Restaurant · Wake County, NC

Kpot Korean BBQ Hot Pot

Name: Kpot Korean BBQ Hot Pot
Address: 3105 Capital Blvd, Wake County, NC

3105 Capital Blvd

Last inspected Aug 25, 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

Aug 25, 2026

Score 97

Official score: 97 · Understand this area’s scale

8 recorded violations

notedCode 6-301.11 Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquidHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. Pf - Observed 1 of the hand sinks in the female restroom with no soap. Corrected during inspection (CDI): Refilled soap at the affected hand sink. No point at this time; as all other hand sinks comply.

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 separated & protected

Inspector’s notes

3-302.11(A)(4)-(B)(5) Separation; Packaging & Segregation; environmental contamination C (A) FOOD shall be protected from cross contamination by (4) Except during cooling and par. B; storing the FOOD in packages; covered containers; or wrappings - Walk-in freezer- observed 2 trays of frozen crab-Rangoon with no cover. Discussed the matter with the person in charge (PIC). CDI - the cover was provided. First observation no point at this time.

In plain English

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

More about other finding

notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration; and Hardness. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation at contact times specified under 4-703.11(C) shall meet the criteria specified under §7-204.11 Sanitizers; Criteria; shall be used in accordance with the EPA-registered label use instructions; P. Quat sanitizer concentration shall be between 150 and 400 ppm. - Observed 2 sani-buckets with quat sanitizer concentration of less than 150ppm. CDI - remixed the quat sanitizer to 200 ppm.

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 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container - Observed inside a bucket of dip sauce with the ladle handle dropped into the sauce. CDI - The ladle was removed.

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 —Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wetness on stacks of clean pans. CDI - the pans restacked to allow air drying. Repeat.

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 4-402.11 Fixed EquipmentCleaning and sanitizing

Official wording

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

Inspector’s notes

4-402.11 Fixed Equipment; Spacing or Sealing - Installation (C) 4-501.11 Maintain equipment in good repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed tape wrapped around a prep sink water faucet that needs a permanent fix; and the tape needs to be removed. Repeat - Observed 1 hand sink with gaps around the sink guard that need to be sealed. Observed significant improvement; no point at this time. Discussed the matter with PIC.

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 4-302.13 Temperature Measuring DevicesCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.13 Temperature Measuring Devices; Manual and Mechanical Warewashing (B) In hot water mechanical WAREWASHING operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the UTENSIL surface temperature. Pf - Observed a high-heat dishwasher with an irreversible thermometer; but the thermometer is 7F off; which leads to incorrect interpretation of dish sur when testing with this irreversible thermometer. CDI - PIC presented the receipt for the irreversible thermometer order; scheduled for delivery on 8/30/26.

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 6-501.11 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) - Observed the food prep area with spots that have missing tiles. Significant improvement Discussed the matter with PIC.

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, Aug 25, 2026 · Original Source

1 - Inspection

Apr 7, 2026

Score 97

Official score: 97 · Understand this area’s scale

8 recorded violations

notedCode 4-203.11 Temperature Measuring DevicesEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.11 Temperature Measuring Devices; Food - Accuracy (Pf) - Observed the register thermometer for dishwasher testing with 9F off reading (using ice calibration method). CDI - the person in charge (PIC) presents the receipt that ordered the register thermometer to be delivered on 4/11/26.

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 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed the white spatulas for rice scoop were stored in the standing still water with a temperature below 135F. CDI - the white spatulas were restored in the dry and clean location. - Found a sifter with no handle stored inside a flour bucket. CDIEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed the white spatulas for rice scoop were stored in the standing still water with a temperature below 135F. CDI - the white spatulas were restored in the dry and clean location. - Found a sifter with no handle stored inside a flour bucket. CDI; the sifter without a handle; was removed from service.

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 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-903.12 Do not store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4-903.12 Do not store cleaned equipment; utensils; linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. - Observed wetness on stacks of clean pans. CDI - the pans restacked to allow air drying. - Observed a box of metal scrubbers for dish cleaning stored in the toilet room. CDI - the scrubbers restored in the dry inventory area. - Observed the drainboard on the cleaned utensils side of the 3-compartment sink near the handsink without adequate separation when draining the clean utensils near the handsink. Discussed with PIC about the splash guard installed to prevent water splash to the clean utensil or redirect the flow of the 3-compartment sink.

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 4-501.11 Maintain equipment in good repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splashCleaning 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. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. 4-204.17 Ice Units; Separation of Drains (C) - Observed tape wrapped on a prep sink water faucet that needs a permanent fix; and the tape needs to be removed. - Observed 1 prep cooler (near the produce staging area) with a torn gasket. - Dry goods storage: Observed wood blocks with absorbent surfaces used as legs to support the shelves. - The ice machine drains directly to the floor with no floor drain. Discussed with PIC that the ice machine drain line should discharge into a floor sink or floor drain. - The restrooms' hand dryers are not functioning. The operation does have the paper towels in place. Discussed the matter with PIC.

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(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed dry goods cans and the roller wheels with black stain accumulations that need cleaning. - Observed black stain trapped in 1 of the hand sink faucets (near the produce prep 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 6-501.18 Maintain handwashing sinksCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18 Maintain handwashing sinks; toilets and urinals clean. 6-302.11 Toilet Tissue; Availability (Pf) - Observed female restroom handsink faucet with accumulation. - Observed female restroom toilet tissue on the floor instead of in the dispenser. CDI - the toilet tissue was restored in the dispenser.

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 —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115 Maintaining Refuse Areas and Enclosures (C) Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observe multiple old pieces of equipment near the dumpster that need to be picked up. PIC stated the pick-up schedule is in line.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency; and Restrictions (C) Physical facilities shall be kept clean. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) - Above the mopsink; a light shield with cracked surfaces that needs replacement. - Observed the cove-based board under the protein prep sink; which is coming off with a gap and potentially hard to keep clean and trap debris. - Observed prep sink area: the air vent with dust accumulation Discussed the matter with PIC.

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 7, 2026 · Original Source

1 - Inspection

Oct 1, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

9 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Sanitizer concentration too low at the kitchen dish machine; measured at 0-25ppm chlorine. A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet the criteria specified in Food Code; and shall be used in accordance with the EPA-registered label use instructions. Maintain chlorine sanitizer to at least 50ppm. CDI- Ecolab called; and will repaired dish machine today.

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 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Various meats and seafood provided raw to customers; for customers to cook themselves at table without food probe thermometer. Menu Consumer Advisory is missing the Disclosure part of the statement and asterisk to tie the raw meat/seafood products to the Consumer Advisory. If an animal FOOD such as beef; EGGS; FISH; lamb; milk; pork; POULTRY; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD; the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS by way of a DISCLOSURE and REMINDER. A DISCLOSURE shall include identification of the animal-derived FOODS by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. A REMINDER shall include asterisking the animal-derived FOODS requiring DISCLOSURE to a footnote that states: Consuming raw or undercooked MEATS; POULTRY; seafood; shellfish; or EGGS may increase your RISK of foodborne illness. VR-VERIFICATION REQUIRED. Update the menu Consumer Advisory to include the Disclosure part of the Statement; and add asterisk by the Consumer Advisory and by the raw products (or product category header) that need to be tied to the Consumer Advisory. Text picture of menu correction to your REHS Joanne Rutkofske at 919-623-0459 within 10 days for verification. Example- *Consumer Advisory- This item is served raw or undercooked; or contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling missing on one spray bottle of bleach. 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. CDI- Labeling added during inspection.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Bin of chicken and bucket of shrimp observed stored on the floor in the walk-in freezer. 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- Food moved up during inspection. 3-305.11; Core; Paper towel dispenser for handwash sink located over rice hot-hold unit. 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- Paper towel dispenser moved over the handwashing sink during inspection. 3-303.12; Core; Multiple pans of TCS foods (quail eggs; scallops; oysters; clams; etc) in top sections of prep units stored in undrained ice; and some with pooled water. unPACKAGED FOOD may not be stored in direct contact with undrained ice. Exceptions are whole raw fruits; raw vegetables/potatoes; and tofu; may be immersed in ice or water. Raw poultry and raw FISH that are received immersed in ice in shipping containers may remain in that condition in the shipping container while in storage awaiting preparation. CDI- Water/ice removed during inspection. 3-307.11; Core; Frozen chunks of pork and beef stored unwrapped directly on wire shelving of low freezer and unwrapped in cooler chest on undrained ice. Cooler chests are not designed/approved for direct food contact. FOOD shall be protected from contamination. CDI- Food moved to approved food storage containers.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer concentration too low in sanitizer bucket; measured at 0ppm quat. At the 3-comp dispenser; sanitizer also 0ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). CDI- Ecolab called; and will repair dispenser today.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Door gasket of walk-in cooler is torn. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Replace the door gasket.

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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core: Several miscellaneous items; discard equipment; racks; and buckets with pooled water that can create mosquito harborage all stored in the dumpster enclosure area. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Remove all the miscellaneous items.

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; Grout between floor tiles worn down in some area of kitchen with pooled water and debris; and some floor tiles damaged. PHYSICAL FACILITIES shall be maintained in good repair. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are SMOOTH and EASILY CLEANABLE. Regrout the floors so smooth and cleanable.

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 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Multiple employee jackets stored on dry goods racks with dry goods. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Provide dedicated storage space for employee items.

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, Oct 1, 2025 · Original Source

1 - Inspection

Apr 1, 2025

Score 94

Official score: 94 · Understand this area’s scale

5 recorded violations

majorCode 4-501.112Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.112; Priority Foundation; [Repeat] The hot water sanitizing dish machine is only reaching a final rinse temperature of 155F. The final rinse shall reach a contact surface temperature of at least 160F. The internal digital reader on the machine has the final rinse reaching in excess of 207F and the pressure gauge is does not go above about 18psi. All dishes can be washed in the dish machine but need to be sanitized in the 3-compartment sink until the dish machine can be serviced. Verification Required- EC will return on Friday; April 11; 2025 to verify the dish machine is sanitizing properly.

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; [Repeat] Several cold TCS* foods were above 41F (see temperature). The make line cooler in the back had an ambient air temperature of 63F...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less.... Verification Required- EC will return on Friday; April 4th to verify that the cooler is maintaining TCS foods at 41F or less. **Options for this cooler are to remove all food items and do not use until it has been serviced or hold all food items on TPHC (temporary solution only!!) for a maximum of 6 hours until the cooler has been serviced. Logs will need to be kept to track initial temps**

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19(B)(3)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(3); Priority Foundation; [Repeat] On the speed rack a container of fried chicken was sitting without a time stamp indicating when it was removed from temperature control. Fried tofu also on TPHC was not labeled as such. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI- known times added.

In plain English

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

More about other finding

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; [Repeat] A small live roach was observed crawling along a shelf in the kitchen. The PREMISES shall be maintained free of insects; rodents; and other pests.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 6-501.16Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

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, Apr 1, 2025 · Original Source

1 - Inspection

Jun 7, 2024

Score 92.5

Official score: 92.5 · Understand this area’s scale

8 recorded violations

criticalCode 2-301.15Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15; Priority Foundation; Food employee observed washing their hands at a prep sink. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI- education given and employee washed their hands. ; 2-301.14; Priority; Food employee observed handling raw chicken and then proceeded to grab a container of salt out of the bin with the same gloved hands. Hands shall be washed when switching between working with raw foods and ready-to-eat foods. CDI- education given and employee washed their hands. Container for salt was sent to dish area to be cleaned.

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

4-501.112; Priority Foundation; The hot water sanitizing dish machine is only reaching a final rinse temperature of 138F. The final rinse shall reach a contact surface temperature of at least 160F. All dishes need to be rewashed and sanitized in the 3-compartment sink until the dish machine can be serviced. ECOLAB came out to service the machine during my visit and will be needing to order a part. Verification Required- EHS will return on Monday; June 17; 2024 to verify the dish machine is sanitizing properly.

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; [Repeat] Several cold TCS* foods were above 41F (see temperature) some containers were too full on make line top areas. Cut cabbage (beginning stages of kimchi) being soaked in salt water at room temperature was 70F. The PIC stated that the cabbage is soaked for a maximum of 4 hours at room temperature...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods at correct temperatures. Cut cabbage was placed in the walk-in cooler to cool and kimchi already prepared was voluntarily discarded by PIC. The process to make the kimchi will need to be done under refrigeration at all times or a variance will be needed.

In plain English

More about food kept at an unsafe temperature

majorCode 8-103.11Other

Official wording

Variance obtained for specialized processing methods

Inspector’s notes

8-103.11; Priority Foundation; Cut cabbage is being held for 4 hours at room temperature and then mixed to make kimchi. Before a VARIANCE from a requirement of this Code is APPROVED; the information that shall be provided by the PERSON requesting the VARIANCE and retained in the REGULATORY AUTHORITY'S file on the FOOD ESTABLISHMENT includes: (A) A statement of the proposed VARIANCE of the Code requirement citing relevant Code section numbers. CDI- education provided and the cut cabbage was placed into the walk-in because the process has not reached 4 hours yet. Kimchi already prepared was voluntarily discarded by PIC.

In plain English

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

More about other finding

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Fried chicken bites in the walk-in cooler cooling in covered containers was holding between 77-91F. Foods were cooked around 12pm and placed into the walk-in around 1:40p. Temperatures were checked at 2:50pm. Tofu; quail eggs were all recently prepped in the flip top cooler for service was holding above 41F. TCS* foods shall be cooled using shallow containers (2-4 inch food depth); rapid cooling equipment; ice-water baths with constant stirring; adding ice as an ingredient; and/or loosely covering or completely uncovering cooling food if there's no overhead contamination...CDI by changing cooling methods for faster cooling.

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Several flies observed flying throughout the kitchen. The PREMISES shall be maintained free of insects; rodents; and other pests.

In plain English

More about signs of rodents or insects

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Interiors of sanitizing sink of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 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

minorCode 6-501.16Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.16; Core; [Repeat] A few wet mops were stored with mop heads up leaning against wall and handles down in mop sink basin...After use; wet mops shall be positioned so they air dry without soiling walls; equipment and supplies...Hang up wet mops with handles up and mop heads down; draining into mop sink basin.; 6-501.12; Core; The floors in the walk-in freezer is soiled and in need of cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean.

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 7, 2024 · Original Source

1 - Inspection

Feb 21, 2024

Score 94

Official score: 94 · Understand this area’s scale

10 recorded violations

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 - Several cold TCS* foods were above 41F (see temperature) because containers were too full on make line top areas...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods at incorrect temperatures.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation - Several ready-to-eat (RTE) TCS* foods (fish balls; crab sticks; tofu; etc.) removed day before from containers; cans; packages (from frozen); etc...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates (date of preparation or opening package/can)...CDI by placing dates on 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

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation - On kitchen shelves; several containers of cut leafy greens; rehydrated noodles; and other TCS* foods had time stickers for 4 hour hold time but no written procedure was available showing TPHC process...TCS* foods using time as a public health control shall have written procedures provided before using this process...CDI by having PIC complete TPHC form during inspection.

In plain English

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

More about other finding

majorCode 7-101.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-101.11; Priority Foundation - Two jugs of bleach had missing labels...Containers of toxic/chemical items shall have a legible manufacturer's label...CDI by labeling bleach jugs. NOTE: Keep labels on bleach jugs.

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

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core - Some containers of dry foods; spices were not labeled...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core - Many clean food containers; tubs; etc. were stacked while wet...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted and protected from contamination...Separate wet containers and tubs and air dry completely before stacking.

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 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core - One-door Pepsi refrigerator had manufacturer label that stated it could be used for potentially hazardous foods that were in original sealed containers; but foods inside were not in original sealed containers. Domestic Ninja blender/processor in kitchen was marked "for household use only...Food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Use Pepsi refrigerator only for foods in their original sealed containers. Remove Ninja blender from facility and replace with approved equipment.

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 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core - No covered receptacle/trash can was provided in employees' bathroom in back kitchen...Toilet rooms used by females shall be provided with a covered receptacle for sanitary disposal...Provide covered trash/receptacle in this bathroom.

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 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core - Outside dumpster's top lid and side doors were open...Outdoor trash/recycling receptacles shall have tight-fitting lids and doors...Keep doors and lids of outside dumpster/receptacles covered when not in use.; 5-501.115; Core - In dumpster enclosure; several 5 gallon buckets; old equipment; and other items were located...Trash/recycling enclosures shall be kept clean and free of unnecessary items...Remove unnecessary/unused items from trash enclosure 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

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - No right cold water knob was provided at dish machine spray rinse faucet; and no hot water was available at this sink. Drain pipe under this sink was leaking. Caulk was missing/peeling between a few sinks and walls...Physical facilities shall be kept in good repair...At dish machine spray rinse sink; replace cold water knob; provide hot water and repair leaking drain pipe.; 6-501.16; Core - A few wet mops were stored with mop heads up leaning against wall and handles down in mop sink basin...After use; wet mops shall be positioned so they air dry without soiling walls; equipment and supplies...Hang up wet mops with handles up and mop heads down; draining into mop sink basin.

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, Feb 21, 2024 · Original Source