1 - Inspection
Jun 25, 2026
Official score: 94 · Understand this area’s scale
8 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed carrot peeling/ slicer with dried carrot residue. CDI by placing piece of equipment in dish machine for 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 problemsOfficial wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14 Cooling A)Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled: (1) Within 2 hours from 135F to 70F; P and (2) Within a total of 6 hours from 135F to 41F or less. P (B) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 41F or less if prepared from ingredients at ambient temperature; such as reconstituted FOODS and canned tuna. P (C) Except as specified under (D) of this section; a TIME/TEMPERATURE CONTROL FOR SAFETY FOOD received in compliance with LAWS allowing a temperature above 41F during shipment from the supplier as specified in 3-202.11(B); shall be cooled within 4 hours to 41F or less. P (D) Raw EGGS shall be received as specified under 3-202.11(C) and immediately placed in refrigerated EQUIPMENT that maintains an ambient air temperature of 45F or less. P Observed cooked noodles from 6/29 that were at a temperature of 44-49F. I’m observed sushi rice cooling at 90-110F. Two container of sushi rice that were prepared for future use and not labeled or in use for TPHC.
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 cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -observed fish roe on counter at a temperature of 61F observed multiple items inside sushi case at 42-43F. Fish roe discarded.
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 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. -Pf Observed two containers of rice out of refrigerator ambient cooling in container that were closed at 90-110F. Remove lids and place rice in refrigeration once below 135f. CDI by placing in walk in .
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
Approved thawing methods used
Inspector’s notes
3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed multiple food items thawing on table out of prep unit. Shrimp was at 40-42F. CDI by placing in reach in unit
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
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. Observed two rice containers stored on the floor stacked on top of each other. CDI by placing on prep table which will need to be sanitized and cleaned prior to use.
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 contaminationOfficial wording
Washing fruits & vegetables
Inspector’s notes
3-302.15 Wash fruits and vegetables prior to use. Observed cut avocado that was not washed or have stickers removed inside lowboy unit at sushi line. CDI by discarding avocado.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Walk-in cooler shelves; sushi area sinks and cooler display units; dry storage and some reach-in cooler bottoms have food residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.
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 problemsOfficial record from Wake County Environmental Services, Jun 25, 2026 · Original Source