Restaurant · Wake County, NC

Umami

Name: Umami
Address: 8411 Brier Creek Pky, Wake County, NC

8411 Brier Creek Pky

Last inspected May 12, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

May 12, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

9 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; No paper towels available at the expo handwashing sink. All handwashing sinks shall be provided with a hand drying device. CDI - Towels provided.

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.

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-202.15; Priority Foundation; A can of oyster sauce observed dented. Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. CDI - Can removed by PIC for return to supplier.

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

notedCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Cooked noodles prepared yesterday holding above 41 F. Refer to temperature chart. Hot foods must cool from 135 F to 70 F within 2 hours; and from 70 F to 41 F within 4 hours; for a total of 6 hours to cool. Noodles did not meet cooling parameters. CDI - Noodles voluntarily discarded.

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; Recently prepared steak and un-salted butter cooling in prep coolers. Prep coolers are designed to keep foods cold; not to cool them. Cooling shall be accomplished by using rapid cooling equipment such as the walk-in cooler/freezer. Foods shall cool to 41 F or below prior to placing in prep coolers/reach-in coolers for service. CDI - Items moved to the walk-in cooler to chill rapidly.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Flour used for breading in the sushi prep area stored directly underneath the paper towel dispenser. This is an area where splash and contamination from employees hands is possible and likely. Food shall be protected from contamination by storing the food in a clean; dry location where it is not exposed to splash. Container of flour moved to an area where contamination is less/not likely. Do not store any food directly underneath the paper towel dispenser. Repeat (for code of violation); entirely different circumstances during today's inspection; 0 points taken.

In plain English

More about food not protected from contamination

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; One sanitizer bucket (chlorine) measured below 50 ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at appropriate concentrations. Chlorine shall measure 50-200 ppm. Bucket re-made and tested within proper range. Additionally; a wet wiping cloth stored on a prep surface in the sushi area. Wet wiping cloths shall be held in buckets between uses. "In bucket or in hand". Cloth placed back in bucket.

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 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Single-service white Styrofoam containers stored with the food contact surface facing upwards in the expo area. Store inverted to prevent contamination until use; or in original protective packaging.

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 gasket in torn in multiple areas. Equipment shall be maintained in a state of repair and condition. Replace walk-in cooler gasket.

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; Walk-in cooler gasket and fan guards soiled with black accumulation. The lowboy dessert freezer (expo area) gasket soiled with food and debris. The microwave interior (cook line) soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. 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, May 12, 2026 · Original Source

1 - Inspection

Sep 17, 2025

Score 94

Official score: 94 · Understand this area’s scale

11 recorded violations

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Steel wool stored inside of a handwashing sink. Handwashing sinks may be used for handwashing only. This is not a storage area. CDI - Steel wool removed. 6-301.12; Priority Foundation; No paper towels available at the expo handwashing sink. All handwashing sinks shall be provided with a hand drying device. CDI - Towels provided.

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.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine baffle and shoot soiled with black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Ice machine cleaned during inspection.

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 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

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; Lobster tail holding 42-43 F in a reach-in cooler (back prep area; near the walk-in cooler). The expo reach-in cooler maintaining 48 F ambient. Cheese cake holding 48-50 F in this cooler. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. CDI - Ice added to lobster tail to facilitate cooling. Cheesecake voluntarily discarded. The expo reach-in cooler adjusted to the lowest setting and cooler door repaired during inspection; enabling it to maintain proper temperatures at 41 F or below. Refer to violation #47 for additional information regarding the expo reach-in cooler.

In plain English

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; Portioned salad and a large container of cut lettuce cooling in the expo reach-in cooler. Prep coolers are designed to keep foods cold; not to cool them. Cooling shall be accomplished by using rapid cooling equipment such as the walk-in cooler/freezer. Foods shall cool to 41 F or below prior to placing in prep coolers/reach-in coolers for service. CDI - Items moved to the walk-in cooler to chill rapidly.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Food stored on the floor in the walk-in freezer. Additionally; condensate is dripping onto food stored in the reach-in cooler (back prep area; near the walk-in cooler). Food shall be protected from contamination by storing the food in a clean; dry location where it is not exposed to splash; and at least 6 inches above the floor.

In plain English

More about food not protected from contamination

notedCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Cleaned and sanitized plates stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry completely prior to stacking. Based on conversation with PIC; plates are being towel dried. After cleaning and sanitizing; equipment and utensils shall be air dried and may not be cloth dried except utensils that have been air-dried may be polished with cloths that are maintained clean and dry. Do not towel-dry utensils unless for polishing after 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

notedCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

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 4-501.11Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; The expo reach-in cooler door unable to close completely and partially hanging to the side; creating an air gap. Additionally; the walk-in cooler flooring is lifted up near the walk-in freezer entrance. Shelving in the reach-in cooler (back prep area; near the walk-in cooler) is rusty and is chipped; peeling. Equipment shall be maintained in a state of repair and condition. Reach-in cooler door repaired during inspection. Repair walk-in cooler flooring and replace reach-in cooler shelving.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; No test strips available to measure the concentration of sanitizer at the 3-compartment sink sanitizer dispenser. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Test strips needed: Sink & Surface Cleaner Sanitizer. VR - EHS will verify required test strips are obtained.

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; All prep cooler and reach-in cooler gaskets soiled with black accumulation. Both reach-in cooler fans soiled with dust and black accumulation. Shelving in both reach-in coolers soiled with debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. 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, Sep 17, 2025 · Original Source

1 - Inspection

Jun 26, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

9 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; All foods stored in the prep cooler on the cook line maintaining 50 F and above. Cooler holding 50 F ambient. The reach-in cooler in the prep area observed not turned on; and holding 50 F+ ambient. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. All foods stored in both units were prepared this morning and were stored in the walk-in cooler prior to this morning's preparation. Foods moved to cool rapidly in the walk-in freezer. PIC called a technician for repair of both coolers during inspection. VR - EHS will return to ensure coolers can maintain 41 F or below.

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A few spray bottles of cleaner/chemicals unlabeled. Working containers used for storing poisonous or toxic materials shall be labeled. CDI - Spray bottles labeled.

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 unsafely

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; A live water bug observed crawling on a wall in the ware-washing area. A worm observed crawling on the floor in the men's restroom. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; In-use utensils stored in water at 79 F on the stovetop. If stored in water; the water shall maintain 135 F or above.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Cleaned and sanitized dishes stacked wet. Dishes shall be stored in a self-draining position that allows air drying. Air dry prior to stacking.

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; No test strips available to measure the concentration of sanitizer at the 3-compartment sink sanitizer dispenser. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Test strips needed: Sink & Surface Cleaner Sanitizer. CDI - Test strips ordered by PIC. PIC to text/email EHS once obtained.

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; Walk-in cooler gasket soiled with black accumulation. Walk-in cooler fan guards soiled with accumulation and dust. Ice machine vents (exterior) soiled with dust. Ice machine door and crevices (exterior) soiled with dirt. Crevices on the interior of the prep cooler on the cook line soiled with dirt and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Ceiling tiles on the main cook line; in the dry storage area; and in the prep area near the ice machine are soiled with debris and brown residue. It also appears that there may be a leak originating from the roof as splatter drips are present on the ceiling tiles as well. Physical facilities shall be cleaned as often as necessary to keep them clean. Replace ceiling tiles throughout the kitchen and increase cleaning frequency. If splatter drips persist; further evaluation may be needed to address potential leaks in the ceiling.

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Lighting in the walk-in freezer is dim. The main lightbulb has burnt out. This needs to be repaired/replaced. Lighting shall be sufficient in areas where employee safety is a factor.

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, Jun 26, 2025 · Original Source

1 - Inspection

Jan 30, 2025

Score 95

Official score: 95 · Understand this area’s scale

8 recorded violations

notedCode 2-102.11Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-102.11; Priority foundation; Establishment has a Priority violation without a certified food protection manager present. Based on the risks inherent to the food operation; during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention; application of the Hazard Analysis and critical control point principles; and the requirements of this Code. The person in charge shall demonstrate this knowledge by: Complying with this Code by having no violations of priority during the current inspection; or being a certified food protection manager. CDI - Priority violation corrected and REHS strongly recommended more employees acquire food protection manager certification before the next inspection. 2-103.11(A-P); Priority foundation; During the inspection; observed steps not being taken to separate major food allergens; raw salmon and lobster; in the refrigerator. The person in charge shall ensure that employees are properly trained in food safety; including food allergy awareness; as it relates to their assigned duties. CDI - Provided education to PIC to ensure cross contamination between major food allergens does not occur.

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 issues

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No certified food protection manager was present during the inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure more staff have food protection manager certification to have more coverage during hours of operation. Repeat.

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 issues

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed prepped bags of raw chicken stored above raw lobster and cooked foods in the walk-in freezer. Food shall be protected from cross contamination by separating types of raw animal foods from cooked and raw ready-to-eat foods and from each other during storage; prep; holding; and display by arranging each type of food in equipment so that cross contamination is prevented. CDI - Raw chicken was moved to lowest shelf in the freezer to prevent cross-contamination; REHS provided visual guide for organizing refrigerator and freezer.

In plain English

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

More about other finding

notedCode 3-501.19(B)(3)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(3); Priority foundation; Cooked eel under time control 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 that is 4 hours past the point in time the food is removed from temperature control. CDI - Correct time label was added to cooked eel; staff recalled when eel was cooked and appropriate time eel was to be discarded; written procedures were available.

In plain English

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

More about other finding

notedCode 3-501.13 (E)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (E); Core; Vacuum-sealed; raw tuna was still inside sealed package after thawing in a cooler. 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 or upon completion of thawing using running water. Open package before thawing in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; The concentration of sanitizing liquid in wiping cloth buckets was tested to be 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at appropriate concentrations; based upon manufacturer's label and NC Food Code. CDI - Sanitizing solution was remade to be at an adequate concentration; REHS recommends to make sanitizing liquid daily and test concentration frequently.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority foundation; The test strips for the cleaner-sanitizer expired in July 2022 and are no longer effective. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire new test strips for cleaner-sanitizer; follow-up by 2/07/2025.

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; Observed dirty ceiling tiles and dust buildup around ceiling vents throughout the kitchen area. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean or replace ceiling tiles. Repeat.

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, Jan 30, 2025 · Original Source

1 - Inspection

Jul 31, 2024

Score 94

Official score: 94 · Understand this area’s scale

6 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

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 issues

criticalCode 4-702.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-702.11; Priority; Observed a food employee using soapy water to clean soiled utensils in a food prep sink before placing them on a cart for use. Utensils and food-contact surfaces of equipment and utensils shall be sanitized after cleaning. CDI - Utensils were moved from the cart and to the dishwasher for thorough cleaning and sanitizing.

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

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; Observed several raw meats in the refrigerator holding above 41F; see table above. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods moved into walk-in cooler for rapid cooling; REHS strongly recommends staff not leave door open for extended periods of time.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed a gallon of bleach stored next to cutting boards and a sanitizer bucket stored above a container of single-use gloves. Poisonous/toxic materials shall be stores so they cannot contaminate food; equipment; utensils; linens; and single-use/single-service articles by: separating poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area that is not above the mentioned items. CDI - Chemicals relocated to prevent contamination.

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 unsafely

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed several damp wiping cloths in the kitchen and sushi area stored on countertops and along the sides of sinks. Cloths in-use for wiping surfaces for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer at adequate concentrations. Return wiping cloths to sanitizer buckets.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed stained and dirty ceiling tiles throughout the kitchen area. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean or replace ceiling tiles.

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, Jul 31, 2024 · Original Source

1 - Inspection

Dec 15, 2023

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; One package of wrapped cooked chicken wings and wrapped cooked ground chicken did not have a date marking and was not prepared today. A TCS; refrigerated; ready-to-eat food shall be discarded if it: is in a container or package that does not bear a date or day. CDI - Correct dates were added to wrapped foods.

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

minorCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; One of the handwashing sinks in the kitchen is missing a sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. Add a sign to this handwashing sink.

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.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; A container of cooked noodles was placed on the counter; not currently being used in food preparation or actively cooling; was holding above 41F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC moved noodles into cooler; food had been out of cold holding for no more than 1 hour.

In plain English

More about food kept at an unsafe temperature

minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; A couple employees were working with food and did not have hair restraints. Food employees shall wear hair restraints such as hats; hair coverings/nets; beard restraints; and clothing that covers body hair; that are designed and worn effectively to keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service/single-use articles. Ensure food employees are wearing effective hair restraints.

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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; A couple wet wiping cloths were stored on counters and prep tables. Cloths in-use for wiping surfaces for wiping counters and other equipment surfaces shall be: held between uses in a chemical sanitizer at adequate concentrations. CDI - Wiping cloths returned to sanitizer buckets.

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

minorCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Observed mushrooms with visible soil still on their surfaces stored in the prep cooler to be used for tempura cooking and serving. Whole; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. CDI - PIC removed container of mushrooms and moved to prep sink for cleaning.

In plain English

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

More about other finding

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; Some metal food containers were stacked together while wet on a shelf in the dishwashing area. Cleaned equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow air drying.