Restaurant · Wake County, NC

Asia Pot

Name: Asia Pot
Address: 3215 Avent Ferry Rd, Wake County, NC

3215 Avent Ferry Rd

Last inspected Sep 30, 2026 · View Map ↗ · Compare ↗

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Score 93.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

9 inspections

1 - Inspection

Sep 30, 2026

Score 93.5

Official score: 93.5 · Understand this area’s scale

7 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf) Handwashing sink near grill line has steel wool inside the handwashing sink basin. CDI: Item removed during inspection.

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Flat of two dozen raw shell eggs stored over several large gallon sized containers of sauces inside walk-in cooler. CDI: Eggs removed to meat storage shelving near by. EC Wall emphasized again that raw shell eggs must be stored in accordance to final cook temperatures like all raw animal foods. Full points taken. Raw stacking violations must be resolved. Please continue to reference the previously provided educational materials from prior inspections.

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 hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P): A plan of fried chicken pieces was observed holding at 104F inside a newly acquired hot-holding unit. EC Wall explained that these food items must be maintained hot at 135F minimum and actively monitored with a thermometer so that they do not fall into the temperature danger zone. CDI: Food reheated to 165F at inspectors request. EC Wall will need to return to ensure that this unit is capable of holding TCS foods at 135F at a later date.

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 —Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (C): Few small flies observed in main kitchen area.

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

notedCode 4-903.11(A)(B) and (D) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing (A) cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. Observed a large bin of cleaned chicken slicing equipment components stored on the floor under metal shelving inside walk-in cooler. CDI: Equipment moved to store off the floor. EC Wall explained to staff that the 6-inch storage requirement also applies to cleaned equipment.

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; Cleaning needed on hood ventilation system where grease appears to be collecting. Please have door handles to reach-in equipment cleaned and inner compartments of reach-in coolers.

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

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C): Employee Monster Energy drink stored on clean dish storage shelving over facility items.

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, Sep 30, 2026 · Original Source

1 - Inspection

Mar 3, 2026

Score 91.5

Official score: 91.5 · Understand this area’s scale

7 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Flat of two dozen raw shell eggs stored in direct physical contact with cut ready-to-eat vegetables below inside open flip-top cooler. CDI: Eggs removed to lower reach-in portion of cooler. EC Wall emphasized again that raw shell eggs must be stored in accordance to final cook temperatures like all raw animal foods. Full points taken. Raw stacking violations must be resolved.

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)(2) Maintain TCS foods in cold holding at 41F or less. (P): Shell eggs on top of flip-top cooler holding at 51F. Cut cabbage on prep counter near grill station holding at 58F. CDI: All foods moved to reach-in cooler and returning to temperature. ALL potentially hazardous foods such as cut leafy greensFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): Shell eggs on top of flip-top cooler holding at 51F. Cut cabbage on prep counter near grill station holding at 58F. CDI: All foods moved to reach-in cooler and returning to temperature. ALL potentially hazardous foods such as cut leafy greens; cut tomatoes; shell eggs; etc. must hold cold at 41F or below for safe storage. Full points taken until cold-holding violations are resolved.

In plain English

More about food kept at an unsafe temperature

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-207.11 Restriction and Storage - Medicines (P): Large bottle of Tylenol stored on shelving directly above food ingredients and dry storage items. CDI: Medication removed and placed on bottom shelving. 7-201.11 Separation - Storage (P): Observed several containers of bleach stored with an open bag of dry rice on dry-storage shelving near exit door. CDI: Items removed at inspectors request.

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 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 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. (Pf): Large container of broth at 117F cooling on prep counter outside of temperature control. CDI: Broth moved to walk-in cooler. EC Wall discussed with staff purchasing an ice wand to help facilitate heat transfer and ensure faster cooling.

In plain English

More about food kept at an unsafe temperature

notedCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C): Observed a staff member prepping large portions of raw beef and storing the food on a sheet pan directly on top of a full trash can. CDI: Potential contamination brought to PIC's attention during inspection. Sheet pan was immediately removed to a clean prep surface.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Gaskets on reach-in cooler doors are torn and need replacing.

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

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C): Employee drinks stored on dry storage shelving over facility items inside dry storage room.

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 3, 2026 · Original Source

1 - Inspection

Feb 9, 2026

Score 88.5

Official score: 88.5 · Understand this area’s scale

8 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf) Handwashing sink near prep sinks is being used to store gallon sized container lids. CDI: Item removed. Handwashing sinks must only be used for handwashing.

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Several containers of raw beef and portioned raw chicken stored over ready-to-eat bulk bags of carrots inside walk-in cooler. A few containers of raw chicken were stored over a container of raw beef inside this cooler as well. Raw animal foods shall be protected from cross contamination by storing foods based on their final cook temperature with raw chicken below raw beef/pork/seafood. CDI: Food items rearranged at inspectors request. Inspector requested that shelving be labeled to reflect which raw animal food school be placed there. Raw chicken must always be on the bottom shelf. Please ensure that proper food storage is being followed at all times to prevent cross-contamination. Full points will be taken until violation is resolved.

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf): Several old date marking stickers left on clean dishes stored on shelving over three-compartment sink basins. CDI: Dishes taken to be cleaned. Please ensure that items are thoroughly cleaned and stickers are removed.

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) Maintain TCS foods in hot holding at 135F or above. (P): Two silver bowls of cooked chicken and cooked beef left on the counter behind cook line at 115F and 87F. When askedFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P): Two silver bowls of cooked chicken and cooked beef left on the counter behind cook line at 115F and 87F. When asked; PIC stated food is often left there as needed but was unsure how long the food had been outside of temperature control prior. EC Wall explained that these food items must be maintained hot at 135F minimum and actively monitored with a thermometer so that they do not fall into the temperature danger zone. CDI: Food voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): Large container of fried chicken pieces left on ware washing shelving outside of temperature control and holding at 58F. When askedFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): Large container of fried chicken pieces left on ware washing shelving outside of temperature control and holding at 58F. When asked; PIC stated that chicken is left there for easy access to the employees on the cook line during lunch. EC Wall reiterated that TCS foods cannot be left outside of temperature control without a sufficient time-holding procedure. CDI: PIC voluntarily discarded food. Full points taken due to history of repeat cold-holding violations.

In plain English

More about food kept at an unsafe temperature

minorCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C): Walk-in cooler air curtain is badly damaged and in need of replacement. Minor rust overserves in metal shelving in walk-in cooler.

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; Cleaning needed on hood ventilation system. Cleaning needed on exterior and interior surfaces ofreach-in units and on shelving throughout facility; particularly inside walk-in cooler. Full points will be taken until this violation improves.

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; Floors of kitchen area are in need of cleaning; particularly behind and behind grill equipment. Physical facilities shall be maintained clean. Half-points taken due to overall improvement.

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 9, 2026 · Original Source

1 - Inspection

Sep 16, 2025

Score 91

Official score: 91 · Understand this area’s scale

8 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Large container of cooked chicken stored under containers of raw shrimp and raw chicken inside walk-in cooler. Raw animal foods shall be protected from cross contamination by storing foods based on their final cook temperature with raw chicken below raw beef/pork/seafood. CDI: Food items rearranged at inspectors request. Please ensure that proper food storage is being followed at all times to prevent cross-contamination. Full points will be taken until violation is resolved.

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)(2) Maintain TCS foods in cold holding at 41F or less. (P): One large flat of shell eggs holding on counter top at 70F. Three large containers of cut chicken thighs left unattended and holding at 68F in prep sink areaFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): One large flat of shell eggs holding on counter top at 70F. Three large containers of cut chicken thighs left unattended and holding at 68F in prep sink area; one of them being fully submerged in water also at room temperature. Food cannot be left unattended outside temperature control. CDI: Eggs voluntarily discarded. Raw chicken moved to cooker and/or to be immediately cooked.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.112 Removing Dead or Trapped BirdsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.112 Removing Dead or Trapped Birds; Insects; Rodents and other Pests (C) Several fly strips full of dead flies hanging from the ceiling in multiple places around kitchen area. Please replace these fly traps with clean ones.

In plain English

More about signs of rodents or insects

notedCode 3-305.11 Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Two boxes of sauces stored on the floor behind prep cooler. Food must be stored 6-inches off the floor.

In plain English

More about food not protected from contamination

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; To-go container without handles being used as a scoop inside rice cooker. Utensils shall be stored with their handles above the top of 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

notedCode 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splashCleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. Cardboard is being used to line shelving under pans under to bread fried food.

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; Significant grease build-up observed on hood ventilation system. Cleaning needed inside reach-in units and on shelving throughout facility; particularly inside walk-in cooler. Please ensure that the hood vent system is thoroughly cleaned as soon as possible. There is a potential increased fire risk with the level of grease build-up present. Full points will be taken until this violation improves.

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; Floors; walls; and ceilings of kitchen area are in need of cleaning; particularly behind and behind grill equipment and prep sink basins. Physical facilities shall be maintained 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

Official record from Wake County Environmental Services, Sep 16, 2025 · Original Source

1 - Inspection

Apr 25, 2025

Score 91.5

Official score: 91.5 · Understand this area’s scale

9 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing (Pf) Handwashing sink used to stored cooking utensils. CDI: Item removed. Handwashing sinks must only be used for handwashing.

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; One flat of raw shell eggs stored over ready-to-eat sauces and produce inside reach-in cooler. Raw shrimp and pork stored oved sauces and produce inside walk-in cooler. Raw animal foods shall be protected from cross contamination by storing foods based on their final cook temperature with raw chicken below raw beef/pork/seafood. CDI: Food items rearranged. Please ensure that proper food storage is being followed at all times to prevent cross-contamination. Full points will be taken until violation is resolved. Refer to provided storage chart for guidance.

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch (Pf): Several old date marking stickers left on clean dishes. CDI: Dishes taken to be cleaned. Please ensure that items are thoroughly cleaned and stickers are removed every time.

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 7-201.11 Separation - Storage (P): A opened and partially used bottle of blue Listerine observed stored on shelving over dry-storage food items. Lysol spraysChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (P): A opened and partially used bottle of blue Listerine observed stored on shelving over dry-storage food items. Lysol sprays; butane fuel and Clorox wipes stored over napkins and boxes of single-use items. CDI: All items moved to chemical storage.

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 3-305.11 Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Few boxes of dry-storage food items stored on the floor inside storage room. Food must be stored 6-inches off the floor.

In plain English

More about food not protected from contamination

notedCode 4-903.11(A)(C) Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Few boxes of single-use items stored on the floor inside storage room.

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; Significant grease build-up observed on hood ventilation system. Cleaning needed inside reach-in units and on shelving throughout facility. Please ensure that the hood vent system is thoroughly cleaned as soon as possible. There is a potential increased fire risk with the level of grease build-up present. Full points will be taken until this violation improves.

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

5-501.114 Using Drain Plugs (C): Shared facility dumpster is missing a drain plug. Please contact land lord to have plug replaced.

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; Floors; walls; and ceilings of kitchen area are in need of cleaning; particularly behind and under grill equipment. Physical facilities shall be maintained 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

Official record from Wake County Environmental Services, Apr 25, 2025 · Original Source

1 - Inspection

Nov 8, 2024

Score 92

Official score: 92 · Understand this area’s scale

9 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; During inspection; there was not a staff member present who was Serve Safe certified or had obtained an equivalent food protection certificate. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Again; EC supplied staff with Serve Safe class information. Please have at least one person who is Serve Safe certified present at all times of operation.

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 6-301.12 Hand Drying Provision (Pf): Facility does not have a supply of paper towels at two out of three facility handwashing sinks. When asked to replaced paper towelsHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf): Facility does not have a supply of paper towels at two out of three facility handwashing sinks. When asked to replaced paper towels; staff member did not know where to find them. Every handwashing sink must have a supply of paper towels or an alternate way of drying hands after handwashing. CDI: Paper towels replaced. Please make sure hand washing sinks are sufficiently supplied. Proper handwashing will help prevent food-born illness.

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; One flat of raw shell eggs stored over ready-to-eat sauces and produce inside walk-in cooler. Raw animal foods shall be protected from cross contamination by storing foods based on their final cook temperature with raw chicken below raw beef/pork/seafood. CDI: Eggs removed. Please ensure that proper food storage is being followed at all times to prevent cross-contamination. Full points will be taken until violation is resolved.

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. (C): Minor build-up of residue inside small facility ice machine. Equipment such as ice machines shall be frequently cleaned.

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 —Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

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): Food items on hot-bar that are held on a 4-hour time hold did not have times written to indicated when that food was removed from temperature control or what initial temperature they were placed on the bar. CDI: EC reminded staff of the requirements of having a time-holding procedure. Please make sure you are recording the start time and the initial temperature so that food can be discarded at the appropriate time to protect against the spread of food-born illness.

In plain English

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

More about other finding

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; To-go container without handles being used as a scoop inside rice cooker. Utensils shall be stored with their handles above the top of 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

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; Significant grease build-up observed on hood ventilation system. Cleaning needed on walk-in cooler gasket where condensation collects. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of residue.

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 —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114 Using Drain Plugs (C): Shared facility dumpster is missing a drain plug. Please contact land lord to have plug replaced.

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; Floors in need of cleaning under equipment. Physical facilities shall be maintained 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

Official record from Wake County Environmental Services, Nov 8, 2024 · Original Source

1 - Inspection

Jul 24, 2024

Score 88.5

Official score: 88.5 · Understand this area’s scale

9 recorded violations

majorCode 2-103.11 (A) - (P)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-103.11 (A) - (P); Priority Foundation; There are no paper towels in the building; and all hand washing sinks are not fully supplied. Proper handwashing is not happening at this facility and is not being observed/managed by the person in charge (PIC). The PIC shall ensure that employees are employees are effectively cleaning their hands; by routinely monitoring the employees' handwashing. Verification Required: REHS to return tomorrow with educational materials on proper handwashing.

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

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; During inspection; there was not a staff member present who was Serve Safe certified or had obtained an equivalent food protection certificate. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI: Serve Safe manager returned after inspection. REHS supplied staff with Serve Safe class information.

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 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Handwashing sink is being used to store hardware items (nails; etc.). Use a handwashing sink only for handwashing. CDI: Items removed. Full points taken due to repeat violation.; 6-301.12; Priority Foundation; None of the handwashing sinks in this facility have a supply of paper towels. When asked; staff stated they did not have any paper towels in stock to replace them with. Each handwashing sink shall have a supply of disposable hand towels or a hand drying device. Verification Required: REHS to return tomorrow to ensure that paper towels have been replaced.

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

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; One container of raw chicken drumsticks/wings being stored over raw beef inside walk-in cooler. Raw animal foods shall be protected from cross contamination by storing foods based on their final cook temperature with raw chicken below raw beef/pork/seafood. CDI: Chicken moved.

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)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; TCS food items on front serving line are holding below 135F (see above chart). Cooked Chicken holding at 72F near the frier and unmonitored; staff were unsure how long the chicken has been there. Maintain hot food above 135F by adding covers; etc -or- hold food on the buffet serving line according to the rule: Time as a Public Health Control which requires labeling and written procedures. CDI: Chicken discarded. Full points taken due to repeat violation. REHS will return tomorrow with TPH guidance documents.

In plain English

More about food kept at an unsafe temperature

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; A large container of cubed raw chicken is being stored in the middle of the kitchen area at 78F. Food is not actively in prep. Large pan of Noodles is held with no temperature control on a table in the cooking area. Flat of shell eggs is also held with no temperature control in the kitchen. TCS foods shall be maintained cold at 41F or below. CDI: Chicken moved to walk-in cooler. Time-holding tags added to shell eggs/noodles. REHS to return tomorrow to ensure that food is either under temperature control or under time control.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; To-go containers without handles being used as scoops inside dry storage items. Utensils shall be stored with their handles above the top of 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 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; Significant grease build-up observed on hood ventilation system. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of residue.

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; Floors in need of cleaning under equipment. Physical facilities shall be maintained 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

Official record from Wake County Environmental Services, Jul 24, 2024 · Original Source

1 - Inspection

Feb 8, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Handwashing Sink is used to store buckets and lids. Handwashing sink shall be clear and ready for use. Use a handwashing sink only for handwashing. Items were removed from the handwashing sink today.

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

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Buffet Serving Line added to the front counter: Pepper Chicken & Mushrooms 118F; Orange Chicken 124F. Maintain hot food above 135F by adding covers; etc -or- hold food on the buffet serving line according to the rule: Time as a Public Health Control which requires labeling and written procedures. Discussed today

In plain English

More about food kept at an unsafe temperature

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; Large pan of Noodles is held with no temperature control on a table in the cooking area. Flat of shell eggs is also held with no temperature control in the kitchen. Hold noodles and shell eggs in the refrigerator below 41 degrees F -or- hold according to the rule Time as a Public Health Control. Today we added 4 hour time labeling to the noodles and shell eggs to demonstrate how time-holding works.

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

3-501.19; Priority Foundation; There is a time-holding chart posted on the wall that is not used (remains from the previous owner). If Time as a Public Health Control is going to used; it needs to be corrected to apply to the food that will held for a maximum of 4 hours. Written procedures that list each food held according to time (chicken & broccoli; orange chicken; pepper chicken; noodles; shell eggs; etc); specify starting temperature (below 41F or above 135F); and disposal methods when 4 hours is reached. Today I wrote 4 hour tags for noodles and shell eggs as an example of how time-holding works. We used employee phones for translating explanations.

In plain English

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

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criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Open Can of Sterno Ethanol gel chafing fuel is stored on the table in the kitchen. Store chemicals in a separate location; away from food and preparation surfaces. Ethanol was moved.

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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Two six-inch pans of recently cooked chicken are stored inside the walk-in cooler. Store cooked food so that it will cool quickly. Today the chicken was transferred to shallow metal sheet pans to spread out.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Feb 8, 2024 · Original Source

1 - Inspection

Oct 5, 2023

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Food Preparation Table with steam table and slicer is not clean. Food preparation sink previously used for meat is not clean. After each use; apply detergent and scrub surfaces. Clean sides of tables and under the steam table. After thoroughly cleaning and rinsing; apply sanitizer and allow sanitizer to air-dry on surfaces. Table and sinks were cleaned during today's 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

criticalCode 3-306.14Other

Official wording

Proper disposition of returned; previously served; reconditioned & unsafe food

Inspector’s notes

3-306.14; Priority; Small plastic containers with removable lid and small spoon remain on the tables for use by multiple customers all day. Sauce/hot oil in the containers with fully removable lids cannot be in the possession of more than one customer. Use individual portion cups with covers that are served only once. Any container of hot oil served to one table shall be taken to the ware washing sink after use. (Pourable soy sauce containers can be used by multiple customers.) Owner is considering a sneeze-guard to offer sauces and condiments on the front counter.

In plain English

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

More about other finding

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Popcorn Chicken 76F held at room temperature near the frier. Chicken shall be maintained hot above 135F; cooled rapidly to 41F -or- held according to the rule: Time as a Public Health Control (with labeling; written procedures and disposal of remaining food at 4 hours). We discussed cooling methods and started developing written procedures for time-holding today.

In plain English

More about food kept at an unsafe temperature

minorCode 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19; Core; Plastic wicker-like baskets that customers are served food with a paper liner are not appropriate for use in restaurants. Baskets served to customers shall be cleaned and sanitized in the ware washing sink after every use and these baskets take a long time to dry. Consider switching baskets with something that is easily cleaned; sanitized and air-dried before reuse.

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 is stored on a top shelf inside the walk-in cooler. Relocate food so employee food on a bottom shelf; separate from food served to customers. discussed today

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, Oct 5, 2023 · Original Source