Restaurant · Wake County, NC

Mr. Dumpling

Name: Mr. Dumpling
Address: 5470 Apex Peakway, Wake County, NC

5470 Apex Peakway

Last inspected Jul 21, 2026 · View Map ↗ · Compare ↗

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Score 94.5

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Jul 21, 2026

Score 94.5

Official score: 94.5 · Understand this area’s scale

8 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) The handwashing behind front counter is being used to store employee drinks and fill drinking pitchers and water cups for customers. A handwashing sink may not be used for purposes other than handwashing. PIC moved employee drinks to designated storage. EHS advised PIC to use a food prep sink to fill drinking water pitchers and cups. ***CORRECTED DURING INSPECTION (CDI)***

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.

More about handwashing problems

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.12 Cooking and Baking Equipment - C The microwave interior is soiled with food debris and build up. (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours. The PIC had an employee clean the microwave. ***CDI***

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) Several food items in the open prep unit were held above 41F (see temperature chart.) Maintain TCS foods in cold holding at 41F or less. The PIC voluntarily discarded the food items. ***CDI***REPEAT VIOLATION***

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 6-501.111 Controlling Pests (Pf) Several flies observed in the kitchen due the screen for the back door being left open with no barrier to prevent entry. The PREMISES shall be maintained free of insectsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Pf) Several flies observed in the kitchen due the screen for the back door being left open with no barrier to prevent entry. The PREMISES shall be maintained free of insects; rodents; and other pests. The PIC advised to maintain doors; screens; and other barriers to prevent entry of insects and other pests. ***CDI***

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 4-903.11(A)(B) and (D) EquipmentEquipment 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 Several stacks of clean pans were stored wet stacking. Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: (1) In a self-draining position that allows air drying. The PIC had these pans cleaned and sanitized and placed in a postion to air dry.***CDI***

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) The refrigeration gaskets on all cooling units are torn or severely corroded. This is a cleanability issue and may prevent the unit from functioning properly. Equipment shall be kept in good repair. Have gasket replaced.***REPEAT VIOLATION***

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 4-602.13 Nonfood Contact Surfaces (C) The interiorCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) The interior; exterior; and handles of equipment and shelves have food residue and grime build up. 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. PIC advised to increase cleaning frequency. ***REPEAT VIOLATION***

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) The following areas are soiled with food scraps and shall be cleaned: walk in freezer floor; walk in cooler floor; reach in cooler; and reach freezer. Physical facilities shall be cleaned as often as necessary to keep them clean.***REPEAT VIOLATION***

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 21, 2026 · Original Source

1 - Inspection

Sep 11, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 recorded violations

notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Every hand washing sink in the establishment contained storage i.e. wiping clothesHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Every hand washing sink in the establishment contained storage i.e. wiping clothes; steel wool scouring pads; drinking cups; and sani-buckets with sanitizer. A handwashing sink may not be used for purposes other than handwashing. Items were removed from the hand washing sinks.***CORRECTED DURING INSPECTION (CDI)***

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.

More about handwashing 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

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 packs of chicken were thawing on speed racks. TCS foods shall be thawed under refrigeration or under running water with a water temperature of no more than 70F. TCS foods shall not be allowed to rise above 41F for more than 4 hours including the time it takes to cool back down. PIC moved the packs of chicken to the walk in refrigerator.***CDI***

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C) The food items in the open prep unit are uncovered and exposed to contamination. Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) The food items in the open prep unit are uncovered and exposed to contamination. Store food in a clean; dry location; not exposed to splash; splatter; or contamination. Keep at least 6 inches above the floor. The PIC is advised maintain food covered and protected from contamination.

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 —Cleaning 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

notedCode 4-602.13 Nonfood Contact Surfaces (C) The interiorCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) The interior; exterior; and handles of equipment have food residue and grime build up. 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. PIC advised to increase cleaning frequency.

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

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, Sep 11, 2025 · Original Source

1 - Inspection

Mar 12, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed raw chicken stored above ready-to-eat foods like spam and cooked beef in the reach-in cooler. Raw animal foods shall be arranged in equipment to prevent cross contamination. Store foods according to final cook temperature and keep ready-to-eat foods above raw animal foods. Refer to educational organization chart on freezer door which shows pictures of proper food storage. CDI- food rearranged.

In plain English

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

More about other finding

notedCode 3-501.13 (A)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (A); (B); (C); Priority Foundation; Observed lamb in a prep sink thawing at room temperature with no water flowing over product. Bags of raw fish that had been thawed overnight at room temp were observed at 54F in the walk-in cooler. TCS foods shall be thawed under refrigeration or under running water with a water temperature of no more than 70F. TCS foods shall not be allowed to rise above 41F for more than 4 hours including the time it takes to cool back down. CDI- lamb was moved to a sink with cold running water. Raw fish was voluntarily discarded. Explained the dangers of temperature abused raw meat to PIC. Thawing procedures will be changed going forward.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Plastic cups without a handle were being used to scoop rice from the rice cooker and left in the rice cooker. Use dispensing utensils with handles that can be kept out of the food and above the inside of the container when used on TCS foods. CDI- cups discarded.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; Observed extensive food residue inside handles of sugar and salt bins. The nonfood-contact surfaces of equipment shall be kept free of food debris and residue accumulation. Clean handles of this equipment. All other surfaces observed 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed food scraps on walk-in freezer floor. Some dust accumulation observed behind reach-in units against the wall. Physical facilities shall be kept clean. Clean these areas. All other areas observed clean. No point taken.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee drink observed on the shelf above the prep line and fliptop unit. Utilize designated areas for employee food and drink where contamination of facility food; clean equipment; single-service articles and clean linens cannot occur. CDI- drink removed. Full point may be taken for repeat violations.

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, Mar 12, 2025 · Original Source

1 - Inspection

Aug 27, 2024

Score 92.5

Official score: 92.5 · Understand this area’s scale

10 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; A tripod camera was blocking the handwashing sink in the dumpling prep area. A metal spiral sponge was also stored in this sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- camera and sponge 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.

More about handwashing problems

criticalCode 3-304.15 (A)Other

Official wording

Food separated & protected

Inspector’s notes

3-304.15 (A); Priority; Observed an employee wash single-use gloves in the handwashing sink. Another employee changed tasks and left the food prep area twice to change an apron and drink water without changing gloves. If used; single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI- employees were instructed to discard gloves; wash hands and don new gloves. Handwashing and glove use education provided.

In plain English

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

More about other finding

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; Bean sprouts and rice noodles were observed above 41F in the cooler drawers. Several TCS foods in the flip top/reach-in unit were observed above 41F (see temp chart). TCS foods shall be kept at 41F or below in refrigeration. PIC stated tap water was used to hydrate noodles and keep bean sprouts fresh. Tap water caused product to warm up. Ice was added to cool these foods. Makeline flip top unit is not working properly to hold food at 41F or below. Frost build-up was observed in the back of the unit; an indication it is not functioning correctly. Ambient air measured in the upper 40s - 50F. CDI- product in the reach-in portion was moved to the walk-in cooler. Foods under the flip top were kept on bags of ice. PIC to call for repair. Follow up visit by Friday 8/30.

In plain English

More about food kept at an unsafe temperature

majorCode 4-301.11Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

4-301.11; Priority Foundation; Makeline cooler is broken and this is the only refrigeration unit in the main kitchen area besides a small prep unit and reach-in freezer. Equipment for cooling and heating food; and holding cold and hot food; shall be sufficient in number and capacity to provide food temperatures as specified under Chapter 3. CDI- a work order has been placed. No point taken

In plain English

More about food kept at an unsafe temperature

minorCode 6-202.13Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.13; Core; A bug zapper was observed installed directly above the food preparation area and flip top cooler. Insect control devices shall be installed so that the devices are not located over a food preparation area. CDI- device moved to a different location. No point taken today.

In plain English

More about signs of rodents or insects

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; A drip coming from the walk-in cooler vent is being caught by a large plastic container and piped down to a bucket on the floor. Food shall be stored in a clean; dry location and where it is not exposed to splash; dust; or other contamination. PIC to find a permanent solution to the dripping by locating the cause of the drip and repairing cooler. The current drip catching system is not a permanent solution. This item has been marked out on the last 3 inspection reports.

In plain English

More about food not protected from contamination

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Several stacks of single-use containers in different locations were observed outside their packaging with the food-contact surface exposed. Single-service articles shall be stored in the original protective package or stored by using other means that afford protection from contamination until used. CDI- plastic containers inverted. No point taken today.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Plastic warewashing trays used to move equipment through the warewashing machine are soiled on the sides. The sprayer nozzle handle in pre-wash area is heavily soiled. Warewashing equipment shall be cleaned at least every 24 hours or at a frequency necessary to prevent recontamination of equipment and utensils. Increase cleaning frequency. Replace warewashing trays if they cannot be cleaned.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; FRP walls in the food prep area are soiled with dust; grease and food residue. Physical facilities shall be maintained clean. Clean this area.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Several employee drinks were stored on the shelf above the prep line and flip top unit. Utilize designated areas for employee food and drink where contamination of facility food; clean equipment; single-service articles and clean linens cannot occur. CDI- drinks removed

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, Aug 27, 2024 · Original Source

2 - Re-Inspection

Apr 12, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

In plain English

More about food not protected from contamination

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; A plastic cup without a handle was being used to scoop rice from the rice cooker and left in the rice cooker. Use dispensing utensils with handles that can be kept out of the food and above the inside of the container when used on TCS foods. CDI- cup discarded. No point taken.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Food residue observed on the underside of the counter at the cookline. Some residue present on nonfood-contact portions of meat slicer. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt and food residue. Increase cleaning frequency. Cleaning has improved since previous inspections. Full point not taken.

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 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11; Core; Fluorescent light bulb over dry storage area and the exposed dough maker with dough was observed without a light cover. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food. Replace light cover. Full point may be assessed for repeat violations.

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, Apr 12, 2024 · Original Source

1 - Inspection

Apr 8, 2024

Score 88

Official score: 88 · Understand this area’s scale

11 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Observed an employee take out the garbage; change garbage bags and then fail to wash hands before returning to work in the kitchen. Employee began handling clean equipment. Hands shall be washed after engaging in activities that contaminate the hands. CDI- Employee was instructed to wash hands. Affected equipment was cleaned and sanitized. Education on handwashing provided.

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.

More about handwashing problems

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed raw; repackaged chicken stored above raw; repackaged fish in the reach-in freezer. Raw; repackaged chicken and pork was also stored above cream cheese wontons in the reach-in freezer. Raw; repackaged chicken stored above raw; repackaged beef in walk-in freezer. Food shall be arranged in equipment to prevent cross contamination. Store foods according to final cook temperature and keep ready-to-eat foods above raw animal foods. Refer to educational organization chart on freezer door which shows pictures of proper food storage. CDI- foods rearranged. Full points assessed for repeat violation. This violation has been marked on the last 3 inspection reports.

In plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; The meat slicer was observed with some old food residue on the back of the blade. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- slicer cleaned during inspection. Full points taken for repeat violation. Ensure meat slicer is thoroughly cleaned/sanitized after each use.

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; Bean sprouts were observed at 52F in the prep unit. Bean sprouts are a TCS food that shall be kept at 41F or below in refrigeration. CDI- bags of ice added to top of the sprouts which are used in stir fry dishes like lo mein. Keep these cold. All other foods observed at or below 41F. No points taken today.

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; Multiple containers or packages of ready-to-eat; TCS food observed without date marking. Cooked tripe; beef; tofu and wontons in the reach-in cooler were observed without dates. PIC indicated all foods were from yesterday and will likely not be used by end of day. Ready-to-eat; TCS foods that stay in the establishment longer than 24 hours shall be date marked to indicate the day by which they shall be consumed or discarded; no more than 7 days. CDI- dates affixed.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; A small bug was observed crawling under the prep unit at the makeline. It could not be determined what it was. The premises shall be kept free of insects; rodents and other pests. Utilize approved methods of pest control and keep facility clean to minimize pests. No point taken today.

In plain English

More about signs of rodents or insects

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Plastic containers of meats were observed stored on the freezer floor. A container of peppers was observed on the walk-in cooler floor. A drip coming from the walk-in cooler vent is being caught by a large plastic container and piped down to a bucket on the floor. Food shall be stored in a clean; dry location and where it is not exposed to splash; dust; or other contamination. Food shall be stored at least 6 inches above the floor. Food moved to shelves in the walk-in coolers. PIC to find a permanent solution to the dripping by locating the cause of the drip and repairing cooler. The current drip catching system is not a permanent solution. Full points may be taken for repeat violations.

In plain English

More about food not protected from contamination

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; Shelving in the walk-in cooler has a fuzzy residue in spots. The nonfood-contact portions of the meat slicer have residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt and food residue. Increase cleaning frequency. All other surfaces observed clean. Full point not taken.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The condensation line for the ice machine behind the service counter is broken and water is leaking onto the floor. The floor drain in the area is also not draining properly. Plumbing systems shall be maintained in good repair. Repair this drain line and floor drain. No point taken today.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Some old food debris observed under prep units in kitchen. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.

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 6-202.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.11; Core; Light bulb over dry storage area and exposed dough maker with dough was observed without a light cover. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food. Replace light cover.

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, Apr 8, 2024 · Original Source

1 - Inspection

Jan 4, 2024

Score 92

Official score: 92 · Understand this area’s scale

8 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; The handwashing sink behind the dumpling prep area was blocked by a stool and boxes of single-use containers. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- items removed. Observed an employee retrieving water from a handwashing sink in the main prep area. A handwashing sink may not be used for purposes other than handwashing. CDI- pitcher removed and brought to three comp 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.

More about handwashing problems

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed raw fish and raw chicken stored above bokchoy (green; leafy vegetable) in the walk-in cooler. Raw; repackaged chicken was stored above raw; repackaged beef in the reach-in freezer. Food shall be arranged in equipment to prevent cross contamination. Store foods according to final cook temperature and keep ready-to-eat foods such as fruits and veggies above raw animal foods. Refer to educational organization chart on freezer door which shows pictures of proper food storage. CDI- foods rearranged. Full points assessed for repeat violation.

In plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; The meat slicer was observed with some old food residue accumulation on the back of the blade. The food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI- slicer cleaned during inspection. All other equipment was observed clean. Full points not taken today. Ensure meat slicer is thoroughly cleaned/sanitized after each use.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Multiple containers of powdered/granular foods like flour; sugar; MSG and cornstarch were unlabeled. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food ingredients that are removed from their original packages such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. Containers of flour and sugar are new and PIC had not yet placed labels on them. CDI- labels added to all ingredients. No point taken today.

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; Boxes of meats were observed stored on the freezer floor. A box of eggs; a wooden container of green beans and a container of leafy vegetables was stored on the walk-in cooler floor. A drip coming from the walk-in cooler vent is being caught by a large plastic container. Food shall be stored in a clean; dry location and where it is not exposed to splash; dust; or other contamination. Food shall be stored at least 6 inches above the floor. Boxes of food moved to shelves in the walk-in cooler. PIC to find a permanent solution to the dripping by locating the cause of the drip and repairing cooler.

In plain English

More about food not protected from contamination

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Plastic bowls observed being used as scoops in rice cooker and left in rice cooker. During pauses in food dispensing; utensil handles shall be kept out of the food and above the top of the container when used on potentially hazardous foods. Use utensils with handles that can be kept out of the food. CDI- bowls removed. Observed other rice scoops being stored in a container of standing water. Utensils may only be stored in water that is at least 135F or running to flush food particles to a drain. CDI- scoops removed from water and placed on clean surface. No point taken on previous inspection. Full point may be taken for repeat violations.

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); Core; Several metal food containers were stacked wet on the clean equipment shelf. After cleaning/sanitizing; equipment shall be stored in a self-draining position that allows air drying. CDI- pans separated for drying. On previous inspection; this item was marked out for cleanliness of storage area. Area observed clean today. Full point not taken.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Some shelving in the walk-in cooler has fuzzy residue and metal shelving above prep area by microwave is dusty. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt and food residue. Increase cleaning frequency. Cleaning improved since previous inspection. Full point not taken.

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 4, 2024 · Original Source