Restaurant · Wake County, NC

Sushi Mon #2

3800 Glenwood Ave

Last inspected Oct 6, 2026 · View Map ↗ · Compare ↗

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Score 93.5

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Sushi Mon #2 last inspected?: The most recent inspection on record was on Oct 6, 2026. The result listed by Wake County Environmental Services was “Score 93.5” (official score 93.5).
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?: 6 inspections on record, from Nov 28, 2023 to Oct 6, 2026.
Has Sushi Mon #2 ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Nov 28, 2023.

The Full Inspection History

6 inspections

1 - Inspection

Oct 6, 2026

Score 93.5

Official score: 93.5 · Understand This Area’s Scale

9 recorded violations

notedCode 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 FOODHandwashing

Official 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 and touching soiled hand wash sink faucet; food employee started to prepare food for customers. This happened with three (3) employees. Also; expo window; that is used to pass food through; had handle with severe accumulation and employees were opening soiled handles and preparing food after without washing hands in between. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained to food employees that paper towel shall be used as a barrier to turn off soiled faucet to avoid hands recontamination and food employees voluntarily re-washed hands.

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 —Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11 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. Pf -Observation: bucket with 200ppm QUAT Sanitizer didn’t have any type of identification. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily wrote “SANITIZER” in bucket.

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 3-501.13(E) REDUCED OXYGEN PACKAGED (ROP) FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing under refrigeration or prior toFood temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13(E) REDUCED OXYGEN PACKAGED (ROP) FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment prior to thawing under refrigeration or prior to; or immediately upon completion of; its thawing under cool; running water. C -Observation: several ROP packaging with tuna were thawing inside the packaging without any type of cut or anything to allow oxygen to go inside. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 2-402.11 FOOD EMPLOYEES shall wear hair restraints such as hatsEmployee health and hygiene

Official 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 employees was pouring rice inside container without any type of hair restraints. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 2-303.11 Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. -Observation: food employee was wearing watch while preparing food. -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 issues

notedCode REPEAT 3-304.14 Wiping ClothsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

REPEAT 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: wet cloth was being stored on top of cutting board. 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 problems

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (C) On a clean; sanitized surface; (D) In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes; (F) In a container of water if the water is maintained at a temperature of at least 135F -Observation: rice scoop was stored in 104F water container. Make sure to store utensils in one of the allowed methods mentioned in this rule. -Environmental Health Specialist (EHS) discussed the matter with the 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 issues

notedCode REPEAT 4-501.11 Good Repair and Proper Adjustment-Equipment (B) EQUIPMENT components such as doorsCleaning and sanitizing

Official Wording

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

Inspector’s Notes

REPEAT 4-501.11 Good Repair and Proper Adjustment-Equipment (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. -Observation: replace the torn gaskets on the sushi prep cooler doors. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 4-205.10 Except for toasters; mixers; microwave ovens; water heater; and hoods; food equipment shall be certified for commercial use. -Observation: rice cooker is for household use only. Make sure to remove cooker from facility. -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 problems

notedCode —Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14 Warewashing machine and sink compartments shall be cleaned before use throughout the day at a frequency necessary to prevent recontamination of equipment and utensils or at least every 24 hours. -Observation: inside the dishwasher was found accumulation on the top part. -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 problems

notedCode 4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

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: coolers’ gasket had dry food debris accumulation. In cold hold units; between lid and food containers also had dry food and grease accumulation. Make sure to clean as often as necessary to keep it clean. Also make sure to clean equipments’ handles. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: ice machine deflector and around where ice is dispensed had severe black and pink slime accumulation. Make sure to clean properly 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 problems

Official record from Wake County Environmental Services, Oct 6, 2026 · Original Source

2 - Re-Inspection

Sep 10, 2025

Score 93.5

Official score: 93.5 · Understand This Area’s Scale

7 recorded violations

notedCode 3-302.11(A)(1) and (A)(2)Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11(A)(1) and (A)(2); Priority; Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Observed raw shrimp stored over ready to eat pork. Observed raw fish stored intermingled with RTE crab sticks and tofu on hotel pan to the right in the walk in cooler. CDI- PIC re-arranged the products in the correct storage order. Repeat; Full points.

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)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1); Priority; Maintain TCS foods in hot holding at 135F or above. -P Observed fried Brussel sprout leaves stored on countertop in sushi prep area at 70F. CDI- PIC voluntarily discarded brussel sprouts. PIC states they will cook and cold hold in the future.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Use methods such as open/vented shallow pans; large ice baths and active stirring to properly cool foods. Cold air must flow around product to remove the heat. Observed tuna; salmon; and eel cooling in sushi flip top prep coolers both in the top and the bottom of the coolers in tightly covered plastic wrap and/or lidded pans. Quickly cool foods. CDI- EHS educated the PIC about proper cooling methods; cooling in areas that are not opened frequently; and cooling in non-covered containers. The fish was uncovered and moved to the walk in freezer and was at 41F at end of inspection. Repeat. Full points.

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; Wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration. Quat sanitizer bucket holding wet wiping cloths was at 150ppm. Quat ammonia sanitizer bottle states to maintain at 200-400ppm between uses. PIC remade solution immediately to 200 ppm.

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; In-use utensils must be stored with handles above the food and top of the food container. In-use scoops for dry product stored on black domestic hanger rack. Single use container used as scoop in flour. Store in product with handles up or in clean 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

notedCode 4-901.11 (A)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-901.11 (A); Core; Air dry equipment and utensils after cleaning and sanitizing. Multiple bowls and food storage containers stored wet.

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 4-501.11 (B)Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11 (B); Core; Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications; Core; Replace the torn gaskets on the middle sushi prep cooler doors.

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, Sep 10, 2025 · Original Source

1 - Inspection

Sep 2, 2025

Score 87

Official score: 87 · Understand This Area’s Scale

16 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; Upon EHS arrival; no certified food protection manager was present. The CPFM arrived later after the inspection was started. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager from an ANSI approved program with documentation.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 2-301.14 (F)Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14 (F); Priority; Observed food employee handle raw scallops with gloved hands; then use same hands to cover the food with plastic wrap without first washing hands so as to not contaminate the plastic wrap holder and other clean surfaces. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI- Employee wash hands. Continue educating staff on proper handwashing procedures.

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 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; Observed front sushi handwashing sink blocked by rice cooker. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Employee immediately moved the rice cooker so that the handsink could be utilized.

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

majorCode 3-402.11 and 3-402.12- Priority FoundationFood source and labeling

Official Wording

Required records available: shellstock tags; parasite destruction

Inspector’s Notes

3-402.11 and 3-402.12- Priority Foundation; The PIC was unable to provide a written parasite destruction letter for scallops and trout that are served raw per menu. Parasite destriuction lettter on-site was provided for all other types of fish that are served raw/undercooked. Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. Verification of parasite destruction letter required by 9/12/2025.

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 3-302.11(A)(1) and (A)(2)Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11(A)(1) and (A)(2); Priority Foundation; Observed raw beef above raw shell eggs in walk in cooler. Observed raw fish stored over ready to eat brussel sprouts and limes. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- PIC re-arranged the products in the correct storage order.

In Plain English

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

More about other finding

criticalCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Food containers being stored as clean had label residue remaining on their food contact surfaces. Food contact surfaces shall be clean to sight and touch. CDI- Containers were removed from the clean shelving area as needed. 4-501.114 Priority; Dishwasher sanitize cycle providing 25 ppm of chlorine. Provide 50-200 ppm of chlorine. PIC called AutoChlor to repair. Maintain sanitizer at correct concentrations when being used to sanitize. EHS will verify within three (3) day. PIC instructed to sanitize dishes in the three compartment sink until dish machine is repaired.

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 3-501.17 Priority FoundationFood source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17 Priority Foundation; Cooked shrimp; egg patty; cream cheese; imitation crab meat; pork belly prepared 9/1/25. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- PIC labeled foods and educated staff on date labeling.

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 3-501.19 (A) (1) Priority FoundationOther

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19 (A) (1) Priority Foundation; No written procedure for TPHC for holding sushi rice or the fried shrimp tempura. Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). CDI- EHS educated PIC on written procedure and provided blank TPHC procedure for PIC to fill out and maintain in facility. Observed brussel sprouts being dehydrated and stored at ambient temperature. Keep the brussel sprouts on TPHC procedure or refrigerated at 41F unless a challenge study can be conducted rendering the product non-TCS.

In Plain English

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

More about other finding

majorCode 3-603.11 (C)(2) Priority FoundationFood temperature

Official Wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s Notes

3-603.11 (C)(2) Priority Foundation; Consumer advisory on menu is incomplete. The menu currently states the following: "Consuming raw or undercooked food may increase the risk of food-borne illness". A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states one of the following statements: (1) Regarding the safety of these items; written information is available upon request; Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness; especially if you have certain medical conditions. Additionally; place asterisk directly beside the raw product that is being offered. EHS will verify compliance within (10) day.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-502.12 (F)Other

Official Wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s Notes

3-502.12 (F); Priority; Observed vaccuming sealing equipment in establishment during inspection. PIC states that they do vaccum seal product such as pork belly for seven days. EHS did not observe any ROP product during today's inspection. CDI- PIC was instructed to stop ROP production without prior approval unless following this rule: Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date; and be held at 41 F or less during refrigerated storage.

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; Observed tuna and other portions of fish cooling in prep coolers both in the top and the bottom of the coolers in tightly covered plastic. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- EHS educated the PIC about proper cooling methods; cooling in areas that are not opened frequently; and cooling in non-covered containers. The fish was uncovered and moved to the bottom of prep units.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.13 (A)Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 (A); (B); (C ) Use approved thawing methods. Pf Scallops observed thawing in water at 76F. CDI- Scallops had been thawing per PIC around 30 minutes. Scallops were relocated immediately to the walk in cooler to cool back down to 41F.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-302.12 (Core) Many unrecognizable foods such as pink peppercorns and other garnishments and seasonings unlabled. Label all working containers of food (oilsFood source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12 (Core) Many unrecognizable foods such as pink peppercorns and other garnishments and seasonings unlabled. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.

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 3-305.11 (Core)Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11 (Core); Raw fish stored directly on the floor in the kitchen. Two boxes of frozen food stored directly on the floor in the walk in freezer. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.

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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Quat sanitizer bucket holding wet wiping cloths was at 150ppm. Quat ammonia sanitizer bottle states to maintain at 200-400ppm between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration. PIC remade solution immediately.

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 4-202.11 Priority FoundationCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-202.11 Priority Foundation; The salt type blocks that contain cracks and crevices are not meant for food contact surface use or to be reused. Discontinue these dishware items for food contact. Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. CDI- PIC stated he will remove the pink salt blocks. Discussed single portion alternative; discarded after served; if salt is to be continued to used. Repeat. 4-101.17; Core; Observed wooden sushi plates and wooden spoons being used for customers. Remove wood unless it meets code. Provide receipts that that the wood items meet code. Wood and wood wicker may not be used as a FOOD-CONTACT SURFACE.

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, Sep 2, 2025 · Original Source

1 - Inspection

Jan 24, 2025

Score 94.5

Official score: 94.5 · Understand This Area’s Scale

9 recorded violations

notedCode Observation: The employees are not informed of required reporting of symptoms and/or Top six (6) diseases identified int he employee health policy. CDI: Gave written materials in Spanish and English for operator to implement during inspection as a corrective action. 2-103.11 Person in Charge (Pf) (O) Ensure food employees are informed of their responsibility to report required symptomsPermits, training, and postings

Official Wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s Notes

Observation: The employees are not informed of required reporting of symptoms and/or Top six (6) diseases identified int he employee health policy. CDI: Gave written materials in Spanish and English for operator to implement during inspection as a corrective action. 2-103.11 Person in Charge (Pf) (O) Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure.-PF

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

majorCode Observation: The hand sink at the front preparation area had metal scrub utensilsHandwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

Observation: The hand sink at the front preparation area had metal scrub utensils; sponge stored in sink basin and is being used for other purposes. Hand sinks are for hand washing only. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observation: The hand sink at the prep line front counter does not have a hand wash sign. CDI: A hand wash sign was provided for the hand sink during inspection. 6-301.14 Handwashing Signage (C) Post a handwash sign at each handsink. Observation: The hand sink at the front service line did not have paper towels accessible for drying hands. Paper towels were stored on the opposite end of prep line on shelf; not dispensed properly or within reach. Ensure that paper towels are provided at each hand sink and are dispensed to prevent wet hands from grabbing onto roll. 6-301.12 Hand Drying Provision (Pf) Provide paper towels or approved alternative for hand drying at each handsink. -Pf

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

majorCode Observation: The PIC was unable to provide a written parasite destruction letter for raw salmon. An invoice was observed with parasite destruction lanaguageFood source and labeling

Official Wording

Required records available: shellstock tags; parasite destruction

Inspector’s Notes

Observation: The PIC was unable to provide a written parasite destruction letter for raw salmon. An invoice was observed with parasite destruction lanaguage; however a letter is not provided on site for product being held. Verification by 2/3/25 for letter obtainment. 3-402.12 Records; Creation; and Retention (Pf) (C) If raw; raw-marinated; partially cooked; or marinated-partially cooked FISH are served or sold in READY-TO-EAT form; and the FISH are raised and fed as specified in Subparagraph 3-402.11(B)(4); a written agreement or statement from the supplier or aquaculturist stipulating that the FISH were raised and fed as specified in Subparagraph 3-402.11(B)(4) shall be obtained by the PERSON IN CHARGE and retained in the records of the FOOD ESTABLISHMENT for 90 calendar days beyond the time of service or sale of the FISH. Pf

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 Observation: Raw beefOther

Official Wording

Food separated & protected

Inspector’s Notes

Observation: Raw beef; raw chicken eing stored over vegetables. Raw fish stored over uncut vegetables; ready to eat food items. CDI- Food was rearranged as needed. 3-302.11; Priority; In order to prevent cross contamination; raw animal food shall be stored in order of final cook temperature. (A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P

In Plain English

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

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notedCode Observation: The operator is using reduced oxygn packaging for partially cooked chicken and partially cooked pork. The packaged products observed during todays inspection did not have a production time/date AND a use by time/date as required. During discussion products were packaged previous evening. CDI:Operator removed products from reduced oxygen packaging during inspection as a corrective action after determining production information. Operator to consider using ziploc bags in place of reduce oxygen. Follow up for continued compliance 2/3/25. 3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and dateOther

Official Wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s Notes

Observation: The operator is using reduced oxygn packaging for partially cooked chicken and partially cooked pork. The packaged products observed during todays inspection did not have a production time/date AND a use by time/date as required. During discussion products were packaged previous evening. CDI:Operator removed products from reduced oxygen packaging during inspection as a corrective action after determining production information. Operator to consider using ziploc bags in place of reduce oxygen. Follow up for continued compliance 2/3/25. 3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date; and be held at 41 F or less during refrigerated storage. (F) A HACCP Plan is not required when a FOOD ESTABLISHMENT uses a REDUCED OXYGEN PACKAGING method to PACKAGE TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is always: (1) Labeled with the production time and date; (2) Held at 5°C (41°F) or less during refrigerated storage; and (3) Removed from its PACKAGE in the FOOD ESTABLISHMENT within 48 hours after PACKAGING.

In Plain English

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

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notedCode Observation: Raw fish being fileted/cleaned at the drain board on the dish sink which was visibly soiled. Discontinue this process and utilize food prep sink that is designated for production tasks sush as cleaningContamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

Observation: Raw fish being fileted/cleaned at the drain board on the dish sink which was visibly soiled. Discontinue this process and utilize food prep sink that is designated for production tasks sush as cleaning; fileting fish products. CD: Fish was removed fom this area during production. 3-307.11 Miscellaneous Sources of Contamination (C) FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.

In Plain English

More about food not protected from contamination

notedCode Observation: Rice scoop being stored in cold water on the wait service line. Ensure that in use utensils if stored in waterEquipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

Observation: Rice scoop being stored in cold water on the wait service line. Ensure that in use utensils if stored in water; water is maintained 135F or higher OR store on clean surface between use. CDI: Rice scoop was removed from service for cleaning and placed in clean container. 3-304.12 In-Use Utensils; Between-Use Storage (C) (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.

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 Observation: Clean utensils and equipment observed stacked whil still being wet. Ensure that dishesEquipment and utensils

Official Wording

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

Inspector’s Notes

Observation: Clean utensils and equipment observed stacked whil still being wet. Ensure that dishes; utensils and equipment are air dried prior to being stored. 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.

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

majorCode Observation: The salt type blocks that contain cracksCleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: The salt type blocks that contain cracks; crevices are not meant for food contact surface use or to be reused. Discontinue these dishware items for food contact; The paint brush type utensil used for oils; herbs has a metal band that is rusted/coated and hairs disallow the ability to sanitize; falling out of utensil. Verification for corrective action 2/3/25. 4-202.11 Food-Contact Surfaces - Cleanability (Pf) Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. -Pf Observation: The gaskets on the refrigeration unit (right prep front service line) AND the rear prep refrigerator in poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.

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, Jan 24, 2025 · Original Source

1 - Inspection

Apr 11, 2024

Score 96

Official score: 96 · Understand This Area’s Scale

6 recorded violations

notedCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Raw fish was found being held above cream cheese in a prep bottom cooler. In order to prevent cross contamination; raw animal food shall be stored in order of final cook temperature. CDI- Food was rearranged as needed.

In Plain English

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

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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; Cut tomatoes in prep top unit were at 44F. Dumplings and pork in prep bottom units were at 43F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cu tomatoes were taken to new refrigeration to be cooled and the prep bottom cooler was manually adjusted/lowered during the inspection.

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; One container of sushi rice being held on time as a public health control (TPHC) that had been recently made was not marked with the time. If using TPHC; food items shall be marked with the time they were removed from temperature control and the time they must be discarded. CDI- Rice was time marked during the inspection.

In Plain English

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

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minorCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Quat sanitizer bucket holding wet wiping cloths was at 0ppm. Betwen uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.

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 3-302.15Other

Official Wording

Washing fruits & vegetables

Inspector’s Notes

3-302.15; Core; Cleaned avocados were found with stickers remaining on them. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form.

In Plain English

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

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minorCode 4-903.11(A)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Utensils/cups were found being stored in a container with food debris inside. Utensils and equipment shall be stored in a clean; dry environment where they are not exposed to potential contamination.

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

Official record from Wake County Environmental Services, Apr 11, 2024 · Original Source

1 - Inspection

Nov 28, 2023

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

7 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; Repeat; Upon EHS arrival; no certified food protection manager was present. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager from an ANSI approved program with documentation.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

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; Cut tomatoes were being held too highly in a prep top cooler and were at 44F. Dumplings in cooler drawers were found holding at 43F. Some potentially hazardous foods at the sushi bar area were holding between 42-43F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to new refrigeration to cool down as needed. Deductions will be taken if this item is repeated.

In Plain English

More about food kept at an unsafe temperature

criticalCode 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; Bottles of butane were found being stored with/above food items. Poisonous or toxic materials shall be stored in an area that prevents potential contamination of food or clean equipment. CDI- Bottles were moved to a new area. Deductions will be taken if this item is repeated.

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

minorCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; Box of fish was found being stored on the floor in the walk-in freezer. All food items shall be stored at least 6 inches above the floor. CDI- Box was placed on shelving.

In Plain English

More about food not protected from contamination

minorCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Repeat; Wet wiping cloths were found being stored on prep surfaces. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concertation.

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; Scoop was being stored inside of food ingredients with the handle directly touching the food. If utensils are stored inside of food containers; they shall be stored with their handles above the 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

minorCode 6-501.110Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-501.110; Core; Repeat; employee jacket and bag was stored with dry ingredients on the shelves near walk-in cooler. Lockers or other suitable facilities shall be provided for the orderly storage of employee item. Deductions taken due to repeat violation.

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, Nov 28, 2023 · Original Source