Restaurant · Wake County, NC

Chinatown Express

Name: Chinatown Express
Address: 5800 Duraleigh Rd, Wake County, NC

5800 Duraleigh Rd

Last inspected Mar 17, 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

Mar 17, 2026

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

notedCode Observation: Cooked chicken stored in used raw chicken boxes not approved for reuse/product contactOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Cooked chicken stored in used raw chicken boxes not approved for reuse/product contact; CDI: Chicken was re-cooked to 165F as a corrective action. 3-304.11 Food Contact with Equipment; Utensils; and Linens (P) (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P

In plain English

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

More about other finding

notedCode Observation: Cooked beef (46F)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Cooked beef (46F); cooked chicken (45F); cooked wontons (47F) store dont he top of the cold prep ref bins top section no tholding 41F or below; Cooked chicken wings (44F); cooked egg rolls (45F) wtored in the one door prep refrigerator at cook line not holding at 41F or below; CDI: Food products were voluntarily discarded during inspection; Discontinue use of prep refrigerator (one door) unless able to hold 41F or below; Check refrigerator temperatures daily. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P

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 —Other

Official wording

Washing fruits & vegetables

Inspector’s notes

Observation: Cut broccoli placed back into original delivery box and stored in walk in refrigerator. Ensure vegetables are washed and placed into clean container. 3-302.15 Washing Fruits and Vegetables (C) Wash fruits and vegetables prior to use.

In plain English

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

More about other finding

criticalCode Observation: The cutting boards are heavily scored and no longer cleanableCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The cutting boards are heavily scored and no longer cleanable; Resurface; repair or replace cutting boards when heavily scored. 4-501.12 Cutting Surfaces (C) Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observation: The used chicken boxes and broccoli boxes are not approved for reuse/storege of food; Follow up for verification for discontinued use of unapproved equipment by 3/20/26. 4-101.11 Characteristics - Materials for Construction and Repair (P) (A) - (E ) Food contact surfaces shall be (A) Safe P; (B) Durable; Corrosion-Resistant; (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage.

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 Observation: The interior section of the refrigeration equipment is accumulated with debrisCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The interior section of the refrigeration equipment is accumulated with debris; Provide a cleaning schedule to ensure all equipment is maintained clean. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 Observation: The toilets and sinks int he restroom(s) were observed with debris/unclean. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinksCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

Observation: The toilets and sinks int he restroom(s) were observed with debris/unclean. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals 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 Observation: The floor tiles (commercial linoleum squares) are tornCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The floor tiles (commercial linoleum squares) are torn; separated and no longer cleanable surface. Wall areas behind the dry storage rack and in the mop sink area have large holes; Repair or replace floors and walls so it is cleanable without areas where accumulation can occur. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observation: The floor areas under and behind equipment are unclean; accumulated grease. Walls were also observed unclean. 6-501.12 Cleaning; Frequency and Restrictions (C) Operator has planned for replacement through contract work.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 17, 2026 · Original Source

1 - Inspection

Jan 16, 2026

Score 96

Official score: 96 · Understand this area’s scale

8 recorded violations

majorCode Observation: The hand sink in the prep area/dish washing area is not working due to a leaking wasteline and water has been cut off for access/useHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: The hand sink in the prep area/dish washing area is not working due to a leaking wasteline and water has been cut off for access/use; A verification for corrective action by 1/26/26. 5-203.11 Handwashing Sinks - Numbers and Capacities (Pf) Ensure that all hand sinks concurrently placed in facility kitchen are accessible for staffing to wash hands and in working condition for access.

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 Observation: The chicken stock wok bowl on the wok station had heat turned off and observed at 98FFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: The chicken stock wok bowl on the wok station had heat turned off and observed at 98F; CDI: Staff discarded stock; washed/rinsed/sanitized bowl and restarted wok bowl with new product. Educated staff ont he improtance of keeping this stock hot holidng at 135F or higher on wok station. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) (A)(1) Maintain TCS foods in hot holding at 135F or above. -P

In plain English

More about food kept at an unsafe temperature

majorCode —Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: Products on time control were not labeled with time removed from refrigeration. Ensure that all foods are labeled. Discussed written time control policy for food items for addition and the need for labeling. Follow up verification to ensure labeling is effective for containers by 1/26/26. 3-501.19 Time as a Public Health Control (P) (Pf) (B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf

In plain English

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

More about other finding

notedCode Observation: The front access doro is gapepd at the bottom allowing for the entrance of pests. Seal door and ensure all doors and entrances are closed/sealed. 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The front access doro is gapepd at the bottom allowing for the entrance of pests. Seal door and ensure all doors and entrances are closed/sealed. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

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 Observation: In use wiping clothes wiping up spillsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: In use wiping clothes wiping up spills; utensils and euqipment on the wok cook line; prep table and other production areas;equipment not palced into a sanitizer between use. CDI: A chlorine sanitizer bucket was made for wiping cloths for corrective action (50ppm) 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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 Observation: The interior section of the refrigeration equipment is accumulated with debrisCleaning 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 Observation: The toilets and sinks int he restroom(s) were observed with debris/unclean. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinksCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

Observation: The toilets and sinks int he restroom(s) were observed with debris/unclean. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals 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 Observation: The floor tiles (commercial linoleum squares) are tornCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The floor tiles (commercial linoleum squares) are torn; separated and no longer cleanable surface. Wall areas behind the dry storage rack and in the mop sink area have large hols; Repair or replace floors and walls so it is cleanable without areas where accumulation can occur. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observation: The floor areas under and behind equipment are unclean; accumulated grease. Walls were also observed unclean. 6-501.12 Cleaning; Frequency and Restrictions (C)

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, Jan 16, 2026 · Original Source

1 - Inspection

Aug 27, 2025

Score 95

Official score: 95 · Understand this area’s scale

11 recorded violations

notedCode Observation: Staff are handling ready to eat food items some cookedEmployee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

Observation: Staff are handling ready to eat food items some cooked; uncooked. CDI: Staff were educated during inspection to ensure that staff are aware of requirements for not bare hand contacting food items. 3-301.11 Preventing Contamination from Hands (P) (Pf) (B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. -P

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

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: The paper towel dispenser in the womens restroom did not have apper towels for drying hands. CDI: Paper towels provided. 6-301.12 Hand Drying Provision (Pf) Provide paper towels or approved alternative for hand drying at each handsink. -Pf

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 Observation: Raw chicken and beef stored togetherOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Raw chicken and beef stored together; Raw chicken stored over ready to eat cooked chicken; Raw in shell eggs; beef stored over ready to eat cooked food items. Discontinue this practice and ensure that food items are stored to prevent cross contamination during storage. CDI: Foods were arracnged to meet storage requirements during inspection as a corrective action. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) (A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P.

In plain English

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

More about other finding

notedCode Observation: Time control is being used for noodlesOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: Time control is being used for noodles; egg rolls; chicken wings and general tsos chicken without labeling and written time control procedures. CDI: A written policy was drafted for facility during inspection. Written labeling was available for cooked broccoli and noodles but not other food items; 3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.

In plain English

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

More about other finding

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

Observation: Spray bottle of oven cleaner was not labeled with contents. CDI: Thsi was corrected during inspection by labeling the bottle. 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observation: A can of spray insecticide was observed stored on the fornt counter area. This product i snot approved for use in a commercial food facility and is designated for residential use. CDI: Can of insects spray was removed form facility for use. 7-202.12 Conditions of Use (P) (A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P

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 Observation: Raw beef and chicken sticks being placed under the prep table shelf to thaw at room temperature. Discontinue this practice and ensure that raw meats are thawed properly. CDI: Frozen raw meats were removed from table and placed into walk in refrigerator as corrective action. 3-501.13 Thawing (Pf) (A)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

Observation: Raw beef and chicken sticks being placed under the prep table shelf to thaw at room temperature. Discontinue this practice and ensure that raw meats are thawed properly. CDI: Frozen raw meats were removed from table and placed into walk in refrigerator as corrective action. 3-501.13 Thawing (Pf) (A); (B); (C ) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or (B) Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below; Pf (2) With sufficient water velocity to agitate and float off loose particles in an overflow; Pf and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF); Pf or (4) For a period of time that does not allow thawed portions of a raw animal FOOD requiring cooking as specified under 3-401.11(A) or (B) to be above 5oC (41oF);

In plain English

More about food kept at an unsafe temperature

notedCode Observation: In use wiping clothes wiping up spillsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: In use wiping clothes wiping up spills; utensils and euqipment on the wok cook line; prep table and other production areas;equipment not palced into a sanitizer between use. CDI: A chlorine sanitizer bucket was made for wiping cloths for corrective action (200ppm) 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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 Observation: Single service forksEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Single service forks; spoons being displayed for consumer use with mouth part up allowing for hand contact of mouth surface of the utensil; Ensure that forks; spoons and knives are displayed with handle up to prevent hand contact of the mouth portion of the utensil when dispensed to the public. CDI: Single service articles were rearranged to be dispensed handle up as a corrective action. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.

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 Observation: The compressor int he reach in freezer is leaking creating large ice accumualtion on shelvingCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The compressor int he reach in freezer is leaking creating large ice accumualtion on shelving; wall area. The rice cooker insert is peeling/poor repair. Ensure all euqipment is maintainend clean and in good repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) 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 Observation: The interior section of the refrigeration equipment is accumulated with debrisCleaning 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 Observation: The floor tiles (commercial linoleum squares) are tornCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The floor tiles (commercial linoleum squares) are torn; separated and no longer cleanable surface. Repair or replace floor so it is cleanable without areas where accumulation can occur. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained 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

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

1 - Inspection

Mar 13, 2025

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf); Vehicle license plate and wiping cloth were being stored on handwashing sink basin. A handwashing sink shall be used for no purposes other than hand washing (including storage). CDI- Items were removed during the inspection. 6-301.12 Hand Drying Provision (Pf); Handwashing sink was not equipped with paper towels. All handwashing sinks shall be provided with a hand drying provision. CDI- Paper towels were provided during 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 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 was found being held above various ready to eat sauces in a prep cooler. In order to prevent cross contamination; raw animal food shall be stored below ready to eat food and in order of final cook temperature. CDI- Food was rearranged as needed.

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) 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); Chicken was found being held outside in ambient air in preparation of service rush and was at 56F. Cut lettuce and noodles closest to the door in the walk-in cooler were at 43F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Chicken was taken to the walk-in cooler to be cooled before a 4 hour period elapsed. Walk-in cooler temperature was lowered to where ambient air temperatures were at 37F and food in question was moved to the back of the cooler.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); While large improvements have been made in this area since last inspection; one container of cooked pork was found with no date marking. After being prepared; ready to eat potentially hazardous food items shall be dated to indicate when they must be discarded. CDI- Pork dated as needed. Deductions reduced due to improvements made.

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 2-303.11 Prohibition - Jewelry (C)Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Prohibition - Jewelry (C); Repeat; Employee was observed preparing food while wearing wrist jewelry. Other than a plain wedding ring; employees may not wear jewelry on their fingers or wrists while preparing food.

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

notedCode 4-502.13 Single-Service and Single-Use Articles - Use Limitations (C)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); Repeat; Single service containers were found being stored with their foot contact portions facing upwards. Te top container has food residue inside. Single service utensils and equipment shall be stored inverted and protected from potential environmental contamination. CDI- Containers were inverted during the inspection. Top container was discarded.

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

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

1 - Inspection

Nov 8, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 recorded violations

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); While improvements have been made since last inspection; one container of shrimp was at 47F due to being stored too highly above the container's fill line. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Shrimp was voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Repeat; Several food items such as chicken and egg rolls were found with no date marking. After being cooked or prepared; ready to eat potentially hazardous shall be dated to indicate when they must be discarded within a 7 day period. CDI- Food was dated as needed.

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 2-303.11 Prohibition - Jewelry (C)Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Prohibition - Jewelry (C); Employee was observed preparing food while wearing wrist jewelry. Other than a plain wedding ring; employees may not wear jewelry on their fingers or wrists while preparing food.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); Multiple wet wiping cloths were found being stored on prep surfaces during the inspection. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.

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 4-502.13 Single-Service and Single-Use Articles - Use Limitations (C)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); Single service containers were found being stored with their foot contact portions facing upwards. Single service utensils and equipment shall be stored inverted and protected from potential environmental contamination. CDI- Containers were inverted during the 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

majorCode 4-101.19 Nonfood-Contact Surfaces (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19 Nonfood-Contact Surfaces (C); On the broccoli cart; surfaces had tape on them in the prep area. Some of the tape was coming apart. Non food contact surfaces shall be constructed of cleanable; non absorbent; smooth material.

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); Cart that is holding broccoli has food/residue buildup in the shelving and needs to be cleaned. Non food contact surfaces shall be kept free of soil residue and other debris. Clean this 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 problems

Official record from Wake County Environmental Services, Nov 8, 2024 · Original Source

1 - Inspection

Jul 5, 2024

Score 94

Official score: 94 · Understand this area’s scale

7 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Repeat; Raw chicken was being held above lobster and raw eggs were being held above pre cooked food. In order to prevent cross contamination; raw animal food shall be stored in order of final cook temperature. CDI- Food was rearranged as needed.

In plain English

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

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criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Establishment was sanitizing cutting boards on chlorine at a concentration around 0ppm. Chlorine sanitizer shall be maintained at 0-50ppm for food contact surfaces. CDI- Chlorine was added to the solution during the inspection and reached above 50ppm.

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

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; While all hot holding units were working properly; one container of chicken was being held above the grill at 100F. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated during the inspection. Do not hold food outside of temperature control unit. Deductions reduced due to improvements.

In plain English

More about food kept at an unsafe temperature

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; Repeat; Food in walk-in cooler and low boy cooler was holding at 43F. Cut lettuce was being held at room temperature on prep counter. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Walk-in cooler and low boy cooler were manually adjusted to bring food temperatures down and cut lettuce was placed in refrigeration before a 4 hour period elapsed.

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; One container of cooked dumplings was found with no date marking. After being cooked or prepared; ready to eat potentially hazardous food shall be dated to indicate when they must be discarded within a 7 day period. CDI- Dumplings were dated during the 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

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Container of dishwashing liquid was found with no label. All poisonous or toxic materials shall be labeled with their common name if they are in working containers. CDI- Dishwashing liquid was labeled during the inspection.

In plain English

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

More about chemicals stored or used unsafely

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Large container of white food ingredient was found with no label. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.

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

Official record from Wake County Environmental Services, Jul 5, 2024 · Original Source

1 - Inspection

Mar 8, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Food employee handled trash can before attempting to handle food. Food employee handled raw chicken before attempting to handle ready-to-eat foods. Hands shall be washed after being exposed to contamination. CDI - PIC and food handlers educated on when to properly wash hands.; 2-301.15; Priority Foundation; Food employee washed hands at 3-compartment sink. Handwashing shall occur at handwashing sinks. CDI - Food employee educated on where to wash 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.

More about handwashing problems

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw meats stored above ready-to-eat (RTE) foods in bottom portion of prep cooler. Opened package of raw chicken stored above open container of raw chicken in reach-in cooler. Opened packages of raw meat stored above RTE in reach-in freezer. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI - foods properly arranged.

In plain English

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

More about other finding

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Hot and sour soup holding below 135F at steam well. Time/Temperature Control for Safety (TCS) foods shall be at least 135F or warmer. CDI - soup reheated to 185F before being replaced in steam well.

In plain English

More about food kept at an unsafe temperature

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; One container of cut lettuce sitting on counter holding above 41F. TCS foods shall 41F or below for cold holding. CDI - lettuce moved to walk-in cooler to properly re-cool to 41F or below.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Several scoops stored in powdered foods with handle below the surface. Bowl used as a scoop and stored in fried chicken seasoning. When not in use; utensils shall be stored with their handle above the surface of the food. Ensure utensils are properly stored when not in use.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Several FRP wall panels and FRP trim work in poor repair. Physical facilities shall be in good repair. Repair wall panels throughout kitchen to ensure cleanability.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 8, 2024 · Original Source