Restaurant · Wake County, NC

Pho Thien Phat

Name: Pho Thien Phat
Address: 6404 Tryon Rd, Wake County, NC

6404 Tryon Rd

Last inspected May 7, 2026 · View Map ↗ · Compare ↗

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Score 97

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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 7, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 6-301.11 Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Handwashing Cleanser; Availability (Pf) Handwashing Sink in the back of the kitchen where raw meat is handled; sliced has no soap. Dispenser is empty. Maintain soap at the handwashing sink. New mounted soap dispenser may be needed. Soap was refilled upon request and employee directed to wash hands.

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 3-501.14(A): PriorityFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A): Priority; Cooked Beef on Bones / Bone Marrow 51.4 degrees F from yesterday; in a plastic bus tub inside the walk-in cooler. TCS foods shall be quickly cooled within 2 hours from 135F to 70F; and from 70F to 41F in 4 hours. When food / beef has not reached 41F in six hours; it shall be discarded. Both the manager and owner suggested storage inside the walk-in freezer as a long-term solution to the slow/inadequate cooling. Bone marrow was voluntarily discarded during inspection. Employee educated about proper cooling time and new method of cooling inside the freezer that will be verified with a thermometer.

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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Spray bottle of cleaner is stored on prep table where meat is being sliced. . . Another spray bottle of light blue cleaner is not labeled. Store toxic materials on bottom shelf or in a separate chemical area to avoid contamination of food and equipment. Help employees understand what to clean with and how to rinse the cleaner off. Then how to use the sanitizer and leave the sanitizer on surfaces to air-dry. Spray bottle was labeled and cleaner removed from the top of the prep table 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; Beef Bones cooked yesterday and stored inside the walk-in cooler in a large plastic bus tub have not cooled to 41F as required. TCS (Time/Temperature Controlled for Safety) foods shall be cooled using one or more of the following methods; Storage inside the Freezer (as agreed upon today); placing the food into shallow metal pans; using smaller thinner portions; avoid stacking containers; avoid plastic; add ice to the product. Food that is cooling may be uncovered or loosely covered; protected from overhead contamination. Freezer will be used to cool the bone marrow.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, May 7, 2026 · Original Source

1 - Inspection

Nov 4, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode 2-401.11 (A) Several employee beverages are in the kitchen. There are two uncovered beverage cups on the shelf above the make-line refrigerator and screw-top Gatorade bottle. Employee meal is being consumed on the centrally located prep table. Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A) Several employee beverages are in the kitchen. There are two uncovered beverage cups on the shelf above the make-line refrigerator and screw-top Gatorade bottle. Employee meal is being consumed on the centrally located prep table. 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 cups stored in the kitchen shall be covered and stored on low shelves or separate area from where food is stored or prepared. Do not store employee drinks on the shelf above the refrigerator or on the prep sink. If employees eat in the kitchen; surfaces used for customer food must be protected. Surfaces; table; etc need to be cleaned and sanitized before using to prepare food served to customers. Drinks and employee food were moved today. It is recommended employees eat in the dining room; away from food preparation equipment and surfaces.

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 —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A) Lid/cover is stored in the handwashing sink near the cooking equipment. Bucket is stored in the handwashing sink in the dish washing area. A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Items were removed from the handwashing sinks. 6-301.12 Hand Drying Provision (Pf) No Paper Towels are available at the handwashing sink in the chicken preparation area. Towels were added by the manager upon request.

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 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration (P) Dish Machine is not sanitizing. Use test strips to verify sanitizer concentration. Dish machine was run and primed several times and is sanitizing by the conclusion of 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

minorCode 3-306.12 CondimentsContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-306.12 Condiments; Protections (C) On some tables; there are glass jars with chili oil that have a metal lid and small spoon. These cannot remain for use by multiple customers. The condiments shall be in squeeze bottles (like the other two sauces) or individually served to a table and discarded after use. Reuse of the small spoon and open container do not provide adequate protection of the food. discussed using individual portion cups today. 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Shelves inside the walk in cooler are not clean. Glass doors and door casings are not clean. Extensive and thorough cleaning of the walk-in cooler is needed. Maintain food storage areas clean.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Floor needs better cleaning. Vents in the kitchen are dusty and some areas of the ceiling surrounding the vents. Maintain physical facilities clean. 6-501.114 Slicer store on the right side of the chicken preparation area is not used for slicing and is used for storing various items. Slicer on the right is not clean. Discard items stored on the premises as they are not necessary to operation and maintenance. Clean the slicer and move it off of the chicken preparation area.

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 4, 2025 · Original Source

1 - Inspection

May 8, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 2-401.11 (A) Several employee beverages are in the kitchen. There are two uncovered beverage cups on the shelf above the make-line refrigerator. There is another uncvoered beverage centrally located. Covered cup is stored on the preparation sink where food is actively being prepared. Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A) Several employee beverages are in the kitchen. There are two uncovered beverage cups on the shelf above the make-line refrigerator. There is another uncvoered beverage centrally located. Covered cup is stored on the preparation sink where food is actively being prepared. 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 cups stored in the kitchen shall be covered and stored on low shelves or separate area from where food is stored or prepared. Do not store employee drinks on the shelf above the refrigerator or on the prep sink. Drinks were moved today.

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 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink in the meat cutting area is broken with no faucet. Owner was unable to replace the faucet so has ordered and received an entirely new handwashing sink that is ready to be installed. Owner will send me a picture of the newly installed handwashing sink within the next few days. . . There is a spoon inside another handwashing sink. Keep handwashing sinks free of storage and ready for use. Utensils should not be associated with handwashing sinks. Handwashing sinks are only for handwashing. Spoon was removed. 6-301.12 Hand Drying Provision (Pf) Paper Towels are not dispensing. Employees do not appear to use paper towels after washing hands. Teach employees proper handwashing that includes washing at a handwashing sink with soapHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink in the meat cutting area is broken with no faucet. Owner was unable to replace the faucet so has ordered and received an entirely new handwashing sink that is ready to be installed. Owner will send me a picture of the newly installed handwashing sink within the next few days. . . There is a spoon inside another handwashing sink. Keep handwashing sinks free of storage and ready for use. Utensils should not be associated with handwashing sinks. Handwashing sinks are only for handwashing. Spoon was removed. 6-301.12 Hand Drying Provision (Pf) Paper Towels are not dispensing. Employees do not appear to use paper towels after washing hands. Teach employees proper handwashing that includes washing at a handwashing sink with soap; scrubbing hands together; rinsing; using a paper towel to turn the water off. CDI- Towel roll was removed and reinserted into the towel dispenser so that towels are now properly dispensing.

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) Cooked Egg Rolls 86 degrees F are held on the table with plastic wrap. Additional cooked egg rolls are held in the frier basket and there are more on a plate. Bowl of greens and onion 79F. Maintain TCS foods in hot holding at 135F or above. -P . . . Barbecue Pork 80F & 71F is held in covered pans on a wood cutting board and on the upper shelf above the microwave. Maintain pork above 135 degrees FFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Cooked Egg Rolls 86 degrees F are held on the table with plastic wrap. Additional cooked egg rolls are held in the frier basket and there are more on a plate. Bowl of greens and onion 79F. Maintain TCS foods in hot holding at 135F or above. -P . . . Barbecue Pork 80F & 71F is held in covered pans on a wood cutting board and on the upper shelf above the microwave. Maintain pork above 135 degrees F; rapidly cool inside the walk in cooler; or hold according to the rule: Time as a Public Health Control. I emailed the time-holding form. Written procedures are required to hold egg rolls at room temperature. You are also welcome to write the procedures yourself. Describe the starting temperature; how you will label the food and that you will discard anything that remains at the end of four hours. When food is held according to a four hour hold; any remaining food must be discarded at the end of the 4 hours. Food must be labeled. Masking tape or painters tape works well. Consider if the barbecue pork should be held according to the same rule: Time as a Public Health Control or held in a table top warming unit to maintain it above 135F. If barbecue pork is cooling; move it quickly to the walk in cooler to cool. Avoid leaving food at room temperature. Today egg rolls were labeled and pork moved to the walk in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 3-306.12 CondimentsContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-306.12 Condiments; Protections (C) On the tables; there are glass jars with chili oil that have a metal lid and small spoon. These cannot remain for use by multiple customers. The condiments shall be in squeeze bottles (like the other two sauces) or individually served to a table and discarded after use. Reuse of the small spoon and open container do not provide adequate protection of the food.

In plain English

More about food not protected from contamination

notedCode 6-305.11 Designation - Dressing Areas and Lockers (C) Employee personal items including lotions and little bottles are stored on the shelf above the flip top refrigerator. Personal items shall be stored in a separate areaFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11 Designation - Dressing Areas and Lockers (C) Employee personal items including lotions and little bottles are stored on the shelf above the flip top refrigerator. Personal items shall be stored in a separate area; away from food and areas used for food preparation. Personal items were removed from the food preparation area 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, May 8, 2025 · Original Source

1 - Inspection

Feb 6, 2025

Score 96

Official score: 96 · Understand this area’s scale

3 recorded violations

notedCode 5-205.11 (A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A); Priority Foundation; Back handsink near slicer prep area and handsink near back slicer prep area had large round trash cans sitting in front of the sinks making them inaccessible. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Trash cans moved during inspection. 6-301.12; Priority Foundation; Hand Drying Provision; No paper towels available in dispenser at handsink near dish machine. Each handwashing sink shall be provided with individual disposable paper towels or other approved hand drying device. Paper towels added to dispenser during inspection. 5-202.12; Back handsink near back door and slicer prep area missing hot water knob and water is not able to be dispensed. Provide at least 100F water at handsinks. Repair this handsink for the use during prep in this 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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Spray bottle of pink sanitizer cleaner hanging fron shelf over slicer. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. Bottle moved to chemical storage area 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 5-203.14 Backflow Prevention DeviceWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-203.14 Backflow Prevention Device; When Required; Priority; Facility has attached a washing machine to the back prep sink faucet without a backflow device. The owner stated this connection is temporary until a plumber can come and install the connection at the pipe behind the sink. Educated about using a backflow preventor for this connection and ensuring an air gap is in place for drain line as well. Washer connection was also leaking water where it is connected. Washer disconnected during inspection.

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

Official record from Wake County Environmental Services, Feb 6, 2025 · Original Source

1 - Inspection

Oct 23, 2024

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

notedCode 5-205.11 (A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A); Priority Foundation; Back handsink near slicer prep area and freezers had items inside sink basin; handsink near dish machine blocked by trash can and small dirty portion cups inside of sink basin. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Do not use handsinks for anything other than handwashing. Items removed from sinks during inspection. 6-301.12; Priority Foundation; Hand Drying Provision; No paper towels available in dispenser at handsink near cook line. Roll of paper towels on nearby cart. Each handwashing sink shall be provided with individual disposable paper towels or other approved hand drying device. Paper towels added to dispenser during 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 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A);Priority Foundation; Several metal and clear containers stacked as clean on dish rack with stickers; sticker residue and food debris left on the containers. Equipment food contact surfaces and utensils shall be clean to sight and touch. Items moved to dish machine area to be 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 3-501.14(A): PriorityFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A): Priority; Fried tofu in large metal bowl in plastic in walk-in cooler cooked night previous at 50-55F. TCS foods shall be quickly cooled within 2 hours from 135F to 70F; and from 70F to 41F in 4 hours. Tofu voluntarily discarded during inspection. Employee educated about proper cooling time.

In plain English

More about food kept at an unsafe temperature

notedCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11;Priority; Sanitizers; Criteria - Chemicals; Employee using spray bottle of blue disinfectant to clean food slicer. Disinfectant is stronger than sanitizer and disinfectant states only for use on nonfood-contact surfaces. Sanitizers for food-contact surfaces shall be at correct concentrations. Disinfectants shall be used according to manufactures label use instructions. Sanitizer from three compartment sink shall be used to clean and sanitizer food-contact surfaces such as slicer and prep tables. Manager and employee educated and bottle moved to chemical area. 7-201.11; Priority; Spray bottle of oven and grill cleaner stored on prep table with ready-to-eat foods. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. Bottle moved to chemical storage area 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; Fried tofu in walk-in cooler in large deep metal bowl covered in plastic. TCS (Time/Temperature Controlled for Safety) foods shall be cooled using one or more of the following methods; placing the food into shallow pans; smaller thinner portions; using rapid cooling equipment such as walk-in freezer or coolers and in these units loosely covered or uncovered if protected from overhead contamination; and adding ice or other effective methods. Educated about proper cooling methods and times; and to use the speed rack in walk-in freezer to cool items rapidly. Stickers and other information given to manager. Tofu voluntarily discarded during inspection.

In plain English

More about food kept at an unsafe temperature

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; Core; Several metal containers and bowls stacked on clean shelf with water nested in-between the containers. Cleaned equipment and utensils shall be stored in a self-draining position that allows fir air drying. Dishes moved to dirty dish area during inspection.

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; No test strips available for quaternary solution at three compartment sink. Facility has chlorine test strips for dish machine. Provide a test kit that accurately measures sanitizer concentrations. Verification required for test strips.

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 23, 2024 · Original Source

1 - Inspection

Apr 10, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Dish machine sanitizer at 10ppm chlorine. A chemical sanitizer used in a manual or mechanical operation shall be at the correct concentration. Chlorine sanitizer shall be 50-200ppm. Bucket of solution low; and solution added and machine primed during inspection and sanitizer at 50ppm. Ensure buckets are checked and test solution with test strips regularly.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Several items in walk-in cooler with date marking exceeding 7 days; fried rice(no date); cooked beef (3/19) and cooked soups from freezer(3/20; 3/27) Refrigerated; ready-to-eat; TCS foods prepared and held in a facility for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Time is not counted when in the freezer. Ensure when items are removed from freezer new date is added to show date food was cooked/entered the freezer/removed from the freezer to ensure food is not exceeding 7 days. Dates added to items during inspection; fried rice voluntarily discarded during inspection.

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; Cooked rice in walk-in cooler at 60-74F. Manager stated rice was made earlier; and portioned and recently placed into the cooler. TCS (Time/Temperature Controlled for Safety) foods shall be cooled using one or more of the following methods; placing the food into shallow pans; smaller thinner portions; using rapid cooling equipment such as walk-in freezer or coolers and in these units loosely covered or uncovered if protected from overhead contamination; and adding ice or other effective methods. Rice in proportioned bags in large bowl. Rice moved to sheet tray into walk-in freezer and after 20 minutes rice at 45F. Educated about proper cooling methods and times; and to use the speed rack in walk-in freezer to cool items rapidly. Stickers and other information given to manager.

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; Container of forks and spoons with mouth portion facing up next to front area. Cleaned equipment shall be stored in a clean; dry location where they are not exposed to splash; dust or other contamination and covered or inverted. The silverware is stored before it is put into bags with chopsticks. Ensure these are covered or inverted to protect from 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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Side doors and shelves in walk-in cooler have food splatter and residue buildup. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.

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 10, 2024 · Original Source

1 - Inspection

Dec 5, 2023

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Employee used handsink to wet towel. A handwashing sink may not be used for purposes other than handwashing. Employee educated and handwashing signs provided during 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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw pork on shelf above ready-to-eat jello; and raw shell eggs on shelf above produce in walk-in cooler. Raw shell eggs over ready-to eat vegetables and cooked pork in reach-in cooler at make line. Food shall be protected from contamination by storing ready-to-eat items above raw foods. Items re-arranged during inspection.

In plain English

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

More about other finding

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Bean sprouts and cut lettuce and tomatoes on make line above 41F. TCS(Time/Temperature Controlled for safety) foods shall be held cold at 41F or below. Bean sprouts are discarded after lunch according to manager. TPHC forms provided during inspection; and procedures for following Time instead of temperature explained.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Several items in walk-in cooler without date marking; fried rice; cooked pork; and cooked soups from freezer. Refrigerated; ready-to-eat; TCS foods prepared and held in a facility for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. Time is not counted when in the freezer. Ensure when items are removed from freezer new date is added to show date food was cooked/entered the freezer/removed from the freezer to ensure food is not exceeding 7 days. Dates added to items during inspection.

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

Official record from Wake County Environmental Services, Dec 5, 2023 · Original Source