Restaurant · Wake County, NC

Brewery Bhavana

Name: Brewery Bhavana
Address: 218 S Blount St, Wake County, NC

218 S Blount St

Last inspected Aug 5, 2026 · View Map ↗ · Compare ↗

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Score 96

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

The full inspection history

9 inspections

1 - Inspection

Aug 5, 2026

Score 96

Official score: 96 · Understand this area’s scale

8 recorded violations

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee beverage stored on top of cart above exposed clean pans; and with employee phone sitting directly on food contact service of the clean pans. Another employee beverage stored up on prep counter next to exposed clean stack of plates. Another employee phone sitting out in prep area. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking containers designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverages and phone moved during inspection. Keep employee phones in employee storage area. Educate employees on Food Code requirements.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 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; Cold-Holding: Low unit at end of cook line with external air temp display reading above 50F; and foods inside measured at 53F. When asked; PIC said these were brought out from the walk-in cooler to the low unit 2 hours ago; and that this unit was having issues but air temp looked ok this morning when they stocked it. Temperatures in walk-in cooler holding at 41F-42.6F. Main walk-in cooler has a lot of in-out use; with plastic curtain panels in place to help hold in cold air. At the main prep line across from very hot cook area; one uncovered pan of pork fat holding at 51F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Pork fat voluntarily discarded by PIC during inspection. Individual pan lids added to the TCS foods in the top section of the prep unit directly across from the high cook heat area. TCS foods from low unit placed in blast chiller for fast chill back to 41F and less; these items to be dated for 4-day max hold; and once cooled to be moved to other units. Low unit not to be used for TCS foods until repairs complete. Veg puffs at 42.6F in the main walk-in cooler also had date-marking adjusted to a 4-day limit. PIC to have the main walk-in cooler and the low cold-hold unit serviced and temperatures reduced. PIC to text repair invoice to REHS for verification that repairs completed. [REPEAT]

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Disposition: Date-marking missing on opened container of milk and container of half-half in the keg walk-in cooler. When asked; PIC unsure if opened today or yesterday; but items purchased yesterday; so yesterday at the latest. In front 3-door cooler; another opened container of half-half missing date. PIC stated this one was opened today. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a food establishment for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). Add date mark to prepared TCS foods that will be held over to the next day. CDI- Opened-on dates added by PIC during inspection.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling missing on two spray bottles of chemicals (degreaser; bleach). 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- Labeling added during inspection. [REPEAT]

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on a couple squeeze bottles of food ingredients. 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. Add labeling to these items.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; A couple flying pests (house fly; fruit fly) observed in kitchen. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures.

In plain English

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

More about signs of rodents or insects

notedCode 4-202.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11; Priority Foundation; Painted manual juicer stored as clean with paint peeling off along food-contact surface. Food container part of food processor stored as clean in kitchen is cracked through to food surface with part of the plastic missing. PIC stated they had ordered a new food processor container and immediately discarded this damaged one. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. CDI- Damaged juicer voluntarily discarded during inspection by PIC. Recommend No Paint stainless steel version of juicer. Example emailed to PIC. [REPEAT] 4-501.11; Core; Rusted/peeling wire rack along back wall of main walk-in cooler. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items.

In plain English

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

More about cleaning or sanitizing problems

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Dust accumulation around wall A/C units and piping on dish room side. Piping by the main cook hood also with dust/residue accumulation. In side hall walk-in cooler; some residue accumulation along ceiling air vent. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. [REPEAT] 6-501.11; Core; Caulk around 3-comp sink with black microbial growth down into the caulk. In the main walk-in cooler; coving tiles missing on either side of the door on the inside of the unit. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk these areas so smooth and cleanable. Replace the missing coving tiles. [REPEAT]

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 5, 2026 · Original Source

1 - Inspection

Apr 15, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

9 recorded violations

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; Front kitchen handwashing sink out of soap. Each HANDWASHING SINK shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- Soap added during inspection. 6-301.14; Core; Front server handwashing station lacking a handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.

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 cold holding temperatures

Inspector’s notes

3-501.16(A)(2) and (B); Priority; Cold-Holding: Fried chicken in end prep unit holding at 46-52F. In the front 3-door unit; chicken bao made yesterday holding at 43-45F. Several TCS foods at the prep line cold-holding above 41F as shown in above grid. At the low unit by the prep line; one serving container of pork dumplings at 42F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Have these units serviced and temperatures reduced.

In plain English

More about food kept at an unsafe temperature

majorCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Consumer Advisory is missing the Disclosure part of the statement. Asterisk used for Consumer Advisory also observed being used for seperate food allergens statements. If an animal FOOD such as beef; EGGS; FISH; lamb; milk; pork; POULTRY; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD; the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. A DISCLOSURE shall include 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. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness. VR-VERIFICATION REQUIRED. Add the Disclosure to the Consumer Advisory. Use a different symbol for other statements on the menu. Text picture of menu correction to your REHS Joanne Rutkofske at 919-623-0459 within 10 days for verification.

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling missing on one bucket of sanitizer. 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- Labeling added during 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 4-204.112Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112; Core; Air temperature thermometer not available in one left prep cold-hold unit. In a mechanically refrigerated FOOD storage unit; the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit. CDI- Air temperature thermometer added during 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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer concentration too low in multiple sanitizer buckets; measured at 0-150ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). CDI- Sanitizer remade during inspection. [REPEAT]

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; One pair of tongs hanging out of low bin where can brush up against pants. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream. CDI- Tongs moved so food contact surface inside the bin. [REPEAT]

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 4-202.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11; Priority Foundation; One metal strainer stored as clean pulled apart along the food contact surface. One large plastic food storage bin in use observed cracked through to food surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; and Free of sharp internal angles; corners; and crevices. CDI- Damaged container and strainer voluntarily discarded by PIC during inspection. 4-501.11; Core; Walk-in cooler door has damage; metal plating pulled apart on the inner side. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items.

In plain English

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

More about cleaning or sanitizing problems

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Dust accumulation around ceiling vents and nearby light covers over main kitchen prep area. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. 6-501.11; Core; Caulk has pulled apart around the rear kitchen handwashing sink; and caulk around 3-comp sink with black microbial growth down into the caulk. Corner guards damage around the post in the walkway as enter the kitchen. A couple lights are out over the front prep area; and in the beer walk-in cooler. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk these areas so smooth and cleanable. Replace the burnt out lights. Recommend stainless steel corner guards for the hi-traffic area post. [REPEAT]

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 15, 2026 · Original Source

1 - Inspection

Jan 14, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee beverage stored above clean dishes by prep line. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverage moved during inspection.

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 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Sanitizer concentration too low at the 3-comp sink dispenser; measured at 0ppm quat. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain quat sanitizer at least 200-400ppm. VR- VERIFICATION REQUIRED. Within 72 hours; have sanitizer dispenser serviced so able to provide 200-400ppm quat. REHS will return to verify correction completed. Until repairs complete; use dish machine for sanitizing or manually add additional sanitizer to 3-comp sink and test to ensure correct concentration; 200-400ppm quat.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer concentration too low in sanitizer bucket; measured at 0ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). Adjust the sanitizer concentration higher and use sanitizer test kit to verify correct concentration reached.

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 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Observed food handler peeling onions and cutting them with no wash step. When asked; PIC stated onions placed into prep bin from bag they come in; not washed yet. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form. CDI- Onions returned for cleaning during inspection and PIC educated food handler.

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; Utensil water measured at 115F. Multiple tongs hanging low on cart handle. Observed food handler brushing up against them with pants to get around tight corner. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours); or In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream. CDI- Tongs and utensil water with utensils returned for cleaning during 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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Cutting boards at prep units observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards. [REPEAT]

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Flooring coating damaged by fryer. Low corner damage by service sink with tiles missing. Service sink basin is cracked in multiple places. Caulk has pulled apart and has black microbial growth down into the caulk around the 3-comp sink; and at the dish machine intake spray area. One light out in the middle hall walk-in cooler; and dim bulb over the middle hall cook area. PHYSICAL FACILITIES shall be maintained in good repair. Replace the missing wall tiles and light bulbs. Repair/replace the flooring and service sink basin. Recaulk around the 3-comp sink and service sink.

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 14, 2026 · Original Source

1 - Inspection

May 19, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 4-703.11(B) After being cleaned in a mechanical dish machineCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-703.11(B) After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P.; Dish machine only 151F. CDI: Maintenance called to fix and 3 comp set up to sanitize.

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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Dishes stored with food contact surfaces exposed to ceiling. Clean utensils shall be stored covered or inverted.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards badly scored. Repeat.

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, May 19, 2025 · Original Source

1 - Inspection

Nov 26, 2024

Score 99

Official score: 99 · Understand this area’s scale

5 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Front server handwashing sink out of paper towels. Each handwashing sink shall be provided with: Individual; disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. CDI- Paper towels added during inspection.

In plain English

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

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority: One pan of raw chicken stored above pork in tall side wall cooler. FOOD shall be protected from cross contamination by: Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; raw meats in order of final cook temperature; and cooked foods and produce above raw meats. CDI- Chicken moved during inspection. 3-302.11; Core; In low cold-hold units; multiple containers of prepared foods stored under open wire shelving without covers. FOOD shall be protected from contamination by storing the FOOD in packages; covered containers; or wrappings (If cooling; loosely covered; or uncovered if protected from above contamination). Cover stored food.

In plain English

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

More about other finding

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer concentration too low in sanitizer bucket; measured at 0ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (200-400ppm quat; or 50-200ppm chlorine). Adjust the sanitizer concentration higher and use sanitizer test kit to verify correct concentration reached. CDI- Sanitizer remade during inspection.

In plain English

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

More about cleaning or sanitizing problems

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; Wire storage cart at prep line rusted. Wire shelfing in the low cold-hold unit at prep line has cracked coating. One light out over cook area. EQUIPMENT shall be maintained in a state of good repair and condition. CDI- Replace the rusted/cracked racks and shelves. [REPEAT] 4-501.12; Core; Cutting board at prep units observed with soiled cut lines. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Resurface or replace the boards. 4-202.11; Priority Foundation; A few plastic food storage lids and a plastic food storage pan stored as clean observed cracked through to food surface. Multiuse FOOD-CONTACT SURFACES shall be: SMOOTH; Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; and Free of sharp internal angles; corners; and crevices. CDI- Damaged lids/pan voluntarily discarded by PIC during inspection.

In plain English

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

More about cleaning or sanitizing problems

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; Dust/residue accumulation on floor fan. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Clean fan and store clean.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 26, 2024 · Original Source

1 - Inspection

Jul 16, 2024

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee coffee beverage stored up on prep table with food and single-service storage. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverage moved during inspection.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Several pans stored as clean with stickers and sticker residue remaining. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Pans returned for cleaning. Recommend getting datemark stickers designed for restaurant use; that completely peel off without leaving sticker residue. [REPEAT]

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling missing on buckets of sanitizer. 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- Labeling added during inspection. [REPEAT]

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 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; Very large metal pot of soup on stove directly under low wall-mounted oven (only about 1-inch clearance) with vegetables in the overfilled pot touching the bottom side of the oven. FOOD shall be protected from contamination. Clean the bottom of the oven. Do not overfill the large pans or use smaller pans in this space to keep separation. Soup moved during inspection.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Several metal pans stored as clean observed stacked/nested wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. Allow pans to thoroughly air dry before stacking. [REPEAT]

In plain English

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

More about equipment or utensil issues

minorCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Wire storage racks throughout cracking/peeling/rusting. Wire shelving in the low cold-hold finish is cracking apart. EQUIPMENT shall be maintained in a state of good repair and condition. CDI- Replace the rusted/cracked racks and shelves. [REPEAT]

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 16, 2024 · Original Source

1 - Inspection

Apr 4, 2024

Score 94

Official score: 94 · Understand this area’s scale

11 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Chemical spray bottles hanging off of handwashing sink splash guard. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Bottles removed during inspection.

In plain English

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

Official wording

Food-contact surfaces: cleaned & sanitized

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

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; Tofu in walk-in cooler holding at 56F. Shell eggs in top section of prep unit across from warm cook area; piled above the pan fill line; holding too warm at 43F. In left side prep unit; rice bundles overstacked in pan holdig at 45F. in end prep unit; chicken bindles overstacked in large wide open pan holding at 43F. When asked; PIC stated tofu was out on the prep line earlier. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Recommend keeping TCS foods below the fill line of pans; and add separate lids to the shell egg and chicken nuggets pans. CDI- TCS foods exceeding 41F but not over 45F moved to walk-in cooler for active cooling. TCS foods exceeding 45F voluntarily discarded by PIC during inspection.

In plain English

More about food kept at an unsafe temperature

majorCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Consumer Advisory is missing the Disclosure statement part. If an animal FOOD such as beef; EGGS; FISH; lamb; milk; pork; POULTRY; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD; the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. A DISCLOSURE shall include 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. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness. VR-VERIFICATION REQUIRED. Add the Disclosure to the Consumer Advisory. Text picture of menu correction to your REHS Joanne Rutkofske at 919-623-0459 within 10 days for verification.

In plain English

More about food kept at an unsafe temperature

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling missing on spray bottle of degreaser and on a coupe buckets of sanitizer. 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- Labeling added during inspection. [REPEAT]

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on a few squeeze bottles of oil. 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. Add labeling to these items.

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

minorCode 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core; Three food handlers wearing large watches. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Train staff on Food Code requirements.

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

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Utensils stored in water by rice cooker; with the water measured at 121F. During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: in the FOOD with their handles above the top of the FOOD; or In a clean/dry; protected location; or In a container of water if the water is maintained at a temperature of at least 135F and the container is cleaned at a frequency specified in Food Code (every 4 hours and as needed); or In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes. CDI- Utensil pan and utensils returned to dish machine area for cleaning.

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 4-903.11(A)Equipment and utensils

Official wording

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

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

minorCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Two wire scoops stored as clean are damaged; with wires sticking out. EQUIPMENT shall be maintained in a state of good repair and condition. CDI- Damaged scoops voluntarily discarded by PIC during inspection. [REPEAT]

In plain English

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

More about cleaning or sanitizing problems

minorCode 5-501.16Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.16; Core; Rear kitchen handwashing sink lacking trash can. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. Add trash can to this handwashing station.

In plain English

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

More about building upkeep issues

Official record from Wake County Environmental Services, Apr 4, 2024 · Original Source

1 - Inspection

Feb 29, 2024

Score 97.5

Official score: 97.5 · 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; Observed sticker residue on a few of the larger containers and squeeze bottles stored as being clean on the utensil rack. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI-Instructed PIC to rewash and sanitize.

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; Noted overfilled containers of fried chicken pieces; white rice and lo mien were temping between 45-50 F in the make line flip top cooler. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Recommend reducing temperature to this unit; keeping flip top lid closed in between use and not over stacking product. CDI- Items divided out and placed in lower prep cooler to cool down. Top layer reading above 45 F discarded.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Facility is holding seafood and pork filled dumplings on a 4 hour time as public health control. Operator unable to provide written procedures identifying what food items are held on TPHC. CDI- Ensure written procedures listing what TCS items are placed on time are available within facility. Copy of TPHC documents provided.

In plain English

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

More about other finding

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Observed working spray bottles of degreaser missing label near the 3 compartment sink. 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- Chemicals 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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Speed rack of cooked pork was cooling; at room temperature; near walk in cooler #2. Noted pork was temping between 103-107 F during time of inspection. Food shall cooled in rapid cooling equipment (reach in freezer or walk-in cooler units). Quickly cool foods by also using large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Food transferred to Walk-in cooler.

In plain English

More about food kept at an unsafe temperature

minorCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Need to replace the gaskets on the walk-in cooler unit. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.

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; Observed an accumulation of residue build up along the storage racks in the walk in cooler unit. Nonfood-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 29, 2024 · Original Source

1 - Inspection

Oct 25, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Found a large container of raw red snapper held above cooked pork in one of the walk-in coolers. Also noted a few flats of raw shelled eggs stored above oils and ready-to-eat food items in one of the prep cooler units. Keep all raw animal protein items seperate and below ready-to-eat food items to avoid the risk of cross-contamination. CDI- items rearranged.

In plain English

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

More about other finding

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed a few working zip blocks bag of Moon Cake filling (cooked pork/meat filling) dated for 10/6 in the walk-in cooler. Further discussion determined items were frozen then transferred to walk in cooler to thaw yesterday. Items may be held for no more than 7 days with the day of prep counting as day one. The freezing date and the thawing date must be put on the container along with the preparation date as an indication of how many of the original seven days have been used. If food is not dated with these dates; it must be used or discarded within 24 hours. CDI- Known prep dates added during inspection.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15;Priority Foundation; Upon arrival observed a pan of pork dim-sum filling stored on speed rack in the prep kitchen area. Noted filling temped between 90-82 F. Food shall cooled in rapid cooling equipment (reach in freezer or walk-in cooler units). Quickly cool foods by also using large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- Food transferred to Walk-in cooler.

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 a few wet wiping cloths laying across Central prep table surface. One of the Quat sanitizer buckets near the dishmachine unit was reading at 0ppm. Ensure all wet wiping cloths are kept submerged in sanitizer solution in between use. Maintain Quaternary Ammonium sanitizer solution between 200-400 ppm for all sanitizer 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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply scored and discolored white cutting boards stored below the central prep table. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. Replace noted cutting boards.

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, Oct 25, 2023 · Original Source