Restaurant · Wake County, NC

Golden Krust

Name: Golden Krust
Address: 6260 Plantation Center Dr, Wake County, NC

6260 Plantation Center Dr

Last inspected Jul 23, 2026 · View Map ↗ · Compare ↗

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Score 98

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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

Jul 23, 2026

Score 98

Official score: 98 · 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 - (REPEAT) Carrots in broth were at 128F on burner top. After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product or time as a public health control may be used. CDI by reheating carrots.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation - (REPEAT) Many pans of cooked oxtail (about 3-4 inch food depth) were cooling on kitchen shelves at room temperature and no stirring was taking place (no active cooling taking place). TCS* foods shall be cooled using shallow containers (2-4 inch food depth) and frequent stirring; ice-water baths with frequently stirring; rapid cooling equipment such as walk-in cooler; freezer; etc.; and/or loosely cover or completely uncovering cooling foods if there's no overhead contamination...CDI by changing cooling methods for faster cooling. NOTE: Remember - Hot foods must be cooled RAPIDLY from 135F to 70F with 2 hours and from 70F to 41F or less within 4 additional hours (6 total hours). Use calibrated thermometer to check food temperatures for proper cooling.

In plain English

More about food kept at an unsafe temperature

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) Some wire shelves in walk-in units were rusty and/or peeling. Food service equipment shall be kept in good repair. Replace damaged shelves with similar approved shelves. 4-502.11 (A) and (C); Core - (REPEAT) Some dispensing tongs had torn/damaged vinyl on handles; and bus tub and ice scoop were cracked. Food service utensils shall be kept in good repair. Discard damaged items.

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 soiled wire and solid metal shelving; equipment door handles; dunnage racks; cooking equipment exteriors. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of 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 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core - (REPEAT) Both trash and cardboard dumpsters had open side doors. Trash/recycling receptacles shall have tight-fitting lids and doors. Instruct establishment employees and work with other establishments that use dumpsters to keep lids and doors closed when not in use.

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 - (REPEAT) Caulk was missing between splash guards by sinks and in corners of vent hood above cooking line. Physical facilities shall be kept in good repair. Replace missing caulk where needed.

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 23, 2026 · Original Source

1 - Inspection

Jan 8, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

9 recorded violations

notedCode 2-401.11 (A)Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A); Core - (REPEAT) Observed employee beverage stored next to single service disposable food containers and straws...Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils cannot result...CDI by properly storing employee beverage.

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 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core - Tempered/hot water at bathroom handsinks was 64-66F...Hot water at handsinks shall be at least 100F...CDI by providing tempered/hot water of at least 100F at handsinks by end of inspection.

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

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1); Priority - (REPEAT) Portions of brown stew chicken and curry goat on steam table were below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product or time as a public health control may be used...CDI by thoroughly stirring foods; keeping chunks of meat below liquid level. NOTE: Stir foods frequently at steam table--stirring from top to bottom; and keeping foods down inside sauce or liquid as much as possible.

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - White bucket with sanitizer solution for wiping cloths was not labeled as "sanitizer"...Working containers of sanitizer; cleaners; etc. shall be labeled with common name of products inside...CDI by labeling sanitizer bucket.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation - Observed two large containers of rice and beans (around 6-8 inch food depth) cooling on kitchen shelf. Many pans of cooling curry chicken were cooling in walk-in freezer but were not being stirred...TCS* foods shall be cooled using shallow containers (2-4 inch food depth) and frequent stirring; ice-water baths with frequently stirring; rapid cooling equipment such as walk-in cooler; freezer; etc.; and/or loosely cover or completely uncovering cooling foods if there's no overhead contamination...CDI by changing cooling methods for faster cooling. NOTE: Remember - Hot foods must be cooled RAPIDLY from 135F to 70F with 2 hours and from 70F to 41F or less within 4 additional hours (6 total hours). Use calibrated thermometer to check food temperatures for proper cooling.

In plain English

More about food kept at an unsafe temperature

notedCode 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19; Core - (REPEAT) Aluminum foil was lining exteriors of microwave oven and hoses/pipes behind cooking equipment...Equipment nonfood contact surfaces subject to spills and splashes shall be made of nonabsorbent and smooth materials...Remove foil from microwave exterior and hoses/pipes and clean this equipment/fixtures more frequently. 4-501.11; Core - (REPEAT) Many wire shelves were rusty and/or peeling...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelves. 4-502.11 (A) and (C); Core - (REPEAT) Some dispensing tongs had torn/damaged vinyl on handles; and several containers lids were cracked...Food service utensils shall be kept in good repair...Completely remove torn vinyl from tongs if possible OR discard tongs as needed; and discard damaged lids.

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 soiled wire and solid metal shelving; dunnage racks; cooking equipment exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of 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) Trash dumpster had one missing top lid and the other lid was bent downward. Cardboard dumpster had a cracked top lid...Trash and recycling receptacles shall be kept in good repair...Contact property manager to have dumpsters replaced by solid waste company. 5-501.113; Core - Both trash and cardboard dumpsters had open side doors...Trash/recycling receptacles shall have tight-fitting lids and doors...Work employees and with other establishments that use dumpsters to keep lids and doors closed when not in use.

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 - Caulk was missing between splash guards by sinks and in corners of vent hood above cooking line...Physical facilities shall be kept in good repair...Replace missing caulk where needed.

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 8, 2026 · Original Source

1 - Inspection

Jun 11, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

10 recorded violations

notedCode 2-401.11 (A)Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A); Core - A few employees' water bottles were on top of food prep surfaces...Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils cannot result...CDI by removing water bottles from prep surfaces.

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 3-501.16 (A) (1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1); Priority - Some hot TCS* foods in steam table were below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product or time as a public health control may be used...CDI by reheating foods. NOTE: Stir foods frequently at steam table--stirring from top to bottom; and keeping foods down inside sauce or liquid as much as possible.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation - Many pans of jerk chicken and oxtail were cooling with lids tightly placed on top of pans and pans stacked on top of each other. Significant condensation had formed on interior bottoms of lids...TCS* foods shall be cooled using shallow containers (2-4 inch food depth) and frequent stirring; ice-water baths with frequently stirring; rapid cooling equipment such as walk-in cooler; freezer; etc.; and/or loosely cover or completely uncovering cooling foods if there's no overhead contamination...CDI by changing cooling methods for faster cooling. NOTE: Remember - Hot foods must be cooled RAPIDLY from 135F to 70F with 2 hours and from 70F to 41F or less within 4 additional hours (6 total hours). Use calibrated thermometer to check foods for proper cooling.

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 ); Priority Foundation - Many pieces of raw goat (at 34F) were thawing in standing water inside food prep sink...TCS* foods shall be thawed in refrigerator at 41F or less OR in container with cool water running over them with sufficient velocity to float off loose particles and water flowing out over sides of container OR in microwave followed by conventional cooking OR as part of the cooking process...CDI by changing thawing process. 3-501.13 (E ); Core - Observed thawing commercially vacuum packaged salmon (in individual packages) in walk-in cooler...Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water...CDI by cutting slits into each package of thawing salmon

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.12Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.12; Core - Observed boxes of food with significant ice accumulation below walk-in freezer evaporator...Food shall not be stored under leaking water or condensation lines...Remove ice from food boxes and place pans under dripping ice until evaporator leaks are fixed.

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 4-502.13Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-502.13; Core - Observed several plastic buckets and their lids (original contents were jerk seasoning; etc.) being reused for food storage (prepared vegetables; other dry foods)...Single use articles such as formed buckets and lids shall not be reused for food storage...Discontinue using buckets for storing food since these buckets and lids are difficult to clean.

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 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19; Core - Layers of aluminum foil (hard to clean) were line shelf in walk-in cooler...Equipment nonfood contact surfaces subject to spills and splashes shall be made of nonabsorbent and smooth materials...Remove foil from shelves. Consider using flat sheet pans or vinyl or plexiglass liners on shelves instead. 4-501.11; Core - Many wire shelves were rusty and/or peeling. Three-compartment sink had several cracks between compartments and water was dripping through cracks...Food service equipment shall be kept in good repair...Replace damaged shelves with similar approved shelves; and re-solder or re-weld cracks in 3-comp sink. Do not use caulk to "seal" cracks. 4-502.11 (A) and (C); Core - Some dispensing tongs had torn/damaged vinyl on handles...Food service utensils shall be kept in good repair...Completely remove torn vinyl from tongs if possible OR discard tongs as needed.

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 soiled wire shelving; dunnage racks; fryer sides...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of 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 - Trash dumpster had one missing top lid and the other lid was bent downward...Trash and recycling receptacles shall be kept in good repair...Contact property manager to have trash dumpster replaced.

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 - Walk-in cooler evaporator had significant condensation leak; with water dripping into catch container below. Walk-in freezer also had a condensation leak with significant ice accumulated onto box/floor below. Vinyl strips at door entrance to walk-in cooler were damaged/missing...Physical facilities shall be kept in good repair...Repair cooler and freezer condensation/water leaks; and replace missing/damaged vinyl strips. NOTE: Consider placing vinyl strips at entrance to walk-in freezer as well to keep cold air in and warm air out of freezer.

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, Jun 11, 2025 · Original Source

1 - Inspection

Dec 17, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Observed container of cooked cabbage on approve time control and time not written on white board. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI-Time was added during inspection.

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, Dec 17, 2024 · Original Source

1 - Inspection

May 1, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

In plain English

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

More about other finding

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Observed cooking utensils stored in container of standing water on stovetop with temperature of 86F. Manager stated temperature was turned down because utensils were getting too hot to touch. During pauses in food preparation or dispensing; food utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135F or in clean; protected location. CDI-by turning heat up on stovetop.

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 1, 2024 · Original Source

1 - Inspection

Nov 6, 2023

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

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 soiled shelving in walk-in cooler; storage shelf and black shelf liners. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; foo 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

Official record from Wake County Environmental Services, Nov 6, 2023 · Original Source