Restaurant · Wake County, NC

China King

Name: China King
Address: 313 Crossroads Blvd, Wake County, NC

313 Crossroads Blvd

Last inspected Aug 17, 2026 · View Map ↗ · Compare ↗

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Score 98

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

The full inspection history

9 inspections

1 - Inspection

Aug 17, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode —Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) three pans of Cooked Chicken in deep in metal pans cooling at room temperature. Spread chicken out into shallow layers. Use more pans. Assure chicken moves from 135F to 70F in 2 hours or less. Chicken was transferred to additional pans today to increase air flow and moved to the walk in cooler.

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 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; Shelf under the food prep sink is rusty; deteriorating. Covers on the dry foods near the back door are cracked and broken. Replace the cardboard boxes in the back of the walk in cooler that have mold and moisture; replace with a pan that can be cleaned. Maintain equipment in good and cleanable condition.

In plain English

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

More about cleaning or sanitizing problems

notedCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Shelves are not clean. Clean surfaces and equipment in the kitchen. Clean the printers above the soup / steam table. Replace the seed shaker if it cannot be cleaned. Replace the scoop held in water if it cannot be cleaned. Maintain surfaces free of 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

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Floor needs additional cleaning. Clean the pipes behind the rice cooker. Light switch plates in the toilet rooms are not clean. Restroom door handle is not clean. Men's stall door is not clean. Maintain physical facilities 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, Aug 17, 2026 · Original Source

1 - Inspection

Mar 24, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Grate inside the walk in cooler all the way in the back above food is not clean. Remove for detailed cleaning. Assure surfaces inside the walk in cooler are cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Grate inside the walk in cooler all the way in the back above food is not clean. Remove for detailed cleaning. Assure surfaces inside the walk in cooler are clean; especially surfaces above food.

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 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; Shelf under the food prep sink is rusty; deteriorating. Maintain equipment in good and cleanable condition.

In plain English

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

More about cleaning or sanitizing problems

notedCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Speed Rack needs cleaning. Discard the old sheet pans at the bottom of the speed rack if they cannot be effectively cleaned. . . Make-Line Refrigerator Lid needs cleaning. . Shelf above soup and under the prep sink need cleaning. . . Remove the laser film (sticker) from the raw chicken slicer. Clean surfaces more often.

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 (C) Floor is not clean to the right of the ware washing sink; near the back door; outside the walk-in freezer. Remove powder on the floor near the back door. Discard pieces of chicken on the floor. Move equipment as needed to clean the floor. Clean the walls and white door. Maintain physical facilities 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, Mar 24, 2026 · Original Source

1 - Inspection

Oct 14, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

7 recorded violations

notedCode 6-301.11 Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Handwashing Cleanser; Availability (Pf) No Soap is available in the women's toilet room. Soap was added upon request.

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) Small 2-door refrigerator is not holding food at 41F as required: Pork 51F. Shell Eggs. Maintain TCS foods in cold holding at 41F or less. -P Diced pork was discarded and we discussed implementing time-holding to label the pork for 4 hours; followed by discard. Time holding procedures are required and are being emailed. Eggs were moved to the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode —Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Cooked Chicken is seven inches deep in metal pans cooling at room temperature. Spread chicken out into shallow layers. Use more pans. Assure chicken moves from 135F to 70F in 2 hours or less. Chicken was transferred to additional pans today to increase air flow and moved to the walk in cooler. . . Cooked Steak is 89F in the top of the make-line refrigerator. Steak shall be sold within 4 hours if it is not 41F when stored in the top of the prep refrigerator. Use much smaller quantity and cool the remainder in the walk-in cooler or in the bottom of the unit. Steak was moved today.

In plain English

More about food kept at an unsafe temperature

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; 3-compartment ware washing sink is not clean with unclean build-up inside the sink basin and on faucet. Clean the ware washing sink everyday and use detergent. Dawn dish detergent applied to the sink today.

In plain English

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

More about cleaning or sanitizing problems

notedCode 4-602.13 Nonfood Contact Surfaces (C) Prep Cooler / Make-Line Refrigerator is not clean. Use brushes and cleaning tools to clean the upper surfaces of the refrigerator. The refrigerator is pooling water insideCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Prep Cooler / Make-Line Refrigerator is not clean. Use brushes and cleaning tools to clean the upper surfaces of the refrigerator. The refrigerator is pooling water inside; eliminate the pooling water. Clean equipment.

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

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-203.12 Toilets and Urinals (C) Urinal in the men's room is not properly flushing. Water flows from above into the tank/leak. Repair is needed.

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 (C) Floor is not clean near the back door and walk-in freezer. Light switch plate in the men's room is not clean. Maintain physical facilities 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 14, 2025 · Original Source

1 - Inspection

May 19, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16(A)(2) Walk in Cooler is holding food at approximately 43 degrees F. Sweet & Sour Chicken from yesterday 43FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Walk in Cooler is holding food at approximately 43 degrees F. Sweet & Sour Chicken from yesterday 43F; Tofu 43F; Shrimp 43.8F; Cooked Chicken 43F. Maintain TCS foods in cold holding at 41F or less. -P Use your thermometer to check food temperature. Compressor was recently replaced inside the walk in cooler. Adjustment was made during today's inspection to adjust to a colder setting.

In plain English

More about food kept at an unsafe temperature

majorCode —Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

minorCode 4-501.12 Cutting Surfaces (C) Cutting Board has black areas on the cutting surface. RefinishCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Cutting Surfaces (C) Cutting Board has black areas on the cutting surface. Refinish; scrape cutting board to restore to a clean and cleanable finish. . . Shelf under the sink is rusty and not clean. Restore equipment to cleanable finish.

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; Nonfood Contact Surfaces; and Utensils (C) Speed Rack and sheet pans stored on the speed rack are not clean. Shelves near the back of the kitchen are not clean. Maintain equipment clean and free of 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

Official record from Wake County Environmental Services, May 19, 2025 · Original Source

1 - Inspection

Jan 27, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Pork; and peas and carrots in reach-in cooler with containers of ice at 48F and 42F. Maintain TCS foods in cold holding at 41F or less. This cooler is not working and staff has metal containers of large blocks of ice on shelf below. Employee opened this cooler multiple times during inspection. These items go into fried rice for each order. Containers of food are moved back to walk-in cooler after service. EC recommended to use TPHC for these items or replace cooler to maintain at 41F or below. Items moved to walk-in cooler during inspection.

In plain English

More about food kept at an unsafe temperature

notedCode 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; Core; Several metal pans and clear containers on shelf above three compartment sink with water nested in-between the containers. Cleaned equipment and utensils shall be stored in a self-draining position that allows for air drying. Containers moved 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 4-601.11 (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; Core; Shelves near back of facility and walk-in cooler shelves soiled with residue buildup; food debris and grease splatter. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently. Repeat violation; but some improvement on other nonfood areas. Front cookline and sides of steam table much better than previous inspection. Continue to clean and maintain these areas 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

notedCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Pipe under back handsink is leaking. Maintain a plumbing system in good repair. Repair this leaking pipe.

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

Official record from Wake County Environmental Services, Jan 27, 2025 · Original Source

1 - Inspection

Oct 22, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; General Tso fried chicken in walk-in cooler from night previous at 43-44F. Chicken was fried and placed on speed racks then placed into large deep container. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. Chicken voluntarily discarded during inspection.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition; Priority; Egg rolls dated 10/7 and roasted chicken dated 10/15 in reach-in cooler. These items are cooked and prepared and placed into freezer; then items are removed as needed from freezer into reach-in cooler. Educated about adding another date to show time frozen. Foods shall be date marked and kept for 7 days excluding time in freezer; but need to show date removed from freezer to ensure not more than 7 days. Chicken and egg rolls observed in freezer. All other items within 7 day date marking. No points deducted. Date when removed from freezer added to items 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 3-501.15 Cooling Methods (Pf)Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf); Large deep container of fried chicken (General Tso) in walk-in cooler at 43-44F from night previous. Foods shall be cooled using one or more of the following methods; placing the food into thin; shallow portions in rapid cooling equipment such as walk-in freezer; and loosely covered or uncovered if protected from overhead contamination. Chicken voluntarily discarded during inspection. Educated to use speed rack but then place trays into walk-in freezer before transferring to large deep containers in walk-in cooler until chicken is at 41F or below.

In plain English

More about food kept at an unsafe temperature

notedCode 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 4-601.11 (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; Core; Sides of equipment and prep tables; stored shelves and walk-in cooler shelves soiled with residue buildup; food debris and grease splatter. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas 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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions; Core; Floors under equipment soiled with greasy buildup. Floor near front near steam table and rice cooker has some food debris. Physical facilities; floors; walls and ceilings; shall be kept clean. Clean these areas 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

Official record from Wake County Environmental Services, Oct 22, 2024 · Original Source

1 - Inspection

Jun 20, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Spray bottle of bleach sanitizer over 200ppm bleach solution. When tested using other test strips; solution at 800ppm. Sanitizers used for food-contact surfaces shall be at correct concentration. Bleach solution shall be 50-200ppm. Bottle emptied and diluted 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

majorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Minor greasy residue buildup of food debris and food residues along backside of three compartment sink. Warewashing equipment; the compartments of sinks; basins; drainboards or other receptacles used for washing and rinsing equipment shall be cleaned before and after each use and at a frequency necessary to prevent recontamination. Clean three compartment sink before next use.; 4-302.14; Priority Foundation; Manager unable to locate bleach test strips for testing sanitizer solutions. A test kit that accurately measures the concentration of sanitizing solutions shall be provided. Please send photo of test strips once obtained. Verification required.

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, Jun 20, 2024 · Original Source

1 - Inspection

Feb 6, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

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; Microwave and table the microwave is on is not clean. Move equipment for effective 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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls are soiled. Walls need 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

minorCode 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Lighting is low in preparation areas outside the hood. Consider conversion to LED. Look online at the DUKE ENERGY program. Maintain at least 50 foot candles of light where food is prepared or knives are handled.

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, Feb 6, 2024 · Original Source

1 - Inspection

Oct 2, 2023

Score 92

Official score: 92 · Understand this area’s scale

7 recorded violations

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; Walk-in Cooler and new make-line Refrigerator are not holding food at 41F as required. Walk-in cooler has steak/beef 44F; Chicken 44F; Bone-in Chicken 44.5F; Tofu 45F; Battered Chicken 44.5F. Make-Line refrigerator: Cooked Shrimp 47F; Vegetables 44F; Steak/Beef 44F; Pork 44F; Battered 44F; Noodles 45F. Use your thermometer to verify refrigerated food is maintain at 41F and colder. Repair is needed.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Battered Chicken 84F-96F is cooling at room temperature near the back door. It is okay to leave food out briefly to cool; but needs to be moved refrigeration/freezer to assure food cools from 135F to 70F in 2 hours or less. Steak/Beef 89F 5 inches deep cooling inside the walk-in cooler. Walk-in cooler is holding food at 44F; so is Not capable of cooling food to 41F. Freezer needs to be used to cool food until walk-in cooler is functioning properly. Use thermometer to verify food temperature reaches 41F within 6 hours. Food moved to the freezer today

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Cockroaches are active under the prep sink and small refrigerator. Detailed cleaning is needed in this area. EcoLab is contracted for pest control.

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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Two containers of raw chicken are stored on the floor of the walk-in freezer. Keep food on shelves; at least 6 inches above the floor. Chicken was moved to the bottom shelf. . . Shelves inside the walk-in cooler are not clean. There is unclean material on the shelves directly above uncovered containers of cooked food. This material and old food may fall into food. Extensive cleaning of the shelves with food is needed.

In plain English

More about food not protected from contamination

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wiping Cloths are stored wet on surfaces. Store wiping cloths in sanitizer. Add a bucket with sanitizer to store the towels between uses. Discard towels that cannot be effectively 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

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; Shelf under the sink and exterior of the small refrigerator that is stored on the shelf are heavily soiled; not clean. Extensive cleaning of the shelf; sink area is needed. Maintain shelves and equipment clean and free of 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floor; walls; under side of shelves; etc need cleaning to remove build-up. Consider if a pressure washer can be used on equipment.

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 2, 2023 · Original Source