1 - Inspection
Sep 21, 2026
Official score: 96.5 · Understand this area’s scale
4 recorded violations
Official wording
Food in good condition; safe & unadulterated
Inspector’s notes
3-101.11 - Food shall be safe; unadulterated; and honestly presented (P) Two lemons within sushi produce bin had accumulations of white and black fuzzy growth on the exterior skin. CDI: Lemon was voluntarily discarded by PIC.
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
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-702.11 Before Use After Cleaning (P) Food employee was cleaning and rinsing equipment in the food preparation sink and placing the equipment away for use without being sanitized. Food employee stated that equipment including sushi rice equipment typically does not get sent to the 3-compartment sink for washing; rinsing; and sanitizing. Equipment shall be sanitized before use and after cleaning. CDI: Equipment sent to 3-compartment sink for further 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 problemsOfficial wording
Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan
Inspector’s notes
8-103.12 Conformance with Approved Procedures (P) Food employee was unable to calibrate pH probe during inspection. Probe had a reading of 4.63 when submerged within the 4.01 buffer solution. When using probe to verify sushi rice pH; sushi rice had a reading of 4.61 pH. Prepared sushi was voluntarily removed from consumer shelving until pH was capable of being accurately determined by food employee. Sushi manager arrived and repaired probe; calibrated probe properly; and verified sushi rice had a pH of 3.97. Log review of 9/6/2026 had missing values for pH of acidified rice; despite including a batch preparation time and signatures. 11/13/2025 and 11/15/2025 logs did not include a calibration step on the completed logs. Ensure that staff are properly trained on sushi rice calibration per approved HACCP plan. Ensure that employees are accurately logging pH of acidified rice per approved HACCP plan. Sushi HACCP verification form completed and attached to facility permit.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C) Sushi seaweed paper was stored directly below handwashing sink where it can be splashed during handwashing procedures. Food shall be protected from contamination by storing food in a clean; dry location where it is not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Relocate seaweed paper from below handwashing sink.
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 record from Wake County Environmental Services, Sep 21, 2026 · Original Source