Restaurant · Wake County, NC

Pf Changs Restaurant

Name: Pf Changs Restaurant
Address: 4325 Glenwood Ave, Wake County, NC

4325 Glenwood Ave

Last inspected Apr 6, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 97.5

Get the next inspection, free.

We'll email you when Pf Changs Restaurant has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

The full inspection history

6 inspections

1 - Inspection

Apr 6, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

majorCode Observation: Staff at hot soup stationHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: Staff at hot soup station; before slicing lemons/limes; additional expo/wait staff work on the side prep line are not are not sure about handwashing prior to engaging with food production tasks; Staff observed putting gloves on without washing hands which was addressed during inspection. However; the hand sink for this area is located on the other side of facility and/or expectation is for the hand sink in the rear prep sink station to be used in which there is not sufficient space for ingress/egress for two people to fit into this area for use. In addition the sink on the wait service line station in this area is being used as a dump sink and there is not another accessible hand sink except in the rear prep area out doorway/behind a wall in a separate station which is being used by kitchen staff prepping food. A follow up for designation of front sink back into hand sink and staffing using accessible hand sink to wash hands by 4/16/26. 5-204.11 Handwashing Sinks - Location and Placement (Pf) 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required convenient/accessible use by employees in areas where food production tasks are occurring.

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 Observation: A time control policy is on file for sushi riceOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: A time control policy is on file for sushi rice; however rice is not being marked with a time during production for pre-rolled sushi rolls on the expo/side line pick up; CDI: Staff was able to demonstrate time for discard and production window/labeled product. 3-501.19 Time as a Public Health Control (P) (Pf) (B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf

In plain English

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

More about other finding

majorCode Observation: The Salmon on the menu has an asteriskFood temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

Observation: The Salmon on the menu has an asterisk; however the advisory statement with disclosure is not available on these pages of the menu to inform the consumer; The Ahi (tune) is not marked in the menu description to identify the food product that is being offered raw and/or cooked to order. Ensure that consumer advisory is on the menu pages where food products are offered and the actual manu items offered raw/cooked to order is asterisked to inform the ocnsumer. Verification for corrective action by 4/16/26 -603.11 Consumption of Animal Foods that are Raw; Undercooked; or Not Otherwise Processed to Eliminate Pathogens (Pf) (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.

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 Observation: The insert for the rice cooker is no longer cleanable. Discontinue use of equipment that is no longer cleanable due to peeling coatingCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The insert for the rice cooker is no longer cleanable. Discontinue use of equipment that is no longer cleanable due to peeling coating; dents that create areas of debris accumulation and no longer meet requirements for usable equipment. CDI: Insert cookers were discarded during inspection. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.

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 Observation: A spray hose was observed attached to the faucet on the dish sink without backflow prevention device. Discussed with staff about installing spigot at the dish pit for this use with backflow dedicated for hose use. If hose is attached to spigot a backflow must be provided. CDI: Hose was removed from service. 5-203.14 Backflow Prevention DeviceWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: A spray hose was observed attached to the faucet on the dish sink without backflow prevention device. Discussed with staff about installing spigot at the dish pit for this use with backflow dedicated for hose use. If hose is attached to spigot a backflow must be provided. CDI: Hose was removed from service. 5-203.14 Backflow Prevention Device; When Required (P) A PLUMBING SYSTEM shall be installed to preclude backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT; including on a hose bibb if a hose is attached (B) Installing an APPROVED backflow prevention device as specified under § 5-202.14

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

notedCode Observation: Flooring areas in rear kitchenCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Flooring areas in rear kitchen; entrance door cracked/poor repair; Grout missing in some areas behind prep line/cook line walls are beginning to pull apart at seams. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained 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

Official record from Wake County Environmental Services, Apr 6, 2026 · Original Source

1 - Inspection

Oct 30, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode Observation: Variable staff working the expo line front/side service not washing hands after leaving dining floor and engaging in food production tasks. CDI: Educated staffing/operator and reviewed accessibility options to a hand sink. 2-301.14 When to Wash (P) Wash hands before engaging in food preparation including working with exposed foodHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

Observation: Variable staff working the expo line front/side service not washing hands after leaving dining floor and engaging in food production tasks. CDI: Educated staffing/operator and reviewed accessibility options to a hand sink. 2-301.14 When to Wash (P) Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles.

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 Observation: The rear hand sink in the prep station area observed with in use utensil knife stored in the sinkHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: The rear hand sink in the prep station area observed with in use utensil knife stored in the sink; Front sink on the service bar being used to dump drinks; rinse barware (*The 2 dump sinks at the front service bar have a shallow top and are not true sinks to allow for staging of dishes for the warewash machine installed there for use); CDI: Staff were educated in the prep section not to use hand sink for storage of utensils; A dump sink with rinsing capabilities or tru sink is needed for the front service bar section. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (B) A handwashing sink may not be used for purposes other than handwashing Pf.

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 Observation: Food service containers still had glue residue from date labels and/or date labels still adhered to the outside of the container/stored clean. CDI: Food service bins were removed and sent back through dish washing to clean. 4-601.11 (A) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Food service containers still had glue residue from date labels and/or date labels still adhered to the outside of the container/stored clean. CDI: Food service bins were removed and sent back through dish washing to clean. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) (A) Equipment food contact surfaces and utensils shall be clean to sight and touch.

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 Observation: The bottoms of the dish sink are no longer cleanable/surfaces of sink basins have partial holes/areas of folds/dings that allow accumulation of debris disallowing regular cleaningCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The bottoms of the dish sink are no longer cleanable/surfaces of sink basins have partial holes/areas of folds/dings that allow accumulation of debris disallowing regular cleaning; No longer smooth and easily cleanable; Replace dish sink. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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

Official record from Wake County Environmental Services, Oct 30, 2025 · Original Source

1 - Inspection

Apr 30, 2025

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

notedCode Observation: Cut leafy greens (cabbage 48FFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

Observation: Cut leafy greens (cabbage 48F; 45F) (lettuce 44F; 45F) on top of make line observed above required minimum hold temperature of 41F for cold holding and within the prep time whereas cut leafy greens are prepped and not cooled in walk in refrigerator or other refrigeration unit prior to being placed on the make line which should be 41F or below when prepped. Discussed different cooling methods for rapid cooling of cut leafy greens after prep. (*Place in freezer/rapid cooling equipment or other means) prior to placing on make line. CDI: Cut leafy greens were discraded. A time control policy can also be placed for these items if not ambient cooling (41F in 4 hours for room temp prepared products) in place of rapid cooling. 3-501.14 Cooling (P) (B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.

In plain English

More about food kept at an unsafe temperature

notedCode —Other

Official wording

Washing fruits & vegetables

Inspector’s notes

Observation: A label was affixed to the outside skin of the avacado which was being used for immediate prep service. All labels must be removed and fruits/vegetables washed prior to use to eliminate any bacteria on the exterior prior to use. CDI: Avacados removed for washing/label removal. 3-302.15 Washing Fruits and Vegetables (C) Wash fruits and vegetables prior to use.

In plain English

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

More about other finding

notedCode Observation: Food service bins stacked wet n the dish pit. CDI: These were removed for air drying. Consider expanding in the rear dish sink area wall for areas where dish racks can be palced for air drying. Work with staffing to determine what process can be used to discontinue this practice. **REPEAT** 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Food service bins stacked wet n the dish pit. CDI: These were removed for air drying. Consider expanding in the rear dish sink area wall for areas where dish racks can be palced for air drying. Work with staffing to determine what process can be used to discontinue this practice. **REPEAT** 4-901.11 Equipment and Utensils; Air-Drying Required (C) (A) Air dry equipment and utensils after cleaning and sanitizing.

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 Observation: Th einsert for the rice cooker is no longer cleanable. Discontinue use of equipment that is no longer cleanable due to peeling coatingCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Th einsert for the rice cooker is no longer cleanable. Discontinue use of equipment that is no longer cleanable due to peeling coating; dents that create areas of debris accumulation and no longer meet requirements for usable equipment. CDI: Insert cookers were discarded during inspection. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2.

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 Observation: A pray hose was observed attached to the faucet on the dish sink without backflow prevention device. Discussed with staff about installing spigot at the dish pit for this use with backflow dedicated for hose use. If hose is attached to spigot a backflow must be provided. CDI: Hose was removed from service. 5-203.14 Backflow Prevention DeviceWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: A pray hose was observed attached to the faucet on the dish sink without backflow prevention device. Discussed with staff about installing spigot at the dish pit for this use with backflow dedicated for hose use. If hose is attached to spigot a backflow must be provided. CDI: Hose was removed from service. 5-203.14 Backflow Prevention Device; When Required (P) A PLUMBING SYSTEM shall be installed to preclude backflow of a solid; liquid; or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT; including on a hose bibb if a hose is attached (B) Installing an APPROVED backflow prevention device as specified under § 5-202.14

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 Observation: Refuse area at parking level accumulated with debrisFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Observation: Refuse area at parking level accumulated with debris; refuse. Clena this areas reguarlry to prevent buildup and created harborage conditions. 5-501.115 Maintaining Refuse Areas and Enclosures (C) A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under § 6-501.114; and clean.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Apr 30, 2025 · Original Source

1 - Inspection

Aug 6, 2024

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Several food containers being stored as clean had residue remaining on their surfaces. Food contact surfaces shall be kept clean to sight and touch. CDI- Dishes were sent back to the dishwashing area as needed.

In plain English

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

More about cleaning or sanitizing problems

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Several potentially hazardous food items being stored on prep top coolers were above 41F (see temperature chart). Cut cabbage in the reach-in cooler in the back area was holding at 45F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to new refrigeration and rapidly cooled in ice baths before a 4 hour period elapsed.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Sugar in working container was being used with no label. 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 FOOD.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Repeat; Several clean containers throughout the kitchen were being stacked closely together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows air drying.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Handwashing sink in the back service area is not currently functioning and out of order. Plumbing systems shall be maintained in good repair. Have handwashing sink repaired.

In plain English

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

More about water, plumbing, or sewage problems

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; While improvements have been made in this area; ceiling above the dishwashing area has dust buildup. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Deductions have been reduced due to improvements made.

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 6, 2024 · Original Source

1 - Inspection

Feb 23, 2024

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode 2-301.12Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12; Employee was observed washing hands; then turning off the handwashing sink with bare hands. After finishing the handwashing procedure; the handwashing sink shall be turned off with a barrier (such as paper towels) to prevent recontamination of the hands. CDI- Employees were educated during 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

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Rice being held hot was found at 120F. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Rice was voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Recently prepared beef was found being cooled in containers that were stacked with tightly fitted lids. Potentially hazardous foods shall be cooled in containers with loose/no covering. CDI- Containers were unstacked and lids were removed.

In plain English

More about food kept at an unsafe temperature

minorCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Repeat; Clean containers were being stacked closely together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows air drying. Spoons were found being stored in a container with food debris. Equipment and utensils shall be stored in a clean; dry area where they are not exposed to potential contamination.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Some cutting boards have deep scratches and discoloration. 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 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; Repeat; Clean containers were found being stored with sticker residue remaining on their non food contact surfaces. Non food contact surfaces shall be kept free of soil residue and other 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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Ceilings above the prep line have dust buildup and need to be cleaned. Except for cleaning that is necessary due to a spill or other accident; cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.

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, Feb 23, 2024 · Original Source

1 - Inspection

Oct 2, 2023

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; One container of ready to eat imitation crab mix was being stored below raw fish. In order to prevent cross contamination; raw animal food shall be stored below ready to eat food. CDI- Food was rearranged. Deductions will be taken if this item is repeated.

In plain English

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

More about other finding

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Lettuce that was cut 4 hours ago was still cooling in cooler drawers and was at 47F. Potentially hazardous foods that are being cooled down after being prepared in ambient air temperature shall cool down to 41F within a 4 hour time frame. CDI- Cut lettuce was voluntarily discarded. While cooler drawers are useful for holding food cold; used closed refrigeration such as the walk-in cooler to cool food down to 41F.

In plain English

More about food kept at an unsafe temperature

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; In the cooler drawers underneath the grill; dumplings were holding up to 49F and other items were holding around 42-43F. Tomatoes at the front of a prep bottom cooler. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Dumplings were discarded. Full points will be taken if this item is repeated.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Cut lettuce was cooling down in drawers that were not capable of cooling food down to 41F or below in an appropriate time frame (see violation #20). Prepared crab mix was found cooling in closed containers that were stacked on top of each other. Potentially hazardous food shall be cooled down in equipment capable of rapid cooling; and in containers with open/vented covers to allow cool air transfer. CDI- Cut lettuce was voluntarily discarded and covering was removed from crab mix containers. Containers were un-stacked.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Scoop with no handle was found being stored inside of a food container. If utensils are stored inside of containers of food; they shall have handles that are above the food product in order to prevent potential contamination. CDI- Scoop was removed from the 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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Several clean containers throughout the kitchen were being stacked closely together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows air drying.

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; Clean containers were found being stored with sticker residue remaining on their non food contact surfaces. Non food contact surfaces shall be kept free of soil residue and other 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, Oct 2, 2023 · Original Source