Restaurant · Wake County, NC

China King

Name: China King
Address: 1861 Aversboro Rd, Wake County, NC

1861 Aversboro Rd

Last inspected Aug 12, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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

The full inspection history

7 inspections

1 - Inspection

Aug 12, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. The handwashing sink near the back door had a pot stored in it. A handwashing sink must not have cook equipment stored in it. CDI... The pot was moved and placed at the three compartment sink to be 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.

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P In the walk-in cooler raw chicken was stored above raw beef. In the walk-in freezer raw chicken was stored above spring rolls and crab rangoons. Food must be stored according to the final cook temperature. CDI... The food items were placed in the correct final cook temperature. FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce.

In plain English

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

More about other finding

notedCode 3-501.16 (A)(2) In a cold hold unit pork was held at 50F. Chicken was held at 48F. Except during preparationFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) In a cold hold unit pork was held at 50F. Chicken was held at 48F. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P CDI... The food items were placed in the trash can by the manager.

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 —Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C) The food containers at the wok area were not labeled.. Items that are not easy to recognize such as dry pasta taken from the original package and placed into another container must be properly labeled. CDI... The food containers were properly 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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C) Hold in-use wiping cloths in properly concentrated sanitizer between uses. There were some sanitizer cloths that were stored in a sanitizer solution that was less than 50 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million at all times. CDI... The sanitizer was corrected to 100 parts per million. This is a repeat item but not severe enough to take full credit.

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) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the shelves in the walk-in cooler. Clean the gaskets on all the cold-hold units. Clean around the wok and cooking equipment. Clean the back splash of the deep fryer unit. Clean the storage racks. Clean the filters above the cooking equipment to remove the oil. Clean all physical facilities at a frequency necessary to remove build-up.

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) Clean the floor around the wok and all cooking equipment. Clean the floor around the food prep and three compartment sink. Clean the floors to remove the oil and food build-up. Clean all physical facilities at a frequency necessary to remove 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, Aug 12, 2026 · Original Source

1 - Inspection

Jan 21, 2026

Score 94.5

Official score: 94.5 · Understand this area’s scale

9 recorded violations

notedCode —Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to Wash (P) A employee handled raw shrimp with his bare hands and then went on to go in the walk-in cooler. The employee was touching other items without washing his hands. The employee then went back to try to cut up some more raw shrimp. Employees must wash their hands after engaging in activities that can contaminate their hands. Employees must wash their hands after handling raw foods. CDI.. The employee was instructed on when handwashing is to take place. The employee was properly washing his hands before the end of the 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

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P The kitchen has time rather than temperature agreement on cut cabbage. The cabbage was not marked with the discard time. The written agreement must be followed. CDI.. The cabbage was properly marked with the discard time.

In plain English

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

More about other finding

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf There were three spray bottles in the lobby area that were not properly labeled. All spray bottles must be labeled with the common name of the of the item in the spray bottle. CDI.. The spray bottles were labeled.

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 3-501.13 Thawing (Pf) There was a pan of shrimp left thawing in seating water. There was a container of frozen meat that was thawing at room temperature. Food must be thawed by using the following methods: In a cold hold unitFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 Thawing (Pf) There was a pan of shrimp left thawing in seating water. There was a container of frozen meat that was thawing at room temperature. Food must be thawed by using the following methods: In a cold hold unit; under running water not to exceed 70F; as a part of the overall cooking process. CDI.. The food items were placed in the walk-in cooler to thaw.

In plain English

More about food kept at an unsafe temperature

notedCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C) Employees were preforming food prep at the three compartment sink. There were dishes in the three compartment sink. Foods must be stored and prepared in a manner to prevent contamination. CDI... The employee was instructed on where food prep must take place.

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 —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. There were some sanitizer cloths that were stored in a sanitizer solution that was less than 50 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million. CDI.. The sanitizer was corrected to 100 parts per million.

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 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. Clean the food prep sinks to remove the debris. Clean the three compartment sink to remove the food 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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean all the storage shelves. Clean the shelves in the walk-in cooler. Clean around the wok and all cooking equipment. Clean the speed racks. Clean the gaskets. Clean all equipment at a frequency necessary to remove 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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floors and walls near the sinks and food prep sinks. Clean the floor in the dry storage area to remove the flour off the floor. Clean all physical facilities at a frequency necessary to prevent the accumulation of 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 21, 2026 · Original Source

1 - Inspection

Sep 18, 2025

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf) There were some spray bottles that were not labeled. All spray bottles must be labeled with the common name of the item in the spray bottles. CDI... The spray bottles were labeled.

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 —Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C) The food containers at the wok area were not labeled. Items that are not easy to recognize such as dry pasta taken from the original package and placed into another container must be properly labeled. CDI... The food containers were 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 4-903.11 (A) Clean dishes were stored on dirty shelves. Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) Clean dishes were stored on dirty shelves. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI.. The shelves were cleaned during the 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 4-501.14 The food prep sinks had dried food debris on the sinks. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 The food prep sinks had dried food debris on the sinks. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. CDI... The food prep sinks were cleaned during the 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) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the shelves in the walk-in cooler to remove the build-up debris. Clean the air-drying shelves. Clean the gaskets on the cold hold units. Clean around the cooking equipment. Clean equipment at a frequency necessary to remove the debris. CDI.. The shelves were cleaned.

In plain English

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

More about cleaning or sanitizing problems

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) Clean the floors and walls near all sinks and food prep areas. CDI... The floor was cleaned during the 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

Official record from Wake County Environmental Services, Sep 18, 2025 · Original Source

1 - Inspection

Mar 6, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P)- Noted container of raw chicken stored behind a container of snap beans in the work top cooler. Raw foods shall be separated from cooked/ready-to-eat foods. Raw foods shall be separated based on species and final cook temperatures. CDI-Food rearranged

In plain English

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

More about other finding

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed two tightly covered deep bus tubs of fried chicken and pork egg roll cooling in the walk-in cooler. Person in charge stated fried chicken and pork egg roll was cooked about 3 hours prior to inspection. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. Discussed using walk-in freezer as well to rapidly cool TCS food down during the cooling process. CDI- PIC uncovered noodles during inspection

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11- Observed cases of raw chicken being stored on the floor in the walk-in cooler unit. Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11- Observed cases of raw chicken being stored on the floor in the walk-in cooler unit. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.

In plain English

More about food not protected from contamination

notedCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core;Noted an accumulation of sticky residue build-up along exterior sides of the rice cooker; the back splash of the deep fryer unit and storage racks inside the walk in cooler. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Detail cleaning needed for all storage shelves and equipment surfaces.

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 6-501.114 Maintaining PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114 Maintaining Premises; Unnecessary Items and Litter (C) Need to remove the additional excess storage near the rear of the prep kitchen. Discard items and litter stored on the premises as they are not necessary to operation and maintenance.

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 6, 2025 · Original Source

1 - Inspection

Oct 9, 2024

Score 94

Official score: 94 · Understand this area’s scale

10 recorded violations

notedCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Noted an accumulation of sticky residue build-up along the equipment handles ; the back splash of the deep fryer unit and lower surfaces of the cook line. Also noted residue build up along the storage racks in the walk-in cooler unit and prep rack near the deep fryer unit. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Detail cleaning needed for all storage shelves and equipment surfaces.

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 2-401.11 (A) Noted employee beverages and personal items stored on counter space during time of inspection. Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A) Noted employee beverages and personal items stored on counter space during time of inspection. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result.

In plain English

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

More about employee hygiene or health policy issues

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P)- Noted container of raw chicken stored above a large bowl of shredded vegetable mix and raw shelled eggs. Also noted a few uncovered bowls of cut and washed fresh produce in the walk in cooler. Keep all food covered during storage. Vegetables that have been washed and cut; but not yet cooked still need to be kept covered. All items were covered. Raw foods shall be separated from cooked/ready-to-eat foods. Raw foods shall be separated based on species and final cook temperatures. CDI-All food rearranged and covered.

In plain English

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

More about other finding

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; Noted containers of cooked beef; cooked pork and cooked chicken were reading above 41 F in the work top/ prep cooler. Person in charge (PIC) stated the lid to the work top was open and closed multiple times during the busy lunch rush; thus allowing cold air to escape. Noted ambient air for prep cooler reading at 41F. Ensure TCS items are held at 41 F or below for cold storage. CDI- Ambient air adjusted. Noted items transferred to walk in cooler to cool down.

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12 - Noted label missing for working containers of saltFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 - Noted label missing for working containers of salt; sugar; spices; etc on the mobile prep cart near the cook line. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.

In plain English

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

More about food source, dating, or labeling problems

notedCode 3-305.11- Observed a bus tub of raw chicken being stored on the floor in the walk-in freezer unit. Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11- Observed a bus tub of raw chicken being stored on the floor in the walk-in freezer unit. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.

In plain English

More about food not protected from contamination

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) - Noted wet wiping cloths stored on prep counter surfaces near the cook line. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Wet wiping cloths place in sanitizer solution in between 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

minorCode 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C)- Observed a large butcher knife wedged between a prep counter and work top cooler unit. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.

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(A)(C)- Noted boxes of single-service hinge containers being stored on the floor near the rear of the facility. Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(C)- Noted boxes of single-service hinge containers being stored on the floor near the rear of the facility. 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.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Detail cleaning needed along the hard-to-reach floor spaces below the prep tables; cook line equipment and flooring spaces near the rear of the facility. Discussed cleaning residue build up along the wall spaces behind the soup steam wells. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them 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, Oct 9, 2024 · Original Source

1 - Inspection

May 1, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

majorCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority Foundation; Upon arrival; noted food employee handling raw pork closely near a pan of vegetarian spring rolls. FOOD shall be protected from cross contamination by:(1) Except as specified in (1)(d) below; separating raw animal FOODS during storage; preparation; holding; and display from:(a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; P and (b) Cooked READY-TO-EAT FOOD. CDI- Spring rolls transferred to walk-in cooler.

In plain English

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

More about other finding

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Noted chlorine sanitizer solution reading above 200 ppm during time of inspection. Maintain chlorine sanitizer solution between 50-200 ppm. CDI- Sanitizer remixed to 200 ppm.

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 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 freezer unit. Noted gaskets are shredded/ torn. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.; 4-101.18; Core; The cardboard containers and shelving being utilized is not a cleanable surface for equipment use. Eliminate the use of cardboard and provide materials that are cleanable. 4-101.19; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material.; 4-501.12; Core; The cutting board on the prep cooler units is scored and discolored. 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.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Noted an accumulation of sticky residue build-up along the equipment handles and interior sides of rice warmer equipment. Also noted residue build up along the storage racks in the walk-in cooler unit and prep rack near the deep fryer unit. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

In plain English

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

More about cleaning or sanitizing problems

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Detail cleaning needed along the hard-to-reach floor spaces below the prep tables and cook line equipment. Discussed cleaning residue build up along the wall spaces behind the soup steam wells. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them 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, May 1, 2024 · Original Source

1 - Inspection

Jan 23, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

criticalCode Observation: Garlic and oil being held out of cold hold temperature (78F) on cook cart at wok station. Store garlic/oil mixture cold or provide time control policy. 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Garlic and oil being held out of cold hold temperature (78F) on cook cart at wok station. Store garlic/oil mixture cold or provide time control policy. 3-501.16 (A)(2) and (B); Priority;(A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P CDI: Operator discarded garlic and oil during inspection.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: A working thermometer was not found in 3 door prep refrigerator or walk in refrigerator. Provide working thermometers to monitor temperature of refrigeration units.4-204-112Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

Observation: A working thermometer was not found in 3 door prep refrigerator or walk in refrigerator. Provide working thermometers to monitor temperature of refrigeration units.4-204-112; A) In a mechanically refrigerated or hot FOOD storage unit; the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit.

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 Observation: The gasket on the prep refrigerator is in poor repair. The metal floor is buckling and walls are oxidizing (rusting) in the walk in refrigerator. Plan to keep all equipment in good repair. 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The gasket on the prep refrigerator is in poor repair. The metal floor is buckling and walls are oxidizing (rusting) in the walk in refrigerator. Plan to keep all equipment in good repair. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. ; Observation: The cardboard containers and shelving being utilized is not a cleanable surface for equipment use. Eliminate the use of cardboard and provide materials that are cleanable. 4-101.19; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material.

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 Observation: The non food contact areas of the prep tablesCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The non food contact areas of the prep tables; cooker/smoker; rice cooker exterior had heavy deposits of grease/encrusted debris. 4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 Observation: Toilet and hand sink unclean in restroom. Ensure that all plumbing fixtures are kept clean and in good repair. 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

Observation: Toilet and hand sink unclean in restroom. Ensure that all plumbing fixtures are kept clean and in good repair. 6-501.18; Core; PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals shall be cleaned as often as necessary to keep them 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

minorCode Observation: The following items were observed in need of cleaning with visible debris accumulation: - walls/ceiling around the hood system area next to the front counter - floor corners and ceiling in the restroom - utility sink surround wall - floor and underside wall behind equipment and the wok station 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The following items were observed in need of cleaning with visible debris accumulation: - walls/ceiling around the hood system area next to the front counter - floor corners and ceiling in the restroom - utility sink surround wall - floor and underside wall behind equipment and the wok station 6-501.12; Core; A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them 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

minorCode Observation: The mechanical vent hood in the restroom has heavy accumulation of dust. 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

Observation: The mechanical vent hood in the restroom has heavy accumulation of dust. 6-501.14; Core;(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials.

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 23, 2024 · Original Source