1 - Inspection
Dec 16, 2025
Official score: 92.5 · Understand this area’s scale
11 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Ice cream container that is in use under raw shrimp in the walkin freezer. Raw shell eggs over cabbage in walkin fridge. Food shall be stored according to final cook temperature. Ice cream relocated to top shelf and eggs relocated. CDI
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Chlorine concentration 0 ppm in dish machine. No visible chemical coming from the dispensing tube into the machine when priming. Chlorine sanitizer shall be 50 to 200 ppm. The quat sanitizer dispenser at the three compartment sink is at 200 ppm and is to be used for sanitizing after washing dishes in the machine. Ecolab contacted during inspection to service unit. A verification visit will be made to check on the dish machine functionality by 12/19/25.
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 reheating procedures for hot holding
Inspector’s notes
3-403.11 Reheating for Hot Holding (P) Chicken previously cooked and cooled; placed in a steam well unit and PIC states it was removed from the fridge and placed in this unit at 11:30 AM. During inspection the first temperature was taken at 12:45 PM and the food was at 140F in the lowest spot. The second temperature taken at 1:45 PM the chicken was 148F to 180F. All parts of the food must reach 165F or higher within 2 hrs. This food was discarded for not reaching 165F in all parts. Reheating the pan of chicken in the oven to 165F prior to placing in the steam well is the best method. PIC states they will begin doing this. CDI
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; Hot and Cold Holding (P) Ginger sauce made with fresh garlic that has been fried and oil; in a tall plastic container stored in an ice bath in a short metal pan with only a few inches in the ice at 45-50F. Container of fried fresh garlic and oil stored on cart by cookline at 70F and raw shell eggs on this cart at 57F. PIC explained that the eggs are taken out of the fridge around 11:30AM for service and placed back in the fridge at night and these eggs were out yesterday. Cut cabbage in right prep table stacked too high and up to 44F on the top of the product. Fried tofu in middle prep 43-46F; chicken and vegetable potstickers 44F in middle prep unit. Ginger sauce in a container inside of a pan in top of left prep table not touching edges of pan at 43-45F. Food shall be maintained 41F or less. Large pan obtained to make ice bath for ginger sauce. Shell eggs from cart discarded. Keep eggs in fridge or place ice covering all of the food in the container. Cut cabbage level reduced in pan. Food grade bags of ice placed on top of fried tofu and potstickers. Ice placed in pan around ginger sauce in left prep unit. CDI
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
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Many foods lacking a date including: fried tofu; fried chicken; cut cabbage; sticky rice; and crab. Food shall be dated when prepared; cooked or original package opened. Foods were dated during inspection. If an item is dated in the freezer and a portion is removed from the freezer; the date shall follow the food and include the thawing date. CDI
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
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods: Rice that was recently out for prep in walkin with lid on the container at 52F. Thai basil rolls with rice paper; noodles; shrimp and pork stored on top of left prep table and PIC states that they were made 15 minutes ago; with warm noodles at 70F. Food shall be cooled rapidly in small portions; uncovered and stir as needed. Asked PIC to relocate the rolls to the freezer to cool and they reached 41F in about 35 minutes.
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
3-501.13 (E ) Tuna in ROP packaging in sushi cab unit unopened and thawing at 32F. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration. Discussed with sushi chef and owner that the package needs to be cut open or product removed from the package while frozen - when it is removed from the freezer. Package was cut.
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
3-303.12(B)(C)(D) Ice in direct contact with several containers of raw fish in middle prep unit. Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery; carrots; or potatoes; tofu; and raw fish in receiving container. Store ice in food grade bags to not be in direct contact with the seafood if ice is necessary. 3-307.11 Miscellaneous Sources of Contamination (C) Cut cabbage stored in direct contact with T-shirt to go bags in middle prep unit as well as raw meat in the walkin freezer. Egg cartons that raw shell eggs were purchased in stored above cut cabbage in the walkin fridge and being placed in a colander to collect oil from food after being fried with wax paper between the food and carton (stored on top of microwave in kitchen). Observed employee use a wiping rag to wipe down prep sink drain boards and splash guards then bring the rag to the cookline prep table. Upon arrival; raw chicken was observed being prepared at one of those prep sinks. Food shall be protected from sources of contamination. Use food grade bags and containers instead of plastic bags for carrying togo boxes. Discard egg cartons when eggs are removed from packaging and utilize a food safe absorbent alternative or collect in a bowl. Discussed wiping rag and glove contamination issue; rag was placed in laundry; hands washed and gloves changed.
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 Washing Fruits and Vegetables (C) Avocado in cabinet of middle prep table and cut while a sticker remains on the skin. All fruits and vegetables shall be washed prior to cutting. Remove stickers; wash; allow to dry and cut produce.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-904.11 Kitchenware and Tableware - Preventing Contamination (C) Silverware in holder stored with some mouth portions facing up. Silverware shall be stored to protect the mouth contact portion. Store mouth portion down and handle up.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) Single service items and cardboard boxes used for togo orders stored on the floor. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Store items at least 6 inches above the floor and obtain shelving for items in dining area storage or relocate to closet.
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 record from Wake County Environmental Services, Dec 16, 2025 · Original Source