Restaurant · Wake County, NC

#1 China Wok

Name: #1 China Wok
Address: 942 Gateway Commons Cir, Wake County, NC

942 Gateway Commons Cir

Last inspected Aug 12, 2026 · View Map ↗ · Compare ↗

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Score 91

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

The full inspection history

8 inspections

1 - Inspection

Aug 12, 2026

Score 91

Official score: 91 · Understand this area’s scale

6 recorded violations

notedCode Observation: The chlorine sanitizer in the three compartment sink was only at 10 ppm chloring. 4-501.114(A) A chlorine solution shall have a minimum temperature that depends on its concentration: 120°F for 2549 ppmCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: The chlorine sanitizer in the three compartment sink was only at 10 ppm chloring. 4-501.114(A) A chlorine solution shall have a minimum temperature that depends on its concentration: 120°F for 2549 ppm; 75°F for 5099 ppm; and 55°F for a concentration of 100 ppm. P CDI: Sanitize was drained and remade in the three compartment sink; after making new sanitizer the concentration was 100 ppm chlorine.

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 Observation: Chicken was cooling in large deep containers in the walk in coolerFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

Observation: Chicken was cooling in large deep containers in the walk in cooler; it had been cooked at 11am. At 3:09pm the chicken was at 80F. 3-501.14(A) Cooked TCS FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. P CDI: The chicken was placed back in the fryer and reheat to 165F; then placed in small batches and placed in the freezer to cool.

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 Observation: Egg rolls in the walk in cooler were holding at 67F. When asked about the egg rolls the owner stated that he had left them on the counter for an hour during lunch rush. Owner was made aware of the fact that you must either use temperature control or time as a public health control. 3-501.16 (A)(2) Except during preparationFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Egg rolls in the walk in cooler were holding at 67F. When asked about the egg rolls the owner stated that he had left them on the counter for an hour during lunch rush. Owner was made aware of the fact that you must either use temperature control or time as a public health control. 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P CDI: Egg rolls were placed in the freezer for rapid cooling.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: At 2:30pm broccoli and chicken were on the counter top and were labeled with a discard time of 1:30. 3-501.19(B) If TPHC is used for up to a maximum of 4 hours: (1) Except as specified in (B)(2)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: At 2:30pm broccoli and chicken were on the counter top and were labeled with a discard time of 1:30. 3-501.19(B) If TPHC is used for up to a maximum of 4 hours: (1) Except as specified in (B)(2); the FOOD shall be <41F when removed from cold holding; or >135F when removed from hot holding; P (2) The FOOD may have an initial temperature of <70F if; (a) It's a RTE fruit/vegetable that upon cutting is rendered a TCS FOOD; or (b) It's a RTE hermetically sealed FOOD that upon opening is rendered a TCS FOOD; (c) The FOOD temperature doesn't exceed 70F within 4 hours from the cut/open time; and (d) The FOOD is marked for 4 hours past the point in time it was cut/opened. (3) The FOOD shall be identified to indicate the time that is 4 hours past the time when the FOOD is removed from temp control; Pf (4) The FOOD shall be cooked and served; served; or discarded; within 4 hours of removal from temp control; P and (5) Unmarked food; or food exceeding a 4-hour limit shall be discarded. P CDI: Broccoli and chicken were both discarded.

In plain English

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

More about other finding

notedCode —Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observation: Chicken was cooling in large deep containers stacked to te top. 3-501.15 Cooling Methods (Pf) CDI: Chicken was reheated and placed in shallow pans to cool.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: The hood has grease accumulation. The outside of the fryer and other equipment has grease accumulating and other debris stuck to the outside of equipment. 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 4-601.11(C) NonFOOD-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

Observation: The hood has grease accumulation. The outside of the fryer and other equipment has grease accumulating and other debris stuck to the outside of equipment. 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 4-601.11(C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.

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 12, 2026 · Original Source

1 - Inspection

Mar 23, 2026

Score 93.5

Official score: 93.5 · Understand this area’s scale

5 recorded violations

notedCode Observation: Several TCS foods in prep cooler are holding above 41F. Examples: shrimp 46FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Several TCS foods in prep cooler are holding above 41F. Examples: shrimp 46F; mushrooms 47F; corn 43F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Egg rolls in walk in cooler were made on 3/16/26 and were still being usedFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Egg rolls in walk in cooler were made on 3/16/26 and were still being used ; they should have been discarded 3/22/26. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P CDI: Egg rolls were discarded.

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 —Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: Chicken was not marked to indicate the time that is 4 hours past the point in time when the food was removed from temperature control. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf CDI: Chicken was labeled and marked to indicate the time that is 4 hours past the point in time when it was removed from temperature control.

In plain English

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

More about other finding

notedCode Observation: Dust and food debris are building up on the outside of the fryerCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Dust and food debris are building up on the outside of the fryer; below the cooking station; and around the drain at the cooking station. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Observation: Waste is building up on the ground around the waste receptacles. These receptacles are used by the entire shopping center. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents.

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, Mar 23, 2026 · Original Source

1 - Inspection

Dec 30, 2025

Score 93

Official score: 93 · Understand this area’s scale

5 recorded violations

notedCode Observation: Numerous foods in the prep cooler are holding above 41F. Examples: shrimp 42F. chicken 51FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Numerous foods in the prep cooler are holding above 41F. Examples: shrimp 42F. chicken 51F; mushrooms 48F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P

In plain English

More about food kept at an unsafe temperature

notedCode —Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: No ready to eat foods in the walk in cooler were date marked. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI: Foods were date marked.

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 —Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observation: Chicken was cooling at room temp on counter top. When temp was checked the chicken was holding at 71F. 3-501.15 Cooling Methods (Pf) CDI: Chicken was placed in freezer to cool.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Multiple containers and lids are cracked and need to be replacedCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Multiple containers and lids are cracked and need to be replaced; 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage.

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 Observation: Grease is building up on the outside of equipment and on the hood. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Grease is building up on the outside of equipment and on the hood. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 30, 2025 · Original Source

1 - Inspection

Aug 11, 2025

Score 93.5

Official score: 93.5 · Understand this area’s scale

3 recorded violations

notedCode Observation: Employee was handling ready to eat noodles with bare hands. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensilsEmployee health and hygiene

Official wording

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

Inspector’s notes

Observation: Employee was handling ready to eat noodles with bare hands. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. -P CDI: Owner spoke to employee and he put gloves on.

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 Observation: Multiple TCS foods in walk in cooler are holding above 41F. Examples: egg roll 44FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Multiple TCS foods in walk in cooler are holding above 41F. Examples: egg roll 44F; beef 44F; shrimp 44F; crab ragoon 45F. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P

In plain English

More about food kept at an unsafe temperature

notedCode —Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Multiple foods that are held over 24 hours in walk in cooler were not date marked. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI: Foods were date marked.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

Official record from Wake County Environmental Services, Aug 11, 2025 · Original Source

1 - Inspection

May 7, 2025

Score 92

Official score: 92 · Understand this area’s scale

7 recorded violations

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Sliced broccoli was on counter top holding at 52F. Manager stated it was there from the lunch rush. Spoke to him about cold holding at told him all cold hold foods should be maintianed at 41F or below. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P CDI: Broccoli was placed in walk in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Egg rolls and gen. tso chicken were on the counter beside the fryer and were not labeled with 4 hour holding time. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advanceOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: Egg rolls and gen. tso chicken were on the counter beside the fryer and were not labeled with 4 hour holding time. 3-501.19 (A) (1) 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). -Pf. CDI: Items were reheated to 165F and placed in cooler and labeled.

In plain English

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

More about other finding

notedCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: Scoop handles were stored in multiple food products. Examples: sugar and flour 3-307.11 Miscellaneous Sources of Contamination (C)

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

minorCode —Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: No employees were wearing effective hair restraints. 2-402.11 Effectiveness - Hair Restraints (C)

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 —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: A five gallon bucket is full of wiping clothes with microbial growth growing in the bucket. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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 Observation: Grease and debris are building up on the hoodCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Grease and debris are building up on the hood; in the drains; on the outside of equipment; and in the mop basin. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C)

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 Observation: Water temp only reached 119FOther

Official wording

Hot & cold water available; adequate pressure

Inspector’s notes

Observation: Water temp only reached 119F; the minimum is 120F. 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf CDI: Instant water heater was adjusted during inspection.

In plain English

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

More about other finding

Official record from Wake County Environmental Services, May 7, 2025 · Original Source

1 - Inspection

Nov 4, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

7 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The handwashing sinks in the kitchen temp between 70-80F. Provide at least 100F water at all handwashing sinks. Adjust thermostat at these sinks.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; The eggrolls and Gen. Tso chicken on the prep table were not time stamped; wings were also placed in this area but temped at 138F. If time without temperature control is used food shall be marked to indicate the four hour period in which the food must be sold or discarded. CDI - Time stamp added since food temped in the fifties and PIC stated it had been taken from the walk-in cooler prior to opening.

In plain English

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

More about other finding

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Large white containers of soy sauce (or other sauces) are stored directly on the floor by one of the prep sinks and on the floor of the walk-in cooler. Foods shall be stored at least six inches above the ground. Store foods on pallets; dollies or shelving.

In plain English

More about food not protected from contamination

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; Damp/wet wiping cloths were stored on drainboards of prep sinks. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Cloths were removed and put in soiled laundry 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

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; The vents in the hood as well as the bulk white containers in the back storage area need cleaning; other soiled items appear to be a result of employees dealing with lunch rush. Nonfood contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a more frequent basis. *Points not taken due to improvement in cleaning of food equipment and shelving as well as PIC having an appointment scheduled for next week for hood cleaning.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

notedCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Oil is staining the dumpster pad at the base of the grease storage containers and by some of the dumpsters. The dumpster area and pad shall be maintained clean. Clean the dumpster pad. ; 5-501.111; Core; The garbage dumpster at the end of the row is separating at the base and leaks; one of its lids is missing. One the lids on one of the recycling dumpsters is missing as well. All dumpsters shall be maintained in good repair. Contact your waste management company for a replacement.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Some of the ceiling vents and tiles have a buildup of dust and debris in the kitchen; bathrooms and dining area as well as food splash on the walls. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis.

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 4, 2024 · Original Source

1 - Inspection

Apr 1, 2024

Score 94

Official score: 94 · Understand this area’s scale

11 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; A cup of water without a lid is stored next to fresh broccoli that is being chopped. Employees may drink from closed beverage containers if handled to prevent the contamination of their hands; the container and exposed food... CDI- Cup was removed.

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

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; A wiping cloth and sponges are stored on the handwashing sink at the entrance to the kitchen. Handwashing sinks shall only be used for handwashing. CDI- Cloths were removed.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; The chicken wings; eggrolls and chicken on the prep table were not time stamped. If time without temperature control is used food shall be marked to indicate the four hour period in which the food must be sold or discarded. CDI - Time stamp added since food temped in the fifties and PIC stated it had been taken from the walk-in cooler prior to opening.

In plain English

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

More about other finding

minorCode 6-202.15Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15; Core; Due to it being in the eighties on today; the screen door is being used as the outer opening; but it is misaligned causing there to be a gap at the top of the door and since the weather stripping is coming off there is a gap at the bottom of the door as well. Exterior doors shall be tight-fitting doors that protect against the entry of insects and rodents. Repair screen door.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; The scoops in the bulk containers of sugar and corn starch are lying flat causing the handle to come in contact with the food. Utensils being stored in food shall be stored with the handle above the food. Dig "scoops" into food so that their handles remain in the up position.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Shelving in the walk-in cooler is beginning to rust and the base of the faucet at the handwashing sink in the men's bathroom is beginning to corrode. All equipment shall be easily cleanable and maintained in good repair. Remove rust/replace shelving and faucet.

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 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; Detailed cleaning throughout the kitchen is needed: shelving above the three compartment sink; at the prep table and rice warmer area needs wiping down. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Although the cold water has been turned off at the prep sink closest to the handwashing sink in the back of the kitchen; cold water still continuously drips from the faucet. All plumbing systems shall be maintained in good repair. Repair faucet.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Oil is staining the dumpster pad at the base of the grease storage containers and by some of the dumpsters. The dumpster area and pad shall be maintained clean. Clean the dumpster pad. ; 5-501.111; Core; The dumpster at the end of the row is separating at the base and leaks; one of its lids as well as a lid on another dumpster is broken and does not properly close. All dumpsters shall be maintained in good repair. Contact your waste management company for a replacement.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Some of the ceiling vents and tiles have a buildup of dust and debris in the kitchen; bathrooms and dining area; the mop sink area needs cleaning; and some of the walls have food splash on them. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee food was stored on the top shelf of the counter cooler above the restaurant's food. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. Store all employee food/drinks on bottom shelves.

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, Apr 1, 2024 · Original Source

1 - Inspection

Nov 3, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; A wiping cloth was stored on the handwashing sink at the entrance. Handwashing sinks shall only be used for handwashing. CDI - Wiping cloth was removed.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The bulk white containers need wiping down; shelving throughout the kitchen and in the walk-in coolers needs wiping down; and the prep table/rice warmer area needs wiping down. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.

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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; The trash dumpster closest to the recycling dumpsters leaks. All dumpsters shall be maintained in good repair. Have your landlord request a replacement. ; 5-501.115; Core; The trash dumpster/grease trap area of the dumpster pad is stained due to oil and leaks/waste. The dumpster area shall be maintained clean. Inform the landlord that the dumpster pad needs cleaning.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The floor drain under the prep sink needs cleaning; there is food splash on some of the walls; ceiling vents and tiles in the dining area and bathroom have a buildup of dust; and debris is in some of the light shields. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis.

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 3, 2023 · Original Source