Restaurant · Wake County, NC

Sushi Siam

Name: Sushi Siam
Address: 928 Gateway Commons Cir, Wake County, NC

928 Gateway Commons Cir

Last inspected Jul 31, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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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

Jul 31, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

2 recorded violations

notedCode Observation: Ready to eat shrimp was stored directly beside raw chicken in the walk in cooler. Raw chicken was stored above ready to eat veggies in prep cooler 2. 3-302.11(A)(1) SeparationOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Ready to eat shrimp was stored directly beside raw chicken in the walk in cooler. Raw chicken was stored above ready to eat veggies in prep cooler 2. 3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce. CDI: Raw meats were moved and separated from ready to eat foods.

In plain English

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

More about other finding

notedCode Observation: Rice was prepared 7/21/26 and was still being stored in the walk in cooler. 3-501.17(B) Ready-to-eat TCS foodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Rice was prepared 7/21/26 and was still being stored in the walk in cooler. 3-501.17(B) Ready-to-eat TCS food; date marking Pf (B) Except as specified in (E-G); commercially prepared READY-TO-EAT TCS FOODs shall be clearly marked; at the time the original container is opened in a facility and if the FOOD is held for more than 24 hours; to indicate the date by which the FOOD shall be used or discarded; not to exceed 7 days and: (1) The day the original container is opened in the facility shall be counted as Day 1; and (2) The date marked by the facility may not exceed a manufacturer’s use-by date if it is based on FOOD safety. (E) Paragraph (B) does not apply to individual meal portions served or rePACKAGED for sale from a bulk container upon a consumer’s request. (F) Paragraph (B) does not apply to SHELLSTOCK. (G) Paragraph (B) does not apply to commercially prepared: Deli salads; Hard cheeses; Semi-soft cheeses; Cultured dairy products; Preserved FISH products; Shelf stable; dry fermented sausages; or Shelf stable salt-cured products CDI: Rice was discarded.

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

Official record from Wake County Environmental Services, Jul 31, 2026 · Original Source

1 - Inspection

May 28, 2026

Score 94.5

Official score: 94.5 · Understand this area’s scale

4 recorded violations

notedCode Observation: Ready to eat shrimp was stored directly beside raw squid and raw chicken in the walk in cooler. 3-302.11(A)(1) Packaged & Unpackaged Food SeparationOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Ready to eat shrimp was stored directly beside raw squid and raw chicken in the walk in cooler. 3-302.11(A)(1) Packaged & Unpackaged Food Separation; Packaging & Segregation (A)FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(d) below; separating raw animal FOODS during storage; preparation; holding; and display from: CDI: Ready to eat shrimp was moved and stored with other ready to eat products. (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; P and (b) Cooked READY-TO-EAT FOOD; P (c) Fruits and vegetables before they are washed; P (d) Frozen; commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen; commercially processed and packaged; ready-to-eat food.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Ware wash machine had no chlorine in sanitizing step. The container of chlorine was empty. 4-702.11 Before Use After Cleaning UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P CDI: Chlorine container was changed and chlorine was at correct concentration afterwards

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 Observation: Shrimp was thawing in the three compartment sink in standing water that was 115F. Shrimp should be thawed in the prep sink under running water at 70F or below. 3-501.13 (A)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

Observation: Shrimp was thawing in the three compartment sink in standing water that was 115F. Shrimp should be thawed in the prep sink under running water at 70F or below. 3-501.13 (A); (B); (C ) Use approved thawing methods. Pf CDI: Shrimp was removed from 3 comp sink. Shrimp had already thawed.

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Dust is building up around vents in the kitchen. 4-602.13 Nonfood Contact Surfaces (C)

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, May 28, 2026 · Original Source

1 - Inspection

Feb 10, 2026

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 recorded violations

notedCode —Other

Official wording

Food separated & protected

Inspector’s notes

Observation: Raw chicken was stored with ready to eat shrimp in the walk in cooler. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P CDI: Ready to eat shrimp was moved and separated from all raw meats.

In plain English

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

More about other finding

notedCode Observation: Cabbage had a disposal date of 2/8Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Cabbage had a disposal date of 2/8; and sliced onion had a disposal date of 2/4; and both were still stored in the walk in cooler. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P CDI: Sliced onion and cabbage were discarded.

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 —Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: Rice was not marked to indicate the time that is 4 hours past the poin in time when the food was removed from temerature control. 3-501.19(B)(3) 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: Rice was labeled.

In plain English

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

More about other finding

notedCode Observation: Shrimp was thawing in standing water that was holding at 116F. It should be thawed in running water at 70F or below. 3-501.13 (A)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

Observation: Shrimp was thawing in standing water that was holding at 116F. It should be thawed in running water at 70F or below. 3-501.13 (A); (B); (C ) Use approved thawing methods. Pf CDI: Shrimp was removed from hot water and placed in the walk in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode —Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: Utensils were stored in standing water that was holding at 65F. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI: Utensils were removed from water and new utensils are being used at this time.

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 Observation: The floor below the fryer has build up or dust and food debris. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The floor below the fryer has build up or dust and food debris. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently 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, Feb 10, 2026 · Original Source

1 - Inspection

Aug 6, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 recorded violations

notedCode —Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observaiton: Chicken was cooling in deep dish. 3-501.15 Cooling Methods (Pf) CDI: Chicken was discarded.

In plain English

More about food kept at an unsafe temperature

notedCode Scoop was stored in rice with the handle in the product. 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Scoop was stored in rice with the handle in the product. 3-304.12 In-Use Utensils; Between-Use Storage (C)

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 —Equipment and utensils

Official wording

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

Inspector’s notes

Observation: Dishes were stacked before they were airdried. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

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 —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: Two of the three handsink in establisment had the hot wate turned off. 5-202.12 Provide at least 100F water at handsinks.

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 cooling time & temperatures

Inspector’s notes

Observation: Chicken that began cooling at 12 was still at 85F at 210pm. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P CDI: Chicken was discarded.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Numerous cold hold foods were holding above 41F. Examples: Rice 56FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Numerous cold hold foods were holding above 41F. Examples: Rice 56F; chicken 47F; beef 49F; shrimp 49F; chicken nugget 51F; sliced peppers 49F 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Aug 6, 2025 · Original Source

1 - Inspection

May 5, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode Observation: Owner could not locate employee health policy. 2-102.11 (C) (2)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

Observation: Owner could not locate employee health policy. 2-102.11 (C) (2); (3) and (17) Demonstration (Pf) CDI: Emailed by inspector.

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 issues

notedCode Observation: Foods in both prep coolers were holding above 41F. Examples: broc 45FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Foods in both prep coolers were holding above 41F. Examples: broc 45F; tofu 47F; sliced carrot 51F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Foods above 41F were placed in the walk in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Multiple ready to eat foods in the walk in cooler were not date marked. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Multiple ready to eat foods in the walk in cooler were not date marked. 3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) CDI: Foods were labeled and 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

notedCode Spoon was being stored in water at room temp between uses. 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Spoon was being stored in water at room temp between uses. 3-304.12 In-Use Utensils; Between-Use Storage (C) CDI: Spoon was removed from water.

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

Official record from Wake County Environmental Services, May 5, 2025 · Original Source

1 - Inspection

Oct 9, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

majorCode 3-603.11 (A)Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (A); Priority Foundation; The consumer advisory on states *Contains raw fish. The consumer advisory must have a disclosure and reminder statement - add "Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness." to your statement. A verification visit will be made no later than Friday; October 18; 2024 to ensure menus have been corrected.

In plain English

More about food kept at an unsafe temperature

notedCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The handwashing sink for the sushi area leaks from the discharge pipe when the hot water is turned on and the flow needs to be increased for the cold water side of the handwashing sink in the men's bathroom. Plumbing systems shall be maintained in good repair. Repair handwashing sinks.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee drinks and personal items were stored above restaurant supplies on shelving throughout the kitchen and sushi areas. Employee food; drinks and belongings shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI - Items were moved to bottom shelves.

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, Oct 9, 2024 · Original Source

1 - Inspection

Nov 17, 2023

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; A cup of water without a lid was stored on a bottom rack in the sushi area. Employees may drink from closed beverage containers... CDI - cup of water was voluntarily discarded.

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

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; The handwashing sink by the dish machine had rice in the basin. Handwashing sinks shall only be used for handwashing. CDI - Education and sink cleaned.

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; Portioned; raw chicken was stored above portioned; raw pork in the walk-in freezer. Raw animal foods shall be stored according to final cook temperature and species to prevent cross contamination. CDI- Chicken was moved to the bottom.

In plain English

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

More about other finding

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Frozen pork was being thawed under running water and submerged in water that temped at 110F. Foods being thawed in water; shall be completely submerged in water with continuously flowing water that does not temp above 70F. CDI- Water drained; hot water turned off and cold water turned on.

In plain English

More about food kept at an unsafe temperature

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; The hood area over the woks has oil running down the vents and front ledge as well as a buildup of oil on some of the light globes. Non-food contact surfaces of equipment shall be cleaned frequently enough to prevent a buildup of soil residues. Clean these items on a more frequent basis.

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; The ceiling vents in both bathrooms and some of the ceiling tiles and ducts in the kitchen have a buildup of dust. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee drinks and personal items were stored above prep coolers and the top shelves of racks throughout the kitchen. Employee food; drinks and belongings shall be stored in a manner that prevents the contamination of the restuarant's food and supplies. CDI - Items were moved to bottom shelves.

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 17, 2023 · Original Source