Restaurant · Wake County, NC

Fang's Kitchen

Name: Fang's Kitchen
Address: 677 Mills Park Dr, Wake County, NC

677 Mills Park Dr

Last inspected May 12, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

The full inspection history

7 inspections

1 - Inspection

May 12, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Sanitizers; Criteria - Chemicals (P) Chlorine sanitizing solution within 3-compartment sink had a concentration above 200 PPM. Chlorine shall have a concentration of 50-200 PPM. CDI: Sanitizing solution was diluted to 200 PPM.

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) Container of fried chicken and cooked beef were cooling in largeFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Container of fried chicken and cooked beef were cooling in large; deep containers. Food shall be cooled using shallow pans; separated into smaller portions; using rapid cooling equipment; by stirring the food placed in an ice bath; using containers that facilitate heat transfer; or adding ice as an ingredient. CDI: PIC placed food into shallow metal containers.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 4-101.17 WoodCleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.17 Wood; Use Limitation (C) Facility was using a wooden cutting board to process raw chicken. Wood and wood wicker may not be used as a food-contact surface. (Exceptions for hard maple as cutting board; storage of shelled and raw fruits/veggies). CDI: PIC voluntarily discarded cutting board.

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 12, 2026 · Original Source

1 - Inspection

Jul 22, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 5-205.11 (A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A); Priority Foundation; Handwashing sink near register was blocked in by a cart and a three legged stool upon arrival. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- items 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.

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; A container of noodles prepared on Sunday was observed without a date. Date mark/label all ready-to-eat TCS foods once opened or prepared and held more than 24hrs. CDI- date known and affixed. No points taken. 3-501.18; Priority; Ready-to-eat TCS foods without a date shall be discarded. Date known an affixed. All other foods were correctly 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

notedCode 4-502.13Equipment and utensils

Official wording

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

Inspector’s notes

4-502.13; Core; A plastic garlic container was being reused to store BBQ sauce. Single-use and single-service articles cannot be reused. Use approved NSF/sanitation grade storage equipment. Empty and discard or recycle used container. No point taken

In plain English

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

More about equipment or utensil issues

notedCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Metal shelving in the walk-in cooler is rusting and peeling. This affects cleanability. Equipment shall be kept in good repair. Replace shelving in the near future.

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 22, 2025 · Original Source

1 - Inspection

Apr 15, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Cooked noodles; raw chicken; and raw beef holding 42-44 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Cooked noodles moved to the walk-in freezer to cool rapidly. A container of ice added to cooler holding raw chicken and raw beef (foods actively in-use due to lunch rush). PIC to place any leftover chicken or beef in the walk-in cooler/freezer following lunch rush if foods are still maintaining above 41 F; but less than 45 F. If holding 45 F or above PIC to discard.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Apr 15, 2025 · Original Source

1 - Inspection

Nov 8, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; A mop bucket filled with soiled water stored directly next to dry foods. Food shall be stored in areas where it is not exposed to splash or other contamination. A new location for the mop bucket is needed.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Prep cooler gaskets and walk-in cooler gaskets soiled with black accumulation and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; 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

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

1 - Inspection

Jul 12, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; A container of recently prepared lo mien cooling in a prep cooler. When cooling TCS (Time/Temperature Control for Safety) foods; use rapid cooling equipment (walk-in cooler/freezer). Prep coolers are not designed to cool. CDI - Lo mien placed in the walk-in freezer to cool rapidly.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jul 12, 2024 · Original Source

1 - Inspection

Mar 19, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

minorCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; Flour used for breading chicken stored next to the mop bucket. Food shall be protected from contamination. Flour moved to an area away from the mop bucket.

In plain English

More about food not protected from contamination

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; Plastic liners on shelving in the walk-in cooler soiled with food and debris. Prep cooler gaskets soiled with black accumulation and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; 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

Official record from Wake County Environmental Services, Mar 19, 2024 · Original Source

1 - Inspection

Nov 29, 2023

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloths stored on prep surfaces. Unless actively in-use; wet wiping cloths shall be held in a chemical 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

Official record from Wake County Environmental Services, Nov 29, 2023 · Original Source