Restaurant · Wake County, NC

New Panda Chinese Restaurant

Name: New Panda Chinese Restaurant
Address: 2660 Timber Dr, Wake County, NC

2660 Timber Dr

Last inspected May 28, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

May 28, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

notedCode —Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to Wash (P) A employee went outside to take out some trash and then came back into the kitchen. The employee went on to touch other items without washing his hands. Employees must wash their hands after engaging in activities that can contaminate their hands. CDI.. The employee was instructed on when proper handwashing is to take place. The employee was properly washing his hands before the end of the inspection.

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 3-501.15 Cooling Methods (Pf) There were several containers of pasta that were cooled down to 87F and placed in a container. The container was wrapped with clear wrap. Once the food temperature fall below 135F the cooling process must start. Food must cooled down by using the following methods: Placing food into smaller portionsFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) There were several containers of pasta that were cooled down to 87F and placed in a container. The container was wrapped with clear wrap. Once the food temperature fall below 135F the cooling process must start. Food must cooled down by using the following methods: Placing food into smaller portions; using heat transfer equipment; placing food in the walk-in cooler or freezer; placing food in the cold hold units uncovered or loosely covered if there is no risk of overhead contamination. CDI... The food item was loosely covered.

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 —Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C) There were several dry food items that were not labeled. Food items that are not easy to recognize must be labeled with the common name of the item in the container.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. The shelves in the walk-in cooler are starting to rust. All equipment must be in good repair.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the shelves in the walk-in cooler. Clean the speed racks. Clean around the cooking equipment. Clean the gaskets on the cold hold unit.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor and walls near the sinks and food prep areas. Clean physical facilities as often as necessary to remove debris.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, May 28, 2026 · Original Source

1 - Inspection

Dec 4, 2025

Score 92.5

Official score: 92.5 · Understand this area’s scale

8 recorded violations

notedCode —Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to Wash (P) Employee handled raw meat and then came back to the wok to cook without washing his hands. Employees must wash their hands after engaging in activities that contaminate the hands. CDI... The employee was instructed on when proper handwashing is suppose to take place. The employee was properly washing his hands before the end of the inspection.

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

4-601.11(A) There were several dishes that were stored as clean but had wet and dried food debris on the dishes. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI... The dishes were placed back at the three compartment sink to be washed again.

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 3-501.13 Thawing (Pf) Upon arrival there were bus tubs chicken of and a pack of raw beef thawing at room temperature. Shrimp was left in a container of water to thaw at room temperature. All of the items were located at food prep sinks. Food items must be thawed using this methods: under running water not to exceed 70FFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 Thawing (Pf) Upon arrival there were bus tubs chicken of and a pack of raw beef thawing at room temperature. Shrimp was left in a container of water to thaw at room temperature. All of the items were located at food prep sinks. Food items must be thawed using this methods: under running water not to exceed 70F; as a part of the overall cooking process; in a cold hold unit; in the walk-in cooler. CDI... The shrimp and beef were placed in the walk-in cooler. The chicken was placed under running water that did not exceed 70F.

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12 There were several dry food containers near the wok area that were not labeled. Food items that are not easy to identify such as dry riceFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 There were several dry food containers near the wok area that were not labeled. Food items that are not easy to identify such as dry rice; beans; and pasta taken from the original package and placed into another container must be labeled with the common name of the food item. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. This is a repeat item from the last two inspections. CDI.. The food items were properly labeled.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 3-307.11 Protect food from contamination sources not specifically noted by the code. Raw chicken and beef were being prepared at the same sink. Raw chicken wings and raw shrimp were being prepared at the same sink. Dumplings were left uncovered under a dirty shelf. Food must be storedContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Protect food from contamination sources not specifically noted by the code. Raw chicken and beef were being prepared at the same sink. Raw chicken wings and raw shrimp were being prepared at the same sink. Dumplings were left uncovered under a dirty shelf. Food must be stored; prepared; and handled in a manner to prevent contamination. CDI... The dumplings were placed in the trash can. The raw shrimp and beef were moved away from the raw chicken.

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

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) There were several wet wiping cloths stored on work surfaces. Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were several dishes that were stacked wet.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor near the sink and food prep areas. Clean the floor in the restrooms. Clean the walls near the food prep areas. Clean physical facilities at a frequency necessary to eliminate the build-up of debris.

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 4, 2025 · Original Source

1 - Inspection

Jul 22, 2025

Score 93

Official score: 93 · Understand this area’s scale

9 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handledPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled; prepared; displayed; or served the person-in-charge must have a valid ServSafe or ANSI approved food certificate on hand at the time of the inspection.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode —Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15 Where to Wash (Pf) Employees were washing their hands at the three compartment sink at the start of the inspection. Employee handwashing is to only take place at the handwashing sink. CDI... The employees were instructed on where proper handwashing is to take place. Th employees were washing their hands at the hand wash sink before the end of the inspection.

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 —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. There were several items stored in front of the handwashing sink in the rear of the kitchen. All handwashing sinks must be accessible at all times for employee use. This was a general comment from the last inspection. CDI.. The items were moved out of the handwashing 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

notedCode 3-602.11 Food Labels (Pf) There were several dry food containers near the wok area that were not labeled. Food items that are not easy to identify such as dry riceFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-602.11 Food Labels (Pf) There were several dry food containers near the wok area that were not labeled. Food items that are not easy to identify such as dry rice; beans; and pasta taken from the original package and placed into another container must be labeled with the common name of the food item. CDI.. The food items were properly labeled.

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 —Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Pf) There were several flies observed in the kitchen. Take steps to eliminate the pest problem. CDI.. A return visit will be made to see if the problem has been corrected.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C) Wet wiping cloths were stored in chlorine sanitizer with no measurable chlorine. Chlorine sanitizer must be between 50 to 200 parts per million at all times. This was a general comment on the last inspection. CDI.. The sanitizer was corrected to 100 parts per million.

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 —Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (F) In use utensils for the rice were stored in a container of water at room temperature. 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. This was general comment on the last inspection. CDI... The utensils were moved out of the water.

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 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C) The food prep sinks and drain boards had food debris on them. Clean the prep sink at a frequency necessary to eliminate recontamination. CDI... The sinks were cleaned during the inspection.

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 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the storage shelves. Clean around the cooking equipment. Clean the hot hold equipment. Clean the gaskets on the cold hold units. Equipment must be kept free of debris; dust; and dirt accumulation.

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 22, 2025 · Original Source

1 - Inspection

Mar 28, 2025

Score 92

Official score: 92 · Understand this area’s scale

9 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11-Noted various items stored on the rear handwashing sink. Keep all handwashing sinks clear of excess items and accessible at all times for use. (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. CDI -Noted items cleared from area.

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)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed a container of fried chicken pieces temping between 113 F at the deep fryer unit. TCS items must be maintained at 135 F or above for hot holding. According to PIC this items was prepared 25 mins prior to inspection. CDI- item reheated and placed on the grill.

In plain English

More about food kept at an unsafe temperature

notedCode 7-207.11- Observed medications and vitamins stored commingled with retail products near th dry storage area. Medications shall be labeled and stored to prevent contamination of food and food contact surfaces. (A) Only medications that are necessary for the health of the employees shall be in a food establishment. CDI by moving to safe storage area. CDI- Items relocated.Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-207.11- Observed medications and vitamins stored commingled with retail products near th dry storage area. Medications shall be labeled and stored to prevent contamination of food and food contact surfaces. (A) Only medications that are necessary for the health of the employees shall be in a food establishment. CDI by moving to safe storage area. CDI- Items relocated.; Corrected 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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Upon arrival noted deep containers of fried chicken pieces were cooling on a speed rack at the rear of the kitchen. Noted fried chicken pieces were temping between F. According to Person in charge noted fried chicken pieces were cooked 4 mins prior to inspection. Rapidly cool TCS items by loosely covering and placing on shallow pans. Use equipment such as walk in freezer or walk in cooler to properly cool TCS food items. CDI- food was transferred to the walk in cooler for rapid cooling.

In plain English

More about food kept at an unsafe temperature

minorCode 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15 Outer Openings; Protected (C) - Noted back door propped and open and a damaged screen door left as barrier for the back entrance. Noted screen significantly torn from the bottom of the door frame. Protect outer openings of establishment from insect or rodent entry. Repair noted screen door to avoid the risk of insects and pest from entering facility.

In plain English

More about signs of rodents or insects

notedCode 3-305.11 Food Storage - Observed a bus tub of raw porkContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Observed a bus tub of raw pork; working containers of sauce; and a bag of carrots stored on the floor in the walk-in cooler. Also noted a container of raw chicken wings stored on the floor near the back of the prep kitchen. In the dry ingredients area; noted working containers of soy sauce stored on the floor. Keep all food items are stored off the floor to avoid the risk of contamination. Also observed uncovered cut broccoli in the walk-in cooler. Food shall be protected from contamination by storing food where it is not exposed to splash; dust or other contamination. Store food in a clean dry location and at least 6 inches off the floor. Preventing Contamination from the Premises

In plain English

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; Noted wet wiping cloths stored in 0 ppm chlorine based solution near the front of the prep kitchen. Keep wet wiping cloths submerged in sanitizer solution in between use. Maintain chlorine sanitizer between 50-200 ppm. CDI- Sanitizer remixed during inspection to 150 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 —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) - Noted reach in cooler no longer working and relocated to back of the dining area. Establishment now using tall reach-in cooler to store office items and menus. Maintain equipment in good repair. Discussed removing equipment if facility does not plan to have unit repaired.

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(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core;Observed Detail cleaning needed for the exterior surface of the dry ingredient bins and storage racks through out the prep kitchen area. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase frequeny of cleaning.

In plain English

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

More about cleaning or sanitizing problems

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

1 - Inspection

Sep 17, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

8 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11-Noted various items stored in the rear handwashing sink. Keep all handwashing sinks clear of excess items and accessible at all times for use. (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. CDI -Noted items cleared from area.

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 Noted a largeCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 Noted a large; deep soiled pot stored as being clean. Also noted a few soiled utensils stored as being clean near the 3-compartment sink. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- Noted items sent back to the dish pit for recleaning.; Corrected During Inspection. (A) Equipment food contact surfaces and utensils shall be clean to sight and touch. 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-Noted an overfilled container of cooked shrimp was temping at 45 F in the work top cooler. Also noted shelled raw eggs and lo mien were temping between 44-45 F in the prep top cooler. Noted ambient air reading at 40 F on prep cooler. Maintain all TCS items at 41 F or below for cold storage. CDI- Ambient air adjusted for prep cooler.(A)(2) Maintain TCS foods in cold holding at 41F or less. For more informationFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16-Noted an overfilled container of cooked shrimp was temping at 45 F in the work top cooler. Also noted shelled raw eggs and lo mien were temping between 44-45 F in the prep top cooler. Noted ambient air reading at 40 F on prep cooler. Maintain all TCS items at 41 F or below for cold storage. CDI- Ambient air adjusted for prep cooler.(A)(2) Maintain TCS foods in cold holding at 41F or less. 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 7-207.11- Observed medications and vitamins stored above work top prep cooler. Medications shall be labeled and stored to prevent contamination of food and food contact surfaces. (A) Only medications that are necessary for the health of the employees shall be in a food establishment. CDI by moving to safe storage area. CDI- Items relocated to bottom shelves.Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-207.11- Observed medications and vitamins stored above work top prep cooler. Medications shall be labeled and stored to prevent contamination of food and food contact surfaces. (A) Only medications that are necessary for the health of the employees shall be in a food establishment. CDI by moving to safe storage area. CDI- Items relocated to bottom shelves.; Corrected 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

minorCode 3-305.11 Food Storage - Observed a bus tub of raw chickenContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Observed a bus tub of raw chicken; a bag of carrots and a container of lettuce stored on the floor underneath the storage rack in the walk-in cooler. In the dry ingredients area; noted containers of spices and soy sauce stored on the floor. Keep all food items are stored off the floor to avoid the risk of contamination. Also observed uncovered cut broccoli in the walk-in cooler. Food shall be protected from contamination by storing food where it is not exposed to splash; dust or other contamination. Store food in a clean dry location and at least 6 inches off the floor. Preventing Contamination from the Premises (C)

In plain English

More about food not protected from contamination

notedCode 4-903.11- Noted exposed to-go trays were stored in an upright position above the work top coolers. Store unpackaged single-service items (like to-go containers) in an inverted position to avoid the risk of contamination. A)(C) Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11- Noted exposed to-go trays were stored in an upright position above the work top coolers. Store unpackaged single-service items (like to-go containers) in an inverted position to avoid the risk of contamination. A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- Trays inverted.(

In plain English

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

More about equipment or utensil issues

minorCode 4-501.12 Cutting Surfaces (C)-Cutting boards observed heavily scored and scratched no longer can be sanitized. Replace or repair cutting boards. 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Cutting Surfaces (C)-Cutting boards observed heavily scored and scratched no longer can be sanitized. Replace or repair cutting boards. 4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.

In plain English

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

More about cleaning or sanitizing problems

minorCode 6-403.11- Areas designated for EMPLOYEES to eatFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11- Areas designated for EMPLOYEES to eat; drink; and use tobacco shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination.; Noted personal food and beverage cups stored above prep table surfaces. Designated Areas - Employee Accommodations for eating / drinking / smoking (C)

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, Sep 17, 2024 · Original Source

1 - Inspection

May 14, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed a container of fried chicken pieces temping between 89-93 F on the counter top surface near the steam well area. TCS items must be maintained at 135 F or above for hot holding. CDI- item discarded.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Found a container of vegetable broth date marked for 4/29 and a container of short ribs dated for 5/6 in cold storage. Ensure TCS items that are held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- ITEMS DISCARDED

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Upon arrival noted pans of pork egg roll were cooling on a speed rack at the rear of the kitchen. Noted pork eggs rolls were temping between 133-88 F. According to Person in charge noted egg rolls were cooked roughly 30 mins prior to inspection. Rapidly cool TCS items by loosely covering and placing on shallow pans. Use equipment such as walk in freezer or walk in cooler to properly cool TCS food items. CDI- food was transferred to the walk in cooler for rapid cooling.

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minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Noted wet wiping cloths stored on prep counter surfaces during time of inspection. Keep wet wiping cloths submerged in sanitizer solution in between 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 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19; Core; Noted rear bottom shelving lined with cardboard. Violation Codes NonFOOD-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.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, May 14, 2024 · Original Source

1 - Inspection

Jan 22, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

criticalCode Observation: Chicken broth/water mix in bowl on wok station is not being maintained 135F or higher at minimum hot holding required temperature. Scoops of water/broth mixture are being placed during cooking passes into wok dishes being cooked. 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Chicken broth/water mix in bowl on wok station is not being maintained 135F or higher at minimum hot holding required temperature. Scoops of water/broth mixture are being placed during cooking passes into wok dishes being cooked. 3-501.16(A)(1) ; Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under sec.3 501.19; and except as specified under par. (B) and in par. (C ) of this section; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (1) At 57oC (135oF) or above CDI: Operator removed bowl and discarded. Placed bowl with fresh water under heat on wok station. Discussed use of time as a public health control for broth bowl.

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minorCode Observation: Unlabeled spicesFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

Observation: Unlabeled spices; rice and sugar in food containers. Label all working containers of food when removed from original containers such as herbs; salt and sugar with the common name of the food. 3-302.12; Core; Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOO

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 Observation: Wet wiping clothes used to clean up spillsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: Wet wiping clothes used to clean up spills; surfaces of equipment at prep table and wok station are not being stored in a sanitizer between use. 3-304.14; Core;(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution CDI: Operator removed wet wiping clothes from counters and placed in sanitizer bucket (chlorine - 100ppm)

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 Observation: In use utensils for rice stored in standing room temperature water. Observed tongs and other in use utensils stored on cardboard. 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: In use utensils for rice stored in standing room temperature water. Observed tongs and other in use utensils stored on cardboard. 3-304.12; Core; During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (E) In a clean; protected location if the UTENSILS; such as ice scoops; are used only with a FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD); or (F) In a container of water if the water is maintained at a temperature of at least 57oC (135o F) and the container is cleaned at a frequency specified 4-602.11(D)(7). CDI: Operator removed utensils in water from service. Cardboard replaced with cleanable surface 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

minorCode Observation: The non-food contact surface of the cardboard used throughout facility on shelvingCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The non-food contact surface of the cardboard used throughout facility on shelving; reused for storage of dry goods and covering preparation areas is not cleanable. Replace cardboard with a cleanable material. 4-101.19; Core; NonFOOD-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. ; Observation: Cutting boards observed heavily scored and scratched no longer can be sanitized. Replace or repair cutting boards. 4-501.12; Core; Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.; Observation: The gaskets on the prep refrigerators are torn and in poor repair. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications.

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 Observation: Ceiling tiles in kitchen area have accumulation of debris/discolored. 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Ceiling tiles in kitchen area have accumulation of debris/discolored. 6-501.12; Core; (A) 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, Jan 22, 2024 · Original Source