1 - Inspection
Aug 14, 2026
Official score: 91 · Understand this area’s scale
11 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-101.11 - There is not an employee or manager or owner that is present that is in charge. Assignment: PIC shall be present during all hours of operation. Pf Manager arrived at the completion of inspection
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
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager should be present at the restaurant while food is being prepared. No one present during today's inspection is a certified food protection manager.
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
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11(A) Water pitcher is stored in the handwashing sink. Pipe under the sink leaks. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf Keep the handwashing sink free of storage and in good repair. Monitor employee handwashing. Pitcher was 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 reheating procedures for hot holding
Inspector’s notes
3-403.11(A) (D) Brown Gravy 47 degrees F in the kettle. Food that is cooked; cooled; and reheated for hot holding shall be reheated so that all parts of the food reach 165°F for 15 seconds within 2 hours. P Gravy was moved to a pot on the stove for reheating.
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) and (B) Time / Temperature Control for Safety Food; Cold Holding (P) Prep Cooler / Make-Line Refrigerator closest to the microwave is not holding food at 41F as required: Raw Egg 48.3F; Cooked Chicken 46.3F; Rice 45.5F; Raw Chicken 46.7F; Vegetables 42.4F. Use your thermometer and monitor food temperature. Food was discarded. Refrigerator repairman Song was called to repair the two refrigerators. . . Sprouts 78 degrees F are not held in the refrigerator. Sprouts shall be 41F and colder. Sprouts were refrigerated upon request.
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
Consumer advisory provided for raw/ undercooked foods
Inspector’s notes
3-603.11(C) Pf Consumer Advisory is not correct. Sushi rolls are newly offered and consumer advisory for these new menu items is insufficient. Lettering is white on a cream-colored background and cannot be viewed in the middle of the posted advisory because it is blocked by the menu. There are no asterisk to delineate the items that contain raw seafood. example: *Contains raw seafood. Consuming raw seafood may increase your risk of foodborne illness. -or- *This item may contain raw or undercooked ingredients. Consuming raw or undercooked seafood or eggs may increase your risk of foodborne illness; especially if you have certain medical conditions. Options for clarifying the consumer advisory and making it visible were discussed today. Menus will be reprinted and menu board enhanced.
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
Thermometers provided & accurate
Inspector’s notes
4-302.12 Food Temperature Measuring Devices (Pf) Present employees do not know where to find a food thermometer. Employees shall have thermometers readily available and be comfortable and familiar with how to use a thermometer to monitor food temperature. Inspector located the thermometer for employee use.
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 wording
In-use utensils: properly stored
Inspector’s notes
3-304.12 (F) Tongs and spatula are stored on the cook-line in a pan of water. 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. Warmer may be used for hot water -or- have additional utensils -or- store utensils on a clean; dry surface (such as a dry pan or plate).
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 wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) Ware Washing Sink is not clean with unclean build-up on both drainboards. Clean the sink and dish washing area everyday using detergent.
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
Non-food contact surfaces clean
Inspector’s notes
4-601.11(C ) Walk in Cooler door handle is not clean. Clean the top of the ice machine; unused refrigerator in the sushi/noodle bar; sinks. Maintain surfaces throughout the kitchen clean; avoid build up of dust; food residue or 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 problemsOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.114 Drawer / Lowboy Refrigerator in the kitchen is not working; not in use. Refrigerator on the right in the noodle bar / sushi area is not in use. The Premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used.
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, Aug 14, 2026 · Original Source