Restaurant · Wake County, NC

Peng's Asian Cuisine

Name: Peng's Asian Cuisine
Address: 108-A Factory Shops Rd, Wake County, NC

108-A Factory Shops Rd

Last inspected Jul 16, 2026 · View Map ↗ · Compare ↗

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Score 93.5

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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 16, 2026

Score 93.5

Official score: 93.5 · Understand this area’s scale

8 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) Two containers of raw fish were stored above ready-to-eat foods within flip-top lower cooler. Raw shrimp was stored above ready-to-eat beef in flip-top lower prep cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Food was rearranged and storage order chart was 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) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Slicer; stored as clean; had accumulations of food residue along the lower and upper parts of the blade. Bowls were soiled with food debris on interiors. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Bowls were sent to dish machine for further cleaning. Slicer cleaned during inspection. Ensure that the slicer is being taken apart completely and is washed; rinsed; and sanitized each time it is 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 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) Cooked chicken; tofu; noodles; raw pork; raw beef; and raw chicken were maintained above 41F within tall reach-in cooler. Cooler was nonfunctional during inspection and temperatures of food were being maintained using ice baths and ice packs. Temperature controlled for safety foods shall be maintained at 41F or less when held cold. CDI: REHS guided PIC in rearranging tall reach-in coolers to make room for all TCS foods in functioning coolers. Raw vegetable produce and other non-TCS items were placed into nonfunctional cooler and all TCS items were placed into functioning coolers. PIC stated that he has already contacted repair company to service unit.

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 (C) 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 (C) The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by eliminating harborage conditions. Dead and live pests were observed on flooring beneath 3-compartment sink. Clean floors and walls thoroughly to prevent harborage conditions. PIC stated that pest control arrives every two weeks. Clean below units to prevent accumulation of debris.

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 —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. Gaskets on tall reach-in cooler were damaged. Repair gaskets.

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) Gaskets; handles; door panels; and interiors of coolers were soiled with food and other debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.

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) Floors; walls; and vents throughout back kitchen were soiled with food debris; oil; or dust. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.

In plain English

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

More about cleaning or sanitizing problems

notedCode —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11 Designation - Dressing Areas and Lockers (C) Employee phone was stored on table next to cabbage prep. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. Store personal items in designated areas.

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, 2026 · Original Source

1 - Inspection

Dec 9, 2025

Score 96

Official score: 96 · Understand this area’s scale

8 recorded violations

notedCode 2-401.11 (A) Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. Employee beverage was stored on the backside of slicer. CDI: Drink was removed and placed on lowest shelf of nearby prep table.

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

notedCode 4-601.11 (A) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Slicer; stored as clean; had accumulations of food residue along the lower and upper parts of the blade. Equipment food-contact surfaces shall be clean to sight and touch. CDI: Slicer cleaned during inspection. Ensure that the slicer is being taken apart completely and is washed; rinsed; and sanitized each time it is 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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Container of prepared chicken and prepared cooked vegetables were not labeled with the dates of preparation. Temperature controlled for safety foods shall be labeled with the dates of preparation and discarded within 7 days. CDI: Food was labeled with dates of preparation (12/7 & 12/6).

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 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Sanitizers; Criteria - Chemicals (P) Chlorine sanitizer in 3-compartment sink had a concentration greater than 200 PPM. Chlorine sanitizer shall have a concentration of 50-200 PPM. CDI: REHS diluted sanitizing solution and demonstrated testing and measurement procedures.

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 3-501.15 Cooling Methods (Pf) Cooked beef and cooked chicken were cooling with tight fitting plastic wrappings and within deep metal pans. Food shall be cooled using shallow pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Cooked beef and cooked chicken were cooling with tight fitting plastic wrappings and within deep metal pans. Food shall be cooled using shallow pans; separated into smaller portions; using rapid cooling equipment; by stirring the food placed in an ice bath; using containers that facilitate heat transfer; or adding ice as an ingredient.Food shall be cooled using shallow pans; separated into smaller portions; using rapid cooling equipment; by stirring the food placed in an ice bath; using containers that facilitate heat transfer; or adding ice as an ingredient. Food being cooled shall be loosely covered or uncovered if protected from overhead contamination. CDI: Food portioned into thinner pans and wrappings removed.

In plain English

More about food kept at an unsafe temperature

notedCode —Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 Thawing (Pf) Frozen fish and frozen chicken were thawing on prep table outside of refrigeration. Temperature controlled for safety foods shall be thawed under refrigeration capable of maintaining 41F or below or under 70F running water with sufficient velocity to agitate and float off loose particles in an overflow. CDI: Fish and chicken moved to reach-in cooler to finish thawing.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11 Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Large container of sauce was being prepared directly on the floor in the back kitchen area. CDI: Sauce was moved to prep table to continue preparation.

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

4-501.11 Maintain equipment in good repair. Gaskets on tall reach-in cooler were damaged. Repair gaskets.

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 9, 2025 · Original Source

1 - Inspection

Jul 29, 2025

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode —Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Effectiveness - Hair Restraints (C) Food employees were not wearing hair restraints. Food employees shall wear hair restraints. Ensure food employees wear hair restraints.

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

notedCode 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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Utensils and other equipment were stored within metal container with accumulations of food debris. Cleaned equipment and utensils shall be stored in a clean; dry location where they are not exposed to splash; dust; dirt; or other contamination and at least 6 inches above the floor. Clean storage 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

notedCode 4-501.11 Maintain equipment in good repair. Gaskets on tall reach-in cooler were damaged. Repair gaskets. 4-205.10 Food EquipmentCleaning 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. Gaskets on tall reach-in cooler were damaged. Repair gaskets. 4-205.10 Food Equipment; Certification and Classification (C) Rice warmers in the server station are only approved for domestic household purposes only. Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Nonabsorbent wooden shelves that are in good repair may be used in dry storage areas. Replace rice warmers.

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

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, Jul 29, 2025 · Original Source

1 - Inspection

Jan 29, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf) Rear handwashing sink did not have paper towels available. Each set of handwashing sinks shall be supplied with hand drying provisions. CDI: Paper towels were replaced by 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.

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Two containers of raw fish were stored above ready-to-eat foods within flip top prep cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Food was rearranged and storage order chart was 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 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Container of fried rice was maintained below 135F. Temperature controlled for safety foods shall be maintained at 135F or greater. CDI: Rice was reheated in wok and placed back into rice holder.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Container of prepared cabbage and bag of prepared chicken were not labeled with the date of preparation. Temperature controlled for safety foods shall be labeled with the dates of preparation and discarded within 7 days. CDI: Food was labeled with dates of preparation.

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 —Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Effectiveness - Hair Restraints (C) Food employees were not wearing hair restraints. Food employees shall wear hair restraints. Ensure food employees wear hair restraints.

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

Official record from Wake County Environmental Services, Jan 29, 2025 · Original Source

1 - Inspection

Oct 22, 2024

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode —Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P One bag of cooked beef was placed below container of raw fish during inspection. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Food was rearranged and storage order chart was reviewed with employee.

In plain English

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

More about other finding

notedCode 7-207.11 (B) Store labeledChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-207.11 (B) Store labeled; employee medications to prevent contamination of food; equipment; and other food service related items. -P Employee medication was stored above and with food and equipment on flip top make line. Medications shall be stored to prevent contamination of food and equipment. CDI: Medicine was relocated.

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 —Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 Thawing (Pf) Frozen shrimp was thawing in container of still water. Temperature controlled for safety foods shall be thawed under refrigeration capable of maintaining 41F or below or under 70F running water with sufficient velocity to agitate and float off loose particles in an overflow. CDI: Shrimp moved to prep sink to thaw under running water.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Utensils were stored in water measured to be only 81F between uses. During pauses in food preparation or dispensingEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Utensils were stored in water measured to be only 81F between uses. During pauses in food preparation or dispensing; food prep and dispensing utensil shall be stored: if in a container of water; if the water is maintained at a temperature of at least 135F and the container is cleaned frequently. Remove water from container and replace with hot water; maintain water hot.

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 Maintain equipment in good repair. Gaskets on right most reach-in cooler were torn. Equipment shall be maintained in good repair. Repair or replace gaskets.

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, Oct 22, 2024 · Original Source

1 - Inspection

Feb 6, 2024

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; When tested during the inspection; the multi-quat sanitizer was less than the minimum required concentration of 150ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions and shall be used as follows: A quaternary ammonium compound solution shall have a concentration of at least 150ppm not to exceed 400ppm; as indicated by the manufacturer's use directions on the labeling. CDI - More sanitizer was added to solution to increase concentration to an adequate concentration.

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)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; A container of fried rice was holding below 135F. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Rice cooker had not been turned on; rice was reheated and rice cooker was turned on to keep rice at adequate temperatures.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; A chemical sanitizer spray bottle was stored on top of the meat prep sink. Poisonous/toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service/single-use articles by: separating the poisonous/toxic materials by spacing or partitioning; and locations the poisonous/toxic materials in an area not above the mentioned items. CDI - Spray bottle was moved to a lower location.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Utensils were stored in water measured to be only 63F between uses. During pauses in food preparation or dispensing; food prep and dispensing utensil shall be stored: if in a container of water; if the water is maintained at a temperature of at least 135F and the container is cleaned frequently. Remove water from container and replace with hot water; maintain water hot.

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, Feb 6, 2024 · Original Source

1 - Inspection

Oct 5, 2023

Score 93

Official score: 93 · Understand this area’s scale

10 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; Establishment does not have a certified food protection manager present. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. CDI - Classes have been taken and exam has been scheduled for PIC; no points taken this time due to improvement.

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

majorCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; There was not a bodily fluid cleanup plan available in the establishment. A food establishment shall have written procedures for employees to follow then responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - REHS provided procedures for employees to follow; ensure procedures are available in the future.

In plain English

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

More about other finding

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Handwashing sinks could not provide hot enough water. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Have handwashing sinks adjusted to provide hot water before next 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.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; The slicer in the kitchen was dirty with dried-on food debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Slicer was removed for cleaning.; 4-702.11; Priority; Observed food employees cleaning fryer baskets with soap and water; then setting them aside to air dry without sanitizing. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Sanitizing compartment was filled with multi-quat sanitizer and fry baskets were added to sanitizing liquid.

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 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Cooked pork belly that had been placed in the top section of a prep cooler was not reaching an adequate cooling rate. Cooked TCS (time/temp control for safety) food shall be cooled: Within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI - Containers were removed for better cooling; spoke to PIC about better cooling methods. REHS recommends that establishments keeps a cooling record to ensure cooked foods are cooling quickly.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Cooling; cooked meats were stored in deep containers in the top of a prep cooler and containers of cooked; cooling rice tightly wrapped in plastic in the refrigerator. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating food into smaller or thinner portions; using rapid cooling equipment; using containers to facilitate heat transfer; or other effective methods. CDI - Containers removed from top of prep cooler and plastic lifted from containers of rice.

In plain English

More about food kept at an unsafe temperature

majorCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; The food thermometer provided by the establishment was not functioning. Food temperature measuring devices shall be provided and readily accessible for use. Acquire a new battery for the thermometer or replace with a functional thermometer. Follow-up by 10/13/2023.

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

majorCode 4-501.19Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.19; Priority Foundation; Due to hot water system issues; there is no hot water available at the 3-compartment sink for washing. The temperature of the wash solution in a manual warewashing equipment shall be maintained at not less than 110F. Plumber has been scheduled to visit for repairs of hot water system. Follow-up by 10/13/2023.

In plain English

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

More about cleaning or sanitizing problems

majorCode 5-103.11Other

Official wording

Hot & cold water available; adequate pressure

Inspector’s notes

5-103.11; Priority Foundation; The current hot water system is not providing hot water for the food establishment. Hot water generation and distribution systems shall be sufficient to meet peak hot water demands throughout the food establishment. Plumber has been scheduled to arrive and repair system. Follow-up by 10/13/2023.

In plain English

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

More about other finding

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed sticky floors throughout the establishment kitchens. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean floors more frequently; remove sticky residue.

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, Oct 5, 2023 · Original Source