1 - Inspection
Oct 12, 2026
Official score: 92.5 · Understand This Area’s Scale
11 recorded violations
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: outside rice cooker; gaskets; and in between lid and food containers in cold hold units and cooler had greasy and dry food accumulation. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (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 problemsOfficial Wording
Hands clean & properly washed
Inspector’s Notes
2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD; clean EQUIPMENT and UTENSILS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (E)After handling soiled EQUIPMENT or UTENSILS; (P) -Observation: after washing hands; two (2) food employees turned off soiled faucet with bare hands; without using any type of clean barrier; re-contaminated hands and proceeded to prepare food. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained to food employee that paper towel shall be used as a barrier to turn off soiled faucet to avoid hands to be re-contaminated; and food employee voluntarily washed hands again. 2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (I) After engaging in other activities that contaminate the hands. -Observation: after using cellphone; food employee proceeded to prepare sushi roll without washing hands. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily washed hands after Environmental Health Specialist (EHS) explained the violation.
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
Food separated & protected
Inspector’s Notes
REPEAT 3-302.11(A)(1) FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS from cooked READY-TO-EAT FOOD; raw ready-to-eat FOOD (such as sushi fish or MOLLUSCAN SHELLFISH or raw fruits and vegetables); and unwashed produce during storage and prep. P -Observation: inside walk-in cooler; raw eggs was on top of avocados and dressing. Raw tuna on top of avocado. Raw chicken on top of broccoli; RTE food containers; carrots; dressings and several other food items (raw chicken was on top shelf). -Make sure to organize food items accordingly with their final cooking temperature; where higher cooking temperature goes on the bottom shelves and lower cooking temperature on top; as demonstrated in the flyer sticker in the walk-in cooler door. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily reorganized walk-in cooler.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-202.15 Outer Openings; Protected. (A) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1)Filling or closing holes and other gaps along floors; walls; and ceilings; (2)Closed; tight-fitting windows; and (3)Solid; self-closing; tight-fitting doors. -Observation: exit door in the back doesn’t self-close and it had sunlight coming through the door. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 6-501.112 Dead or trapped birds; insects; rodents; and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation; decomposition; or the attraction of pests. -Observation: dead roaches were found behind reach-in cooler in the sushi prep area. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
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 insectsOfficial Wording
Personal cleanliness
Inspector’s Notes
2-402.11 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. -Observation: food employee was preparing salad without any type of hair restraints. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
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
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14 Wiping Cloths; Use Limitation. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; -Observation: only spray bottle was found during this inspection. Wet cloths were all stored on top of cutting boards and prep tables. Make sure to keep wet cloth submerged in bucket sanitizer at all times when not in use. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (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 problemsOfficial Wording
Washing fruits & vegetables
Inspector’s Notes
REPEAT 3-302.15 Washing Fruits and Vegetables (A) Raw fruits and vegetables that are intended for washing by the CONSUMER before consumption; 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. -Observation: avocados and cut avocados in cutting board had stickers on it. Make sure to remove stickers from avocado prior to wash. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-903.11 Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing(C) (A)Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (2)Where they are not exposed to splash; dust; or other contamination. -Observation: to-go containers were stored facing up without any type of protection from dust accumulation. Make sure to keep containers upside down or provide protection to avoid dust contamination in containers. Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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 issuesOfficial Wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
REPEAT 4-501.11; Core; The legs on the sushi prep table are very rusted. Sand or replace prep table. Repeat for rule violation; different item; no points. 4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: both handwashing sinks had caulk broken and coming out. Make sure to review all sinks and re-caulk on the wall. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-501.12 Cutting blocks and boards subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized shall be discarded. -Observation: make prep unit cutting boards is starting to have deep cuts and black buildup. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 4-502.11 Utensils shall be maintained in good repair. -Observation: some utensils had handles melted; cracking and it can no longer be considered cleanable. Make sure to keep utensils in good repair. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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 problemsOfficial Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-201.16 Wall and Ceiling Coverings and Coatings. (A) Wall and ceiling covering materials shall be attached so they are EASILY CLEANABLE. -Observation: near walk-in freezer and walk-in cooler; ceiling tile is missing and some are misplaced. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). REPEAT 6-501.12; Core; Walls and floors behind/underneath equipment; such as in the sushi prep and dish areas; are soiled. Physical facilities shall be cleaned as often as necessary to keep them clean.; 6-501.11; Core; Some of the ceiling tiling in the storage room are damage or missing. Replace any damaged tiles. 6-501.114 The Premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used and litter. -Observation: facility is very crowded and disorganized. Several items appears to not be in use; broken equipment with “DON’T USE” sticker on it is still in the facility. Make sure to review all items in the facility; remove any item that is no longer in use; keep only the items necessary to the operation. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (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 problemsOfficial Wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-501.110 Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. -Observation: while preparing food; Person in Charge (PIC) kept moving personal cellphone to top of cutting boards; then prep tables; then top shelf where underneath had rice cooker. Make sure to keep food employees possessions in designated area to avoid food contamination. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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 issuesOfficial record from Wake County Environmental Services, Oct 12, 2026 · Original Source