Restaurant · Wake County, NC

China Pearl Chinese Restaurant

Name: China Pearl Chinese Restaurant
Address: 2841 Jones Franklin Rd, Wake County, NC

2841 Jones Franklin Rd

Last inspected Aug 4, 2026 · View Map ↗ · Compare ↗

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Score 95

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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 4, 2026

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) ServSafe has expired. Re-certification of manager training is needed. check the web site: wake.gov for class options.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 4-601.11 (A) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces and Utensils (Pf) Food Preparation Sink is not clean. Use dish detergent to clean the food preparation sink after use. After cleaning and rinsing; apply sanitizer and allow to air-dry. Sink was cleaned 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 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Cold Holding (P) Pooled Egg 43.6F; Diced Pork 46F; Cooked Shrimp 44F; Beef 42F. Use your thermometer to check food temperature. Food shall be 41 degrees F and colder inside the refrigerator. New Refrigerator is present and in use and was adjusted to a colder setting today.

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Cold Water line under the handwashing sink is broken and sprays water against the wall. Repair of the handwashing sink is needed. . . Walk-in cooler door handle is roughCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Cold Water line under the handwashing sink is broken and sprays water against the wall. Repair of the handwashing sink is needed. . . Walk-in cooler door handle is rough; handle should be smooth and easy to clean. . Entrance to the walk-in cooler on the floor is damaged.

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) General cleaning of surfaces is needed. Clean interior of the walk in coolerCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) General cleaning of surfaces is needed. Clean interior of the walk in cooler; including shelving. Clean the shelf on the wall and properly attach it. Maintain equipment and surfaces 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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C) Several light fixtures are not functioning. Restore lighting to provide 50 foot candles of light across food preparation surfaces.

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 4, 2026 · Original Source

1 - Inspection

Mar 30, 2026

Score 93

Official score: 93 · Understand this area’s scale

8 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) ServSafe has expired. Re-certification of manager training is needed. Discussed where to take the ServSafe for manager's class today.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; No soap at front kitchen handwashing sink. Each handwashing sink shall be supplied with soap. Pump soap dispenser was purchased at neighboring grocery store during inspection for use at the handwashing sink and employee was directed to wash his hands.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces and Utensils (Pf) Food Preparation Sink is not clean. Make-Line Refrigerator is not clean. Use dish detergent to clean the food preparation sink after use. After cleaning and rinsing; apply sanitizer and allow to air-dry. Sink was cleaned during inspection. . Food Preparation Lid and upper surfaces are not clean. Remove lid sometimes to effectively clean the refrigerator. New refrigerator was ordered with expected delivery date in just under one week.

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 Cooling Methods (Pf) Noodles are 60 degrees FFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Noodles are 60 degrees F; stored in plastic tub inside the walk-in cooler. Use metal pans to cool food; not plastic. Spread noodles out into shallow layers. Today we talked about using 5 of the small and medium sized metal pans for the cooked noodles. Employee was directed wash hands again; not touch the noodles with his bare hands; and spread the noodles out into the metal pans to cool inside the walk in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.111 Controlling Pests (Pf) Live pest present inside the kitchen on the chest freezer. Seal the gaps in the wallsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Pf) Live pest present inside the kitchen on the chest freezer. Seal the gaps in the walls; remove unused equipment. Contact pest control company for treatment. Ecolab treated previously.

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

notedCode 4-602.13 Nonfood Contact Surfaces (C) General cleaning of surfaces is needed. Clean interior of the walk in coolerCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) General cleaning of surfaces is needed. Clean interior of the walk in cooler; including shelving. Remove and rewrap the black spongy wrap at the back of the walk in cooler. Clean the freezer; microwave; handwashing sinks and wall mounted soap dispenser. Maintain equipment and surfaces 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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Walls; ceiling; floor are soiled. Extensive cleaning is needed. Walls should be also be washable or easy-to-clean. Repair the walls where damaged.

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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C) Several light fixtures are not functioning. Restore lighting to provide 50 foot candles of light across food preparation surfaces.

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, Mar 30, 2026 · Original Source

1 - Inspection

Sep 15, 2025

Score 93

Official score: 93 · Understand this area’s scale

8 recorded violations

notedCode —Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1) Pan of Raw Chicken is stored on the ware washing sink drainboard with cooked noodles. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw Chicken was moved to the chicken preparation sink and noodles were taken to the 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

notedCode 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Chicken Preparation Sink is heavily soiled. Clear storage from the food preparation sink. Detergent was used to clean the sink during today's inspection. After cleaning and rinsingCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Chicken Preparation Sink is heavily soiled. Clear storage from the food preparation sink. Detergent was used to clean the sink during today's inspection. After cleaning and rinsing; apply sanitizer. Leave surfaces clean & sanitized; ready for use. Chicken sink was cleaned and sanitized today and chicken was moved to the chicken sink; off of the clean ware-washing-sink drainboard.

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 —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Small Fried Chicken Pieces 49 degrees F stacked on top of another pan in the top of the make-line refrigerator in the corner. Avoid stacking pans of food. Use your thermometer to verify food is held at 41F and colder. Chicken was removed from the top of the flip top refrigerator today and new digital thermometer was ordered to monitor food temperature.

In plain English

More about food kept at an unsafe temperature

notedCode 4-302.12 Food Temperature Measuring Devices (Pf) No thermometer is available to check food temperatures. Thermometer was ordered during today's inspectionEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12 Food Temperature Measuring Devices (Pf) No thermometer is available to check food temperatures. Thermometer was ordered during today's inspection; expected delivery tomorrow.

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 Rice Warmer Handle is broken (new rice warmer ordered). Can Opener is not clean and may need replacement if it cannot be effectively cleaned. Sink Faucets are dripping into the ware washing sink. Microwave needs to be replaced if it can no longer be effectively cleaned. Handwashing sink pipe drips into a bucket. Paper Towel dispenser at the handwashing sink is very slow to dispense towels so should be cleaned to work efficiently or replaced. 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

notedCode 4-602.13 Nonfood Contact Surfaces (C) General cleaning of surfaces is needed. Clean interior of the walk in coolerCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls have food debris and residue buildup. 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

notedCode —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C) Several light fixtures are not functioning. Restore lighting to provide 50 foot candles of light across food preparation surfaces.

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 15, 2025 · Original Source

1 - Inspection

Apr 9, 2025

Score 90.5

Official score: 90.5 · Understand this area’s scale

8 recorded violations

notedCode 3-302.11(A)(1)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1); Priority; Raw chicken wings on shelf with raw shrimp and cooked beef and cooked pork in walk-in cooler. Raw beef under raw chicken in opened trays in reach-in freezer. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. Keep raw animal foods separate from each other. Items re-arranged during inspection.

In plain English

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

More about other finding

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Several small containers of chicken; beef; pork and other tcs foods stored on top of make line cooler at 44-48F. Cold potentially hazardous food shall be kept at 41F or below. Foods moved to walk-in cooler during inspection. Beef and chicken at 48F cooked three hours prior and placed into cooler before lunch service. Educated about cooling foods before adding to this cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Cooked pork and beef in walk-in cooler without date marking. Cooked chicken in large bins from yesterday without date marking. TCS (Time/Temperature Controlled for Safety) foods opened or prepared; in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date; or a consume-by/discard date. Manager added dates 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 3-501.12Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.12; Core; Time / Temperature Control for Safety Food; Slacking; Large tray of raw beef on prep sink at 30F. Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. No points deducted. Employee stated beef may not be cooked today if not fully thawed. Educated about proper thawing methods and best practice to store in walk-in cooler to thaw before use.

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; A couple of metal containers stacked wet nested on shelf above three compartment sink. Cleaned dishes and utensils shall be stored in a self-draining position that allows air drying. Dishes 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 4-903.11(A)(C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(C); Core; Box of single-use spoons in box on floor next to fryer. 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. Box of spoons 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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Food and residue buildup along cook line; equipment outsides; and shelving in make line coolers. Flip top cooler lids; bottoms of coolers have food debris; handles and sides of equipment; cart with spices soiled with food debris and residue buildup. Walk-in cooler shelving soiled with food debris. Speed rack holding breading containers soiled with residue buildup. Hood system caked with grease along sides and around filters. Nonfood-contact surfaces shall be kept free of a buildup of dust; dirt; food residue; and other debris. Clean these areas more frequently. Full points for repeat violation.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floors and walls throughout facility have food debris and residue buildup under equipment. Physical facilities shall be cleaned as often as necessary to keep them clean. Some improvement on floors in back area near sinks and mop sink; and walls near vegetable prep sink. Continue working on cleaning these areas.

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 9, 2025 · Original Source

1 - Inspection

Oct 24, 2024

Score 90.5

Official score: 90.5 · Understand this area’s scale

9 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Metal bowls and containers stacked on shelf above three compartment sink with food residue and greasy buildup along inside of containers. Equipment food contact surfaces and utensils shall be clean to sight and touch. Items moved to three compartment sink during inspection. Full points taken for repeat violation.

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Fried rice hot holding in rice cooker at 120-130F. Sweet and sour sauce in steam table at 90-100F. Maintain TCS foods in hot holding at 135F or above. Steam table did not have enough water to meet the sides of the containers; and rice was cooked and placed into warmer and warmer was then turned on. Suggested to turn on warmer while making fried rice to maintain temperature. Rice reheated on cook line and added back to cooker and hot water added to steam table for sweet and sour sauce.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Cooked pork and shrimp in walk-in cooler without date marking. TCS (Time/Temperature Controlled for Safety) foods opened or prepared; in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date; or a consume-by/discard date. Manager added dates during inspection. More items have date markings than previous inspection; ensure prepared and cooked items are 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 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11; Priority; Spray bottle of bleach sanitizer solution above 200ppm. Provide sanitizer at correct concentrations; diluting as required. Bleach sanitizer shall be at 50-200ppm. Bleach diluted during inspection. Bottle is not used for cleaning food-contact surfaces according to person in charge.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Large bins of rice and flour in back area without lids. Food shall be protected from contamination by storing the food in a location where it is not exposed to splash; dust; or other contamination. Keep foods covered when not actively dispensing. Lids; plastic wrap and metal sheet trays used for lids to cover these items during inspection.

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; Scoops in flour and cornstarch are portion cups without handle. During pauses in food prep scoops with handles shall be stored above the food with the handles not touching any food product. Scoops removed from containers 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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Heavily rusted wire shelves in walk in cooler. Equipment shall be kept in good repair. Start replacing units. Keep food on shelves covered until units are replaced.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floors and walls throughout facility have food debris and residue buildup. Physical facilities shall be cleaned as often as necessary to keep them clean; 6-501.114; Core; Ice machine in kitchen not working. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used shall be removed from the premises. Remove unnecessary 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 24, 2024 · Original Source

1 - Inspection

Jun 6, 2024

Score 92

Official score: 92 · Understand this area’s scale

8 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Front handsink paper towels are stuck and dispenser lever is stuck in the pushed down position and paper towels are unable to be dispensed. Each handwashing sink shall be provided with individual disposable paper towels. Manager attempted to un-stick dispenser; and stated he has ordered another dispenser. Roll of paper towels added to the top of the dispenser during inspection. Ensure always paper towels available at every handsink.

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

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Priority Foundation; Live bug crawling on wall behind rice cooker area. Several dead bugs along floor corners in the back of the kitchen. The premises shall be maintained free of insects and pests. Facility using exterminator; recommend increasing frequency of exterminator visits. Keep increasing pest control services.

In plain English

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; Large bins of rice; flour; and other dry goods in back area without lids. Food shall be protected from contamination by storing the food in a location where it is not exposed to splash; dust; or other contamination. Keep foods covered when not actively dispensing. Lids; plastic wrap and metal sheet trays used for lids to cover these items during inspection. Full points taken for repeat

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; Wet wiping cloths at make line. Moist wiping cloths shall be stored and submerged in approved clean sanitizer at correct concentration in-between uses. Wet wiping cloths moved to laundry area during inspection. You can keep in-use cloths in bucket of clean bleach sanitizer solution at 50-200ppm; be sure to replace solution frequently and only use for ready-to-eat areas; and separate solution and cloths for raw food items.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Heavily rusted wire shelves in walk in cooler. Rice cooker broken handle and missing hinge cover. Equipment shall be kept in good repair. Start replacing units. Keep food on shelves covered until units are replaced.

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

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; Floors; drain in mop sink area and drain under prep sink soiled with residue buildup. Walls improved on cleaning especially near cook line. Walls and floors in back in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean; 6-501.114; Core; Ice machine in kitchen no working. Pepsi soda machine in dining room that is unused. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used shall be removed from the premises. Remove unnecessary 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, Jun 6, 2024 · Original Source

1 - Inspection

Dec 12, 2023

Score 92

Official score: 92 · Understand this area’s scale

8 recorded violations

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; No soap at front handsink. Each handwashing sink shall be supplied with hand cleaning liquid or other approved hand soap. Pump soap dispenser added during inspection. Ensure both handsinks are always stocked with supplies ready for use.

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-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Metal bowls and containers stacked on shelf above three compartment sink with food residue and buildup along inside of containers. Equipment food contact surfaces and utensils shall be clean to sight and touch. Items moved to three compartment sink 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

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Cooked chicken; pork and chicken wings in walk-in cooler without date marking. TCS (Time/Temperature Controlled for Safety) foods opened or prepared; in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date; or a consume-by/discard date. Manager added dated 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

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Several small dead bugs in facility on in walk-in cooler floor; others on floor in floor corners. The premises shall be maintained free of insects and pests. No live bugs seen during visit; keep increasing pest control services. Facility using exterminator; recommend increasing frequency of exterminator visits.

In plain English

More about signs of rodents or insects

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Three compartment sink soiled with food residue buildup along basins and outside of sink. Warewashing equipment; the compartments of sinks; drainboards and other receptacles shall be cleaned everyday and at a frequency necessary to prevent recontamination.

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; Food and residue buildup along cook line; equipment outsides; and shelving in make line coolers. Flip top cooler lids; bottoms of coolers have food debris; handles and sides of equipment; cart with spices soiled with food debris and residue buildup. Nonfood-contact surfaces shall be kept free of a buildup of dust; dirt; food residue; and other debris. Clean these areas more frequently. Full points for repeat violation.

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; Heavy build-up of soils on walls and floors around and under equipment. Physical facilities shall be cleaned as often as necessary to keep them clean. Full points taken for repeat violation.

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 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11; Core; Light shield missing on ceiling light when first walk into kitchen. Light near back dry goods storage and reach-in freezer also missing shield cover. Light bulbs shall be shielded; coated or shatter-resistant or otherwise protected where there is exposed food; clean equipment; utensils and single-service items. Replace light covers.

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, Dec 12, 2023 · Original Source