1 - Inspection
Aug 14, 2026
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Aug 14, 2026 · Original Source
Restaurant · Wake County, NC
China Star
6109-110 Rock Quarry Rd
Last inspected Aug 14, 2026 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspections1 - Inspection
Apr 23, 2026
Score 99
Official score: 99 · Understand this area’s scale
2 recorded violations
notedCode 2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear an effective hair restraint such as a hair netEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear an effective hair restraint such as a hair net; hat or visor. CDI- This employee put a hat on once REHS spoke to PIC.
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 issuesnotedCode 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) Wet wiping cloths were stored on work surfaces. Once towels become wet the towel must be placed in a sanitizer solution. CDI-The wet wiping cloths were placed in sanitizing solution.
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 problemsOfficial record from Wake County Environmental Services, Apr 23, 2026 · Original Source
1 - Inspection
Dec 11, 2025
Score 99.5
Official score: 99.5 · Understand this area’s scale
1 recorded violation
notedCode —Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Core: The ice machine is broken. 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 problemsOfficial record from Wake County Environmental Services, Dec 11, 2025 · Original Source
1 - Inspection
Sep 4, 2025
Score 99.5
Official score: 99.5 · Understand this area’s scale
1 recorded violation
notedCode —Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.111 The cardboard dumpster is missing lids. Keep storage areas and bins for waste shall be in good repair.
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 issuesOfficial record from Wake County Environmental Services, Sep 4, 2025 · Original Source
1 - Inspection
May 23, 2025
Score 98.5
Official score: 98.5 · Understand this area’s scale
3 recorded violations
notedCode 2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear an effective hair restraint such as a hair netEmployee health and hygiene
Official wording
Personal cleanliness
Inspector’s notes
2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear an effective hair restraint such as a hair net; hat or visor. This employee put a hat on once REHS spoke to PIC.
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 issuesnotedCode —Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Core: Wet wiping cloths on prep surfaces. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloths were placed in a sanitizer bucket once REHS spoke to PIC.
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 problemsminorCode 5-501.111 Core: Missing lids on the cardboard dumpster. Storage areasFacility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.111 Core: Missing lids on the cardboard dumpster. Storage areas; enclosures; and receptacles for refuse; recyclables; and returnables shall be maintained in good repair.
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 issuesOfficial record from Wake County Environmental Services, May 23, 2025 · Original Source
1 - Inspection
Jan 29, 2025
Score 97.5
Official score: 97.5 · Understand this area’s scale
5 recorded violations
notedCode 3-302.12 Label all working containers of food (oilsFood source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. There were some containers of dry foods that were not labeled. All foods that are not easy to identify must be labeled with the common name of the food in the container. CDI.. The food items were labeled. The item did not warrant full credit being taken during this 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 problemsnotedCode —Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Miscellaneous Sources of Contamination (C) Food items in the walk-in freezer were stored in brown boxes that originally held raw chicken. Provide NSF or ANSI equipment to store food item. The brown chicken boxes are considered single service items.
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 contaminationminorCode 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) Wet towels were stored on work surfaces. Once towels become wet the towel must be placed in a sanitizer solution. Once the towel becomes dirty place the towel 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 problemsnotedCode —Equipment and utensils
Official wording
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13 Single-use and single-service articles cannot be reused. Brown chicken boxes were being used store food . Single-service items must not be used as a multi-use container.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesnotedCode —Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11 Intensity - Lighting (C) Replace the blown light bulbs in the kitchen.
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 issuesOfficial record from Wake County Environmental Services, Jan 29, 2025 · Original Source
1 - Inspection
Aug 5, 2024
Score 97.5
Official score: 97.5 · Understand this area’s scale
3 recorded violations
majorCode 3-501.17Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17; Priority Foundation; In the walk-in cooler Eggs; chicken wings; Chicken on a stick and bean sprouts were not labeled. Some ready-to-eat and raw foods kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. The food items will have a 7 day shelf life since all cold-hold units must be maintained at 41F and below. CDI.. The food items were date marked.
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 problemscriticalCode 7-201.11Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11; Priority; Prescription medicines and over the counter medicines were stored above food prep areas and food storage areas. Toxic materials must be stored so they can not contaminate Food; Equipment; Utensils; and Single-Service items. CDI.. The items were moved to an area away from Food; Equipment; and Single-Service items. ; 7-102.11; Priority Foundation; The sanitizer containers were not labeled. All sanitizer bottles and containers taken from bulk supplies must be clearly and individually identified with the common name of the item in the containers. CDI.. The items 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 unsafelyminorCode 3-302.12Food source and labeling
Official wording
Food properly labeled: original container
Inspector’s notes
3-302.12; Core; There were some food containers that were not labeled. Except for containers holding Food that can be readily and easily recognized such as dry pasta; working containers holding Food or Food ingredients that are removed from their original packages for use in the kitchen such as cooking oils; flour; herbs; salt; spices and sugar must be identified with the common name of the Food item. CDI.. The food items 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 problemsOfficial record from Wake County Environmental Services, Aug 5, 2024 · Original Source
1 - Inspection
Jan 31, 2024
Score 97
Official score: 97 · Understand this area’s scale
6 recorded violations
majorCode 5-205.11Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11; Priority Foundation; The handwashing sink near the thee compartment sink had a broom and a trash can in front of the handwashing sink. A handwashing sink must be maintained so that it is accessible at all times for employee use. CDI.. The items were moved away from the handwashing sink.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsmajorCode 4-601.11 (A)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11 (A); Priority Foundation; There were knives that were stored as clean but had dried food debris on the them. Equipment Food-Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed at the three compartment sink to be washed again.
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 problemsminorCode 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; There were several wet cloths stored on work surfaces. Wet towels must be stored in a sanitizer solution when not in use. Once the cloths become dirty the cloths must be placed in the dirty linen area.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsminorCode 4-205.10Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-205.10; Core; There were several Sterilite containers being used to stored food items. Foods must be stored in NSF or ANSI approved food containers only.
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 problemsminorCode 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; Clean the air-drying shelves to remove the 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 problemsminorCode 6-303.11Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core; Replace the blown light bulbs in the kitchen above the three compartment sink and work surfaces. There must be at least (50 foot candles) at a surface where a Food Employee is working with Utensils or Equipment such as knives; slicers; grinders; or where Employee safety is a factor.
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 issuesOfficial record from Wake County Environmental Services, Jan 31, 2024 · Original Source