Restaurant · Wake County, NC

Poke Loong

Name: Poke Loong
Address: 6106 Falls Of Neuse Rd, Wake County, NC

6106 Falls Of Neuse Rd

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

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Score 97

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

The full inspection history

4 inspections

1 - Inspection

Apr 16, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

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); While improvements have been made since last inspection; chicken on prep top cooler was held at 49F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Chicken was voluntarily discarded.

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 7-207.11 Restriction and Storage - MedicinesChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-207.11 Restriction and Storage - Medicines; Box of various medicines were found being stored on top of a container of sugar. Medicines shall be stored in an area where they cannot potentially contaminate food. CDI- Medicine was removed from this area and 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 3-501.13 (E )Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (E ); Tuna was thawing in reduced oxygen packaging with no air openings. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. CDI- Fish was removed from packaging.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Utensil was being stored inside of a raw salmon container with the handle directly touching the food. If utensils are stored inside of food containers; they shall have handles that are above the food to prevent 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

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); Food containers were found being stacked closely together while wet. After being cleaned; equipment and utensils shall be stored in a self draining position that allows for 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

Official record from Wake County Environmental Services, Apr 16, 2026 · Original Source

1 - Inspection

Nov 14, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

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); One of the two prep top coolers had potentially hazardous foods in shallow pans were holding above 41F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Salmon; tuna and shrimp that were in shallow pans were cooled down before a 4 hour period elapsed. Full deductions will be taken if this item is repeated.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19 Time as a Public Health ControlOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control; Rice being held on Time as a Public Health Control had the wrong time posted according to PIC (the time had elapsed according to label). Food being held on TPHC shall be marked with the time to indicate when the food must be discarded within a 4 hour period. CDI- Rice was properly marked with the correct time.

In plain English

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

More about other finding

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloth was being held on prep top. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate 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

notedCode 3-302.15 Washing Fruits and Vegetables (C)Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Washing Fruits and Vegetables (C); avocados were found with stickers on them. Fruits and vegetables shall be washed before being used and served.

In plain English

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

More about other finding

notedCode 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

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, Nov 14, 2025 · Original Source

1 - Inspection

Aug 12, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf); Shredder was stored to drain in a handwashing sink. A handwashing sink may be used for no purposes other than handwashing. CDI- Shredder was removed.

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

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); Multiple potentially hazardous foods in one of the two prep top coolers had potentially hazardous foods were holding above 41F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Shrimp and eel around 50F were voluntarily discarded. Other food was moved to new cooler to be rapidly cooled.

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Containers of fine food ingredients were found with no labels. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta.

In plain English

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

More about food source, dating, or labeling problems

notedCode 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Tongs were being stored inside of a food container with the handle directly touching the food. If utensils are stored inside of food containers; they shall have handles that are above the food to prevent 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

Official record from Wake County Environmental Services, Aug 12, 2025 · Original Source

1 - Inspection

Apr 10, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

majorCode 3-402.12Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-402.12; Priority Foundation; Salmon on menu is offered raw and facility was unable to locate parasite destruction letters from suppliers. Facility has three fish suppliers (True World Foods; KGI; and G&R) and fresh salmon is received from all three suppliers. The invoice from (True World Foods) states "**Warning; fresh products may contain parasites; please cook or properly freeze before consumption". Raw salmon was received by True World Foods on 3/14; one day before grand opening. If raw; raw-marinated; partially cooked; or marinated-partially cooked fish are served or sold in ready-to-eat form; and the fish are raised and fed as specified in Subparagraph 3-402.11(B)(4); a written agreement or statement from the supplier or aquaculturist stipulating that the fish were raised and fed as specified in Subparagraph 3-402.11(B)(4) shall be obtained by the person in charge. Proper parasite destruction documentation must be provided by fish suppliers and maintained in facility for review. VR- EHS will return to verify compliance of this violation.

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 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; The disclosure is missing two parts for consumer advisory on digital and printed menus. Asterisks are missing on all raw items and the statement (These items may be served raw or undercooked) is missing. Facility has correct reminder statement (Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk for foodborne illness). If an animal food such as beef; eggs; fish; lamb; milk; pork; poultry; or shellfish is served or sold raw; undercooked; or without otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat food; the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder. VR- EHS will return to verify compliance of this violation.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; A few boba scoops and rice scoops were stored in room temperature water. During pauses in food preparation; utensils may be stored in running water; water that is maintained at a temperature of at least 57C (135F); in food with the handles outside of the food; or on a clean surface. Do not store in-use utensils in water at room temperature. Keep these utensils in a container of hot water at 135F or above OR store in an empty container and switch out utensils every 4 hours. CDI- Water was dumped out of containers during the 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

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); Core; Stack of metal bowls in front of rice cookers and metal food containers above the 3-compartment sink found stacked while still wet. Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Allow containers to fully dry prior to stacking together. CDI- Containers were separated during the 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

notedCode 4-502.13Equipment and utensils

Official wording

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

Inspector’s notes

4-502.13; Core; A few bulk seaweed salad and jelly containers are being washed and reused to store food and ingredients. Single-service and single-use articles may not be reused. Do not reuse these containers.

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 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core; Recently purchased tapioca pearl warmer (Hojalicious) purchased from Boba Guru is lacking a label that states it is approved for sanitation. Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall be used according to manufacturer's intended use and be ANSI/NSF certified. Provide paperwork stating that this machine is approved for sanitation or replace with approved equipment.

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, 2025 · Original Source