shelving in the near future. Do not attempt to repaint this equipment. No point taken today.

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 8, 2025 · Original Source

1 - Inspection

Jan 24, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Recently prepared lo mien stored in the walk-in cooler wrapped tightly with plastic wrap. Fried lobster cooling in a prep cooler and shut tightly with a lid and condensation present on the lid. Additionally; multiple trays of tempura chicken cooling on sheet racks at room temperature. Refer to temperature chart. Once 135 F or less is reached active cooling shall begin. When cooling foods use rapid cooling equipment (walk-in cooler/freezer); small/thin portions; loosely cover or leave uncovered if no potential overhead contamination; use metal pans (if able); ice baths; and stir frequently to distribute heat. This allows for air flow. CDI - Tempura chicken and lobster moved to cool in the walk-in cooler. Plastic wrap on recently cooked foods loosened and holes created to allow for air flow.

In plain English

More about food kept at an unsafe temperature

notedCode 3-402.11Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-402.11; Priority; Parasite destruction letters aren't within the current year. Letters are from 2023. Suppliers include Moon & Sea (formerly operating as KGI); Hare; Beaver Street Fisheries; and True World Foods. Update records to reflect the current year. CDI - PIC reached out to suppliers and will email EHS updated parasite destruction letters.

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 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Eggrolls; fried vegetables and pooled eggs holding above 41 F. Refer to temperature chart. TCS foods shall maintain 41 F or below. Keep cooler lids closed; as bags of ice/ice underneath as needed; and do not fill foods above the fill line. CDI - Foods moved to cool in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

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; Walk-in cooler fan guards soiled with black accumulation. Non-food contact surfaces of equipment shall be kept free of an accumulation of 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 24, 2025 · Original Source

1 - Inspection

Aug 20, 2024

Score 94

Official score: 94 · Understand this area’s scale

7 recorded violations

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 containers stored as clean soiled with old sticker residue; food and debris. Equipment; food contact surfaces and utensils shall be clean to sight and touch. Stickers shall be removed prior to the cleaning process. CDI - Dishes moved to be thoroughly cleaned.; 4-602.11; Core; Ice machine baffle soiled with accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. Refer to temperature chart above. TCS foods shall maintain 41 F or below. CDI - Additional ice added to tempura batter. Foods holding above 45 F voluntarily discarded; and foods holding between 42-45 F moved to cool in the walk-in cooler.

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; Recently prepared foods including; but not limited to lo mien; tempura shrimp; and broccoli in the walk-in cooler wrapped tightly with plastic wrap. Additionally; multiple trays of tempura chicken cooling on sheet racks at room temperature. Refer to temperature chart above. Once 135 F or less is reached active cooling shall begin. When cooling foods use rapid cooling equipment (walk-in cooler/freezer); small/thin portions; loosely cover or leave uncovered if no potential overhead contamination; use metal pans (if able); ice baths; and stir frequently to distribute heat. This allows for air flow. CDI - Tempura chicken moved to cool in the walk-in cooler. Wrap on recently cooked foods loosened to allow for air flow.

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. EHS recommends installing a fan at the front entrance door.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Clean dishes stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Do not stack dishes while wet. Air dry; then stack.

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; Walk-in cooler fan guards and gasket soiled with black accumulation. Non-food contact surfaces of equipment shall be kept free of an accumulation of 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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Kitchen floors throughout soiled with food and debris; particularly underneath and behind equipment and prep areas. Physical facilities shall be cleaned as often as necessary to keep them clean. Main kitchen floor swept 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

Official record from Wake County Environmental Services, Aug 20, 2024 · Original Source

1 - Inspection

Mar 27, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

8 recorded violations

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Food stored on the floor in the walk-in freezer. Food shall be stored 6 inches above the floor 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

majorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine baffle soiled with black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil.; 4-601.11 (A); Priority Foundation; Multiple clear; plastic containers stored as clean soiled with old sticker residue. A few metal containers soiled with food debris. Equipment; food contact surfaces and utensils shall be clean to sight and touch. Stickers shall be removed prior to the cleaning process. CDI - Dishes moved to be thoroughly 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

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; A container of tempura chicken prepared around 11:30 AM holding 71-80 F in the walk-in cooler. Chicken wrapped tightly with plastic wrap and condensation formed on the wrap. TCS (Time/Temperature Control for Safety) foods shall cool from 135 F to 70 F within the first 2 hours; and from 70 F to 41 F within the next 4 hours; for a total of 6 hours to cool. Chicken did not meet cooling parameters. CDI - Chicken voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

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; A few TCS (Time/Temperature Control for Safety) foods holding above 41 F including pooled eggs and tempura batter. Refer to temperature chart above. TCS foods shall maintain 41 F or below. CDI - Tempura batter voluntarily discarded. Pooled eggs moved to the walk-in cooler to cool.

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; Various sushi rolls prepared today (within the past 4 hours) cooling in prep coolers at the sushi bar. Sushi rolls stacked high in large portions and wrapped tightly with plastic wrap. Additionally; multiple trays of tempura chicken and tofu cooling on sheet racks at room temperature. Refer to temperature chart above. Once 135 F or less is reached active cooling shall begin. When cooling foods use rapid cooling equipment (walk-in cooler/freezer); small/thin portions; loosely cover or leave uncovered if no potential overhead contamination; use metal pans (if able); ice baths; and stir frequently to distribute heat. This allows for air flow. CDI - Tempura chicken and tofu moved to cool in the walk-in cooler. Ice bath created underneath pan of sushi rolls and rolls moved to cool in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

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; Ice has formed inside of the lowboy reach-in freezer on the cook line. Remove ice buildup and if ice buildup persists; call in for further evaluation by a technician. Equipment shall be maintained in good repair and proper adjustment.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walk-in freezer and kitchen floors throughout soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Main kitchen floor swept 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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Clean dishes stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Do not stack dishes while wet. Air dry; then stack.