Restaurant · Wake County, NC

G-58 Cuisine

Name: G-58 Cuisine
Address: 10958 Chapel Hill Rd, Wake County, NC

10958 Chapel Hill Rd

Last inspected Aug 28, 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

6 inspections

1 - Inspection

Aug 28, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 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) A few bowls had dust and other white accumulations on the surfaces in the dish storage area. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Bowls sent to dish machine for further cleaning.

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) 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) Squid ink; curry paste; lettuce; cooked egg; and beef sauce within the left tall reach-in cooler were maintained above 41F. Rice milk and raw fish in back tall cooler were maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Lettuce; cooked egg; and opened container of squid ink were voluntarily discarded by PIC. Other items were moved to walk-in cooler to cool to 41F. PIC stated that they will contact refrigeration company prior to continued use for storage of TCS foods. Rice milk and raw fish from back cooler were relocated to walk-in to cool.

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

Official record from Wake County Environmental Services, Aug 28, 2026 · Original Source

1 - Inspection

Jan 30, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Employee was observed handling raw fish with gloves and continued preparing ready-to-eat foods and equipment on cook line. Bag of onions was hanging in walk-in cooler and contacting raw duck on meat hooks. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Onions were moved to another rack in walk-in cooler. Employee's gloves were changed hands were washed. Equipment handled was cleaned and ready-to-eat foods will be cooked to a minimum of 145F.

In plain English

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

More about other finding

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Two containers of cooked duck were labeled with date marking stickers indicating preparation on 1/27 and 1/29. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Labels were corrected by PIC for a preparation date of 1/29.

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 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C) Rice paddle was stored in a container of water <135F. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container; on a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized; in running water; or in a container of water if the water is maintained at a temperature of at least 135F. CDI: Paddle removed from water and placed into clean container.

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 4-101.17 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 is utilizing wooden utensils for rice paddles. 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). Remove wooden utensils and replace with approved materials.

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 30, 2026 · Original Source

1 - Inspection

Jul 23, 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, Jul 23, 2025 · Original Source

1 - Inspection

Feb 5, 2025

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw chicken was stored above raw beef within walk-in cooler. Container of raw beef was placed above ready-to-eat vegetables within reach-in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Food was rearranged and storage order chart was reviewed with PIC. Repeat; Half-points deducted due to improvements in overall raw food storage.

In plain English

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

More about other finding

notedCode —Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14 Cooling (P) Cooked pork belly in a pressure cooker did not properly cool to 41F after preparation the night prior due to cooling in tight fitting lid within insulated container. Temperature controlled for safety foods shall be cooled to 70F from 135F within two hours and cooled to 41F from 135F within 6 total hours. CDI: Pork belly was voluntarily discarded by PIC.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Feb 5, 2025 · Original Source

1 - Inspection

Oct 9, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode —Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-202.15 Package Integrity (Pf) Cans in dry storage area were dented along hermetic seals. Food packages shall be in good condition and protect the integrity of the contents so that food is not exposed to adulteration or contamination. CDI: Cans were voluntarily discarded by PIC and PIC was reminded of requirements regarding package integrity.

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 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beefOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. Raw duck was hanging above red onions in walk-in cooler. Raw beef was stored above washed cilantro in walk-in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. Food was rearranged and storage order chart was reviewed with PIC.

In plain English

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

More about other finding

Official record from Wake County Environmental Services, Oct 9, 2024 · Original Source

1 - Inspection

Jan 18, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; One employee (dishwasher) did not wear any hair restraints. Employees shall wear hair restraints such as hats; hair coverings or nets that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. CDI - put on a hat during 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

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; Observed several metal and plastic containers stacked together in clean dishes area while still wet. Utensils shall be stored in a self-draining position that allows air drying. CDI - containers were spread on the shelf to air dry.