Restaurant · Wake County, NC

China Fu

Name: China Fu
Address: 1121-103 Falls River Ave, Wake County, NC

1121-103 Falls River Ave

Last inspected Jul 16, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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

The full inspection history

7 inspections

1 - Inspection

Jul 16, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

7 recorded violations

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; A wiping cloth was stored in the handwashing sink at the cash register and gloves were stored at the handwashing sink by the 3 compartment sink. Handwashing sinks shall only be used for handwashing. CDI- Items were removed. **The soap dispenser at the handwashing sink by the 3-compartment sink is jammed.

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 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core; Employees are wearing watches and/or bracelets while cooking/reheating/prepping foods. 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. Remove bracelets and watches before preparing food.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - Damp/wet wiping cloths were stored on a prep table; a handwashing sink; and a drain board of a prep sink. Damp/wet wiping cloths shall be kept in approved clean sanitizer between uses. Keep damp/wet cloths in sanitizer or in soiled laundry area when not in use.

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; A large hole is forming at the bottom of the walk-in cooler door where the paneling and insulation have been removed. Equipment and components shall be maintained intact and in good repair/condition. All equipment shall be maintained in good repair. Repair door.

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 4-601.11Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11; Core; The fan guards on the evaporator need cleaning and the bulk containers of msg need wiping down. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.

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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; One of the lids on the dumpster is partially bent; making it difficult for the lids to form a seal at the top of dumpster. Dumpsters shall be maintained in good repair. Notify your landlord a new dumpster is needed.

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

minorCode 6-501.12(A)Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12(A); Core; The ceiling vent in the men's bathroom needs cleaning. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean the floors; walls; and ceilings on a more frequent basis.

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, 2026 · Original Source

1 - Inspection

Jan 13, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

notedCode 3-304.11 (A)Other

Official wording

Food separated & protected

Inspector’s notes

3-304.11 (A); Priority; Eggroll mix was stored on the drainboard of one of the prep sinks and in direct contact with the wall and caulking. Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. CDI- Mixture was voluntarily discarded; a new batch was made and kept in a bowl.

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; Boxes of chicken are stored on the floor of the walk in cooler; bags and boxes of food are stored on the floor of the walk-in freezer. Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above the floor. Store boxes on shelving; dollies; or pallets.

In plain English

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

More about food not protected from contamination

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Rice scoop found stored in stagnant water that temped at 77F. During pauses in food preparation or dispensing; utensils shall be stored: on a clean protected surface; in running water of sufficient velocity to flush particulates to the drain; or in a container of water if the water is maintained at a temperature of at least 135F. CDI- Scoop placed in water that temped at 191F. *No points taken due to this being a different violation under the same rule.

In plain English

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

More about equipment or utensil issues

notedCode 4-903.11(C )Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C ); Core; Two stacks of clam shell trays were stored with their food contact surfaces exposed. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI- Trays were 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 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; The lid on the bulk flour storage container is cracked. Equipment and components shall be maintained intact and in good repair/condition. All equipment shall be maintained in good repair. A new lid was ordered 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 5-202.11 (B)Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-202.11 (B);Core; The handwashing sinks in the bathrooms need wiping down. A plumbing fixture such as a handwashing sink; toilet; or urinal shall be easily cleanable. Clean the handwashing sinks more frequently. 5-205.15; Core; One of the prep sinks continuously leaks at the hot water side of the faucet. Maintain a plumbing system in good repair. Repair the sink.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; An employee's keys were stored on top of the prep cooler. Designate and use an area for the orderly storage of employees' clothing and possessions. CDI- Keys were removed.

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, Jan 13, 2026 · Original Source

1 - Inspection

Sep 5, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 recorded violations

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; A spray bottle of grill and fryer cleaner was stored on the splash guard of the 3 compartment sink. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI- Spray bottle relocated to chemical storage area.

In plain English

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

More about chemicals stored or used unsafely

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; The small containers of salt and msg were not labeled. Unlabeled containers of foods not easily recognizable must be labeled with the common name of food. CDI - Containers labeled.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - Damp/wet wiping cloths were stored at the cookline; on prep tables and drain boards of sinks. Damp/wet wiping cloths shall be kept in approved clean sanitizer between uses. Keep damp/wet cloths in sanitizer or in soiled laundry area when not in use.

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; Bowl found in fried rice. During pauses in food preparation or dispensing; utensils shall be stored with their handle above the food. Use an utensil with a handle.

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 4-502.13Equipment and utensils

Official wording

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

Inspector’s notes

4-502.13; Core; A to-go spoon was stored in the hot chili sauce. Single-use and single-service articles cannot be reused. Replace disposable spoon with a multi-use spoon. *Points not increased due to improvement in this category.

In plain English

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

More about equipment or utensil issues

notedCode 4-601.11Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11; Core; The fan guards on the evaporator need cleaning and the floor fan is coated in dust. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently. *Points not increased due to improvement in cleaning.

In plain English

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

More about cleaning or sanitizing problems

notedCode 5-501.110Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.110; Core; Neighboring restaurants trash are outside of dumpster (pizza boxes; pizza ingredients; sub wrappers; etc.). Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Work with neighbors to keep area clean. * Points not increased due to new dumpster being added and improvement in keeping area clean.

In plain English

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

More about building upkeep issues

Official record from Wake County Environmental Services, Sep 5, 2025 · Original Source

1 - Inspection

May 22, 2025

Score 96

Official score: 96 · Understand this area’s scale

8 recorded violations

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Bowl found in fried rice. During pauses in food preparation or dispensing; utensils shall be stored with their handle above the food. CDI- Use an utensil with a handle.

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 5-205.11 (B)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B); Priority Foundation; Spray bottles were stored in handwashing sink upon inspector's arrival. A handwashing sink may not be used for purposes other than handwashing. CDI- Bottles were removed.

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 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; Mushrooms & tofu; baby corn cobbettes; sliced chicken temp at 45F in the top section of the large prep cooler while lo mein and dumplings in the bottom of the prep cooler temp at 44F and 45F respectively; the ambient air of cooler is at 42F. Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI: Thermostat lowered; foods will be used during lunch/within 3 hours.

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 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; It was determined that the container of cooked broccoli; small portions of wings; shrimp and chicken pieces are used during lunch (maybe dinner) and then discarded if not sold; only the cabbage was time stamped. Written procedures for using Time as a Public Health Control shall be prepared in advance and maintained at the establishment. TCS foods using Time as a Public Health Control (TPHC) shall be marked or otherwise identified to indicate the time that is 4 hours past the point the food is removed from temperature control. CDI: TPHC Form and time stamps for other foods filled out with PIC; forms were emailed to PIC.

In plain English

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

More about other finding

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core - Some small containers of salt; msg and sugar. Unlabeled containers of foods not easily recognizable must be labeled with the common name of food... You may label foods in Chinese if you prefer.

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 4-502.13Equipment and utensils

Official wording

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

Inspector’s notes

4-502.13; Core; To-go spoons were stored in the curry powder and hot chili sauce. Single-use and single-service articles cannot be reused. CDI- Spoons were discarded and replaced with multi-use spoons. 4-903.11(A)(C); Core; Boxes of wrapped to-go cups are stored in the women's bathroom and a high chair is stored in the men's bathroom. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. PIC states the high chair is to be thrown away. Store cups above the floor in another area.

In plain English

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

More about equipment or utensil issues

minorCode 4-601.11Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11; Core; The black shelf liners in the walk-in cooler need wiping down; the fan guards on the evaporator need cleaning; the floor fan is coated in dust; and the handles on the white bulk food storage containers have food debris in them. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.

In plain English

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

More about cleaning or sanitizing problems

notedCode 5-501.110Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

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, May 22, 2025 · Original Source

1 - Inspection

Jan 16, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Prepped; raw chicken stored on speed rack above trays of crab rangoons and eggrolls in walk-in freezer. Foods shall be stored to prevent cross contamination. Store food according to final cook temperature. CDI- Foods were relocated during the inspection.

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; Improvement noted on this violation since the last routine inspection. A few bags and containers of food were stored on the floor in the freezer. Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above the floor. Re-organize walk-in cooler and store food off of the floor. 3-307.11; Core; Observed several eggrolls stored in direct contact with cardboard boxes in the walk-in freezer. Sheet pan used for eggrolls found lined with menus instead of approved barrier. Food shall be protected from miscellaneous sources ofcontamination. Use multi-use containers for eggroll storage. Discontinue using menus and place eggrolls on sheet trays lined with wax paper or butchers paper.

In plain English

More about food not protected from contamination

notedCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Found an open package of green onions in the prep cooler with half of product missing. Package states that contents must be washed before use. 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. Wash produce in designated prep sink before beginning prep.

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; Rice scoop found stored in standing room temperature water. During pauses in food preparation or dispensing; utensils shall be stored: on a clean protected surface; in running water of sufficient velocity to flush particulates to the drain; or in a container of water if the water is maintained at a temperature of at least 135F. CDI- Scoops placed in an empty container.

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 4-502.13Equipment and utensils

Official wording

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

Inspector’s notes

4-502.13; Core; Single-use containers with handles found holding other food product. Food coloring bottles are being reused to store water at the wok line. These containers are being washed and reused. Single-service and single-use articles may not be reused. Do not reuse these containers.

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 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19; Core; EHS did not find any surfaces lined with cardboard as noted in the last inspection but facility has assembled a dunnage rack that is constructed of absorbent wood and it was found stored in the walk-in cooler. Nonfood-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. Seal wood in this area.

In plain English

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

More about cleaning or sanitizing problems

notedCode 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

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, Jan 16, 2025 · Original Source

1 - Inspection

Aug 9, 2024

Score 94

Official score: 94 · Understand this area’s scale

8 recorded violations

minorCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; Handwashing sign was missing at handwashing sink in prep area. 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-Approved signage was 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

criticalCode 3-304.11Other

Official wording

Food separated & protected

Inspector’s notes

3-304.11; Priority; Eggrolls that are stored in the walk-in cooler are stored in direct contact with wire baskets that have a build-up of food residue present. Food shall only contact surfaces of equipment and utensils that are cleaned as specified under Part 4-6 of this Code. PIC was directed to clean wire baskets more thoroughly or line baskets with wax paper or other approved barrier so that food does not directly contact the unclean surface. VR- EHS will return to verify compliance of this violation. See additional notes below.

In plain English

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

More about other finding

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13; Priority Foundation; Cooked pork found thawing at room temperature on drainboard of prep sink. Temperature control for safety (TCS) foods shall be thawed under refrigeration; completely submerged under running water with water temperature below 70F; or as part of the cooking process. CDI- Food was relocated to the walk-in cooler upon request.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Containers of food were stored on the floor in the freezer. Large bowl or prepped; raw chicken and bucket of sauce stored on the floor in the walk-in cooler. Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above the floor. Store food off of the floor.

In plain English

More about food not protected from contamination

minorCode 4-502.13Equipment and utensils

Official wording

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

Inspector’s notes

4-502.13; Core; Single-use containers with handles found holding other food product. Yellow food coloring bottles are being reused to store water at the wok line. Containers are being washed and reused. Single-service and single-use articles may not be reused. Do not reuse these containers.

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 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19; Core; Shelf under prep sink was lined with cardboard. Nonfood-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. Do not line shelving with cardboard. ; 4-501.11; Core; Shelving & racks in the walk-in cooler and in dry storage are rusted/damaged/peeling. Equipment and components shall be maintained intact and in good repair/condition. Replace damaged shelving.; 4-205.10; Core; Long mixer attachment on hand drill being used to mix food in buckets during inspection. Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Obtain a certified and approved mixer.

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; Cooler gaskets and shelves soiled with food residue/debris. The walk-in freezer has residue and ice building up on the door frame and floor. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil or 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

minorCode 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core; Both overhead lids to shared outside dumpster are broken and no longer in good repair. Receptacles and waste handling units for refuse; recyclables; and returnables shall be kept covered with tight-fitting lids or doors if kept outside of the food establishment. Contact property management to have this receptacle repaired or replaced.; 5-501.115; Core; Shared outside dumpster with an accumulation of boxes in dumpster enclosure. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; and clean. Work with neighboring restaurants to clean up excess litter.

In plain English

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

More about building upkeep issues

Official record from Wake County Environmental Services, Aug 9, 2024 · Original Source

1 - Inspection

Jan 8, 2024

Score 95

Official score: 95 · Understand this area’s scale

8 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; One employee used their phone while on the hot line and another came back in from outside but neither washed their hands before returning to cooking...Hands shall be washed to remove soil and contamination when switching tasks and after any activities that contaminate the hands. CDI: Employees educated and hands washed.

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 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; It was determined that the container of cut cabbage is used during lunch and then discarded if not sold...Written procedures for using Time as a Public Health Control shall be prepared in advance and maintained at the establishment. TCS foods using Time as a Public Health Control (TPHC) shall be marked or otherwise identified to indicate the time that is 4 hours past the point the food is removed from temperature control. CDI: Form filled out with PIC and cabbage time stamped.

In plain English

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

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criticalCode 7-207.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-207.11; Priority; Two small bins full of medicines; vitamins; and cigarettes were stored above the coolers on the hot line...Only medicines necessary for employee health shall be allowed and these medicines must be stored to prevent the contamination of food; equipment; and utensils...CDI: Items relocated.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Food was stored on the floor of the freezer. Thawing boxes of chicken were stored on the floor in the rear prep area...Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above the floor. Lift containers of food off of the floor.

In plain English

More about food not protected from contamination

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Deli containers are being used as scoops and stored inside of various foods and sauces. One rice scoop was stored in water that measured 117F...During pauses in food preparation; utensils may be stored in running water; water that is maintained at a temperature of at least 57C (135F); in food with the handles outside of the food; in a clean location (when used for non-TCS foods); or on a clean surface if washed/sanitized every 4 hours when used with TCS foods...Use scoops with handles that can stick out of the food and make sure the rice scoop water is changed before it measures below 135F.

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) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Single-service containers are stored with their food-contact surfaces facing up...Single-service/use articles shall be stored by using means that afford protection from contamination until used. Flip these containers.

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; Shelving & racks in the walk-in cooler and in dry storage are rusted/damaged/peeling...Equipment and components shall be maintained intact and in good repair/condition. Replace damaged shelving.

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; Cooler gaskets and shelves soiled with food residue/debris. Dry storage shelves have a buildup of food debris. The walk-in freezer has residue and ice building up on the door frame and floor...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil or 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, Jan 8, 2024 · Original Source