Restaurant · Wake County, NC

Umiya Sushi

Name: Umiya Sushi
Address: 404 E Six Forks Rd, Wake County, NC

404 E Six Forks Rd

Last inspected Jul 8, 2026 · View Map ↗ · Compare ↗

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Score 96

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

The full inspection history

4 inspections

1 - Inspection

Jul 8, 2026

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode 2-401.11 (B) Employee Beverages - (C) Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's handsEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (B) Employee Beverages - (C) Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands; the container; food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. - Cook line near the fryer: Observed 1 beverage cup with no cover staging under the prep table. Corrected during inspection (CDI): the beverage cup was covered.

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

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.14 Handwashing Signage (C) A sign that notifies food employees to wash their hands shall be provided and clearly visible at all handwashing sinks used by food employees. - Observed employee using the hand sink as an ice dump sink. CDI- educational provided. Repeat. - Sushi bar: Observed 1 hand sink missing handwashing signage. CDI- handwashing sign 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

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain time/temperature control for safety (TCS) foods in cold holding at 41F or less. -P - Sushi bar: the sliced cream cheese (56F) at the sushi display cooler with a temperature above 41F. CDI - Discussed with the person in charge (PIC) about chilling TCS food in the reach-in cooler before placing it on display to allow proper cooling. The cream cheese was returned to the reach-in section of the prep cooler to cool. - Observed cooked eels (79F) staging inside the countertop oven with no temperature control. The food handler stated the cooked eels were placed in the oven within 30 minutes. CDI - the cooked eels were restored in the prep cooler to cool them down. Repeat.

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 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed a working container of soy sauce mixedEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed a working container of soy sauce mixed; has a scoop with a handle inside it; but the handle part dipped in the soy sauce (not ready-to-eat sauce). CDI - the scoop removed from the soy sauce container. Repeat.

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 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. (C) - Dish drying racks: Observed wetness on stacks of clean cupsEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. (C) - Dish drying racks: Observed wetness on stacks of clean cups; pans; and bowls. Discussed the matter with PIC. Repeat

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. - Waiters' station: salad and beverage area: the cutting board with a scoring surface and yellow stain accumulation that is not easily kept clean. Discussed the matter with PIC.

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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Dish drying racks: observed multiple clean pans with old stickers still on them. Discussed the matter with PIC.

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 8, 2026 · Original Source

1 - Inspection

Feb 17, 2026

Score 94.5

Official score: 94.5 · Understand this area’s scale

13 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed employee use the hand sink as an ice dump sink. CDI- educational provided - Observed 3 hand sinks missing soap. CDI- soap 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 separated & protected

Inspector’s notes

3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. - Desert/fryer station: prep cooler: cheese cake and tortillas stored without protection inside the prep cooler. CDI - the tortilla discarded; the cheesecake restored in a protective container.

In plain English

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

More about other finding

notedCode 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer concentration shall be within 50-200ppmCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer concentration shall be within 50-200ppm; Quat sanitizer concentration shall be within 150-400ppm. - Observed Quat sanitizer at the 3-com sink below 150ppm. Quat sanitizer remixed to 200ppm. - Observed sanitizer bucket with chlorine concentration of less than 50ppm. CDI - the chlorine sanitizer remixed to 100ppm.

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 —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Sushi bar: the raw tuna (45F) and raw salmon (45F) at the sushi display cooler with temperature above 41F. Observation found that the raw tuna and raw salmon were sliced and sent to the display cooler. CDI -Discussed with the person in charge (PIC) regarding chilling the raw fish in the reach-in cooler before placing it in the display to allow proper cooling. The raw tuna and raw salmon involved were used for sushi within 30 minutes of being placed in the display cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) - Walk-in cooler: coconut-milk cream/Masako dessert prep yesterday (stored longer than 24 hours) with no date mark. CDI - date mark. Repeat Noticeable date-marking system in place; no point at this time.

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

notedCode 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Separation - Storage (P). Store toxic materials to avoid contamination of foodChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Separation - Storage (P). Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P - Observed 1 sanitizer bucket with no label. CDI- label provided. - Front service: soup and ice machine section: dish detergent and cleaning supply stored together/next to the single-use articles (cups and napkins) with no adequate barrier. CDI - the cleaning supply was restored in the designated area; away from the service line.

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 3-305.11 Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. - Observed a bucket of soy sauce on the floor. CDI - the soy sauce bucket is restored to the shelf.

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 —Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Washing Fruits and Vegetables (C) - Observed stickers on the avocados that were stored inside the prep cooler. Discussed with PIC about removing the stickers from the avocado as part of the cleaning step.

In plain English

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

More about other finding

notedCode 3-304.12 (A) In-use utensils in TCS foodEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A) In-use utensils in TCS food; must be stored with handles above the food and top of the food container. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Walk-in cooler: multiple intermediate products (sauce mixed; seasoned cream sauce) and ready-to-eat (RTE) dressing containers have scoops with no handles inside them. CDI - the scoops with no handles removed from the food containers.

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 —Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. (C) - Front service: soda/ice machine station: Observed wetness on stacks of clean cups. Discussed the matter with PIC.

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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed outside the buckets of the sushi rice vinegar and soysauce with stains. Discussed with PIC the cleaning frequency for this type of storage 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 5-501.115 Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuseFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115 Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items (C) - Observed multiple wood pallets near the dumpster that need to be removed; preventing pest harborage.

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

notedCode 6-305.11 Designation - Dressing Areas and Lockers (C) - Sushi bar: observed an employee's belongings (1 itemFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11 Designation - Dressing Areas and Lockers (C) - Sushi bar: observed an employee's belongings (1 item; cosmetic) on the service line. CDI - the employee's item was restored at the employee's designated area.

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, Feb 17, 2026 · Original Source

1 - Inspection

Aug 4, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

10 recorded violations

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee beverage stored above food at prep unit. Another employee beverage stored up directly on prep unit prep surface by stored food. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverages moved during inspection. Prep surface sanitized.

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

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority: Raw chicken stored above beef and raw chicken above seafood on sheet pans in walk-in freezer. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; raw meats in order of final cook temperature; and cooked foods and produce above raw meats. CDI- Food rearranged during inspection. [REPEAT]

In plain English

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

More about other finding

notedCode 3-501.16(A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) and (B); Priority; Cold-Holding: Several TCS foods at the seafood prep units cold-holding above 41F as shown in above grid. PIC stated water for these items changed out recently. At the main prep line; chicken dumplings and tempura veggies overstacked in the pans holding too warm at 42.5-45F. Pan of cooked noodles sitting up on top of other pans in top section of prep unit; holding too warm at 46F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Explained to PIC that tap water not cold enough; is greatly elevating the temperature of the water change items. Ice added to the water-change seafood items during inspection. Overstacked items moved to enclosed cold-holding for improved cooling. Keep TCS foods that are in top section of prep units below the fill line of pans for improved cold-holding. [REPEAT]

In plain English

More about food kept at an unsafe temperature

notedCode 7-202.12Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12; Priority; Sanitizer concentration too high in spray bottle; tested at 500ppm+ quat; turning test strip bright blue. POISONOUS OR TOXIC MATERIALS shall be Used according to LAW; Food Code; and Manufacturer use directions included in labeling. Maintain quat sanitizer at 200-400ppm. CDI- Sanitizer concentration adjusted during inspection. 7-102.11; Priority Foundation; Labeling missing on bucket of sanitizer. Container labeled as hand sanitizer at handwashing sink; has actually been repurposed for handwashing soap without updating label. Soy sauce buckets repurposed as sanitizer buckets and for floor cleaning water bucket; have not had labeling updated. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added/corrected during inspection.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Server observed working with food at side prep station without wearing a hat or hair net. FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. Ensure employees working with food wear a hat or hair net.

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

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Rice scoop store in water; measured at 69F. No-handle single-service container left as scoop in large container of tempura batter. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes. CDI- rice scoop and container returned for cleaning during inspection. Single-service container as scoop removed.

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

4-903.11(A) and (C); Core; In side server station rooms; unwrapped single-service cups stored food-side up in dispensers with no top cover in place. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- Covering added during inspection. 4-903.11(A) and (C); Core; In side server station; paper wrapped single-service utensils stored under paper towel dispenser handle of handwashing sink; exposed to splash. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. Utensils moved away from the sink.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Cutting boards at sushi prep units; and in clean dish storage; observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards.

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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core: Loose litter on ground around the dumpsters and old discarded cart with trash sitting in enclosure. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Remove the litter items. 5-501.116; Core; Grease receptacle with oily residue buildup along top and sides of container and along the ground around the container. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area; using dry cleaning methods (paint scraper; paper towels; kitty litter; flat shovel) so not washing oily water into storm drains.

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

notedCode 6-501.114Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114; Core; Large metal piece of kitchen equipment stored in dry storage; no longer needed or used; which can create pest harborage. Maintain premises free of Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used. Remove this item.

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, Aug 4, 2025 · Original Source

1 - Inspection

Feb 10, 2025

Score 95

Official score: 95 · Understand this area’s scale

5 recorded violations

notedCode 3-301.11(B)Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11(B); Priority; Food employee observed touching ready-to-eat lettuce with their bare hands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. CDI- lettuce was voluntarily discarded.

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

notedCode 3-302.11(A)(1)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1); Priority; Cooked chicken was observed underneath raw octopus and raw shrimp in the walk-in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- foods rearranged. 3-304.15(A); Priority; Single-use gloves observed being left around the sushi station and kitchen to be used again. Discard gloves after a task is complete or any time they are damaged or soiled. Gloves are single-use only.

In plain English

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

More about other finding

majorCode 4-501.112Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.112; Priority Foundation; The hot water sanitizing dish machine is not properly sanitizing dishes at a surface contact temperature of 160F. After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F. Verification Required- EC will return on Thursday; February 20; 2025 to verify that the dish machine is sanitizing properly. In the meantime all dishes shall be washed in the 3-compartment sink. 4-601.11(A); Priority Foundation; Sticker residue observed on several of the dishes being store as clean. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- dishes were sent back to be cleaned.

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 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Fish roe; and cooked egg in the sushi bar was holding above 41F. Maintain TCS foods in cold holding at 41F or less. CDI- all foods were cooled down.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18;Priority; A container of whole chickens observed in the meat walk-in cooler was dated from 1/8/2025. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- chicken was voluntarily discarded by PIC.

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

Official record from Wake County Environmental Services, Feb 10, 2025 · Original Source