1 - Inspection
Oct 23, 2026
Official score: 98 · Understand This Area’s Scale
6 recorded violations
Official Wording
Handwashing sinks supplied & accessible
Inspector’s Notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Food dumped in the hand sink in the dish area. Wiping cloths stored on the faucets all throughout the kitchen. A handwashing sink shall be not be used for purposes other than handwashing. CDI; cloths removed and education 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.
More about handwashing problemsOfficial Wording
Approved thawing methods used
Inspector’s Notes
3-501.13 Thawing (Pf) Pork belly and salmon thawing at room temperature. Tuna and salmon in walk in cooler one thawing in reduced oxygen packaging environment. Except when thawed and prepared for immediate service when ordered; TCS FOOD shall be thawed:(A) Under refrigeration at =41F; or (B) Completely submerged under running water: (1) At a water temperature of <70F;(2) With sufficient water velocity to agitate and float off loose particles in an overflow; and(3) So that thawed portions of READY-TO-EAT FOOD do not rise above 41F;(2) Thawed in a microwave oven and immediately cooked with no interruption in the process. (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to; or Immediately upon completion of; its thawing using procedures specified in (B) of this section. Thaw in refrigeration and remove fish from reduced oxygen packaging prior to thawing. CDI; food moved to walk in cooler.
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
Food properly labeled: original container
Inspector’s Notes
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Seasonings; sauces; starch; flour; and sugar at the cookline and dry storage not labeled. Label all food items that are not easily identifiable.
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
Personal cleanliness
Inspector’s Notes
2-402.11 Effectiveness - Hair Restraints (C) Employee with beard preparing food at the cookline without a beard guard. Employees preparing food shall wear a hair restraint.
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 issuesOfficial Wording
Washing fruits & vegetables
Inspector’s Notes
3-302.15 Washing Fruits and Vegetables (C) Observed employee in the sushi prep area cutting avocadoes with the stickers on them. 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.
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
4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing- Observed majority of the clean dishes wet stacked in the dish area. (A)Except as specified in (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored:(B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored:(1) In a self-draining position that allows air drying; and(2) Covered or inverted. Cross stack dishes to properly air dry.
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, Oct 23, 2026 · Original Source