1 - Inspection
Jun 29, 2026
Official score: 93 · Understand this area’s scale
10 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (B); Priority Foundation; A pack of tuna was observed thawing under running water in the handwash sink at sushi prep area upon arrival. A handwashing sink may not be used for purposes other than handwashing. CDI- tuna was removed from sink and placed inside cooler. 6-301.11; Priority Foundation; No soap was available at sushi prep handwashing sink. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- soap replaced.
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
Food separated & protected
Inspector’s notes
3-302.11(A)(1); Priority; Raw; whole shell eggs were stored above vegetables in the walk-in cooler. Quail eggs were stored above root vegetable in the reach-in cooler. Protect food from cross contamination by separating raw animal foods during storage; preparation; holding; and display from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- eggs relocated in both locations. 3-302.11(A)(4); Core; Large ice cube tray was observed in the sushi freezer uncovered. Store food in packages; covered containers; or wrappings (unless cooling) to protect from contamination. PIC placed plastic wrap over ice cube tray.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B); Priority; A container of tofu that was previously in an ice bath was observed at 60F. Ice had melted and water was no longer cold enough in container to keep proper temperature. Salmon and tuna on a plate were stored above the refrigerated compartment of the sushi fliptop cooler and measured 43 - 45F. Hold TCS foods in refrigeration at 41F or below. CDI- fish was moved to reach-in portion of cooler and tofu was placed in freezer to flash cool.
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; A container of cooked potato from 6/22 was observed in the reach-in cooler. Ready-To-Eat Time / Temperature Control for Safety (TCS) food shall be kept no longer than 7 days in refrigeration. The day of preparation shall count as day 1. CDI- potato voluntarily discarded. All other date marking observed compliant. No points taken today.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation; Spray bottles of degreaser were observed without labels. Clearly and individually label working containers of poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies. CDI- labels added. Full points may be taken for repeat violations.
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 unsafelyOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Bags of onions were stored under the pipe leading to the hot water heater. A pack of tuna was observed in the handwashing sink basin upon arrival. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- onions moved to a better location. Fish was removed from handwashing sink. Do not place food in a handwashing sink.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 (E); Core; Wiping cloth bucket stored above dry ingredients like sugar and sauce bottles. Containers of sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food; equipment; utensils; and single-service articles. CDI- bucket relocated. 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 problemsOfficial wording
Washing fruits & vegetables
Inspector’s notes
3-302.15; Core; A cucumber was cut through its plastic packaging and avocados about to be cut on the makeline still had produce stickers on the skin. Wash fruits and vegetables prior to use and remove any stickers or wrappings. CDI- discussed proper washing of fruits and vegetables with PIC. Avocado was sent to be washed and stickers removed. Full point will be taken on next inspection for repeat violations.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; No testing kit was available to test Quat sanitizer in three compartment sink. Provide a test kit that accurately measures sanitizer concentrations. CDI- provided some Quat testing paper and PIC placed an order with AutoChlor.
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
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15; Core; Handwashing sink faucet at the cookline is leaking at the base when turned on. Maintain a plumbing system in good repair. Reapir faucet.
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 problemsOfficial record from Wake County Environmental Services, Jun 29, 2026 · Original Source