Restaurant · Wake County, NC

Cha House

Name: Cha House
Address: 1319 Kildaire Farm Rd, Wake County, NC

1319 Kildaire Farm Rd

Last inspected Mar 25, 2026 · View Map ↗ · Compare ↗

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Score 98

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

The full inspection history

4 inspections

1 - Inspection

Mar 25, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

majorCode 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P sanitizer in three compartment sink dispenser was not measuring at the correct concentration for quaternary sanitizer 0ppm present needs to be between 200-400ppm. EC CDI by demonstrating the correct concentration for chlorine sanitizer. test in sanitizing container at 50ppm 4-501.112 Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P sanitizer in three compartment sink dispenser was not measuring at the correct concentration for quaternary sanitizer 0ppm present needs to be between 200-400ppm. EC CDI by demonstrating the correct concentration for chlorine sanitizer. test in sanitizing container at 50ppm 4-501.112 Mechanical Warewashing Equipment; Hot Water Sanitization Temperatures (Pf)- Hot water for sanitizing in the dish machine reached a max of 115F which is not sufficient. VR required in 10 days to ensure max temperature reaches 160F.

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

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 board that was hanging with inservice cutting boards was severely scored. Manager state it was not in use. Recommend marking board not in use or relocating .

In plain English

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

More about cleaning or sanitizing problems

minorCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Cleaning needed underneath three compartment sink on plumbing and floor drains.

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 25, 2026 · Original Source

1 - Inspection

Jul 24, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 2-301.14 When to Wash (P) Employee observed breading raw chickenHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to Wash (P) Employee observed breading raw chicken; placing raw chicken into fryer; proceeded to change gloves; but failed to wash hands prior to returning to ready to eat foods. Hand washing shall take place when switching between working with raw food and working with ready to eat food. Corrected During Inspection - Discussed with PIC who educated employee. Employee washed hands.

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

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.113 Mechanical Warewashing Equipment; Sanitization Pressure (C) The sanitization pressure gauge is not working at the time of inspection. 4-501.113 The flow pressure of the fresh hot water sanitizing rinse in a warewashing machine; as measured in the water line immediately downstream or upstream from the fresh hot water sanitizing rinse control value; shall be within the range specified on the machine manufacturer’s data plate and may not be less than 5 PSI or more than 30 PSI. The machine shall be operating per data plate requirements.

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Shelving underneath cabinet in front prep area and shelving above three compartment sink have debris build up. Nonfood contact surfaces shall be maintained at kept clean. Zero points taken as previous violation was corrected.

In plain English

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

More about cleaning or sanitizing problems

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Dust build up on fan on wall beside three compartment sink as well as on ceiling around air vent. Physical facilities shall be maintained and kept clean.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 24, 2025 · Original Source

1 - Inspection

Dec 17, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode 4-601.11(Core) The filters on the hood above the grill line were very duty. Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(Core) The filters on the hood above the grill line were very duty. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Increase cleaning frequency of the filters.

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, Dec 17, 2024 · Original Source

1 - Inspection

Mar 18, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

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; Knife sharpening block was stored inside the handsink near the 3 compartment sink. Equipment shall not be stored where it is exposed to splash or other contamination. CDI-PIC removed the sharpening block.