Restaurant · Wake County, NC

Fu Kee Express

Name: Fu Kee Express
Address: 6320 Capital Blv, Wake County, NC

6320 Capital Blv

Last inspected Sep 28, 2026 · View Map ↗ · Compare ↗

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Score 94

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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

Sep 28, 2026

Score 94

Official score: 94 · Understand this area’s scale

8 recorded violations

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority - Observed food worker touch raw chicken and then touch handles of fryer baskets at cooking line. Also; after using the bathroom; food worker touched single service utensils and cans of beverages without washing hands first. After touching raw meats; using the bathroom; or contaminating hands in any other way; hands shall be washed. CDI by having worker 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.

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(4); Core - (REPEAT) Observed some foods in walk-in cooler were uncovered and not in the cooling process (tofu; egg rolls; shredded cabbage; etc.). Unless properly cooling; foods in storage shall be kept covered or sealed. Cover/seal foods in storage that are not in the cooling process.

In plain English

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

More about other finding

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation - (REPEAT) A few utensils and hand grinder had food debris on them but were stored as clean. Equipment and utensil food contact surfaces shall be clean to sight and touch. CDI by placing soiled items at 3-comp sink to be cleaned. NOTE: Food contact equipment and utensils must be washed; rinsed and sanitized at least once every 4 hours if in continual use for TCS* foods and also properly cleaned/sanitized at the end of the day. Do not maintain utensils or equipment soiled overnight.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2); Priority - Several cold TCS* foods were above 41F (see temperature chart). Except during preparation; cooking; or cooling; or when time as a public health is used; cold TCS* foods shall be maintained at 41F or less. CDI by properly refrigerating foods and lowering air temperature of walk-in cooler during 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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - (REPEAT) Several moist or soiled wiping cloths were on counter tops. In-use moist and/or soiled wiping cloths shall be kept in approved clean sanitizer between uses. Store moist in-use wiping cloths as stated above or keep in soiled laundry 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

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 - (REPEAT) Several wire shelves were rusty and damaged. Food service equipment shall be kept in good repair. Replace shelves with similar approved equipment. 4-501.12; Core - (REPEAT) Cutting board at make line top prep unit and a smaller board had deep scratch marks. Surfaces such as cutting boards that are scratched and scored shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized. Resurface or replace damaged cutting boards.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core - (REPEAT) Observed dusty/soiled wire and solid metal shelving; refrigerator/freezer door exteriors; handles and interior/exterior vents; fryer exteriors and sink exterior and drainboard undersides; exteriors of food storage containers. Equipment and utensil nonfood contact surfaces shall be kept clean. Increase cleaning frequency of surfaces/equipment above.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core - (REPEAT) Observed soiled kitchen flooring; floor drains; walls; ceiling panels; ceiling light shields; vent hood/filters; sides/edges of doors. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures above.

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, Sep 28, 2026 · Original Source

1 - Inspection

Mar 6, 2026

Score 95

Official score: 95 · Understand this area’s scale

10 recorded violations

notedCode 3-302.11(A)(1)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1); Priority - In walk-in cooler; small bag of vegetables were stored under large box of raw beef. Large bag of onions were stored on top lid of raw chicken box...Raw animal foods shall be stored to prevent contamination of ready-to-eat foods and washed/unwashed fruits and vegetables...CDI by properly storing foods. 3-302.11 (A)(4); Core - (REPEAT) Several containers/pans of foods in walk-in cooler (egg rolls; chicken; open container of tofu; etc.) were uncovered and not in the cooling process...Unless actively and properly cooling; foods in storage shall be kept covered or sealed...Cover/seal foods in storage that are not in the cooling process.

In plain English

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

More about other finding

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation - (REPEAT) Several small food utensils; food containers and large metal bowl were soiled but stored as clean...Equipment and utensil food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink to be cleaned. NOTE: Food contact equipment and utensils must be washed; rinsed and sanitized at least once every 4 hours if in continual use for TCS* foods and also properly cleaned/sanitized at the end of the day. Do not maintain utensils/containers soiled overnight.

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 3-501.17 and 18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 and 18; Priority Foundation - Open container of tofu had no date (opened yesterday); and a few zip lock bags of cooked food had dates of Feb. 22 - more than 7 days ago. PIC stated those food had been frozen (frozen date) and then placed in cooler to thaw (no thaw dates were on bags)...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (preparation date; use by date or both). This includes foods that are cooked; cooled and frozen and then thawed; where frozen and thaw dates are to be placed on food containers...CDI by placing proper dates on foods.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core - (REPEAT) Some bottles/containers of dry foods; sauces were not labeled...Working containers of food (oils; spices; salts; flour; sugar; sauces; etc.) except food that is easy to identify shall be labeled with their contents...Properly label bottles/containers of foods.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core - Bag of vegetables was stored directly on walk-in cooler floor...Food shall be protected from contamination by elevating it at least 6 inches above the floor...CDI by placing vegetables on shelf.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core - At beginning of inspection; food worker did not have a hair restraint and was working with exposed food and clean equipment...Head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils shall be worn...CDI where work donned cap by end of inspection.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core - (REPEAT) Several wire shelves were rusty and damaged...Food service equipment shall be kept in good repair...Replace shelves with similar approved equipment. 4-501.12; Core - (REPEAT) Cutting board at make line top prep unit and a smaller board had deep scratch marks...Surfaces such as cutting boards that are scratched and scored shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized...Resurface or replace damaged cutting boards.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core - (REPEAT) Observed dusty/soiled wire and solid metal shelving; refrigerator door frames; handles and interior/exterior vents; sink drainboard undersides...Equipment and utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/equipment above.

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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core - (REPEAT) Outside cardboard and trash dumpster used by establishment had three broken; caved in top lids...Trash and recycling receptacles shall be kept in good repair...Contact landlord to have solid waste company replace trash and cardboard dumpsters with intact lids.

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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core - (REPEAT) Observed soiled kitchen flooring; drains and walls...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.

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 6, 2026 · Original Source

1 - Inspection

Aug 8, 2025

Score 95

Official score: 95 · Understand this area’s scale

9 recorded violations

notedCode 3-302.11 (A)(4)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(4); Core - Many foods in walk-in cooler (egg rolls; chicken; pork; etc.) were uncovered and not in the cooling process...Unless actively and properly cooling; foods in storage shall be kept covered or sealed...Cover/seal foods in storage that are not in the cooling process.

In plain English

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

More about other finding

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation - Some small food utensils and containers were soiled but being stored as clean. A few food grinder parts had food debris on them but grinder was being stored as clean...Equipment and utensil food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink to be cleaned.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core - A few bottles/containers of food ingredients were not labeled...Working containers of food (oils; spices; salts; flour; sugar; sauces; etc.) except food that is easy to identify shall be labeled with their contents...Properly label bottles/containers of foods.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core - Several live house flies were in kitchen and dining area...The premises shall be free of insects and other pests...Rid establishment of flies using methods approved food service establishments.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - Several moist or soiled wiping cloths were on counter tops...Moist and/or soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist in-use wiping cloths as stated above or keep in soiled laundry 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

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 - Several wire shelves were rusty and damaged; and a few refrigerator gaskets were torn...Food service equipment shall be kept in good repair; and door seals shall be intact and tight...Replace shelves and gaskets with similar approved equipment. 4-501.12; Core - (REPEAT) Cutting board at make line top prep unit had deep scratch marks...Surfaces such as cutting boards that are scratched and scored shall be resurfaced or replaced if they can no longer be effectively cleaned and sanitized...Resurface or replace damaged 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

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 - (REPEAT) Observed dusty/soiled wire and solid metal shelving; fryer exteriors; refrigerator exteriors; doors and gaskets; 3-comp sink exteriors and drainboard undersides; microwave oven interiors; top interior rim of large sugar bin...Equipment and utensil nonfood contact surfaces shall be kept clean...Increase cleaning frequency of surfaces/equipment above.

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 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core - Outside cardboard and trash dumpster used by establishment had a few broken; caved in top lids...Trash and recycling receptacles shall be kept in good repair...Contact landlord to have trash and cardboard dumpsters replaced with ones that have intact top lids.

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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Some holes were in kitchen area walls...Physical facilities shall be kept in good repair...Seal wall holes. 6-501.12; Core - (REPEAT) Observed soiled/greasy ventilation hood interiors and filters; ceiling tiles; walls and floors in kitchen and storage areas...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces and fixtures above. NOTE: Clean at least vent hood filters and visible interior vent hood surfaces on a regular basis; such as weekly; since excessive grease build-up could increase fire risk. Interior vent hood components and stack should be done quarterly or as recommended by the fire department or your hood cleaning company.

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 8, 2025 · Original Source

1 - Inspection

Mar 6, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No person in charge with food protection manager certification (ServSafe expired 5/2024) was present during inspection. At least one supervisor/manager shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI-A list of accredited CFPM courses provided in email to owner.

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 4-501.12Cleaning and sanitizing

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed dusty/soiled metal shelving and interior of bottom cabinet of fryers. Non food contact surfaces shall kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning on these surfaces.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed soiled/greasy hood ventilation filters and a few walls need to be cleaned. Physical facilities shall be kept clean. Increase cleaning in these areas.

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 6, 2025 · Original Source

1 - Inspection

Aug 21, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed a few damp wiping cloths stored on cookline and countertop. Moist and/or soiled wiping cloths shall be kept in approved clean sanitizer between uses. Place moist/soiled wiping cloths in approved clean sanitizer.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Observed cutting board at flip top prep unit with deep dark scratch marks. 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 are not capable of being resurfaced. Resurface or replace cutting board.; 4-501.11; Core; Improvement seen. Observed a few rusty shelves in walk-in cooler and storage area. Equipment shall be maintained in good repair. Replace rusty shelving with equipment that meets ANSI/NSF certification OR equivalent.

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; Observed dusty/soiled metal shelving throughout kitchen. Non food contact surfaces shall kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning on these surfaces.

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 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; Observed toilets in both men and women restrooms need cleaning. Plumbing fixtures such as handwashing sink; toilets; and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning of toilets.

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; Observed soiled/greasy hood ventilation filters. Physical facilities shall be kept clean. Increase cleaning in 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, Aug 21, 2024 · Original Source

1 - Inspection

Apr 4, 2024

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed soiled kitchen walls; mop sink/can wash basin and hood ventilation filters and flooring next to mop sink. Physical facilities shall be kept clean. Increase cleaning in these areas.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Many rusty shelves were in walk-in and storage areas. Equipment shall be maintained in good repair. Replace rusty shelving with equipment that meets ANSI/NSF certification OR equivalent.

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)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Observed spare ribs in flip top prep unit with temperature of 44F. TCS(Time/Temperature Control for Safety) food shall be maintained at 41F or less. CDI-Ribs moved to bottom cooler.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Observed chlorine sanitizer concentration in spray bottle above 200ppm (test strip turned black). Chlorine sanitizer concentration shall 50-200ppm. CDI-by diluting sanitizer to appropriate concentration.

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 3-304.14Cleaning 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

Official record from Wake County Environmental Services, Apr 4, 2024 · Original Source

1 - Inspection

Dec 7, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed container of broccoli stored next to prep unit uncovered. Food shall be protected from contamination by storing where it is not exposed to splash; dust or other contamination. Cover food when not in use.

In plain English

More about food not protected from contamination

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed one wet wiping cloth stored at cookline. Moist and/or soiled wiping cloths shall be kept in approved clean sanitizer between uses. Place moist/soiled wiping cloths in approved clean sanitizer.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Many rusty shelves were in walk-in and storage areas. Can opener base mounted to table is rusty. Equipment shall be maintained in good repair. Replace rusty shelving with equipment that meets ANSI/NSF certification OR equivalent.

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; Observed soiled kitchen walls; mop sink/can wash basin and hood vent filters. Physical facilities shall be kept clean. Increase cleaning in these areas.

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 7, 2023 · Original Source