Restaurant · Wake County, NC

New Wangs Kitchen

Name: New Wangs Kitchen
Address: 712 Laura Duncan Rd, Wake County, NC

712 Laura Duncan Rd

Last inspected Jul 17, 2026 · View Map ↗ · Compare ↗

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Score 97

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Jul 17, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

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) 3-304.14 Wiping Cloths; Use Limitation Wet wiping cloth stored on counter top. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. PIC placed cloth in sanitizing solution. ***CORRECTED DURING INSPECTION (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 —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) Torn and corroded gaskets on the lowboy doors. Equipment shall be maintained in good repair. PIC is advised.***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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Work top counters and outer surfaces of equipment are soiled and shall be cleaned. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. The PIC is advised. ***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 and shall be cleaned: floors along cook line; ceiling tiles; and hood panels. 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. The PIC is advised. 6-501.114 Maintaining Premises; Unnecessary Items and Litter (C) Throughout the kitchen are areas of unnecessary storage and excessive clutter. The Premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used and litter.

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 17, 2026 · Original Source

1 - Inspection

Nov 24, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw beef; raw shrimp; and raw chicken stored on the same shelf in the walk in cooler. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. PIC rearranges the raw animal foods on to separate shelves. ***CORRECTED DURING INSPECTION (CDI)***

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Torn and corroded gaskets on the lowboy doors. Equipment shall be maintained in good repair. PIC is advised.

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

Non-food contact surfaces 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

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 grated ceiling intake vents are heavily soiled with dust build up and floors along the cookline and in the prep areas 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. The PIC is advised.

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, Nov 24, 2025 · Original Source

1 - Inspection

Jul 18, 2025

Score 100

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Jul 18, 2025 · Original Source

1 - Inspection

Jan 3, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Crab rangoon and eggrolls had been left out of refrigeration too long and measured 45 - 55F inside the small reach-in unit. Maintain TCS foods in cold holding at 41F or less. CDI- foods moved to the freezer to rapidly cool. Do not leave TCS foods out of temperature control and return to refrigeration immediately after prep.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Metal shelving in the walk-in cooler is starting to show sings of rust in spots. This affects cleanability. Gasket on reach-in freezer is torn on the bottom. Equipment shall be kept in good repair. Replace shelving in the near future and replace torn gasket. No point taken today.

In plain English

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

More about cleaning or sanitizing problems

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; A metal fan in the food prep area was observed with dust and debris on the cage and fan blades. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris; Increase cleaning frequency. Cleaning has improved since previous inspection and all other surfaces appear clean. Full point not taken today.

In plain English

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

More about cleaning or sanitizing problems

notedCode 6-305.11/6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11/6-501.110; Core; A bin of personal items was stored directly above the food prep area and open fliptop unit. Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food; single-service articles and equipment cannot occur. CDI- items moved away from food prep area. No point taken today.

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, Jan 3, 2025 · Original Source

1 - Inspection

Aug 21, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

minorCode 6-202.13Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.13; Core; Observed a strip of fly paper with dead flies hanging from the ceiling above food prep area. Insect control devices shall be installed so that the devices are not located over a food preparation area. PIC to relocate fly paper to near back door. Install fly paper away from food prep areas and never above food or clean equipment.

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

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; A knife was laying inside a container of crab rangoon filling in the walk-in cooler. A wooden bowl was laying inside a container of baby corn under the flip top at the makeline. Ensure utensil handles are kept out of the food. No point taken today. Knife and bowl removed.

In plain English

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

More about equipment or utensil issues

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; Fan covers in the walk-in cooler and the area around them has dust accumulation. A metal fan in the food prep area was observed with dust and debris on the cage and fan blades. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris; Increase cleaning frequency. Cleaning has 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

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Cove tile near walk-in cooler entrance is coming apart and in poor repair. Physical facilities shall be kept in good repair. Repair cove tile. No point taken today.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 21, 2024 · Original Source

1 - Inspection

Apr 18, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

minorCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The condensation drain line behind the reach-in cooler was observed dripping into an aluminum can on the floor and overflowing. Please connect this line to the floor drain so that water does not pool onto the floor or empty the catch pail more frequently.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; A single fly was observed in the kitchen. The premises shall be maintained free of insects; rodents; and other pests. Utilize approved methods of pest control and keep back door closed to avoid entry. Fly paper may be used near back door in summer to control flies. Install fly paper away from food prep areas and never above food or clean equipment. No point taken.

In plain English

More about signs of rodents or insects

minorCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Metal shelving in the walk-in cooler is starting to show sings of rust in spots. This affects cleanability. Equipment shall be kept in good repair. Replace shelving in the near future. No point taken today.

In plain English

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

More about cleaning or sanitizing problems

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; The undersides of prep counters and exterior of cooling equipment have residue build-up. Extensive residue build-up also noted on exterior of rice cooker/hot pot where rice is held. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris; 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 6-201.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.11; Core; The new concrete installed where cove tile is missing near back door is not smooth and easily cleanable. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Have this area repaired to meet these requirements. 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, Apr 18, 2024 · Original Source

1 - Inspection

Nov 29, 2023

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

criticalCode 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; A head of cabbage in the walk-in was observed with a white microbial growth. Food shall be unadulterated and safe. CDI- cabbage discarded.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; A bag of onions was observed stored on the floor. Food shall be protected from contamination by storing the food at least 6 inches above the floor. CDI- onions moved to the prep shelf.

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; The undersides of prep counters are soiled. Cleaning also needed around the hinges of the small flip top unit cover; bottom of reach-in freezer and vent of freezer. Areas around wok station have old food residue. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris; 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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Cove tile missing near back door. Physical facilities shall be kept in good repair. Replace cove tile. No point taken today.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 29, 2023 · Original Source