Restaurant · Wake County, NC

J J China

Name: J J China
Address: 3607 Davis Dr, Wake County, NC

3607 Davis Dr

Last inspected Jul 16, 2026 · View Map ↗ · Compare ↗

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Score 97

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

The full inspection history

6 inspections

1 - Inspection

Jul 16, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 3-304.11Other

Official wording

Food separated & protected

Inspector’s notes

3-304.11; Priority; Observed fried wonton pieces and cooked egg rolls stored directly in cardboard boxes without a barrier. Food shall only contact surfaces of: Equipment and utensils that are cleaned. Keep food protected in food grade containers for storage. Do not store exterior surfaces on containers in contact with uncovered food. 3-302.11 Priority; Observed unwashed celery stored directly above uncovered washed cut cabbage. FOOD shall be protected from cross contamination by: Separating fruits and vegetables; before they are washed as specified from ready-to-eat food. vegetables from: cooked or ready-to-eat food- item covered.

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; Observed dried food debris on a few knives and cutting boards. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed several pans of general tso chicken cooling at room temperature on speed racks. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Item placed in walk in for rapid cooling. 4-301.11; Priority Foundation; Observed several pans of chicken on speed rack outside of walk in cooler because there is not enough space to cool large batches of chicken. Equipment for cooling and heating food ; and holding cold and hot FOOD; shall be sufficient in number and capacity to provide food temperatures. There is not enough refrigeration to cool the amount of food prepared today. Reduce the amount of food prepared daily to ensure cooling is adequate.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Observed two stained; scored cutting boards. 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. This violation has been noted on 3 consecutive inspections.

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 16, 2026 · Original Source

1 - Inspection

Jan 8, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 3-304.11Other

Official wording

Food separated & protected

Inspector’s notes

3-304.11; Priority; Observed delivery box stored directly on cut broccoli. Food shall only contact surfaces of: Equipment and utensils that are cleaned. Keep food protected in food grade containers for storage. Do not store exterior surfaces on containers in contact with uncovered food. 3-302.11; Priority; Observed raw beef stored above cooked tofu inside reach in cooler. Observed uncovered washed cut cabbage stored under soiled crates holding unwashed vegetables inside walk in cooler. Prevent cross contamination with foods. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In plain English

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

More about other finding

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Observed fried chicken; crab ragoon; and rice noodles holding without a date mark. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

notedCode 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 two stained; scored white cutting boards. 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.

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

May 23, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed raw shrimp stored above RTE cut cabbage inside walk in. Observed raw fish stored on prep sink drain board above RTE spinach sitting inside prep sink. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager removed/ rearranged storage hierarchy.

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)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed brown rice in rice cooker holding below 135F. TCs foods shall be held at 135F or greater. TCS foods shall be held at 135F or greater. Items reheated.

In plain English

More about food kept at an unsafe temperature

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed saran wrap stored on 3 comp sink drain board under spray bottles of bleach and awesome cleaner. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- all items placed in designated area. 7-102.11; Priority Foundation; No label on spray bottle of awesome cleaner. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- items labeled.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Observed circular wooden cutting board damaged/ scored. 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.

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 23, 2025 · Original Source

1 - Inspection

Oct 2, 2024

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

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) Cooked chicken wings and cooked sesame chicken were observed sitting on counter top next to fryers upon inspector's arrival; which were both at 45 F. Chopped cabbage was stored underneath prep table next to main make unit at cook/prep line and holding at 45 F. Chopped garlic in oil was stored on push cart next to cook line; but immediately moved into reach in cooler upon inspector's arrival; which was observed at 70 F. Raw chicken observed marinating in back prep area in prep sink at 63 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - PIC stated that both the chicken wings; sesame chicken and chopped cabbage are in constant use throughout lunch service and has not been out of temperature control for more than 4 hours. Inspector discussed utilizing a 4 hour Time as a Public Health Control policy for these items. Provided documents to PIC at time of inspection. These items were immediately placed into cooler to cool down to 41 F. Chopped garlic in oil is also in constant use during lunch service; therefore inspector recommended also placing this item on TPHC or placing inside make unit at prep line. This product was voluntarily discarded. Raw chicken; per PIC; has just been prepped and marinated; therefore was immediately moved into walk in cooler to cool further.

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 ) Use approved thawing methods. Pf Several large pieces of raw pork (40 F) observed thawing at room temperature in prep sink in back prep area. Thawing shall be accomplished by running cold water over the product or under refrigeration. Corrected During Inspection - Advised PIC to place product back into walk in cooler or put under cold running water to complete thawing process.

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12 Items such as saucesFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Items such as sauces; corn starch; and other spices observed without proper labels. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.

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 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) Two containers of sauces observed with scoops inside of product that does not have a handle. Scoops without handles also stored inside dry food products.

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

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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Clean lid stored behind faucet handles of three compartment sink where it is exposed to splash. Clean cutting board stored behind faucet handles of prep sink where it is exposed to splash. Equipment shall be stored in a clean; dry location where it is not exposed to splash; dust or other contamination.

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 4-202.11 Multiuse food food contactCleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11 Multiuse food food contact; -Pf Equipment; such as bulk food storage containers and bus bin storage containers; observed with cracks; chips; and crevices. Multiuse food contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. Corrected During Inspection - Advised PIC to discontinue use of these items and replace.

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

Jan 31, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Observed shrimp thawing in the prep sink without running water. TCS food (time/temperature control for safety food) shall be thawed completely submerged under running water at a water temperature of 70F or below. CDI - PIC turned on cold running water.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Found two buckets of rice in water stored on the floor in the walk-in cooler under the shelf. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above the floor. CDI - PIC removed the food from the floor.

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

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; Small number of plastic containers were stacked together while still wet inside (clean dishes area). Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes first.

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 31, 2024 · Original Source

1 - Inspection

Nov 9, 2023

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; In walk-in cooler found wonton stored below ground meat; and whole beef. To prevent possible contamination; food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food was rearranged.

In plain English

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

More about other finding

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; Observed torn gaskets on the reach-in coolers doors. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Replace damaged gaskets.; 4-501.11; Core; Observed three not working lightbulbs under the hood. Equipment shall be maintained in a state of good repair. Replace the lightbulbs.

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 9, 2023 · Original Source