Restaurant · Wake County, NC

Fei Huang Restaurant At A C

Name: Fei Huang Restaurant At A C
Address: 3210-131 S Wilmington St, Wake County, NC

3210-131 S Wilmington St

Last inspected Jan 21, 2026 · View Map ↗ · Compare ↗

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Score 97

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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

Jan 21, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; In the 2 door reach in cooler; noted large container of cooked with veggies date marked for 1/10 . Keep TCS food for up to 7 days once prepared or opened. CDI- Items discarded

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 3-305.11- Noted crates of produce being stored on the floor in prep kitchen area. Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11- Noted crates of produce being stored on the floor in prep kitchen area. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. This is repeat from the last inspection.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; White cutting board and portable cutting boards are stained and deeply scored. Cutting boards shall be resurfaced or replaced when they have deep cuts or scratches.

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 4-602.13 Nonfood Contact Surfaces (C) Noted heavy accumulation of grease build up along the shelves . Sticky residue build up noted along the racks in the reach in coolersCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Noted heavy accumulation of grease build up along the shelves . Sticky residue build up noted along the racks in the reach in coolers; spice rack near the 3 compartment sink and door jams and handles of the prep coolers. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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

minorCode —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C) Noted top lid damaged to outside dumpster. Discussed contacting vendor to have dumpster removed.

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 21, 2026 · Original Source

1 - Inspection

Aug 1, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Hot-Holding: Noted a container of sauteed green beans were temping 119 F and a container of lo mein was 123/124 F at front service line for hot-holding. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Verify products reach the required final cook/reheat temperature using food probe thermometer before placing in front hot-holding unit. For improved hot-holding; ensure the water well is fully heated before adding foods to the unit; ensure food items are not over stacked and stirred frequently to maintain uniform temperatures in food. CDI- Items reheated to165F and above during time of inspection

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 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) Large; deep container of cooked chicken and potatoes was measuring at 46 F in the reach-in cooler. Further discussion determined noted TCS items was cooked last night; then immediately transferred into a deep large containers and placed in the reach-in cooler to cool over night. Discussed breaking food down to smaller shallow container for rapid cooling. CDI- Food voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15 Cooling Methods (Pf)- LargeFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf)- Large; deep container of cooked chicken and potatoes was measuring at 46 F in the reach-in cooler. Further discussion determined noted TCS items was cooked last night; then immediately transferred into a deep large containers and placed in the reach-in cooler to cool over night. Discussed breaking food down to smaller shallow container for rapid cooling. CDI- Food voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11- Noted crates of produce being stored on the floor in prep kitchen area. Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

In plain English

More about food not protected from contamination

notedCode 4-602.13 Nonfood Contact Surfaces (C) Noted heavy accumulation of grease build up along the sides of the deep fryer unit. Sticky residue build up noted along the racks in the reach in coolersCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Noted heavy accumulation of grease build up along the sides of the deep fryer unit. Sticky residue build up noted along the racks in the reach in coolers; spice rack near the 3 compartment sink and door jams and handles of the prep coolers. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Loose trash on the ground around the grease containment unit. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean. This is a repeat item. 5-501.12 - Noted one of the outside dumpster is corroded at the base of the unit. Also noted top lids was torn off the same noted unit. If used; an outdoor enclosure for refuse; recyclables; and returables shall be constructed of durable and cleanable materials.

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, Aug 1, 2025 · Original Source

1 - Inspection

Apr 2, 2025

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

minorCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Inside the fryer doors and sides of the fryer have grease build up. Side of the pork cooker has build-up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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

Official record from Wake County Environmental Services, Apr 2, 2025 · Original Source

1 - Inspection

Nov 26, 2024

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Inside the fryer doors and sides of the fryer have grease build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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

minorCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115 ; Core; Loose trash on the ground around the dumpsters. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean. This is a repeat item.

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, Nov 26, 2024 · Original Source

1 - Inspection

Jul 5, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Bacon is dated June 27th and cooked chicken is dated June 20th in the upright refrigeration unit. Keep TCS food for up to 7 days once prepared or opened. The above chicken and bacon were voluntarily discarded.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Less than 50ppm of chlorine in the wiping cloth bucket. Sanitizer shall be mixed to 50-200ppm for chlorine. Sanitizer was remixed to the correct 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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Inside the fryer doors and sides of the fryer have grease build up. Side of the pork cooker has build-up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary 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

minorCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Loose trash on the ground around the dumpsters. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean. This is a repeat item.

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, Jul 5, 2024 · Original Source

1 - Inspection

Feb 28, 2024

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Sheet pans and a bowl deemed clean have food debris build up on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. The above items were taken back to the dishwashing area to be washed; rinsed 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

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; Utensils stored in containers that are dirty. Utensils shall be stored in a clean and dry location. Utensils shall be stored where they are not exposed to splash; dust or other contamination. Utensils and containers were taken back to the dishwashing area to be washed; rinsed and sanitized.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; White cutting board has deep cuts on each side. Cutting boards shall be resurfaced or replaced when they have deep cuts or scratches.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Mixer arms has build up and inside of the fryer door has grease build up. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary 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

minorCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Loose trash on the ground around the dumpsters. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean. This is a repeat item.

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 28, 2024 · Original Source

1 - Inspection

Nov 22, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

2 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Sheet pans deemed clean are stored with grease build up. Equipment food contact surfaces and utensils shall be clean to sight and touch. The above items were taken back to the dish washing sink to be washed; rinsed and sanitized. 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

majorCode 4-502.11(B)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-502.11(B); Priority Foundation; A metal stem thermometer is reading 37F in ice water. Metal stem thermometers that read from 0-220F shall be calibrated to 32F in ice water. This thermometer was placed out of service.