Restaurant · Wake County, NC

BBQ Chicken

Name: BBQ Chicken
Address: 14220 Bradford Green Sq, Wake County, NC

14220 Bradford Green Sq

Last inspected Aug 11, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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

The full inspection history

6 inspections

1 - Inspection

Aug 11, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11(A)(1)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1); Priority; Observed a container of raw chicken above and near a bag of onions in the walk-in cooler. Chicken was mostly away from onions below but close enough where contamination could occur. Ensure raw animal foods are separated from ready-to-eat foods by storing to prevent cross contamination. CDI- chicken moved well away from onions. No points taken today. All other storage observed compliant.

In plain English

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

More about other finding

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The warewashing machine was not pulling any chlorine sanitizer upon arrival. Machine was in use. Chlorine bucket below appeared almost empty. Chlorine concentration shall be at least 25ppm and ideally 50 - 200ppm to properly sanitize food-contact surfaces of equipment and utensils. CDI- bucket was replaced and chlorine registered in acceptable range using testing paper.

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

majorCode 3-603.11(B)(C)Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11(B)(C); Priority Foundation; Laminated menu at front desk is missing the proper consumer advisory for undercooked eggs on ramen dish. Consumer advisory disclosure shall include: (1) A description of the animal-derived foods; such as “runny eggs (can be cooked to order)”; or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. Remind customers that consuming raw or undercooked animal foods may increase their risk of food-borne illness. Have menu changed to reflect appropriate consumer advisory within 10 days. EHS will follow-up. No point taken.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 3-304.12 (F)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (F); Core; Multiple containers of in-use utensils stored in stagnant water between 106 - 130F water temperature. If stored in water; the water shall be held hot at 135F or above. CDI- containers were dumped. Full point taken for repeat violations. Note: utensils may be rinsed in water periodically if needed and cleaned and sanitized every 4 hours; but they may not be stored in warm or ambient temperature water throughout the day. Ensure containers of water used for rinsing are replaced every 4 hours; if used. 3-304.12 (A)(B); Core; Spoon stored in container of coleslaw. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- spoon removed.

In plain English

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

More about equipment or utensil issues

notedCode 4-903.11(C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C); Core; Observed a few stacks of single-use food trays stored outside their packaging with the food-contact surface exposed. Single-service articles shall be kept in the original protective package or stored using other means that protect the item until used. CDI- trays were inverted. No point taken.

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; Walk-in cooler fan guards are soiled with dust. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris accumulation. Increase cleaning frequency. All other surfaces observed clean. No point taken.

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 11, 2026 · Original Source

1 - Inspection

Dec 11, 2025

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Two containers of flour did not have labels. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. All other dry ingredients had labels. No point taken.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Several boxes of sauce were observed on the kitchen floor upon arrival. A box of raw chicken was stored on the freezer floor. Supply truck had just dropped off food supplies earlier this morning. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Place foods on shelving as soon as possible after arrival. PIC instructed employees to put boxes away.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 3-304.12 (F)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (F); Core; Multiple containers of in-use utensils stored in soiled; stagnant water at room temperature. If stored in water; the water shall be held hot at 135F or above. Containers were dumped and utensils were moved to be cleaned at the 3-compartment sink. Full points taken for repeat violations. Note: utensils may be rinsed in water periodically if needed and cleaned and sanitized every 4 hours; but they may not be stored in ambient temperature water throughout the day. Ensure containers of water used for rinsing are replaced every 4 hours; if used. 3-304.12 (A)(B); Core; Rice scoop stored in cooked rice container. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Plastic bowl used in dry rice. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Use dispensing utensils with handles and store accordingly. CDI - scoop replaced.

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; No Quat testing paper was available test quat sanitizer concentration. Provide a test kit that accurately measures sanitizer concentrations. CDI- testing paper was provided and PIC will place an order for a testing kit.

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 5-205.15 (B)Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 (B); Core; Faucet at three compartment sink is leaking when turned on. Small leak. Maintain a plumbing system in good repair. Repair this sink faucet. No point taken

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

notedCode 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14; Core; Visible dust accumulation is present on ceiling AC vents in kitchen. Clean ventilation systems so they do not become a source of contamination.

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, Dec 11, 2025 · Original Source

1 - Inspection

Jun 23, 2025

Score 90

Official score: 90 · Understand this area’s scale

8 recorded violations

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; A gloved employee was observed breading raw chicken. Employee then discarded soiled gloves; reset fryer timer and reached into glove box for new single-use gloves. No handwashing observed. Hands shall be washed when switching between working with raw food and RTE (ready-to-eat) food; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; and after engaging in any activity that may contaminate the hands. CDI - EHS spoke with PIC and educated employee on proper handwashing. Employee discarded gloves and washed their hands. PIC to further educate all employees on proper handwashing procedures. Full points taken for repeat violation. Proper handwashing is a critical component of food safety.

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-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Interior of ice machine is soiled with visible residue. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or microbial residue. Increase cleaning frequency. Full points may be taken foe repeat violations.

In plain English

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

More about cleaning or sanitizing problems

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Observed raw shell eggs stacked too high under the fliptop unit to maintain proper temperature. Boiled eggs were stacked too high in the same unit and measured 45F at the top. A container of heavy cream measured 44F in the same unit. Maintain TCS foods in cold holding at 41F or less. Do not overstock product on the makeline unit. Keep foods below the rim of the container to stay cold. CDI- excess food was moved to the reach-in portion below. Food was held here less than 4 hours according to PIC. Full points taken for repeat violations.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed a deep container of rice cooling since 10:30am on the counter with a lid on it. Quickly cool foods using methods such as open/vented shallow pans; smaller portions; ice baths and active stirring. Cold air must flow around product to remove the heat. Once foods reach room temperature; place in rapid cooling equipment such as walk-in cooler if ice bath is not being used. CDI- rice was separated into two different pans and placed in walk-in cooler to complete cooling. Cooling education provided.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Standing water was observed in the bottom of the reach-in cooler. A box of potato product was observed on the freezer floor. Store food in a clean; dry location and where it is not exposed to splash; dust or other contamination. Keep food at least 6 inches above the floor. CDI- instructed employee to wipe up cooler and move box to shelf. No point taken today.

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; Multiple containers of in-use utensils stored in soiled; stagnant water at room temperature. If stored in water; the water shall be held hot at 135F or above. Containers dumped and utensils were moved to be cleaned at the 3-compartment sink. Full points may be taken for repeat violations.

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 (B)Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11 (B); Core; Observed an employee cloth drying clean equipment. After cleaning and sanitizing; equipment and utensils may not be cloth dried. CDI- spoke to PIC about arranging dishes and equipment to air dry. Employee was instructed to air dry clean equipment and utensils.

In plain English

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

More about equipment or utensil issues

notedCode 4-903.11(C)Equipment and utensils

Official wording

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

Inspector’s notes

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, Jun 23, 2025 · Original Source

1 - Inspection

Aug 15, 2024

Score 94

Official score: 94 · Understand this area’s scale

9 recorded violations

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Multiple containers of raw chicken holding 42-45 F in prep coolers. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - Bags of ice added.

In plain English

More about food kept at an unsafe temperature

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee food and drinks stored above and mixed in with facility food on dry storage shelving and on food prep surfaces. Employee food and drinks shall be stored in designated areas where the contamination of food; clean equipment; utensils; linens; single-service/single-use articles cannot result.

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

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; A gloved employee observed cracking raw shell eggs; and subsequently touched cooler handles; clean tongs and other kitchen surfaces with the soiled gloves intact. No glove change OR handwashing observed. The hands shall be washed when switching between working with raw food and RTE (ready-to-eat) food; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; and after engaging in any activity that may contaminate the hands. CDI - EHS spoke with PIC and educated on handwashing procedures. PIC to further educate all employees on proper handwashing procedures.

In plain English

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

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Various metal containers stored as clean (across from the chicken prep area) soiled with raw chicken and debris. Equipment; food-contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned. EHS recommends storing these containers in a different location; where contamination is less likely to occur. ; 4-501.114; Priority; Dish machine dispensing 0 ppm of chlorine. Chlorine shall register 50-200 ppm to effectively sanitize. CDI - A new sanitizer container hooked up to dish machine. Dish machine dispensing 50-200 ppm.; 4-602.11; Core; Ice machine shoot soiled with black and pink growth. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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 7-209.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-209.11; Core; A first aid kit stored above a food prep area. Personal care items shall be stored to prevent contamination. Store personal care items in a designated employee area.; 7-207.11; Priority; Aspirin and other personal supplements stored on prep surfaces with facility food. Employee medications shall be located to prevent the contamination of food; clean equipment; linens; single-service and single-use articles. CDI - Medications moved to a designated employee area.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer buckets stored on the floor. Additionally; wet wiping cloths observed on prep surfaces. Containers of chemical sanitizing solutions shall be stored up off the floor. Wet wiping cloths shall be stored in sanitizer buckets unless actively in-use. Buckets moved up off the floor and cloths placed in buckets.

In plain English

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

More about cleaning or sanitizing problems

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Multiple containers of in-use utensils stored in soiled; stagnant water at 77 F. If stored in water; the water shall be held hot at 135 F or above. Containers dumped and moved to be cleaned at the 3-compartment sink.

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; Walk-in cooler fan guards soiled with dust. Surfaces of equipment shall be kept free of an accumulation of dust.

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 6-305.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11; Core; Employee cell phones stored on prep surfaces. Suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions.

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, Aug 15, 2024 · Original Source

1 - Inspection

Mar 21, 2024

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Multiple containers of in-use utensils stored in stagnant water at 65 F. If stored in water; the water shall be held hot at 135 F or above. Containers dumped and moved to be cleaned at the 3-compartment sink.

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

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw chicken stored above RTE (ready-to-eat) cabbage in the walk-in cooler. Store raw foods below RTE foods to prevent cross contamination. CDI - Cabbage moved above raw chicken.

In plain English

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

More about other finding

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Dish machine dispensing 10 ppm of chlorine. Chlorine shall register 50-200 ppm to effectively sanitize. Call in for repair. VR - EHS will return to ensure 50-200 ppm can be reached. In the meantime; facility may wash and rinse using the dish machine; and complete the sanitizing step at the 3-compartment sink.; 4-602.11; Core; Ice machine baffle soiled with pink growth. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.; 4-601.11 (A); Priority Foundation; Various utensils; lids and containers stored as clean soiled with sticker residue; food and debris. Equipment; food-contact surfaces and utensils shall be clean to sight and touch. Stickers shall be removed prior to the cleaning process. CDI - Items moved to be thoroughly 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

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; Multiple containers of raw chicken holding 42-45 F in prep coolers. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - Ice added.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; White rice and boiled eggs stored in a prep cooler with no date mark present. TCS (Time/Temperature Control for Safety) foods shall be date marked on their prep/open date; and they shall be held for 7 days maximum. CDI - Dates unknown by PIC. Foods voluntarily 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

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; A container of white rice stored at room temperature. Refer to temperature chart above. Facility holds on time control for fried rice; but no procedures available for review; and no timestamp present. CDI - Rice voluntarily discarded. TPHC (Time as a Public Health Control) procedures provided; if rice is to be stored at room temperature. Rice may be stored at room temp. for up to 4 hours.

In plain English

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

More about other finding

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer buckets stored on the floor. Containers of chemical sanitizing solutions shall be stored off the floor. Buckets moved up off the floor.

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, Mar 21, 2024 · Original Source

1 - Inspection

Nov 28, 2023

Score 99

Official score: 99 · Understand this area’s scale

5 recorded violations

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer buckets stored on the floor. Containers of chemical sanitizing solutions shall be stored off the floor. Buckets moved up off the floor.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; A few dishes stacked wet. After cleaning and sanitizing; equipment & utensils shall be arranged to air dry prior to stacking.

In plain English

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

More about equipment or utensil issues

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; A container of white rice stored at room temperature. Refer to temperature chart above. Facility holds on time control for fried rice; but no procedures available for review. CDI - TPHC (Time as a Public Health Control) procedures provided; if rice is to be stored at room temperature. Rice may be stored at room temp. for up to 4 hours. Rice removed from temperature control at 12 pm; to be discarded by 4 pm.

In plain English

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

More about other finding

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Cooked kimchee (purchased from H-Mart; an approved supplier) cooling improperly in the walk-in cooler. Container wrapped tightly with plastic wrap; a lid; and stored on top of additional containers that were previously cooled. Cool hot foods by loosely covering or leaving uncovered if protected from overhead contamination. CDI - Ice bath created; and plastic wrap and lid removed.

In plain English

More about food kept at an unsafe temperature

minorCode 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core; Receptacle in women's rest room was not covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

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 28, 2023 · Original Source