Restaurant · Wake County, NC

Bee Banhmi

Name: Bee Banhmi
Address: 1871 Lake Pine Dr, Wake County, NC

1871 Lake Pine Dr

Last inspected Jul 14, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 93.5

Get the next inspection, free.

We'll email you when Bee Banhmi has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

The full inspection history

7 inspections

1 - Inspection

Jul 14, 2026

Score 93.5

Official score: 93.5 · Understand this area’s scale

6 recorded violations

criticalCode 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) A large pan of chopped green onions was stored on the shelf with raw beef and raw chicken. FOOD shall be protected from cross contamination by: separating raw animal FOODS during storage; preparation; holding; and display from: raw READY-TO-EAT FOOD such as fruits and vegetables. EHS assisted PIC with rearranging raw vegetable storage in the walk in cooler. ***CORRECTED DURING INSPECTION (CDI)***

In plain English

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

More about other finding

notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) 4-602.11 Equipment food-contact surfaces and utensils - Frequency The interior surfaces of the ice machines (side walls and black ice making panel) are soiled with black and brown organic build up. (4) In enclosed components of EQUIPMENT such as ice makers EQUIPMENT shall be cleaned: (a) At a frequency specified by the manufacturerCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) 4-602.11 Equipment food-contact surfaces and utensils - Frequency The interior surfaces of the ice machines (side walls and black ice making panel) are soiled with black and brown organic build up. (4) In enclosed components of EQUIPMENT such as ice makers EQUIPMENT shall be cleaned: (a) At a frequency specified by the manufacturer; or (b) Absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or mold. The PIC had an employee melt ice and clean the ice machine. ***CDI*** .

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 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15 Outer Openings; Protected (C) The rear exit door is severely damaged with large gaps around the perimeter of the door that can serve as entry points for insects; rodents; and other pests. (A) Except as specified in (B); (C); (E) and (D); outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings and (3) Solid; self-closing; tight-fitting doors. EHS advised PIC to fill in gaps and to repair or replace damaged door.

In plain English

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

More about signs of rodents or insects

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C) Ice scoop stored in ice machine with handle in the ice During pauses in food preparation or dispensing; dispensing utensils shall be stored with the handles out of the food and above the rim of the container when used on TCS foods. PIC washed hands; put on gloves; and removed ice scoop from under ice. ***CDI***

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

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Excessive grease and grime build up on the outer surfaces of equipment. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. PIC advised to increase cleaning frequency. ***REPEAT VIOLATION***

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Floors throughout; walls; and soap and towel dispensers are soiled with grease and grime build up. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. ***REPEAT VIOATION*** 6-501.114 Maintaining Premises; Unnecessary Items and Litter (C) Excessive clutter and unnecessary items are stored in the kitchen. Discard items and litter stored on the premises as they are not necessary to operation and maintenance. The PIC has been advised.

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 14, 2026 · Original Source

1 - Inspection

Feb 19, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 6-301.11 Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Handwashing Cleanser; Availability No soap available at handwashing sinks near the grill and near the dish pit. Provide soap for handwashing at each hand sink. The PIC purchased hand soap from a nearby store and placed at hand washing sinks. ***CORRECED DURING INSPECTION (CDI)***

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 4-601.11 (A) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency Ten can canopener tooth and surrounding surface are soiled. Ice bin inner lid is soiled with splatter. Equipment food contact surfaces and utensils shall be clean to sight and touch. (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Items were cleaned and sanitized. ***CDI***

In plain English

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

More about cleaning or sanitizing problems

notedCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

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 19, 2026 · Original Source

1 - Inspection

Aug 15, 2025

Score 96

Official score: 96 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15 Where to Wash (Pf) Observed owner wash their hands in prep and three compartment sinks. Only wash hands in handwashing sink. EHS redirected owner to hand washing sinks to wash hands. EHS also explained the importance of only washing hands in hand washing sink and preventing cross contamination. ***CORRECTED DURING INSPECTION (CDI)***

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 —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) The meat slicer was heavily soiled with food build up on all surfaces. Equipment food contact surfaces and utensils shall be clean to sight and touch. A food employee cleaned the slicer during the inspection. ***CDI***

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 4-101.19 Nonfood-Contact Surfaces (C) Untreated wood shelf used to house mini oven. 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 Nonfood-Contact Surfaces (C) Untreated wood shelf used to house mini oven. 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. EHS advised to use a nonabsorbent easily cleanable stand to house mini oven.

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 15, 2025 · Original Source

1 - Inspection

Mar 18, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

notedCode 2-103.11(O)Permits, training, and postings

Official wording

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

Inspector’s notes

2-103.11(O); Priority Foundation; Facility could not locate their employee health policy. New employees have been hired since last inspection. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. PIC indicated they verbally told employees not to work when sick. CDI- provided new form 1-B and illness action chart. Points may be taken in the future if PIC cannot verify that employees are being told of their reporting responsibilities.

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 3-302.11 (A)(2)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2); Priority; Observed raw beef being prepared on the same prep table where root vegetables were present. A container of beef was placed on top of the box of root vegetables. These vegetables are not always cooked according to PIC. Separate raw animal foods from ready-to-eat foods such as fruits and vegetables during preparation; storage and display. Prepare in separate areas to avoid cross contamination. CDI- root vegetables were removed from prep table. New employees are still undergoing training. Full points may be taken for repeat violations.

In plain English

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

More about other finding

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed a bag of carrots on the floor upon arrival. A box of beef was observed on the walk-in cooler floor. Water is freezing from a leak in the back of the reach-in freezer. Store food in a clean; dry location and where it is not exposed to splash; dust or other contamination. Keep at least 6 inches above the floor. CDI- foods removed from the floor. Repair freezer drip/leak.

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 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Observed avocado being cut on the makeline with produce stickers still present on the skin. Wash fruits and vegetables prior to use and remove any stickers. Cut avocado was voluntarily discarded by PIC. No point taken today.

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; Observed a rice scoop left inside the rice cooker. During pauses in food preparation or dispensing; dispensing utensils shall be stored with the handles out of the food and above the rim of the container when used on TCS foods. CDI- scoop 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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Observed large icicles hanging from the back of the reach-in freezer from a leak. Equipment shall be kept in good repair. Repair this unit so it is maintained dry and easily cleanable. No point taken today.

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; Observed moisture and food residue on the walk-in cooler floor. Physical facilities shall be maintained clean. Please clean cooler 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 18, 2025 · Original Source

1 - Inspection

Sep 20, 2024

Score 94

Official score: 94 · Understand this area’s scale

7 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed raw; whole shell eggs in the walk-in cooler stored above chili sauce and mushrooms. Raw animal foods shall be stored below ready-to-eat foods to prevent cross contamination. CDI- eggs moved to lower shelf.

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; Bleach sanitizer in the three compartment sink measured 0ppm. No wash basin was set up; only one compartment with water and no sanitizer. Water was observed dirty. Food-contact surfaces shall be sanitized with 50-200ppm chlorine residual. CDI- sink was drained and sanitizer was remade.

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 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Bone broth in a large metal pot was observed near 60F in the walk-in cooler. When asked; PIC stated the broth had been cooling since last night. TCS foods shall be cooled to 41F or below within 6 hours. CDI- broth voluntarily discarded.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Broth in the walk-in cooler did not meet the cooling time parameters due to ineffective cooling methods. A large; deep metal pot will not allow rapid cooling. Cool TCS (time/temperature controlled for safety) foods in shallow containers with smaller portions or use rapid cooling equipment such as ice wands to cool liquid foods like soup/broth. CDI- reviewed cooling methods with PIC.

In plain English

More about food kept at an unsafe temperature

notedCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Shelving in the walk-in cooler is showing signs of rust. A metal prep table in the prep area has aluminum foil coming off the bottom and exposing the rust underneath. Equipment shall be kept in good repair. Replace rusting equipment soon. No point taken today.

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 4-501.17Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.17; Priority Foundation; No detergent water was present in the three compartment sink upon arrival with active dish washing occurring. The wash compartment of a sink shall contain a wash solution of soap; detergent; acid cleaner; alkaline cleaner; degreaser; abrasive cleaner; or other cleaning agent according to the cleaning agent manufacturer's label instructions. CDI- hot; soapy water added. 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

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; Extensive food residue and debris observed on the counter under the grill. Inside of glass door reach-in unit needs cleaning from liquid residue. The metal shelf to the right of the cookline has greasy residue. Exterior portion of towel dispensers have greasy residue. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency.

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 20, 2024 · Original Source

1 - Inspection

Apr 23, 2024

Score 95

Official score: 95 · Understand this area’s scale

5 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Observed an employee wash their single-use gloves in the handwashing sink and then proceed to work with food. Another employee discarded soiled gloves from handling raw beef and went to put on new gloves for working with food. Hands shall be washed before donning gloves for working with food and after engaging in other activities that contaminate the hands. CDI- employees instructed to wash hands prior to changing gloves and not wash single-use gloves. Hands were washed. Education on handwashing and glove use provided.

In plain English

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

More about handwashing problems

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; No soap was availalbe at the prep area handwashing sink upon arrival. Each handwashing sink shall have a supply of soap or hand cleaning liquid. CDI- soap 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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wiping cloths were observed on the counter in the prep area. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. No bleach was observed in the sanitizer bucket at the cookline. CDI- bleach added to sanitizer bucket and cloths placed in bucket. Full point may be deducted for future 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

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; Extensive food residue and debris observed on the counter under the grill. Insides of reach-in units need cleaning from food residue. The shelf above the prep line has residue as well. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency.

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; Grease deposits observed on the hood vent above cookline. Grease is dripping from this vent. Floors throughout kitchen need cleaning; especially under and behind refrigeration units where they are visibly soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. Full point taken for repeat violation.

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 23, 2024 · Original Source

1 - Inspection

Jan 3, 2024

Score 96

Official score: 96 · Understand this area’s scale

7 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; Multiple containers stored as clean were observed with food residue and date marking sticker residue. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- all containers removed for cleaning. Three comp sink was very full of dirty equipment during inspection. Ensure dish area is kept well organized and the middle rinse compartment is accessible to properly rinse equipment prior to sanitizing.

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 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Bone broth in the walk-in cooler was observed cooling in a large plastic container with a lid and measured 68 - 70F. PIC stated cooling was initiated 5 hours prior to inspection. PIC stated broth is not normally cooled in this manner and she needs to train new staff on appropriate cooling methods. TCS (time/temperature controlled for safety) foods shall be cooled from 135F to 70F within 2 hours and from 70F to 41F within an additional 4 hours. Total cooling time not to exceed 6 hours. CDI- broth was placed into several shallow containers with floating bags of ice and then placed in the freezer for rapid cooling. PIC will implement cooling methods outlined below for future cooling needs. No points taken today.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Bone broth in the walk-in cooler was not going to meet the cooling time required due to ineffective cooling methods. (Broth was observed in a large; deep container with a tight lid). Use shallow containers with smaller portions; leave uncovered if protected from overhead contamination and stir frequently to disperse heat. Use rapid cooling equipment such as ice wands for liquid foods like broth/soup. CDI- reviewed best cooling practices with PIC.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13; Priority Foundation; A small container of frozen pork was observed on the counter with frost/condensation on the sides. When asked; PIC stated it was thawing and had just been taken out of the freezer. TCS foods shall be thawed under refrigeration or in running water of 70F or less. Do not thaw foods on counters or in sink basins without running water that can submerge product being thawed. CDI- product moved to reach-in cooler to complete thawing. Full point assessed for repeat violation.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed an employee cut tofu with a knife and then wipe that knife on a towel stored in his waistband. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. CDI- bleach bucket made and cloth placed in bleach solution.

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; A metal spatula was observed in a container of pork with the handle laying in the food. A metal spoon was also observed laying inside a container of chili paste. During pauses in food preparation or dispensing; dispensing utensils shall be stored with the handles out of the food and above the rim of the container when used on TCS foods. CDI- utensils removed. No point taken today.

In plain English

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

More about equipment or utensil issues

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Grease deposits observed on the hood vent above cookline. Grease is dripping from this vent. Physical facilities shall be cleaned as often as necessary to keep them clean. PIC states this is cleaned every 6 months. May need to increase cleaning frequency. No point was taken on previous inspection. Full point not taken today but may be assessed for repeat violations in the future.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jan 3, 2024 · Original Source