Restaurant · Wake County, NC

China Won

Name: China Won
Address: 8109-109 Fayetteville Rd, Wake County, NC

8109-109 Fayetteville Rd

Last inspected Aug 18, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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

The full inspection history

8 inspections

1 - Inspection

Aug 18, 2026

Score 96.5

Official score: 96.5 · 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) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf There were a few dishes that were stored as clean but were greasy to the touch. Dishes stored as clean must be clean to sight and touch. CDI... The dishes were placed back at the three compartment to be washed again. This is a repeat item but not severe enough to take full credit.

In plain English

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

More about cleaning or sanitizing problems

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Fried chicken wings were held at 89F. Pork dumplings were held at 97F. These potentially hazardous foods must be held hot at 135F or above. CDI... The food items were reheated to 180F. This is a repeat item but not severe enough to take full credit.

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 a few 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

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 gaskets on the cold hold unit. Clean around the wok and deep fryers. Clean the filters above the cooking equipment to remove the grease. Clean the storage shelves. Clean the shelves in the walk-in cooler. Clean the interior of the cold hold units. Clean the speed racks. Clean equipment at a frequency necessary to remove the build-up of debris.

In plain English

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

More about cleaning or sanitizing problems

minorCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floors and walls around the sinks and food prep areas to remove the build-up of debris. Clean physical facilities at a frequency necessary to eliminate build-up of debris.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 18, 2026 · Original Source

1 - Inspection

Apr 29, 2026

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) handwashing sink may not be used for purposes other than handwashing Pf. The handwashing sink near the walk-in cooler had a red rolling cart stored in front of the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI.. The cart was moved away from the handwashing sink. This is a repeat item from the last inspection but not severe enough to take full credit.

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 problems

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) There were several food items that were not covered. There was a pan of cooked chicken that was stored uncovered under the electrical panel. Food items must be stored in a manner to prevent contamination. CDI... The food items were covered and placed in 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 —Cleaning 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. There were a few dishes that were stored as clean that had food debris on the dishes. CDI.. The dishes were placed at the three compartment sink to be 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 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken wings were held hot at 109FFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken wings were held hot at 109F; Fried Rice was held at 92F; Cooked chicken was held at 89F; Cooked beef was held hot at 130F. These potentially hazardous foods must be held at 135F or above. CDI... The food items were reheated to 165F.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15 Cooling Methods (Pf) There were pans of fried chickenFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) There were pans of fried chicken; beef and rice that were cooling at room temperature near the back of the prep kitchen. Foods must be cooled by using the following methods: placing food into smaller portions; using heat transfer equipment; using ice baths; leaving food uncovered or loosely covered if there is no risk of overhead contamination; use open/vented shallow pans. CDI...The foods were reheated to placed in the walk-in cooler and placed into smaller portions. This has been a repeat item from the last four inspections.

In plain English

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.

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 (C) Clean the shelves in the walk-in cooler to remove the debris. Clean the shelves in the reach-in cooler. Clean the gaskets on the cold hold units. Clean equipment at a frequency necessary to remove all 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, Apr 29, 2026 · Original Source

1 - Inspection

Nov 13, 2025

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

notedCode —Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 (I) Two employees went outside and then came back into the kitchen without washing their hands. Wash hands after engaging in other activities that contaminate hands. -P CDI... The employees were instructed on when handwashing is suppose to take place. CDI... The employees were properly washing their hands before the end of the inspection. 2-301.15 Where to Wash (Pf) Three employees were washing their hands at prep sinks. Handwashing must take place at a handwashing sink only. Prep sinks and three compartment sinks are not approved for handwashing. CDI... The employees were instructed on where handwashing is to take place. The employees were using hand sinks to wash their 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.

More about handwashing problems

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A) The handwashing sink near the walk-in cooler had a red rolling cart stored in front of the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. CDI... The cart was moved away from the handwashing sink. This is a repeat item but no severe enough to take full credit. 5-205.11 (B) There was a wiping cloth and scrub brush stored in the handwashing sink near the walk-in cooler. A handwashing sink may not be used for purposes other than handwashing Pf. CDI... The items were moved out of 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 problems

notedCode —Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1) In the walk-in cooler raw chicken was stored above cooked rice. Foods must be stored in a manner to prevent contamination. Foods must be stored according to the final cook temperature. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P CDI... The food items were placed in the correct final cook temperature arrangement.

In plain English

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

More about other finding

notedCode 3-501.15 Cooling Methods (Pf) Rice was cooled down to 125F. The rice was placed in a thick container and covered. The rice was placed in the walk-in cooler to cool. To cool food properly food has two hours to go from 135F to 70F. Food has an additional four hours to go from 70F to 41F or below. Food must be cooled by using the following methods: placing food into smaller portionsFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Rice was cooled down to 125F. The rice was placed in a thick container and covered. The rice was placed in the walk-in cooler to cool. To cool food properly food has two hours to go from 135F to 70F. Food has an additional four hours to go from 70F to 41F or below. Food must be cooled by using the following methods: placing food into smaller portions; using an ice bath; using heat transfer equipment; leaving food uncovered or loosely covered if there is no risk of overhead contamination; using ice as an ingredient. CDI... The rice was placed into smaller portions to cool properly;

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) There were wet towels stored on several work surfaces. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI.. The cloths were stored in a sanitizer solution.i

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 4-901.11 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

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the shelves in the walk-in cooler. Clean the gaskets on the cold hold units. Clean the storage shelves and cooling racks. Clean around the wok and cooking equipment. Clean equipment at a frequency necessary to remove the build-up of debris.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 13, 2025 · Original Source

1 - Inspection

Jul 9, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. The handwashing sink near the walk-in cooler had a box in the sink. Handwashing sink must have no storage in the handwashing sink. A handwashing sink must be accessible at all times for employee use. CDI... The box was taken out of the handwashing sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf There was no hand soap at the handwashing sink as you enter into the kitchen. All handwashing sinks must be provided with liquid hand soapHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. The handwashing sink near the walk-in cooler had a box in the sink. Handwashing sink must have no storage in the handwashing sink. A handwashing sink must be accessible at all times for employee use. CDI... The box was taken out of the handwashing sink. 6-301.11 Provide soap for handwashing at each handsink. -Pf There was no hand soap at the handwashing sink as you enter into the kitchen. All handwashing sinks must be provided with liquid hand soap; powder soap ; or bar soap. CDI.. Hand soap was placed at 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 problems

majorCode 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; Nonfood Contact Surfaces; and Utensils (Pf) There were several dishes that were stored as clean but were greasy to the touch. There were some dishes stored as clean that had food debris on the dishes. All equipment 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 problems

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 several food containers at the wok area that were not labeled. CDI... All the containers were labeled.

In plain English

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

More about food source, dating, or labeling problems

notedCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C) Uncovered chicken cooked wings were placed under cardboard boxes to cool. Food items must be stored in a manner to prevent contamination. CDI... The container of wings were placed in the walk-in cooler to prevent any contamination risk.

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 4-901.11 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 several 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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the shelves in the walk-in cooler. Clean the gaskets in the walk-in cooler.

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, Jul 9, 2025 · Original Source

1 - Inspection

Mar 13, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 3-501.15 Cooling Methods (Pf)- Noted pans of fried chicken pieces were cooling at room temperature near the back of the prep kitchen. 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 Cooling Methods (Pf)- Noted pans of fried chicken pieces were cooling at room temperature near the back of the prep kitchen. 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. CDI- Noted pans of chicken were relocated to walk in cooler. For more information; please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

In plain English

More about food kept at an unsafe temperature

notedCode 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; Found Insignia crock pot holding rice near the rear of the prep kitchen. Noted crock pot stated "household use only" on the back. Except for toasters; mixers; microwave ovens; water heaters; and hoods; FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation; the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule. Nonabsorbent wooden shelves that are in GOOD REPAIR may be used in dry storage areas. Remove crock pot ; 4-101.19; Core; Noted cardboard on bottom prep table shelving. Surfaces exposed to moisture shall be non-absorbent. Remove noted cardboard.

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

4-601.11(B) and (C); Core; Clean wire shelves in walk in cooler and interior reach in freezer. Non-food contact surfaces 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 5-501.111 AreaFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111 Area; Enclosures and Receptacles; Good Repair (C)- Top lids of shared recyclable dumpster have been torn off. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Contact vendor to have dumpster lids repaired.

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

minorCode —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110 Using Dressing Rooms and Lockers (C) - Noted personal beverages being stored above the work top cooler. Rearrange noted items to avoid the risk of contamination.

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 13, 2025 · Original Source

1 - Inspection

Oct 3, 2024

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority Foundation; Noted zip blocked bag of cooked ground beef stored below pans of raw chicken in the tall 2-door reach in freezer unit. Raw foods must be separated based on species and final cook temperatures. CDI-All units rearranged

In plain English

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

More about other finding

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Upon arrival; noted rear handwashing sink blocked by a small prep table. Maintain clear access to all handwashing sinks at all times. CDI- Noted table removed. This is a repeat from last 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.

More about handwashing 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; Hot and Cold Holding (P) - Upon arrival; noted a bus tubs of raw chicken stored at room temperature; at 47 -50 F. Found a container of fried chicken wings temping at 47-48 F in the front end prep cooler. Further investigation determined chicken wings were placed out on the prep counter for a extended period of time prior to inspection Maintain TCS foods in cold holding at 41F or less. CDI- Noted containers transferred to walk in cooler. For more information; please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

In plain English

More about food kept at an unsafe temperature

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf) -Noted label missing for a working spray bottle of degreaser underneath the 3 compartment sink. Label working containers of toxic materials such as cleaners and sanitizers. CDI- Noted spray bottles relabeled.

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 3-501.15 Cooling Methods (Pf)- Noted pans of fried chicken pieces were cooling at room temperature near the back of the prep kitchen. Noted fried chicken pieces were temping between 113-130 F. 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 Cooling Methods (Pf)- Noted pans of fried chicken pieces were cooling at room temperature near the back of the prep kitchen. Noted fried chicken pieces were temping between 113-130 F. 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. CDI- Noted pans of chicken were relocated to walk in cooler. For more information; please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

In plain English

More about food kept at an unsafe temperature

minorCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A) - The gaskets on the front-end prep cooler are significantly damage and torn. Maintain utensils in good repair. Person in charge has already placed a work order for noted gaskets. 4-501.12 Cutting Surfaces (C)- Noted round cutting boards are deeply scratched and scored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

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 3, 2024 · Original Source

1 - Inspection

May 23, 2024

Score 97

Official score: 97 · Understand this area’s scale

8 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Upon arrival; noted rear handwashing sink blocked by a small prep table. Maintain clear access to all handwashing sinks at all times. CDI- Noted table removed.

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 problems

majorCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority Foundation; Noted re-wrapped pack of ground beef and raw bacon skewers stored below pans of raw chicken in the tall 2-door reach in freezer unit. Raw foods must be separated based on species and final cook temperatures. CDI-All units rearranged

In plain English

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

More about other finding

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation: Noted containers of cooked pork; fried chicken pieces and chicken wings missing date marking labels in the walk-in cooler and prep cooler. Ensure TCS items that are held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- items properly labeled.

In plain English

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

More about food source, dating, or labeling problems

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Establishment holds General Tso chicken and shredded cabbage on Time as Public Health Control (TPHC) for 4 hours. Noted written procedures describing TPHC procedures missing within facility. Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; Pf and (b) Methods of compliance with sec. 3-501.14 for FOOD that is prepared; cooked; and refrigerated before time is used as a public health control. CDI- Education provided; written procedures created; reviewed and emailed to facility at the end of inspection.

In plain English

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

More about other finding

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed a bulk bag of onions stored on the floor in the rear prep area. Keep all food stored in clean; dry location and at least 6 inches off the floor.

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; Noted wet wiping cloths laying across various prep surfaces and the front-end handwashing sink. Keep wet wiping cloths submerged in sanitizer solution in between use.

In plain English

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

More about cleaning or sanitizing problems

minorCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Noted serving containers stacked while still wet above the 3 compartment sink. Cross stack or separate containers to allow for proper air drying.

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 4-205.10Cleaning and sanitizing

Official wording

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

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

Official record from Wake County Environmental Services, May 23, 2024 · Original Source

1 - Inspection

Feb 1, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Open drink above food prep area in back room. Employees’ beverages shall be stored covered and below and away from food; food preparation surfaces; and clean food equipment/utensils.

In plain English

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

More about employee hygiene or health policy issues

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Case food on walk in cooler floor. Food shall be protected from contamination by storing at least 15 cm (6 inches) above the floor.

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; Found scoop handle touching product in container on make line. 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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Clean black build up on cooler gaskets by grill. Clean wire shelves in walk in cooler and interior reach in freezer. Non-food contact surfaces 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, Feb 1, 2024 · Original Source