Restaurant · Wake County, NC

Koki

Name: Koki
Address: 10970 Chapel Hill Rd, Wake County, NC

10970 Chapel Hill Rd

Last inspected Jun 30, 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

Jun 30, 2026

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Bag of plantains was stored in handwashing sink. A handwashing sink shall be maintained so that it is accessible and may not be used for purposes other than handwashing. CDI: Bag removed.

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-contact surfaces: cleaned & sanitized

Inspector’s notes

4-702.11 Before Use After Cleaning (P) Containers in sanitizing basin were stacked and partially outside of the sanitizer. Equipment shall be sanitized before use after cleaning. CDI: Equipment fully submerged. Ensure that equipment is fully submerged when sanitizing.

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 4-101.17 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) Mortar and pestle in kitchen is made of a porous wood. 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). PIC stated they will replace the equipment with approved material. 4-501.11 Maintain equipment in good repair. Walk-in cooler gaskets were torn; trimming was damaged; and door was not self-closing. Repair walk-in cooler door trimming; gaskets; and ensure it is self-closing.

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 5-501.116 Cleaning Receptacles (C) Outside grease receptacle had accumulations of grease. Soiled receptacles and waste handling units for refuseFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.116 Cleaning Receptacles (C) Outside grease receptacle had accumulations of grease. Soiled receptacles and waste handling units for refuse; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Clean grease receptacle.

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 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Wall throughout kitchen has multiple drilled holes that have not been filled. Physical facilities shall be maintained in good repair. Fill holes.

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 30, 2026 · Original Source

1 - Inspection

Oct 28, 2025

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode 2-401.11 (A) Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. Employee drink was stored on cutting board of make-line. CDI: Employee drink was relocated.

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 3-101.11 Food shall be safe for consumptionContamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11 Food shall be safe for consumption; unadulterated and honestly presented (P) Box of tomatoes and two containers of cheese had white and black fuzzy residues. CDI: PIC voluntarily discarded the affected items.

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 4-601.11 (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) Some plastic containers had stickers and sticker residues while stored as clean. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Equipment sent to 3-compartment sink 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) Chicken; pork; beef; spring mix; salsa; tomatoes; cooked pork; and cooked beans were maintained above 41F within walk-in cooler. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was moved to other prep units to rapidly cool. One container of salsa was voluntarily discarded by PIC. PIC stated that he had called the repair technician for the walk-in cooler during his morning temperature checks and the technician would be arriving by tomorrow for repairs.

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

majorCode 4-301.11 CoolingFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

4-301.11 Cooling; Heating; and Holding Capacities - Equipment (Pf) Walk-in cooler was maintaining an ambient temperature of 42-44F during inspection and was unable to keep TCS food at 41F or below. Equipment for cooling and heating food; and holding cold and hot food shall be sufficient in number and capacity to maintain necessary food temperatures. REHS will verify repair of walk-in cooler by 10/30/2025. Cooked foods were relocated to tall reach-in cooler and prep units during inspection. PIC stated that he had called the repair technician for the walk-in cooler during his morning temperature checks and the technician would be arriving by tomorrow for repairs.

In plain English

More about food kept at an unsafe temperature

notedCode 4-101.17 WoodCleaning 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

Official record from Wake County Environmental Services, Oct 28, 2025 · Original Source

1 - Inspection

Jun 27, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. (Pf) Young child was observed in the kitchen prep areas in a wagon during inspection. Persons unnecessary to the food establishment operation are not allowed in the food preparationPermits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. (Pf) Young child was observed in the kitchen prep areas in a wagon during inspection. Persons unnecessary to the food establishment operation are not allowed in the food preparation; food storage; or warewashing areas. CDI: Educational moment with PIC and child relocated to dining room.

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 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 fish was stored above ready-to-eat foods within grill-line prep cooler. Foods shall be stored to prevent cross contamination. Ensure foods are stored according to final cook temperature. CDI: Raw food was moved to bottom shelving.

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. Prep coolers are leaking and pooling water at bottom shelving. Repair prep coolers.

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 27, 2025 · Original Source

1 - Inspection

Dec 10, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 recorded violations

Official wording

PIC Present; demonstrates knowledge; & performs duties

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

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) Cheese; spring mix; ham; tomatoes; and fried vegetables were maintained above 41F within the front-most make-line unit. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was moved to walk-in cooler to rapidly cool to 41F. Technician was called by PIC for repair on the make-line unit.

In plain English

More about food kept at an unsafe temperature

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) Container of soup; and portioned containers of soft cheeses were maintained beyond 7 days. Milk; beef; vegan ham; and pork were not labeled with accurate dates of preparation. Temperature controlled for safety foods shall be labeled with the date of preparation and discarded within 7 days of preparation. CDI: Vegan ham; soup; and soft cheeses were voluntarily discarded by PIC. Labels added to milks; beef; and pork. Vegan ham was relabeled for 12/7/24.

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 —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C) Sheet pan of cooked chicken was stored directly on trash can during preparation. Food shall be protected from miscellaneous sources of contamination. CDI: Sheet tray was moved off of trash can.

In plain English

More about food not protected from contamination

notedCode 4-903.11 (A) and (C) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) and (C) Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing (C) To-go containers were not inverted during storage. Single-service and single-use articles shall be stored in a manner that prevents contamination until use. Store containers inverted.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Gaskets on coolers and walk-in units were soiled with black residues. Sides of make-line units were soiled with food debris and grease. Exhaust hood was soiled with accumulations of grease. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. 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

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Walls and ceiling tiles near sandwich press were soiled with grease accumulations. Vents were soiled with dust accumulations. Physical facilities shall be cleaned at a frequency 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

Official record from Wake County Environmental Services, Dec 10, 2024 · Original Source

1 - Inspection

May 13, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; There was a black plastic bag inside the handwashing sink near the door. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - PIC emptied the sink.

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-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Observed dark residue buildup inside the ice machine. Equipment such as ice makers and ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil residue. Clean the ice machine.

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; Found one TCS food (soup) that was date marked 05/06 (past 7 days). TCS food (time/temperature control for safety) that are maintained at 41F or below may be held no more than 7 days. CDI - Food was voluntarily discarded by PIC during inspection.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Found ground beef and other foods stored on the ground under the shelving in the walk-in freezer. Food shall be protected from contamination by storing the food at least 15 cm (6 inches) above the floor. CDI - PIC moved foods on the shelving.

In plain English

More about food not protected from contamination

Official record from Wake County Environmental Services, May 13, 2024 · Original Source

1 - Inspection

Jan 2, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 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; None of the employees present during inspection is a certified food protection manager. A certified food protection manager shall be present during all hours of food preparation or service. Please have more employees become a certified food protection manager.

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 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; Establishment does not have a written procedure for vomit and diarrhea episodes. Instructions as well as a clean up equipment for vomit and diarrhea shall be maintained on site. CDI - Emailed poster and procedure.

In plain English

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

More about other finding

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; There was no paper towels at the handwashing sink near 3-comp sink. Each handwashing sink shall be provided with individual; disposable towels. CDI - PIC refilled the paper towels dispenser. ; 5-205.11; Priority Foundation; The handwashing sink near door was blocked by a cart and delivery bags. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - PIC moved all of the items.

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

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Observed that several dishes were stacked together while still wet in clean dishes area. Utensils shall be stored in a self-draining position that allows air drying. Air dry all dishes.