Restaurant · Wake County, NC

New China

Name: New China
Address: 949 N Harrison Ave, Wake County, NC

949 N Harrison Ave

Last inspected Jul 15, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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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 15, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

notedCode 3-501.19 Time as a Public Health Control (TPHC)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control (TPHC); (Priority foundation); Facility did not put a time stamp on egg rolls and fried chicken held on time control. Foods held on time rather than temperature control must be marked with the time to discard. CDI-Food was voluntarily discarded.

In plain English

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

More about other finding

notedCode 3-501.15 Cooling Methods (Priority Foundation)Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Priority Foundation); Facility left chicken to cool on the counter after it reached 135F. Active cooling (move to walk in cooler; put on ice; etc) must begin when food reaches 135F. Wontons were placed in a large; deep container with plastic wrap over them for cooling. Cool food rapidly by placing it in shallow pans; placing on ice; using walk in cooler or ice wands; and ensuring there is a lot of space around the food to allow cooling. If food can be protected; leave uncovered. CDI-Reviewed cooling methods with PIC; and provided educational materials on cooling in Mandarin via email.

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

minorCode 3-305.11 Food Storage - Preventing Contamination from the Premises (Core)Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (Core); Several boxes of food were stored on the floor in the walk in cooler. Store food at least 6 inches above the floor. Move food to shelving.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (Core); The 3-compartment sink was heavily soiled while in use. Maintain the 3-compartment sink clean so equipment and utensils won't get contaminated. CDI-Sink was 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

notedCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The front hand sink was draining very slowly. Maintain a plumbing system in good repair. Repair the sink to allow proper drainage.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (Core); Shelving in the dry storage area was soiled. The fan covers in the walk in cooler were soiled. The floor under the grill line; and the sides of the cook top were soiled. Maintain physical facilities clean. Increase cleaning frequency of these areas. Clean these areas.

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 15, 2026 · Original Source

1 - Inspection

Jan 6, 2026

Score 94.5

Official score: 94.5 · Understand this area’s scale

5 recorded violations

notedCode 3-302.11(A)(1)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1); Priority; Raw chicken to be fried was stored next to cooked chicken on the preparation table on the grill line. Raw chicken and beef were stored above sauces in the walk in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI-Foods were rearranged to allow separation between raw and ready to eat foods. Storage chart provided and reviewed with PIC.

In plain English

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

More about other finding

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); The food preparation sink had a significant build up of food residues. The bulk rice/flour containers had residues on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-Food preparation sink and bulk containers were cleaned and sanitized. Maintain these items 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

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Neosporin and pest repellant were stored on the dry goods storage shelf. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI-Chemicals were moved away from food storage. 7-102.11; Priority Foundation; There was an unlabeled spray bottle containing cleaner. Label working containers of toxic materials such as cleaners and sanitizers. CDI- Bottle was labeled.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; One wiping cloth was left on a preparation table. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Cloth was stored in sanitizer bucket.

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; The wall behind the grill line was heavily soiled. The hoods above the grill line were heavily soiled. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean the walls and hoods.

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 6, 2026 · Original Source

1 - Inspection

Jul 9, 2025

Score 95

Official score: 95 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Foods in the white upright cooler were holding 45-50F. TCS foods must be cold held at 41F or below. CDI-Foods were voluntarily discarded. Unit will be serviced; as it had a lot of water around the compressor.

In plain English

More about food kept at an unsafe temperature

notedCode 7-201.11 Separation - Storage (Priority)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (Priority); Glass cleaner; soap; and degreaser were stored at the 3-compartment sink and food prep sink where meat was being stored and prepared for cutting. Chemicals must be stored so they cannot contaminate food; equipment; utensils; etc. CDI-Chemicals were moved under sinks.

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 3-305.11 Food Storage - Preventing Contamination from the Premises (Core)Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (Core); The exterior of the bulk rice; flour; etc. containers were soiled. The egg rolls and other foods in the white upright cooler were stored uncovered under the dripping condenser. Foods must be protected from contamination while stored in the kitchen. Clean the containers. CDI-The foods in the cooler were voluntarily discarded.

In plain English

More about food not protected from contamination

minorCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (Core); The hood filters above the grill line were heavily soiled with grease and dust. Equipment and physical facilities must be maintained clean. Increase frequency of cleaning of the filter hoods. Note: Cleaning of the hoods was scheduled.

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 9, 2025 · Original Source

1 - Inspection

Dec 20, 2024

Score 93.5

Official score: 93.5 · Understand this area’s scale

7 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; No paper towels available at the handwashing sink. Keep towel dispensers stocked with paper towels. Towels were added.

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 4-601.11(A) Chicken Preparation Sink has unclean build up. Use detergent to clean the sink and chicken preparation area. . Produce sink in the back is used to store items. ClearCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Chicken Preparation Sink has unclean build up. Use detergent to clean the sink and chicken preparation area. . Produce sink in the back is used to store items. Clear; clean and sanitize the sinks for food. . . Upper portion of make line refrigerators along the cook line have build up in the corners. Keep refrigerators clean and free of build up especially on surfaces above food. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Cleaning technique was discussed today and following with bleach water sanitizer. For more information; please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg ; How to Test Sanitizer https://youtu.be/y0SjmnabFaY ; and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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) Food in the make line refrigerator is above 41 degrees F. Use your thermometer to check food temperature. Maintain TCS foods in cold holding at 41F or less. -P There is a dial inside the refrigeratorFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Food in the make line refrigerator is above 41 degrees F. Use your thermometer to check food temperature. Maintain TCS foods in cold holding at 41F or less. -P There is a dial inside the refrigerator; adjust the unit to a slightly colder setting. For more information; please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority; Fried chicken and egg rolls under TPHC (Time as a Public Health Control) was not marked with the time to be discarded. Foods using TPHC shall be marked with a time that is 4 hours from the time that food was removed from time control; and be discarded at this time. CDI-Chicken was out of temperature control for less than an hour; and was allowed to be marked with the discard time. Reviewed TPHC procedures with PIC.

In plain English

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

More about other finding

minorCode 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; Nonfood Contact Surfaces (C) Shelves inside the walk in cooler and shelves in the kitchen need cleaning. Clean the rack to the left of the handwashing sink. Maintain equipment 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

minorCode 5-501.116Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.116; Core; Trash can is heavily soiled. Effectively clean the trash can regularly to prevent build up of soil.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Walls need cleaning. Scrub the walls clean. Maintain physical facilities 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, Dec 20, 2024 · Original Source

1 - Inspection

Jul 16, 2024

Score 97

Official score: 97 · Understand this area’s scale

7 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; No paper towels available at the handwashing sink. Keep towel dispensers stocked with paper towels. Towels were added.

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 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Cooling of chicken is not being monitored. Chicken is stored by the back door at 94F and 97F when the temperature outside is 94 degrees. Cool chicken from 135F to 70F in 2 hours or less ~and~ from 70F to 41F in 4 more hours or less. Use your thermometer to monitor food temperature. Chicken was moved to the walk in cooler upon request.

In plain English

More about food kept at an unsafe temperature

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; Egg Rolls 435F stored in a plastic bus tub in the bottom of the white upright refrigerator. Use your thermometer and maintain food at 41F and colder. We also discussed holding food for 4 or 6 hours (if under 70F); using time holding with labeling; like the fried chicken wings.

In plain English

More about food kept at an unsafe temperature

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Spray bottle of cleaner is not labeled. Keep each spray bottle labeled with the common name of the contents. Spray bottle was labeled upon request.

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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Plastic Bus Tubs of fried sweet & sour chicken 94F & 97F are stored on a cart at the back door. It is currently 94 degrees F outside. Food will not continue to cool at room temperature. Move chicken to the walk in cooler to cool. Metal Hotel Pans should be used for cooked food; not plastic bus tubs. Chicken was moved to the speed rack and top shelf inside the walk in cooler upon request.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Speed Rack inside the walk in cooler is not clean with particles and debris adhering to it; able to fall into pans of uncovered food. Fan covers are black with microbial growth. Thorough cleaning of the speed rack and interior of the walk in cooler is needed. Maintain food storage areas clean and free of debris. . . Make Line Refrigerator needs cleaning to remove build up on the lid and upper surfaces. Clean the refrigerator above stored pans of food.

In plain English

More about food not protected from contamination

minorCode 5-501.116Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.116; Core; Trash can is heavily soiled. Effectively clean the trash can regularly to prevent build up of soil.

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, Jul 16, 2024 · Original Source

1 - Inspection

Mar 27, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode 3-301.11Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11; Priority; Employees cutting carrots were not wearing gloves. Employees may not contact ready to eat foods with bare hands; unless washing fruits and vegetables. CDI-Carrots were voluntarily discarded. Hands were washed; and gloves were donned to prepare carrots.

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

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; There were no paper towels at the hand washing sinks. Towels or an air dryer shall be available for drying hands after washing. CDI-Towels were replaced.

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw chicken; beef; eggs; and shrimp were stored above ready to eat sauces in the walk in cooler. Raw chicken kebabs removed from commercial packaging were stored with ready to eat wontons in the chest freezer. Raw beef removed from packaging was stored directly on raw chicken in the walk in cooler. Raw animal foods shall be stored so they cannot contaminate ready to eat foods.

In plain English

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

More about other finding

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloths were not stored in sanitizer. Wet wiping cloths shall be stored in a sanitizer solution in between uses. CDI-Chlorine solution was added to the bucket holding wet wiping cloths.

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 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; Meat slicers were stored in very worn and soiled cardboard boxes. Cleaned utensils and equipment shall be stored in a clean; dry location. CDI-Slicers were cleaned; and moved to a clean container.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Mar 27, 2024 · Original Source

1 - Inspection

Nov 2, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Employee did not wash hands after consuming coffee during food preparation. Hands shall be washed after coughing; sneezing; eating or drinking; after touching bare body parts other than cleaned hands; after using toilet rooms; after handling soiled equipment or utensils; when switching between working with raw and ready to eat foods; before donning gloves for working with food; as often as necessary during food preparation to remove contamination; and prevent cross-contamination when changing tasks. CDI-Hands were washed. Education on when hand washing needed given to PIC.; 2-301.15; Priority Foundation; Employee washed hands in the food prep sink. Hands may only be washed in a hand washing sink. CDI-Hands were washed in the hand washing sink. Education on where hands may be washed given to PIC.

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 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Marinating meat and TCS (Temperature Control for Safety) foods in the first prep cooler were holding above 41F. TCS foods shall be held cold at 41F or below. CDI-Marinating meat was moved to the cooker immediately. Discussed marinating meats in the walk in cooler in the future with PIC. The prep cooler was adjusted down; and will be serviced.

In plain English

More about food kept at an unsafe temperature

minorCode 4-502.13Equipment and utensils

Official wording

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

Inspector’s notes

4-502.13; Core; Single use bowls were in use to scoop bulk flour/rice in the dry storage area. Single use articles may not be reused. CDI-A scoop with a handle was moved to the bulk bins.