1 - Inspection
Aug 21, 2026
Official score: 95 · Understand this area’s scale
6 recorded violations
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114; Priority; 3-compartment sink was being used for warewashing and tested 0ppm DDBSA. It was determined that the dispensing line was not placed in the sanitizer concentrate. Sink & Surface sanitizer shall maintain a concentration between 272-700ppm DDBSA. CDI- Line was placed in concentrate container and was primed. Solution in basin was drained and filled with sanitizer at the correct concentration. *Half points assessed for this repeat violation due to today's issue being manual warewashing and not mechanical warewashing as noted on previous inspections. However; full points will be assessed on next inspection if this violation is repeated for either manual or mechanical warewashing.
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
Approved thawing methods used
Inspector’s notes
3-501.13; Priority Foundation; (1)Boxes of pork were found thawing at room temperature on the floor near the seafood prep sink. (2) Packages of raw tuna found thawing in a container of water with water dispensing at 86F from faucet- water around product measured the same temperature. Temperature control for safety (TCS) foods shall be thawed under refrigeration; completely submerged under cold running water with water temperature below 70F; or as part of the cooking process. CDI- Pork was relocated to the walk-in cooler and tuna was relocated back to refrigeration.
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; Core; (1)Large bag of carrots delivered two days prior and a bucket of prepped bean sprouts found stored on the floor in the walk-in cooler. Large box of fish found stored on the floor in the walk-in freezer. Thawing pork found in boxes on the floor. Food shall be protected from contamination by storing the food in a clean dry location at least 6 inches above the floor. Keep food off of the floor. (2)Boxes of food found stored in hermetically sealed containers directly beside the seafood prep sink with visible water damage on boxes. Food was stored too close to the prep sink susceptible to splash contamination. Food shall be protected from contamination by storing the food where it is not exposed to splash contamination. Do not store food too close to sinks or install a splashguard to protect food during storage. 3-305.12; Core; Heavy ice accumulation on evaporator coil in the walk-in freezer and ice is collecting on packaged food directly below. Food may not be stored under leaking water lines; under lines on which water has condensed; or under other sources of contamination. Place an empty container under this drip until unit can be serviced.
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; Core; Mangos and avocados in sushi area (this station only has a seafood prep sink; not a produce sink); are in a container ready-to-use with SKU stickers still remaining. Except for whole; raw fruits and vegetables that are intended for washing by the consumer before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil; stickers and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. Ensure stickers are removed during the washing process.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13; Core; Single-use quart containers and black ramen containers are being washed and sanitized to be reused. Single-use and single-service articles cannot be reused. Do not reuse items mentioned. These utensils must be used one time and discarded or facility must use multi-use utensils.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-205.10; Core; Long mixer attachment on hand drill found in dry storage area. Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Obtain a certified and approved mixer.
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 21, 2026 · Original Source