Restaurant · Wake County, NC

China Moon

Name: China Moon
Address: 7983 Fayetteville Rd, Wake County, NC

7983 Fayetteville Rd

Last inspected Aug 21, 2026 · View Map ↗ · Compare ↗

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Score 96

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

The full inspection history

6 inspections

1 - Inspection

Aug 21, 2026

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode —Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to Wash (P) A male employee took boxes outside. The employee came back into the kitchen without washing his hands. The employee handled items in the back of the kitchen. Employees must wash their hands after engaging in activities that contaminate the hands. CDI... The employee was instructed on when hand washing 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

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf) There were several spray bottles that were not labeled. All spray bottles must be labeled with the common name 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

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 storage shelves. Clean the gasket on the cold hold units. Clean the exteriors and interior of the cold hold units. Clean around the cooking equipment to remove the build-up of debris. Clean the filters above the cooking equipment to remove the grease build-up. 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 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 and walls around all sinks and food prep areas. Clean the floor and walls around the three compartment sink. Clean the floor on the serving line. Clean 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 21, 2026 · Original Source

1 - Inspection

Feb 3, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) There were some dishes stored as clean that had the day dot stickers left on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI.. The dishes were placed back at the three compartment sink to be properly washed.

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 3-501.15 Chicken bits were left on a speed rack to cool down. the food was placed in deep containers to cool down. Quickly cool foods. Use methods such as open/vented shallow pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Chicken bits were left on a speed rack to cool down. the food was placed in deep containers to cool down. 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. -Pf CDI.. The food items were placed in shallow pans and placed in the walk-in cooler to properly cool down. .

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

minorCode 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were some dishes that were stacked wet.

In plain English

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

More about equipment or utensil issues

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. There was equipment in the kitchen that was not working. Repair or remove all equipment that is not working.

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 storage shelves. Clean around the wok and cooking equipment. Clean equipment at a frequency necessary to eliminate debris.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Feb 3, 2026 · Original Source

1 - Inspection

Sep 10, 2025

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P There were bottles of chlorine sanitizer that were showing 25 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million. The sanitizer had pine cleaner in the bottles. CDI... The sanitizer was discarded by the manager on duty. Fresh sanitizer with chlorine only was made at 150 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 —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-203.11 Poisonous or Toxic Material Containers - Container Prohibitions (P) The sanitizer was being stored in a bottle that was originally an all-purpose cleaner. Sanitizer solution must be stored in a container that has not be used to store any toxic or cleaning solutions. CDI... The sanitizer was poured out of the bottle.

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 —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. The wiping cloths were in a brown chicken box. The box was used to originally ship raw chicken to customers. Dry wiping cloths must be stored in a clean location. CDI.. The dry cloths were placed in the dirty linen container.

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 —Equipment and utensils

Official wording

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

Inspector’s notes

4-502.13 Single-Service and Single-Use Articles - Use Limitations (C) Brown chicken boxes were being used as storage container for cloths. Brown chicken shipping boxes are single-service items and are not to be used as a multi-use container. CDI... The chicken boxes were placed in the trash can.

In plain English

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

More about equipment or utensil issues

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. There was some equipment in the kitchen that was not working. Repair or remove all equipment that is notworking.

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 storage shelves. Clean the speed racks. Clean the gaskets on the cold hold units. Clean the shelves in the walk-in cooler. Clean around the cooking equipment. Clean the equipment at a frequency necessary to eliminate the 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, Sep 10, 2025 · Original Source

1 - Inspection

Apr 10, 2025

Score 95

Official score: 95 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11 (P) Eggs stored over veggies in walk in cooler. In all coolersOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (P) Eggs stored over veggies in walk in cooler. In all coolers; store foods according to final cook temperatures with highest temp at bottom and ready to eat foods on top. Moved to another shelf.

In plain English

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

More about other finding

notedCode 7-208.11 Peroxide stored above dry goods (cornstrach etc.). Medicines that are in a food establishment for the employees use shall be located to prevent the contamination of foodChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-208.11 Peroxide stored above dry goods (cornstrach etc.). Medicines that are in a food establishment for the employees use shall be located to prevent the contamination of food; equipment; utensils; linens and single use articles. Moved at time of inspection no points taken.

In plain English

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

More about chemicals stored or used unsafely

notedCode 4-501.11 Reach in cooler gasket at front area torn. Rice cooker missing cover over electrical wires. Cooler floor lifting. Maintain equipment in good repair. 4-101.19/4-202.16 Wood rack used for rice cooker. Non food contact surfaces exposed to splashCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Reach in cooler gasket at front area torn. Rice cooker missing cover over electrical wires. Cooler floor lifting. Maintain equipment in good repair. 4-101.19/4-202.16 Wood rack used for rice cooker. Non food contact surfaces exposed to splash; spillage; or other food shall be; nonabsorbent; and smooth.

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) 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) 4-601.11(B) and (C); Core; Cleaning needed of exteriors or equipment and walk in cooler wire shelving. Non-food contact services shall be clean to sight and touch.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Apr 10, 2025 · Original Source

1 - Inspection

Nov 21, 2024

Score 96

Official score: 96 · 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) Raw chicken stored over eggs in walk in cooler. Raw beef over ready to eat in walk in cooler. In all coolers; store foods according to final cook temperatures with highest temp at bottom and ready to eat foods on top. Moved to another shelf.

In plain English

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

More about other finding

notedCode 3-305.11 Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Store food in a clean; dry location; not exposed to contamination. Container of food on walk in cooler floor. Keep at least 6 inches above the floor.

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

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

Inspector’s notes

4-501.11 Rice cooker missing cover over electrical wires. Maintain equipment in good repair.

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) 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) 4-601.11(B) and (C); Core; Cleaning needed of exteriors or equipment and walk in cooler wire shelving. Non-food contact services shall be clean to sight and touch.

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; Cleaning needed of floors under and around equipment. 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, Nov 21, 2024 · Original Source

1 - Inspection

May 2, 2024

Score 95

Official score: 95 · 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; Multiple foods in walk in cooler above 41F. Cold potentially hazardous food shall be kept at 41F or below. CDI – Food over 45F voluntarily discarded.

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; Noodles cooling on rack below 135F. When foods have reached 135F; they must be placed in cooler to continue cooling to 41F. Priority Foundation;

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 laying on other containers of food in make line and 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.

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; Observed containers as a scoop. Use only a utensil/scoop with a handle and store in product with handles up and extending out of foods.

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; Walk in cooler not functioning. Blowing at 47F. Repairman contacted at time of inspection. Scheduled within hour.

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; Cleaning needed of exteriors or equipment and walk in cooler wire shelving. Non-food contact services shall be clean to sight and touch.

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; Cleaning needed of floors under and around equipment. 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 2, 2024 · Original Source