Restaurant · Wake County, NC

Tasu

Name: Tasu
Address: 8919 Brier Creek Pky, Wake County, NC

8919 Brier Creek Pky

Last inspected Aug 21, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 95

Get the next inspection, free.

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

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

More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Aug 21, 2026

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

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; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F in various areas. Refer to temperature chart. TCS foods shall maintain 41 F or below. Bags of ice added to foods (on the cook line) as a cooling mechanism and cooked noodles voluntarily discarded. The salad cooler (expo) is maintaining 55 F ambient. VR - EHS will verify repair of the salad cooler (repair to hold at 41 F or below). PIC to use ice baths/temporary TPHC (Time as a Public Health Control) in the interim for safety.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Various recently prepared foods observed cooling in cold holding equipment on the cook line. Cooling shall be accomplished by using rapid cooling equipment such as the walk-in cooler/freezer or ice baths. Prep coolers are designed to keep foods cold; not to cool them. CDI - Ice baths created/additional ice added to tofu ice bath and container of tofu fully submersed in the ice; or foods placed in the walk-in cooler/freezer.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Knives stored in between prep units. During pauses in food preparation; in use utensils shall be stored in a clean; dry area. Do not store utensils in between prep units as this is not a clean area.

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; The walk-in cooler flooring is lifted up in multiple areas and is a possible trip hazard. It needs to be fully secure/flushed to the ground. Equipment shall be maintained in a state of repair and condition. Repair walk-in cooler flooring.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The main walk-in cooler; the beer walk-in cooler and walk-in freezer gaskets soiled with black accumulation. The interior ceiling of the walk-in cooler soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The walk-in freezer floor is soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. 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

notedCode 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Employee personal items including a cell phone; a purse and a lunchbox stored on lower shelving alongside clean plates; utensils and food. Suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. Items re-located. 6-303.11; Core; Multiple light bulbs are burnt out under the hood. Lighting shall be sufficient in areas where employee safety is a factor. Replace light bulbs.

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, Aug 21, 2026 · Original Source

1 - Inspection

Nov 18, 2025

Score 96

Official score: 96 · Understand this area’s scale

6 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; Numerous TCS (Time/Temperature Control for Safety) foods holding above 41 F in prep cooler drawers (far-left side) and in the walk-in cooler. Refer to temperature chart. Walk-in cooler maintaining 38 F ambient. CDI - Foods in cooler drawers moved to chill rapidly in the walk-in cooler. PIC advised to monitor walk-in cooler ambient air temperature and temperatures of food; and to keep the walk-in cooler door closed at all times unless deemed necessary (for deliveries; etc.)

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 is held on time control for up to 4 hours. No timestamp present to indicate the time the rice was prepared. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Time prepared known and added by PIC. Ensure TPHC logs are maintained as required.

In plain English

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

More about other finding

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Several wet wiping cloths stored on prep surfaces. Store wet wiping cloths in sanitizer in between uses. "In hand or in bucket". Additionally; all sanitizer buckets registered below 200 ppm when tested. Facility uses Quat sanitizer. Cloths shall be held between uses in Quat sanitizer at 200-400 ppm. PIC re-filled buckets to appropriate concentration.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

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 4-601.11(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 shelving soiled with accumulation and debris. Walk-in cooler and walk-in freezer gaskets soiled with black accumulation. Prep cooler gaskets on the cook line soiled with food and debris. Exterior sides of prep tables and exterior sides of prep coolers on the cook line (in between units and tables) soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The walk-in freezer floor is soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. 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 18, 2025 · Original Source

1 - Inspection

Mar 10, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

notedCode 3-401.11Food temperature

Official wording

Proper cooking time & temperatures

Inspector’s notes

3-401.11; Priority; Observed cooked chicken that was not completely cooked; visible areas of the chicken were raw. Upon discussion with the PIC on cooking procedures; chicken was partially cooked; cooled; then completed it's cooking process upon order by customer. No prior approval had been given for non-continuous cooking process. Raw poultry and foods containing raw poultry shall be cooked to heat all parts of the food to a temperature to a temperature and for a time that complies with the following: 165F or above for <1 seconds. Do not interrupt the cooking process without prior approval and approved procedures. CDI - Chicken was prepared less than 4 hours ago and was fried to completely cook all parts of the chicken. If establishment wishes to do non-continuous cooking reach out to REHS with procedure outline for approval.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16 (A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2); Priority; Almost all of the raw sushi fish in one of the display coolers in the sushi area were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - Raw fish had been recently sliced and were moved to the freezer for rapid cooling. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed a container of cooked eel with a prep date of 3/02/2025 in one of the lowboy coolers in the sushi area and some cooked duck in the walk-in cooler did not have date marking. A refrigerated; ready-to-eat; TCS food prepared in the food establishment shall be discarded if it: Exceeds the temperature and time combination specified in NC Food Code (7 days with the date of preparation counted as day 1) or is in a container or package that does not bear a date or day. CDI - PIC voluntarily discarded cooked eel and food employees were able to recall date of duck preparation and date was added to tray.

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 4-901.11 (A)(B)Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11 (A)(B); Core; Observed a food employee drying a food container with a cloth towel after going through the dishwasher. After cleaning and sanitizing; equipment and utensils: Shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried. CDI - PIC corrected employee behavior and set container aside to be washed again.

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, Mar 10, 2025 · Original Source

1 - Inspection

Oct 2, 2024

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; (Pf); Observed an employee filling a container with water from the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Behavior was corrected by PIC and water was disposed.

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 problems

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; (P); Observed raw; unpasteurized; shell eggs stored in the same container as sliced cheese; one of which had been broken. Food shall be protected from cross contamination by: separating raw animal food during storage; preparation; holding; and display from raw ready-to-eat foods and cooked ready-to-eat food. CDI - PIC voluntarily discarded eggs and cheese.

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); (P); Observed a few foods in the ice bath container; sushi prep area; and in one of the main prep coolers holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - PIC voluntarily discarded foods that had not been recently prepared; recently prepped foods were moved to freezer for rapid cooling.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19(B)(3)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(3); (Pf); The rice under time holding was missing a time label. If time without temperature control is used as the public health control up to a maximum of 4 hours: The food shall be marked or otherwise identified to indicate the time when the food is removed from temperature control and marked to indicate the time that is 4 hours past the point in time the food is removed from temperature control. CDI - Correct times added to containers of rice and reminded PIC of time control requirements.

In plain English

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

More about other finding

notedCode 3-501.15 (B) (2)Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 (B) (2); (c); Cooling rice was observed to be tightly wrapped in plastic on a baking tray. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be Loosely covered; or uncovered if protected from overhead contamination; during the cooling period to facilitate heat transfer from the surface of the food. CDI - The edge of the plastic wrap was lifted to allow for better air flow and heat transfer.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11 (A)Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 (A); (c); Observed a container of noodles stored under the drainage pipe for the walk-in cooler unit. 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 - Container was moved to a different location.

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

Official record from Wake County Environmental Services, Oct 2, 2024 · Original Source

1 - Inspection

Jun 20, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

criticalCode 3-301.11Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11; Priority; Observed a food employee handling a burger bun with bare hands for customers. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI - Burger bun was voluntarily discarded; and food employee washed hands then donned gloves.

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; Observed a dirty spatula placed in a handwashing sink. handwashing sink may not be used for purposes other than handwashing. CDI - Spatula 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 problems

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; The calculated cooling rate for the cooked rice was not reaching a fast enough rate to go from 135F to 70F within 2 hours. Cooked TCS (time/temp control for safety) foods shall be cooled: within 2 hours from 135f to 70F; and within a total of 6 hours from 135F to 41f or less. CDI - Cooked rice was stirred to allow for better cooling and cooked rice moved to freezer for faster cooling. The rate may have also been slowed due to the rice being placed in a deep container and covered with a baking tray.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; One tray of tempura shrimp in the hot-hold unit at the sushi bar were holding below 135F. TCS food in hot holding shall be maintained at 135F or above. CDI - Shrimp were prepared less than 2 hours ago and were reheated to above 135F.

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; Observed a container of prepared sushi rolls cooling in a container tightly wrapped in plastic and a container of cooling rice inside a deep container that was covered with a baking tray; not allowing for an adequate cooling rate. Cooling shall be accomplished by using one or more of the following methods: Placing food in shallow pans; separating the food into smaller/thinner portions; using rapid cooling equipment; using containers that facilitate heat transfer; or other effective methods. CDI - Lids were lifted to allow for better cooling and rice was stirred for heat distribution; REHS asked PIC to move rice into freezer for rapid cooling.

In plain English

More about food kept at an unsafe temperature

minorCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Observed some metal food containers stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows for air drying; and covered or inverted. CDI - Containers separated for air drying.

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, Jun 20, 2024 · Original Source

1 - Inspection

Oct 27, 2023

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

criticalCode 2-301.15Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15; Priority Foundation; Observed an employee washing their hands in the sushi prep sink. Food employees shall clean their hands in a handwashing sink 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. CDI - Spoke to PIC and had employee wash their hands in a handwashing sink.; 2-301.12; Priority; Observed a food employee cleaning their hands without using soap. Food employees shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms: Apply an amount of cleaning compound recommended by the cleaning compound manufacturer. CDI - Spoke to PIC and had food employee properly wash their hands in the handwashing sink with soap.

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 problems

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Observed an employee rinsing a wiping cloth in a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Spoke to PIC and hand employee behavior corrected.

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 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; Several containers of TCS food in a lowboy cooler at the sushi bar and containers of TCS foods in an ice bath on the countertop of the sushi bar were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - PIC voluntarily discarded foods above 45F; other foods moved to freezer for rapid cooling. If using an ice bath ensure the ice comes up the entire sides of the container.

In plain English

More about food kept at an unsafe temperature

minorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Core; Observed a container of recently prepared sushi rolls cooling under tight plastic wrapping in a refrigerator. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: Loosely covered; or uncovered if protected from overhead contamination; during the cooling period to facilitate heat transfer from the surface of the food; and arranged in equipment to provide maximum heat transfer through container walls. CDI - Plastic wrap lifted to allow for better air flow.