1 - Inspection
Jun 10, 2026
Official score: 92.5 · Understand this area’s scale
7 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A); The PIC does not have a valid food protection manager certification. PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food.
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 issuesOfficial wording
Hands clean & properly washed
Inspector’s notes
2-301.14 (I) When to wash; Priority; Employee washing dishes was observed washing dishes and then proceeded to handle personal items. Hands shall be washed after engaging in other activities that contaminate the hands. 2-301.15 Where to wash; Priority Foundation; Employee washing dishes observed entering the kitchen and rinsing hands at the 3-compartment sink. Same employee also observed coming from the bathroom and entering the kitchen but did not wash their hands. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11; Priority Foundation; Containers observed in handwashing sink in the sushi bar and main kitchen. (B) A handwashing sink may not be used for purposes other than handwashing. CDI- containers removed.
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); Priority; A few TCS food items were observed holding above 41F (see temperature chart). Maintain TCS foods in cold holding at 41F or less. CDI- food items cooled down.
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
3-501.17; Priority Foundation; Tofu; chicken; cooked potatoes and carrots; heat treated coconut milk; and eel inside refrigerator units and walk in not date marked or incorrectly dated. RTE TCS foods held in establishment 24 hrs shall be date marked. CDI- known dates were added.
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods; Rice cooling for around an hour was observed being tightly wrapped and holding at 91F in the prep cooler. (B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A (2); during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI- rice was immediately cooked for fried rice.
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
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11 (A); A large bowl being stored as clean was observed sitting onto top of a soiled trash can. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Trash cans are not considered storage spaces; reevaluate storage space for larger clean dishes. CDI- Bowl was rewashed.
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 issuesOfficial record from Wake County Environmental Services, Jun 10, 2026 · Original Source