Restaurant · Wake County, NC

Chuan Cafe

Name: Chuan Cafe
Address: 2004 New Bern Ave, Wake County, NC

2004 New Bern Ave

Last inspected Jun 5, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

8 inspections

1 - Inspection

Jun 5, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Nobody on site is a certified food safety manager. PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food.

In plain English

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

More about paperwork, training, or posting issues

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Priority foundation: No paper towels at the employee restroom hand sink. Provide paper towels or a hand drying device at hand sinks. CDI-Paper towels were provided once REHS spoke to PIC.

In plain English

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

Official wording

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 a hair restraint such as a hat; hair net or visor. CDI-This employee placed 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 issues

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14: Core: Wet wiping cloths on food prep surfaces. Wet wiping cloths shall be held between uses in a chemical sanitizer solution at a concentration. CDI-Wet wiping cloths were placed in sanitizer mixed to the correct concentration one REHS spoke to PIC. This is a repeat item.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Ice scoop in the ice bin found with handle lying flat in the ice. When stored in food; the handle shall maintain out of the food. CDI- PIC put the scoop with the handle up. This is a repeat item.

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, Jun 5, 2026 · Original Source

1 - Inspection

Jan 8, 2026

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

notedCode 3-403.11 (A)Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

3-403.11 (A);(D) Rice and chicken reheated to 155F; Reheat all TCS foods to 165F. CDI-The chicken and rice was reheated to 178F.

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 —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Priority foundation: Unlabeled cleaner in a spray bottle. Label working containers of toxic materials such as cleaners and sanitizers. CDI-The cleaner was labeled once REHS spoke to PIC.

In plain English

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

More about chemicals stored or used unsafely

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Ice scoop in the ice bin found with handle in the ice. When stored in food; the handle shall maintain out of the food. CDI- PIC put the scoop with the handle up.

In plain English

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

More about equipment or utensil issues

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; heavy grease accumulation on the sides of the fryer and inside the fryer door. The shelving in the walk-in cooler has residue accumulation present. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency.

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 8, 2026 · Original Source

1 - Inspection

Oct 22, 2025

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, Oct 22, 2025 · Original Source

1 - Inspection

May 29, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12 Priority foundation: No thermometer in the reach in refrigeration unit. Provide thermometers that are readily accessible in refrigeration units. A thermometer was provided once REHS spoke to PIC.

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 —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14: Core: Wet wiping cloths on food prep surfaces. Wet wiping cloths shall be held between uses in a chemical sanitizer solution at a concentration. Wet wiping cloths were placed in sanitizer mixed to the correct concentration one 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 problems

notedCode 3-501.16(A)(2) Priority: Chicken is 50-58FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority: Chicken is 50-58F; shrimp is 43F in the prep refrigeration unit. Noodles are 48F and wontons are 42-43F in the reach-in refrigerator.. Maintain TCS foods in cold holding at 41F or less. The above food was moved to the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, May 29, 2025 · Original Source

1 - Inspection

Feb 6, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 4-601.11 (A) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) There were a few dishes that were stored as clean but were greasy to the touch. Dishes stored as clean must be clean. CDI.. The dishes were placed back 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 —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C) There were several food containers that were not covered. Food must be protected from all sources of contamination. CDI... The containers were covered up.

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 4-601.11 (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 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 problems

notedCode 4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to foodFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food; equipment; utensils; linens; single service; and single use articles. Clean the vents above the wok and cooking equipment to remove the grease build-up. There was grease hanging from the filters. 6-403.11 (A)Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. There was an employee jacket that was stored up against the clean dishes. CDI... The jacket was placed in the employee break area.

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, Feb 6, 2025 · Original Source

1 - Inspection

Sep 13, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw chicken was stored above raw pork and beef. Food items must be stored according to the final cook temperature. Food items must be stored in a manner to prevent contamination. 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

criticalCode 7-207.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-207.11; Priority; Prescription Medicine was stored above a food prep area. Medicines must be located to prevent contamination of Food; Equipment; Utensils; Single-Service Items. CDI.. The medicines were moved away from the food prep area.

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; There was several food containers that were not properly labeled. Food containers must be labeled with the common name of the food item in the container. CDI.. The food containers were 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

minorCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; In the dry storage area there was a bag of flour that was open and there were dead gnats in the flour. Food must be stored in a manner to prevent contamination. CDI.. The flour was placed in the trash can.

In plain English

More about food not protected from contamination

minorCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; 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

Official record from Wake County Environmental Services, Sep 13, 2024 · Original Source

1 - Inspection

Jun 7, 2024

Score 95

Official score: 95 · 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; On two different occasions employees went outside the employees entered the kitchen without washing their hands. Employees must wash their hands after engaging in any activity that will contaminate the hands. CDI.. The employees were instructed on proper handwashing. The employees were properly washing 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.

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; In the walk-in freezer several trays of raw chicken was stored above raw beef. Food items must be stored in a manner to prevent contamination. Food must be stored according to the final cook temperature. CDI.. The food items were placed in the correct final cook temperature.

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)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; There was a container of chicken bits that were being held cold at 54F. This potentially hazardous food must be held cold at 41F or below. CDI.. The food item was cooled down to 41F.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; There were some chicken and beef items in the walk-in that were not date marked. Some raw and ready-to-eat food items stored in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or the preparation date. The food items will have a 7 day shelf life since the cold hold units must be maintained at 41F or 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 problems

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Clean the shelves that the plastic lids are stored on. Clean the shelves in the walk-in cooler. Clean around the cooking equipment. Clean the gaskets in the cold hold units.

In plain English

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

More about cleaning or sanitizing problems

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Clean the floor around the deep fryers. Physical Facilities shall be cleaned as often as necessary to keep them.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jun 7, 2024 · Original Source

1 - Inspection

Jan 29, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; There was a knife that was stored in-between two cold-hold units. All in-use equipment must be stored in a clean location. CDI... The knife was washed and placed on the cutting board of the cold hold unit.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; 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

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; In a cold hold unit there were some food items that were uncovered. Food items must be stored in a manner to prevent contamination. CDI.. The food items were covered up.

In plain English

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

More about other finding

majorCode 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 several knives on the knife holder stored as clean that had dried food debris on the knives. Equipment Food-Contact Surfaces and Utensils stored as clean shall be clean to sight and touch. CDI.. The knives were taken to 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

minorCode 4-502.13Equipment and utensils

Official wording

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

Inspector’s notes

4-502.13; Core; Single service items were being used to scoop fried rice. The single-service cup was left in the rice cooker. Single-service items may not be reused. Single-service items are not be used as multi-use equipment.

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 in-between the deep fryers. Equipment shall be kept free of an accumulation of Food residue and other 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 6-303.11Facility 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. There must be (50 foot candles) at a surface where a Food Employee is working with Food or working with utensils or equipment such as knives; slicers 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 issues

Official record from Wake County Environmental Services, Jan 29, 2024 · Original Source