Restaurant · Wake County, NC

First China Restaurant

Name: First China Restaurant
Address: 6452 Tryon Rd, Wake County, NC

6452 Tryon Rd

Last inspected May 15, 2026 · View Map ↗ · Compare ↗

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Score 99

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

The full inspection history

7 inspections

1 - Inspection

May 15, 2026

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 2-401.11 (A) Employee soda bottle is stored on the preparation table outside the walk-in cooler. Other employee beverages are stored inside the upright refrigerator. Except when drinking from a closed beverage containerEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A) Employee soda bottle is stored on the preparation table outside the walk-in cooler. Other employee beverages are stored inside the upright refrigerator. Except when drinking from a closed beverage container; employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. Store beverages on a bottom shelf; below food and preparation areas used for customer 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 4-101.18 Nonstick Coatings (C) Interior of the Rice Warmer has a deteriorated non-stick finish. Use non-scratchingCleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.18 Nonstick Coatings (C) Interior of the Rice Warmer has a deteriorated non-stick finish. Use non-scratching; non-scoring cleaning tools. Replace damaged rice warmer insert so that non-stick coating that is deteriorating is not exposed to the food. 4-101.19 Nonfood-Contact Surfaces (C) Shelves inside the freezer are rusty; deteriorating.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Cleaning needed on the wall to the left of soup. Remove dust and soil. . Remove the build-up from the walk-in Freezer Door Handle. Maintain physical facilities 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

Official record from Wake County Environmental Services, May 15, 2026 · Original Source

1 - Inspection

Dec 23, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A) Handwashing Sink in the corner is blocked and is being used to store metal rods. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Items were removed make the handwashing sink accessible.

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

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

Inspector’s notes

In plain English

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

More about cleaning or sanitizing problems

notedCode 4-501.19 Manual Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.19 Manual Warewashing Equipment; Wash Solution Temperature (Pf) Wash solution in the ware washing sink is only 80 degrees F. Soapy water shall be hot; at least 110 degrees F. Increased amount of detergent is also likely needed. Water temperature requirement was written on the sign above the sink and owner added hot water for cleaning pans and wares.

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, Dec 23, 2025 · Original Source

1 - Inspection

Jul 22, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16(A)(2) Some foods in the top of the make line refrigerator are not 41 degrees F as required: Pork Strips 57F (in a shallow plastic pan)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Some foods in the top of the make line refrigerator are not 41 degrees F as required: Pork Strips 57F (in a shallow plastic pan); Chicken 48F; Raw Shrimp 51F. Maintain TCS foods in cold holding at 41F or less. -P Pork was removed from the shallow plastic pan and transferred to a deep metal pan that is temporarily stored in the bottom of the refrigerator to cool. Shrimp and chicken were moved to cool also. Owner observes the corner positions in this True Refrigerator are significantly colder than other locations. We discussed monitoring food temperature with his thermometer; using metal pans for meats/chicken/beef/shrimp.

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 3-501.15 Cooling Methods (Pf) Food is spread out in single layers on metal pans on a speed rack which is excellent for cooling. HoweverFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Food is spread out in single layers on metal pans on a speed rack which is excellent for cooling. However; the food is 85 degrees F stored at room temperature; when that matches the current air temperature on this July afternoon. Food must be moved more quickly into the walk in cooler to cool. Cool from 135F to 70F in two hours -and- from 70F to 41F in four more hours or less. Food may cool at room temperature (for approximately an hour) but must be moved to refrigeration to meet the required cooling parameters. Food was moved from the kitchen to the walk in cooler speed rack upon request.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13 (A)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (A); (B); (C ) A large amount of raw pork is thawing in the sink full of standing water. Store in the refrigerator or during the cooking process when possible. Use approved thawing methods. Pf Water should flow over the pork by having it contained in a container in the sink. Owner drained the sink.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jul 22, 2025 · Original Source

1 - Inspection

Jan 13, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11; Priority; Bucket of bleach solution holding wet wiping cloths over 200ppm. Solution tested at 500-800ppm. Provide sanitizer at correct concentrations; diluting as required. Bucket diluted during inspection. Use test strips to ensure solutions are at proper concentration; bleach solution shall be 50-200ppm.

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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); Cleaned dishes stored on prep table with large container of raw chicken on same table. Chicken is in the process of being breaded and cooked. Ensure clean dishes are away from sources of contamination. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Chicken moved during 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

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

1 - Inspection

Oct 2, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

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; Core; Minor buildup of food debris along walk-in cooler shelves and along roaster and cook line equipment. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Oct 2, 2024 · Original Source

1 - Inspection

May 22, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

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; A couple of metal bowls and two metal containers stacked over three compartment sink with water nested in-between the containers. Cleaned equipment shall be stored in a self-draining position that allows air drying. Items moved and arranged to air dry during 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

Official record from Wake County Environmental Services, May 22, 2024 · Original Source

1 - Inspection

Jan 16, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

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; Cutting board on chicken prep sink area heavily scored and stained. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they cannot be resurfaced. Manager discarded cutting board during inspection.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Minor accumulation of food debris and splatter on left side of cook line and roaster; and speed rack in walk-in cooler with minor residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently. Employee began cleaning these areas during inspection.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee drink (Pepsi bottle) on prep table near flip top cooler. Designated areas shall be used to store employee personal items so that food; equipment; utensils and single-service items are protected from contamination. Items moved during inspection.

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 16, 2024 · Original Source