Restaurant · Wake County, NC

Asian Delight

Name: Asian Delight
Address: 4424 Fayetteville Rd, Wake County, NC

4424 Fayetteville Rd

Last inspected Sep 29, 2026 · View Map ↗ · Compare ↗

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Score 93

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

The full inspection history

5 inspections

1 - Inspection

Sep 29, 2026

Score 93

Official score: 93 · Understand this area’s scale

9 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) In the walk-in cooler raw fish was stored above cooked seafood. In the same walk-in cooler raw chicken was stored above cooked food items. In the walk-in freezer raw chicken was stored above Crab Rangoon . Food must stored in a manner to prevent contamination. Food must be stored according to the final cook temperature. This is a repeat item but not severe enough to take full credit. CDI.. The food items were placed in the correct final cook temperature arrangement.

In plain English

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

More about other finding

notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) The dish machine went through six complete cycles and there was no measurable chlorine sanitizer indicated on the test strips. Chlorine sanitizer must be between 50 to 200 parts per million. Check the sanitizer daily to ensure the correct amount is being used. Dishes can be washed at the dish machine but must be sanitized using the three compartment sink. A return visit will be made to see if the item has been corrected.

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 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) There were several food items that were missing the required date marking. Some raw and ready-to-eat food items stored in the kitchen for over 24 hours must be date marked. The date marking can be the consume by or preparation date. The food items will have a 7 day self life since all cold hold units must be maintained at 41F or below. CDI... The food items were properly 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 —Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control (P) (Pf) There were some food items on the buffet that were not labeled with the discard time for the food items. Since time as a public health is used on the buffet all items under the time agreement must be labeled. CDI.. The food items were properly labeled with the discard time.

In plain English

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

More about other finding

notedCode 3-305.12 Food StorageContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.12 Food Storage; Prohibited Areas (C) There were several food items stored uncovered in front of a handwashing sink. Water from the sink was getting on the containers. Food must be stored in a manner to prevent all contamination. There were several food items that were stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor. CDI.. The food items stored in front of the handwashing sink were placed in the trash can. The food items in the walk-in freezer were placed on shelves.

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 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked 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

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean around the wok and cooking equipment. Clean the storage shelves to remove the grease build-up. Clean the shelves in the walk-in cooler and cold- hold units. Clean the gaskets to remove the build-up of debris. Clean the filters above the cooking equipment to remove the grease build-up. Clean equipment at a frequency necessary to eliminate 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

criticalCode 5-205.15 System Maintained in Good Repair A PLUMBING SYSTEM shall be: (A) Repaired according to LAWWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 System Maintained in Good Repair A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; P and (B) Maintained in good repair. The handwashing sink at the grill area had a white bucket under the sink to catch the water from the sink. The J-bend pipe has been removed. Repair the handwashing sink. All systems must be in good repair. A return visit will be made to see if the sink has been repaired.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor and walls near the sinks and food prep areas. Clean physical facilities at a frequency necessary to remove 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, Sep 29, 2026 · Original Source

1 - Inspection

Feb 16, 2026

Score 94

Official score: 94 · Understand this area’s scale

10 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf) The hand washing sink near the ice machine did not have a hand drying provision. All hand washing sink must be provided with a hand drying provision. CDI... Hand towels were placed at the handwashing sink.

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

Food separated & protected

Inspector’s notes

3-302.11 (A)(2) In the walk-in freezer raw chicken was stored above raw beef and crab ragoons. Food must be stored in a manner to prevent contamination. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. This is a repeat item but not severe enough to take full credit. CDI... The food items were placed in the correct final cook temperature arrangement.

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) There were several dishes that were stored as clean that were greasy to the touch. There were several dishes stored as clean that had wet food debris on the dishes. Dirty knives were stored on the clean knife holder. This is a repeat item but not severe enough to take full credit. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI.. The dishes were placed back at the three compartment sink to be washed again.

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 —Food 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 Garlic and oil was being held at 67F. This potentially hazardous food must be held cold at 41F or below. CDI.. The food was placed in the walk-in cooler to cool down to 41F before the end of the inspection.

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 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Sanitizers; Criteria - Chemicals (P) The chlorine sanitizer in the sanitizer buckets were well above 200 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million at all times. CDI.. The sanitizer was corrected to 100 parts per million.

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 3-306. There were several lights on the buffet line that were not shatter proof. All lights on the buffet line must be frosted or shatter proof bulbs to protect the food items. Protect food on display using shieldsContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-306. There were several lights on the buffet line that were not shatter proof. All lights on the buffet line must be frosted or shatter proof bulbs to protect the food items. Protect food on display using shields; packaging; or other effective means. -P

In plain English

More about food not protected from contamination

minorCode 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet. This was a general comment on the last inspection.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. The shelves in the walk-in cooler are starting to get rusty. All equipment must be 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

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean around the wok and cooking equipment. Clean the storage shelves. Clean the shelves in the walk-in cooler. Clean the gaskets on the cold hold units. Equipment must be cleaned at a frequency necessary to eliminate the build-up of 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

minorCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C)Clean the floor and walls near the sinks and food prep areas.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 16, 2026 · Original Source

1 - Inspection

Jul 2, 2025

Score 91.5

Official score: 91.5 · Understand this area’s scale

11 recorded violations

notedCode —Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to Wash (P) Employees went out side and then came back into the kitchen without washing their hands. Employees must wash their hands after engaging in activities that can contaminate their hands. CDI... The employees were instructed on when handwashing is to take place. The employees were properly washing their hands before the end of the 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.

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) In the walk-in cooler raw eggs were stored above cooked crab legs. In the walk-in freezer raw chicken was stored above crab ragoons. Food items must be stored according to the final cook temperature. Food must be stored in a manner to prevent contamination. CDI... The food items were placed in the correct final cook temperature arrangement.

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) There were several dishes that were stored as clean that had wet and dried food debris on the dishes. There were several dishes that were stored as clean that were greasy to the touch. There were dishes that were stored as clean that had the day dot stickers on the dishes. All dishes stored as clean must be free of all debris. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI.. The dishes were placed at the three compartment sink to be washed again.

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 —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf) The sanitizer buckets were not labeled. All sanitizer buckets must be labeled.. CDI... The buckets were labeled during the inspection.

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 (A)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (A); (B); (C ) Use approved thawing methods. Pf Clams were left in a sink of seating water to thaw. The temperature of the water was 79F. Crab meat was left out at room temperature to thaw. Food must be thawed by using the following methods: under clean running water not to exceed 70F; as a part of the over all cooking process; in a walk-in or cold hold unit. CDI... The food items were placed in the walk-in cooler to thaw.

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12 Food Storage Containers Identified with Common Name of Food (C) There were several food containers that were not labeled. Food items taken out of the original container and placed in another container must be properly labeled . Food items that are not easy to recognize such as dry pastaFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C) There were several food containers that were not labeled. Food items taken out of the original container and placed in another container must be properly labeled . Food items that are not easy to recognize such as dry pasta; beans; and rice taken out of the original container and placed in another container must be properly labeled with the common name of the food item.

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 —Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Pf) There were several flies in the kitchen take steps to eliminate the pest problem. CDI.. The back door was closed and the flies were removed from the kitchen.

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 3-305.11 There were boxes of food stored on the floor in the walk-in freezer. Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 There were boxes of food stored 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. 3-306.11 Cut green onions on the buffet line was not under the sneeze guard. Protect food on display using shields; packaging; or other effective means. -P CDI.. The green onions were placed in the trash can.

In plain English

More about food not protected from contamination

notedCode —Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (F) Rice scoops were left in seating water. The water was below 135F. 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. CDI... The scoop was taken out of the seating water.

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 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air drying process to take place. There were several dishes that were stacked wet. 4-903.11 (A) Clean dishes were stored on a dirty sanitize drain board. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI.. The sanitize drain board was cleaned during the inspection.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean around the food prep areas. Clean the handwashing sink and prep sinks. Clean the shelves in the walk-in cooler. Equipment must be cleaned at a frequency necessary to eliminate build-up 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

Official record from Wake County Environmental Services, Jul 2, 2025 · Original Source

1 - Inspection

Feb 6, 2025

Score 94

Official score: 94 · Understand this area’s scale

6 recorded violations

notedCode 5-202.12 CoreHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 Core; Water temperature is 81F at the hand sinks in the men's and women's restrooms. Provide at least 100F water at hand 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

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Priority: Fried rice is 117F being held hot in rice cooker. Clams are 122F and chicken is 116F on the steam table. Keep TCS food at or above 135F when held hot. The chicken and clams were reheated to above 165F. The chicken was voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode —Permits, training, and postings

Official wording

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

Inspector’s notes

2-201.11(A) Priority foundation. PIC does not have an employee health policy for employees to follow. Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. REHS emailed an employee health policy to PIC.

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 —Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11 Priority foundation. Food establishment does not have written procedures for employees to follow for vomiting and diarrhea clean up. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. REHS emailed written procedures to the PIC .

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) Priority: Shrimp is 43FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority: Shrimp is 43F; noodles are 43F and pizza is 43F in the walk-in cooler .Sushi is 54F on ice on the buffet. Maintain TCS foods in cold holding at 41F or less. The thermostat was adjusted to below 41F in the walk-in cooler. More ice was added to the sushi.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12 (A) Core: An employee scooped ice with a bowl.. In-use utensils in TCS foodEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A) Core: An employee scooped ice with a bowl.. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. REHS discussed this with PIC who spoke to the employee about this.

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, Feb 6, 2025 · Original Source

1 - Inspection

Sep 20, 2024

Score 95

Official score: 95 · Understand this area’s scale

11 recorded violations

criticalCode 3-402.11 Parasite Destruction (P)- Facility missing parasite destruction form for undercooked salmon prepared and served at the Sushi Station. Except as specified in par. (B) of this sectionFood source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-402.11 Parasite Destruction (P)- Facility missing parasite destruction form for undercooked salmon prepared and served at the Sushi Station. Except as specified in par. (B) of this section; before service or sale in READY-TO-EAT form; raw; raw-marinated; partially cooked; or marinated-partially cooked FISH shall be: (1) Frozen and stored at a temperature of 20 C ( 4 F) or below for a minimum of 168 hours (7 days) in a freezer; (2) Frozen at 35 C ( 31 F) or below until solid and stored at 35 C ( 31 F) or below for a minimum of 15 hours; P or (3) Frozen at 35 C ( 31 F) or below until solid and stored at 20 C ( 4 F) or below for a minimum of 24 hours. (B) Paragraph (A) of this section does not apply to: (1) MOLLUSCAN SHELLFISH; (2) Tuna of the species Thunnus alalunga; Thunnus albacares (Yellowfin tuna); Thunnus atlanticus; Thunnus maccoyii (Bluefin tuna; Southern); Thunnus obesus (Bigeye tuna); or Thunnus thynnus (Bluefin tuna; Northern); or (3) Aquacultured FISH; such as salmon; that: (a) If raised in open water; are raised in net-pens; or (b) Are raised in land-based operations such as ponds or tanks; and (c) Are fed formulated feed; such as pellets; that contains no live parasites infective to the aquacultured FISH. (4) FISH eggs that have been removed from the skein and rinsed. VR- Verification shall be made by Sept 23rd.

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 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- Noted pans of chicken dumplings; egg rolls and chicken wings were temping below 135 F on the buffet Line (see temp log). TCS items must be held at 135 F or above for hot holding. CDI- Items reheated and placed back out on the line. Discussed not double panning items.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) - Noted several TCS items in the prep cooler; Dessert Bar and Sushi station that were reading above 41 F (see temp log). TCS items must be maintained at 41 F or below. CDI- items at the Sushi and dessert bar were discarded and replaced. Noted ambient air for prep cooler adjusted to 38 F. Discussed using Time as Public Health for items at the Buffet Line. EHS provided template for TPHC written procedures. Follow-up will be made no later than Sept 27th for progress of completion for TPHC written procedures.

In plain English

More about food kept at an unsafe temperature

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf)- Observed a few working spray bottles of degreaser not labeled. 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. CDI- Spray bottles relabeled.

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 Thawing (Pf)- Found a vacuum pack of raw tuna thawing in a prep cooler. Cut open vacuum sealed packs of fish while thawing. Reduced oxygen packaged fishFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 Thawing (Pf)- Found a vacuum pack of raw tuna thawing in a prep cooler. Cut open vacuum sealed packs of fish while thawing. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. CDI- Employee removed items from vacuum package.

In plain English

More about food kept at an unsafe temperature

notedCode 4-204.112 Temperature Measuring Devices - Functionality (C)- Noted ambient air thermometer missing from prep cooler unit. Replace ambient air thermometer. In a mechanically refrigerated or hot FOOD storage unitEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112 Temperature Measuring Devices - Functionality (C)- Noted ambient air thermometer missing from prep cooler unit. Replace ambient air thermometer. In a mechanically refrigerated or hot FOOD storage unit; the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 3-302.12 Food Storage Containers Identified with Common Name of Food (C)- Labels missing for working squeeze bottles/containers of soy sauceFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C)- Labels missing for working squeeze bottles/containers of soy sauce; white sauce and spices. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.

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 Food Storage - Preventing Contamination from the Premises (C)- Noted a container of egg rolls were stored on the floor in the walk-in freezer unit. Keep food at least 6 inches off the floor in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C)- Noted a container of egg rolls were stored on the floor in the walk-in freezer unit. Keep food at least 6 inches off the floor in a clean; dry location.

In plain English

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)- The walk-in cooler gaskets are significantly torn and damaged. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Replace gaskets.

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) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) - Observed residue build-up along the rear prep table surfaces and bottom shelving spaces. Also noted accumulation of residue build up along the top surface of the chemical dishmachine. 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

notedCode 5-501.115 Maintaining Refuse Areas and Enclosures (C)- Noted boxes of cardboard boxes and litter on the ground near the recyclable dumpster. A storage area and enclosure for REFUSEFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115 Maintaining Refuse Areas and Enclosures (C)- Noted boxes of cardboard boxes and litter on the ground near the recyclable dumpster. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean. 5-501.113 Covering Receptacles (C)- Noted sliding doors on the outside dumpster and recyclable unit were left opened. Keep sliding doors closed in between use. 5-501.114 Using Drain Plugs (C) - Missing drain plug for outside recyclable dumpster. Contact Waste Management at 203-444-6724 to have drain 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

Official record from Wake County Environmental Services, Sep 20, 2024 · Original Source