Restaurant · Wake County, NC

Goji Bistro

Name: Goji Bistro
Address: 100 Maynard Crossing Ct, Wake County, NC

100 Maynard Crossing Ct

Last inspected Aug 19, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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

The full inspection history

8 inspections

1 - Inspection

Aug 19, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 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 (Priority); Raw fish was stored above ready to eat sauces and vegetables in both the preparation and walk in coolers. Ensure raw animal products are stored to prevent contamination of ready to eat foods. CDI-Foods were rearranged to prevent contamination. Food storage chart is available in kitchen; and 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

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Chicken and beef stored in the middle section of the steam table were holding 120-125F. Hold TCS foods hot at 135F or above. CDI-These items were voluntarily discarded. Middle section of unit pilot light had gone out. New chicken and beef were reheated from the walk in cooler to 180F.

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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); Cleaned utensils were stored in a soiled container. Store utensils and equipment in a clean; dry location not exposed to splash. CDI-Containers and utensils were cleaned 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

Official record from Wake County Environmental Services, Aug 19, 2026 · Original Source

1 - Inspection

Apr 30, 2026

Score 93

Official score: 93 · Understand this area’s scale

5 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Chlorine solution at the 3-compartment sink was measuring 25ppm. Maintain sanitizer at correct concentrations when being used to sanitize. CDI-Chlorine solution was remade to be 100ppm. 4-601.11(A); Priority Foundation; A few pans had sticker residue; and a few dishes were dusty. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-Equipment and dish ware were moved to dish pit for 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 (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Walk in cooler #1 was holding foods at 58-60F. Egg rolls and tofu held in the top of the preparation unit were holding 45-47F. TCS foods must be maintained at 41F or below. CDI- All TCS foods in the walk in cooler were voluntarily discarded. It is unknown when the cooler stopped working; but food was warm as employees arrived for work this morning. Cooler repair has been scheduled for today. EC will return tomorrow to ensure walk in cooler is working. Second walk in cooler is available and holding foods 41F and below. Employee and PIC were shown how to store food below the fill line in these types of units to help maintain foods at the correct temperature.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; Wet wiping cloths were stored on the preparation table in between uses. Sanitizer bucket in use did not have measurable chlorine solution. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Chlorine sanitizer was made with 100 ppm chlorine; and wet wiping cloths were put in the solution. Remind employees to store cloths in sanitizer in 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

notedCode 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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); Cleaned pans were stacked together while still wet. Store equipment and utensils to allow air drying after cleaning and sanitizing. CDI-Pans were rearranged to allow air drying.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (Core); The wall behind the rice cookers and around the corner to the back food preparation area had food splash. Maintain walls clean. CDI-Walls were 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

Official record from Wake County Environmental Services, Apr 30, 2026 · Original Source

1 - Inspection

Nov 5, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The dish machine and 3-compartment sink had sanitizer measuring 25ppm chlorine. Maintain sanitizer at correct concentrations when being used to sanitize. Chlorine sanitizer must measure 50-200ppm. CDI-Sanitizer dispenser was adjusted to dispense sanitizer at 100ppm.

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 (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Egg rolls and tofu held in the top of the preparation unit were holding 50-53F. TCS foods must be maintained at 41F or below. CDI-Foods were voluntarily discarded. Employee and PIC were shown how to store food below the fill line in these types of units to help maintain foods at the correct temperature. Other foods in unit were holding 41F or below.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; Wet wiping cloths were not stored in sanitizer in between uses. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Chlorine sanitizer was made with 50ppm chlorine; and wet wiping cloths were put in the solution. Remind employees to store cloths in sanitizer in 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

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The dish washer had a build up of residue on the inside of the machine doors. Ware washing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. CDI-Dish machine was 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

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

1 - Inspection

Jul 24, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 2-301.14 When to Wash (P)Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to Wash (P); Hands were not washed after employee drank. Hands must be washed: Before beginning work; before donning gloves for handling food; after eating; drinking; smoking; after visiting restroom; any time hands become soiled. CDI-Employee was redirected to change gloves and wash hands. Reviewed hand washing with PIC.

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

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; Multiple wet wiping cloths were stored on preparation surfaces in between uses. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Cloths were moved to sanitizer bucket. PIC stated these are used once; then moved to be cleaned. EC reminded PIC that once cloths become wet or soiled; they need to go into a sanitizer bucket; or be replaced.

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 24, 2025 · Original Source

1 - Inspection

Jan 15, 2025

Score 100

Official score: 100 · Understand this area’s scale

1 recorded violation

notedCode 4-101.18 Nonstick CoatingsCleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.18 Nonstick Coatings; Use Limitation (C) Rice Warmer has insert with non stick coating damaged; coming off. Replace the insert. Use plastic or gentle scoop; utensil. Use gentle cleaning tools. Rice warmer internal lid appears to be missing a part also.

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 15, 2025 · Original Source

1 - Inspection

Aug 27, 2024

Score 98.5

Official score: 98.5 · 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; Food Preparation Sinks have unclean build up on faucets and in corners. Use detergent and scrub sinks and preparation surfaces. After cleaning and rinsing; apply sanitizer and allow to air dry. . . Can opener needs more frequent cleaning . . Ice Machine has black dust inside above stored ice and build up on the copper water lines. Cleaning of food contact surfaces was started during today's 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

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; Working Top Refrigerator on the cook line has sauces at 49 degrees F and shredded cheese at 50F. Maintain food at 41F and colder. There is a dial inside that was adjusted to a colder setting during today's inspection and a 41 reminder sticker provided.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Aug 27, 2024 · Original Source

1 - Inspection

Apr 25, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; Owners recently took a two day ServSafe class; but were awarded with food handler certificates. Owner has taken ServSafe four times. Food handler class/certificate does not qualify for the ANSI certified food protection manager training that is required. Contact a proctor and take the manager exam to gain certification.

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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Very large metal bowl of cooked chicken 77 degrees F is stored along the preparation line during lunch service. Chicken is not intended to be used during today's lunch. Rapid cooling methods are needed to meet cooling parameters of 135F to 70F in 2 hours or less ~and~ 70F to 41F in four more hours or less. Employee plans to eventually move the chicken to ice water and then store inside the freezer. Some chicken was moved during today's inspection to the freezer after storing in shallow metal pans.

In plain English

More about food kept at an unsafe temperature

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; Refrigerators need cleaning. Remove hinged lids where practical to clean at the ware washing sink. Remove unclean build up from upper surfaces; especially where raw chicken is stored. Remove build up from around handles. . . Shelves above prep sinks need cleaning to remove build up. . . . Walk in cooler has heavily soiled speed racks and shelves. Extensive cleaning is needed inside the walk in cooler. Maintain equipment clean; especially in food preparation and storage 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, Apr 25, 2024 · Original Source

1 - Inspection

Nov 20, 2023

Score 97

Official score: 97 · 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; A few vegetable peelers and can opener were soiled with food residue. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Peelers and can opener were 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

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Containers of cut cabbage and lettuce was not labeled with the dates of preparation. Container of curry was improperly labeled with an incorrect date. Temperature controlled for safety foods shall be labeled with the date of preparation. CDI: Labels were added to the 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

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; Doors; shelving; and gaskets of prep cooler were soiled with food residue. Sides and shelving of make line stove top units were soiled with food residue and grease. 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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls near make line and dish area were soiled. Vent above make line was soiled with dust accumulation. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean areas listed.

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 speaker; phone; and notebooks were stored on top of grinder near back prep tables. Lockers or other suitable facilities shall be located in a designated area to prevent contamination of food or equipment. Store employee items in a designated area.

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 20, 2023 · Original Source