Restaurant · Wake County, NC

Japan Xo

7811 Middle Poyner Dr

Last inspected Nov 2, 2026 · View Map ↗ · Compare ↗

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Score 93

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

Quick Answers

When was Japan Xo last inspected?: The most recent inspection on record was on Nov 2, 2026. The result listed by Wake County Environmental Services was “Score 93” (official score 93).
Were any violations recorded at the last inspection?: Yes: 9 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Apr 17, 2024 to Nov 2, 2026.
Has Japan Xo ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Apr 17, 2024.

The Full Inspection History

7 inspections

1 - Inspection

Nov 2, 2026

Score 93

Official score: 93 · Understand This Area’s Scale

9 recorded violations

notedCode 5-202.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12; Core - (REPEAT) After waiting a few minutes; tempered/hot water only reached 87F at right bathroom sink (used by employees). Hot/tempered water at handsinks shall be at least 100F. Increase tempered/hot water to 100F at handsink. 6-301.12; Priority Foundation - (REPEAT) No paper towels were provided in left bathroom. Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks. CDI by providing paper towels at handsink.

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 problems

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 - (REPEAT) Observed temperatures of TCS* foods above 41F on make line top (see temperature chart). Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by properly refrigerating/cooling foods.

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 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Priority Foundation - Observed no time marked for pot of sushi rice in back kitchen. When using time as a public health control (TPHC); the food shall be marked or otherwise labeled to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI by voluntarily discarding rice.

In Plain English

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

More about other finding

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation - (REPEAT) Two containers of cooked onions and zucchini (about 6 inch food depth) were cooling down on refrigerated make line top. Large container of cooked zucchini and onion mixture was cooling in walk-in cooler (5-6 inch food depth). TCS* foods shall be cooled using shallow containers or flat pans (2-4 inch food depth); ice-water baths; rapid cooling equipment (freezer; etc.); and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination. CDI by changing cooling methods for faster cooling.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core - (REPEAT) A few moist/soiled wiping cloths were on counter tops; and a few buckets of wiping cloth quaternary ammonium sanitizer was less than 200 ppm (minimum concentration required for type of sanitizer used). Moist/soiled in-use wiping cloths shall be kept in approved clean sanitizer between uses. Store moist in-use cloths as stated above.

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 4-205.15Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-205.15; Core - (REPEAT) One small black cart with shelf did not meet ANSI/NSF certification. Except for mixers; toasters; microwave ovens; water heaters or hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification. Provide approved equipment. 4-101.19; Core - (REPEAT) Contact paper and foil was lining several solid metal shelves below equipment; and plastic wrapped rubber mat was used as liner for one shelf. Aluminum foil was lining many pipes by cooking area. Equipment nonfood contact surfaces subject to splash and spillage shall be made of nonabsorbent and smooth surfaces. Remove contact paper; foil and plastic wrap from surfaces since they are hard to clean.

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 - (REPEAT) Observed soiled walk-in cooler shelves; solid metal shelving; rolling carts; exteriors of fryers/cooking equipment; speed racks. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/surfaces above.

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 5-501.113Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.113; Core - A few side doors on trash/cardboard dumpsters were open. Outside trash/recycling receptacles shall have tight-fitting lids and doors. Keep doors closed when not in use.

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 6-101.11/6-201.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-101.11/6-201.11; Core - (REPEAT) Sushi area wall surfaces were damaged/cracked; and caulk was damaged around base of mop sink basin. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Repair damaged floor/walls so they are easy to clean. 6-501.11; Core - (REPEAT) Caulk under vent hood was peeling. Cold water knob on one food prep sink was stripped so cold water could not be turned on. Physical facilities shall be kept in good repair. Replace peeling caulk; and replace stripped water knob. 6-501.12; Core - (REPEAT) Observed soiled flooring under cooking line and equipment; in corners; some baseboards; ceiling vents and adjacent tiles. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures above.

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, Nov 2, 2026 · Original Source

1 - Inspection

May 26, 2026

Score 93

Official score: 93 · Understand This Area’s Scale

12 recorded violations

notedCode 2-401.11 (A)Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11 (A); Core - Observed three employee beverages stored near/above food/food preparation areas and clean equipment/utensils; and one beverage was uncovered. Employees shall eat and drink in designated areas where the contamination of exposed food; clean equipment and utensils; and disposable food/beverage containers cannot result; and they shall be kept covered. CDI by properly storing beverages.

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 5-202.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12; Core - (REPEAT) After waiting a few minutes; tempered/hot water only reached 87F at right bathroom sink (used by employees). Hot/tempered water at handsinks shall be at least 100F. Increase tempered/hot water to 100F at handsink. 6-301.12; Priority Foundation - No paper towels were provided in left bathroom. Paper towels or other approved hand drying device shall be provided at each handsink or group of adjacent handsinks. CDI by providing paper towels at handsink.

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 problems

notedCode 3-304.15Other

Official Wording

Food separated & protected

Inspector’s Notes

3-304.15; Priority - Observed food employee handle raw meat package with gloved hands and then proceed to handle clean utensils. Another food employee handled soiled utensils/equipment at 3-compartment sink area using gloved hands and then proceeded to the food prep area without discarding soiled gloves. Single-use gloves shall be used for only one task such as working with raw food or ready-to-eat food or handling soiled utensils/containers; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI by having employees discard soiled gloves and wash hands.

In Plain English

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

More about other finding

notedCode 4-601.11(A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A); Priority Foundation - (REPEAT) Some knives hanging on wall magnetic strip and peeler were soiled. Food contact surfaces shall be clean to sight and touch. CDI cleaning and sanitizing utensils.

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) and (B)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority - (REPEAT) Tempura batter for dipping/battering shrimp was 73F on push cart. Several foods on refrigerated make line top were above 41F (see temperature chart). Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product. CDI by voluntarily discarding batter. NOTE: Consider placing tempura batter on time as a public health control; ensuring batter starts at 41F or less (put ice in water when mixed with dry batter flour). If placed on time as a public health control; tempura batter must be written on the time as a public health control form and time must be tracked (like with sushi rice).

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation - A few ready-to-eat (RTE) TCS* foods such as rice and wontons (in freezer) prepared and cooled from day before had no dates. RTE TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and frozen RTE TCS* foods. CDI by placing dates on required 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

notedCode 4-301.11Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

4-301.11; Priority Foundation - Sushi area reach-in and see-thru refrigerators were not maintaining TCS* foods at 41F or less. Provide equipment in number and capacity so that proper cooling and cold holding temperatures are achieved. CDI by removing all TCS* foods from these units and placing in properly functioning refrigeration. Do not place any TCS* foods in this units until they are properly repaired to maintain TCS* foods at 41F or less. 3-501.15; Priority Foundation - (REPEAT) Bagged cooked shrimp was cooling in container with 4+ inch food depth in walk-in cooler; and cooked broccoli was being cooled on make line top with 4+ inch food depth. TCS* foods shall be cooled using shallow containers or flat pans (2-4 inch food depth); ice-water baths; rapid cooling equipment (freezer; etc.); and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination. CDI by changing cooling methods for faster cooling.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core - (REPEAT) At least one moist/soiled wiping cloth was on counter top .Moist in-use wiping cloths shall be kept in approved clean sanitizer between uses. Store moist in-use cloths as stated above.

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 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core - (REPEAT) One food scoop was stored with handle touching dry food; and tempura batter tongs were stored in room temperature water of 73F. During pauses in food preparation or dispensing; dispensing utensils shall be stored with their handles above the top of food OR on dry; clean surface OR in hot water at 135F or above. Store dispensing or in-use utensils as stated above. All food dispensing scoops or utensils must have extended handles. NOTE: Remember that in-use utensils used for dispensing or preparing TCS* foods shall be washed; rinsed and sanitized every 4 hours if stored outside of food.

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 4-205.15Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

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

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 6-101.11/6-201.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-101.11/6-201.11; Core - (REPEAT) Some kitchen flooring was damaged/cracked. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Repair damaged flooring so it is easy to clean. 6-501.11; Core - (REPEAT) Caulk under vent hood was peeling. Physical facilities shall be kept in good repair. Replace peeling caulk. 6-501.12; Core - (REPEAT) Observed soiled flooring in walk-in freezer and under cooking line and equipment; in corners; soiled kitchen walls; vent hood filters; and floor drains. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures above.

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 26, 2026 · Original Source

1 - Inspection

Dec 17, 2025

Score 93.5

Official score: 93.5 · Understand This Area’s Scale

15 recorded violations

notedCode 5-202.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12; Core - (REPEAT) After waiting a few minutes; tempered/hot water only reached 85F at right bathroom sink (used by employees)...Hot/tempered water at handsinks shall be at least 100F...Increase tempered/hot water to 100F at handsink.

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 problems

notedCode 4-601.11(A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A); Priority Foundation - Some knives hanging on wall magnetic strips were soiled...Food contact surfaces shall be clean to sight and touch...CDI placing soiled knives at 3-comp sink.

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)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1); Priority - (REPEAT) Some hot holding chicken chunks were as low as 126F on stove top (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by thoroughly stirring chicken. NOTE: Frequently stir chicken in covered pot on top of stove to maintain all chicken at 135F or above.

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 - (REPEAT) Tempura batter for shrimp was 67F on push cart...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating batter. Consider placing this batter on time as a public health control; ensuring batter starts at 41F or less (put ice in water when mixed with dry batter flour). If placed on time as a public health control; tempura batter must be written on the time as a public health control form and time must be tracked (like with sushi rice).

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 - (REPEAT) A few sanitizer buckets were not clearly labeled as "sanitizer"; and squeeze bottle of soap was not labeled...Working containers of toxic materials such as cleaners; sanitizers; etc. shall be labeled with the common name of products inside them...CDI by labeling containers.

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 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation - (REPEAT) Rice was cooling in containers with 4+ inch food depth in some containers and/or with large dense clumps of rice (difficult to cool down quickly)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths; rapid cooling equipment (freezer; etc.); and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by placing rice in freezer; using shallower containers; stirring rice; breaking up clumps; etc.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-203.12 (B)Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-203.12 (B); Priority Foundation - See-thru sushi refrigerator was reading 50F; but foods inside this unit were 41F... Ambient air and water thermometers shall be accurate to +/- 3F...CDI by placing an accurate thermometer inside this unit.

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 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core - (REPEAT) Some containers of dry foods; spices; and bottles of dressings/sauces; etc. were not labeled...Working containers holding food or food ingredients removed from their original packages such as sauces; dry foods; etc. shall be identified with the common name of the food inside...Label containers of food to denote contents.

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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core - (REPEAT) Observed wiping cloths in quaternary ammonium sanitizer of less than 150 ppm; and at least one moist/soiled wiping cloths on counter top...Moist in-use wiping cloths shall be kept in approved clean sanitizer between uses...Store moist in-use cloths as stated above.

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 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core - (REPEAT) One food scoop was stored with handle touching dry food; and plastic food container without handle was stored inside container of dry food. Small pair of dispensing tongs was stored in soiled room temperature water...During pauses in food preparation or dispensing; dispensing utensils shall be stored with their handles above the top of food OR on dry; clean surface OR in hot water at 135F or above...Store dispensing or in-use utensils as stated above. All food dispensing scoops or utensils must have extended handles. Remember that in-use utensils used for dispensing or preparing TCS* foods shall be washed; rinsed and sanitized every 4 hours if stored outside of food.

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)(C)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A)(C); Core - Some disposable food containers and portion cups at beverage counter were stored with food contact sides up...Single service disposable food/beverage containers shall be protected from contamination...Cover disposable food containers or invert on clean surfaces.

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 4-205.15Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-205.15; Core - (REPEAT) One small black cart with shelf did not meet ANSI/NSF certification...Except for mixers; toasters; microwave ovens; water heaters or hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification. 4-101.19; Core - (REPEAT) Contact paper was lining several solid metal shelves below equipment; and plastic wrapped cardboard was used as liners for one shelf. Aluminum foil was lining many pipes by cooking area...Equipment nonfood contact surfaces subject to splash and spillage shall be made of nonabsorbent and smooth surfaces...Remove contact paper; cardboard and foil from surfaces since they are hard to clean.

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 - (REPEAT) Observed soiled walk-in cooler shelves; solid metal shelving; rolling carts; exteriors of fryers/cooking equipment; speed racks...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.

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 6-302.11Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

6-302.11; Priority Foundation - No toilet paper was available at toilet in left bathroom...A supply of toilet tissue shall be provided at each toilet...CDI by providing toilet paper at toilet.

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 6-101.11/6-201.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-101.11/6-201.11; Core - (REPEAT) Aluminum foil was lining walls and flooring under/behind cooking line...Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable...Remove foil from flooring since it is not easy to clean. NOTE: Instead of using foil to cover surfaces; clean and remove grease build-up on surfaces daily. 6-501.11; Core - (REPEAT) Caulk under vent hood was peeling...Physical facilities shall be kept in good repair...Replace peeling caulk. 6-501.12; Core - (REPEAT) Observed soiled flooring in walk-in freezer and under cooking line; soiled kitchen wall and vent hood filters; dusty ceiling vent grates in kitchen...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.

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, Dec 17, 2025 · Original Source

1 - Inspection

Jul 25, 2025

Score 92.5

Official score: 92.5 · Understand This Area’s Scale

13 recorded violations

notedCode 2-401.11 (A)Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11 (A); Core - Observed two covered employees beverages near food/food preparation areas; and one employee beverage on shelf above restaurant's food in walk-in cooler...Employees shall eat and drink in designated areas where the contamination of exposed food; clean equipment and utensils; and disposable food/beverage containers cannot result...Store employee beverages below and away from food and clean equipment/utensils.

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 5-202.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12; Core - Tempered/hot water only reached 91F at employees' bathroom handsink...Hot/tempered water at handsinks shall be at least 100F...Increase tempered/hot water to 100F at handsink. 6-301.11; Priority Foundation - No soap was available at back kitchen handsink...Soap shall be provided at each handsink or group of adjacent handsinks...CDI by providing soap at handsink. 6-301.14; Core - Two kitchen handsinks had no handwashing signs...Handsinks used by employees shall have posted hand washing signs that instruct employees to wash hands...CDI by providing PIC with hand washing signs.

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 problems

notedCode 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1); Priority - (REPEAT) Some hot holding chicken chunks were at 133F on stove top...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by thoroughly stirring chicken.

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 - (REPEAT) Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating foods.

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 - Spray bottle with clear liquid in it was not labeled...Working containers of toxic materials such as cleaners; sanitizers; etc. shall be labeled with the common name of products inside them...CDI by discarding liquid in bottle.

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 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation - Rice was cooling in containers with 4+ inch food depth in some containers and/or large dense clumps of rice (difficult to cool down quickly)...TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths; rapid cooling equipment (freezer; etc.); and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by placing rice in freezer; stirring rice; breaking up clumps; etc.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.13 (E )Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 (E ); Core - Salmon fillets were individually vacuum packaged from supplier and thawing in walk-in cooler (with labeling to thaw immediately before serving or remove from package before thawing)...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...CDI by cutting slit in each salmon package to introduce air.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core - Some containers of dry foods; spices; etc. were not labeled...Working containers holding food or food ingredients removed from their original packages such as sauces; dry foods; etc. shall be identified with the common name of the food inside...Label containers of food to denote contents.

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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core - (REPEAT) Observed wiping cloths in quaternary ammonium sanitizer of less than 150 ppm; and several moist wiping cloths were on counter tops...Moist in-use wiping cloths shall be kept in approved clean sanitizer between uses...Store moist in-use cloths as stated above.

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 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core - (REPEAT) A few food scoops were stored with handles touching dry foods inside of food containers; and knife was stored in crack between table and refrigerator; with soiled equipment sides...During pauses in food preparation or dispensing; dispensing utensils shall be stored with their handles above the top of food OR on dry; clean surface OR in hot water at 135F or above...Store dispensing or in-use utensils as stated above. Remember that in-use utensils used for dispensing or preparing TCS* foods shall be washed; rinsed and sanitized every 4 hours if stored outside of food.

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 4-205.15Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-205.15; Core - Two small black carts with shelves did not meet ANSI/NSF certification...Except for mixers; toasters; microwave ovens; water heaters or hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification. 4-101.19; Core - Contact paper was lining several solid metal shelves below equipment; and plastic wrapped cardboard was used as liners for some shelves. Aluminum foil was lining many pipes by cooking area...Equipment nonfood contact surfaces subject to splash and spillage shall be made of nonabsorbent and smooth surfaces...Remove contact paper; cardboard and foil from surfaces since they are hard to clean. 4-502.11 (A) and (C); Core - Top lid on one bulk dry food containers had duck tape covering cracks...Food service utensils shall be kept in good repair...Replace cracked container top.

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 - (REPEAT) Observed soiled walk-in cooler shelves; solid metal shelving; rolling carts; interiors bottoms/exteriors of fryers/cooking equipment; speed racks...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.

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 6-101.11/6-201.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-101.11/6-201.11; Core - Aluminum foil was lining flooring under/behind cooking line...Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable...Remove foil from flooring since it is not easy to clean. 6-501.11; Core - Caulk under vent hood was peeling...Physical facilities shall be kept in good repair...Replace peeling caulk. 6-501.12; Core - (REPEAT) Observed soiled flooring in walk-in freezer and under cooking line; soiled kitchen wall and vent hood filters; dusty ceiling vent grates in kitchen and bathrooms...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.

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 25, 2025 · Original Source

1 - Inspection

Feb 14, 2025

Score 92

Official score: 92 · Understand This Area’s Scale

9 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; Observed employee handling cut cucumber for sushi with bare hands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. CDI-Employee washed hands and put on gloves.

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 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1);Priority; Observed cooked chicken hot holding on stove top with temperature 118-123F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 135F or above. CDI-Cooked chicken was reheated on stove top to 169F.

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; Observed tuna in bottom cooler of prep unit with temperature 46F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Tuna was moved to walk-in cooler. Repeat violation; Full points taken. Note: Do not place any TCS foods (tuna; imitation crabmeat; etc) in flip top prep unit until maintaining 41F.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Priority Foundation; Observed no time marked for sushi rice. When using Time Control for Public Health (TCPH); the food shall be marked or otherwise labeled identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI-Employee marked time for sushi rice during inspection. Repeat violation; Full points will be taken next time and sushi rice will be discarded

In Plain English

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

More about other finding

notedCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Observed wiping cloths in quaternary ammonium sanitizer of less than 150 ppm. Wet wiping shall be kept in approved; clean QA sanitizer at 150-400 ppm concentration. CDI- new batch of quat was made for wipes 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 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Observed handle of utensil stored directly in cooked zucchini/onion in flip top prep unit and bowl stored inside bulk container of vinegar. During pauses in food preparation or dispensing; dispensing utensils shall be stored with their handles above the top of food and the container. CDI-Utensil and bowl were removed during inspection.

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; Observed a few clean bus tubs stacked while wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them (do not towel 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 issues

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; Observed soiled shelving in walk-in cooler; pushcarts near cookline and three compartment sink; and undersides of cooking equipment. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning in these areas.

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 soiled flooring in walk-in freezer and dusty ceiling vent grates in restrooms. Physical facilities shall be maintained clean. Increase cleaning frequency in this area.

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, Feb 14, 2025 · Original Source

1 - Inspection

Aug 22, 2024

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

7 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Observed black reside inside ice chute of soda machine. In enclosed components of equipment such as ice machines must be cleaned at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning of ice chute.

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 imitation crab meat and tuna in bottom cooler of prep unit with temperatures above 41F (see temperature chart above). Manager stated technician did come out to look at prep unit but did not find an issue. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Foods were moved to walk-in cooler. Repeat violation; Full points with be taken next time Note: Do not place any TCS foods (tuna; imitation crabmeat; etc) in flip top prep unit until maintaining 41F.

In Plain English

More about food kept at an unsafe temperature

majorCode 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

In Plain English

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

More about other finding

minorCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; Observed sauce bottles at cookline not labeled. Working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. Label sauce bottles.

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 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Observed handle of tongs stored directly on cooked noodles in bottom cooler. During pauses in food preparation or dispensing; dispensing utensils shall be stored with their handles above the top of food and the container. CDI-Tongs were removed during inspection.

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

minorCode 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; Observed soiled doorway curtains and undersides of cooking equipment. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning in these areas.

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 soiled flooring in walk-in freezer. Physical facilities shall be maintained clean. Increase cleaning frequency in this area.

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 22, 2024 · Original Source

1 - Inspection

Apr 17, 2024

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 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; Observed imitation crab meat and tuna in bottom cooler of prep unit with temperatures above 41F (see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Food were moved to walk-in cooler.

In Plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

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 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Observed handles of scoops touching food in dry storage bin and cooked zucchini/onion in flip top unit. During pauses in food preparation or dispensing; dispensing utensils shall be stored with their handles above the top of food and the container.

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

minorCode 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; Observed soiled shelving in walk-in cooler and doorway curtains. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning in this area.

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 soiled flooring in walk-in freezer. Physical facilities shall be maintained clean. Increase cleaning frequency in this area.

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, Apr 17, 2024 · Original Source