Restaurant · Wake County, NC

Red Dragon Chinese Restaurant

Name: Red Dragon Chinese Restaurant
Address: 2513 Fairview Rd, Wake County, NC

2513 Fairview Rd

Last inspected Sep 8, 2026 · View Map ↗ · Compare ↗

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Score 90

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Sep 8, 2026

Score 90

Official score: 90 · Understand this area’s scale

10 recorded violations

notedCode 2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (I) After engaging in other activities that contaminate the hands. -Observation: after washing handsHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (I) After engaging in other activities that contaminate the hands. -Observation: after washing hands; food employee turned off faucet without using clean barrier and proceeded to cook chicken. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained the violation to Person in Charge (PIC) that voluntary requested food employee to re-wash hands and food employee did it.

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 —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf -Observation: handwashing sink near the walk-in cooler was blocked by several cardboard boxes and plastic buckets. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed all boxes and buckets. REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: utensils and containers were being stored inside handwashing sink. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed all items from handwashing sink.

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 3-302.11(A)(2) SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(2) Separation; Packaging & Segregation; Types of raw animal foods P (A)FOOD shall be protected from cross contamination by: (2) Except when combined as ingredients; separating types of raw animal FOODS from each other such as beef; FISH; lamb; pork; and POULTRY during storage; preparation; holding; and display by: (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. -Observation: in reach-in freezer; raw pork inside in-house packaging was stored on top of green beans. In another side of the reach-in freezer; raw chicken was stored on top of raw pork; both inside in-house packaging. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily reorganized reach-in freezer. Environmental Health Specialist (EHS) pointed the sticker in the reach-in cooler’s door showing how it should be organized.

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf -Observation: several containers in clean dishes area had grease buildup. Can opener had accumulation. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed all items in dirty dishes area to be re-washed.

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 4-204.112 A temperature measuring device sensor shall be located in a mechanically refrigerated or hot food storage unit to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. -Observation: ambient air thermometers were not located in the warmest part of any cooler. Make sure to move all ambient air thermometers to the warmest partEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112 A temperature measuring device sensor shall be located in a mechanically refrigerated or hot food storage unit to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. -Observation: ambient air thermometers were not located in the warmest part of any cooler. Make sure to move all ambient air thermometers to the warmest part; near the door in all coolers. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15 Outer Openings; Protected. (A) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1)Filling or closing holes and other gaps along floors; walls; and ceilings; -Observation: back door had sunlight coming through the door and several parts. Make sure all holes in outer openings are closed. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 2-303.11 Except for a plain ring such as a wedding bandEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. -Observation: employees were wearing bracelets while preparing/cooking food and taking soup from hot hold and placing in containers for customers. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 4-202.11 Food Contact Surfaces-Cleanability A) Multiuse FOOD-CONTACT SURFACES shall be: (2) Free of breaksCleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11 Food Contact Surfaces-Cleanability A) Multiuse FOOD-CONTACT SURFACES shall be: (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf -Observation: fryer basket had metal coming out that can fall on the food and become a solid hazard. Several food containers made of plastic was cracking and broken; and broken pieces of plastics can fall on the food and also become solid hazard. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed fryer basket from service. 4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: 3 comp sink and dishwasher sink had caulk coming out of the wall. Make sure to re-caulk sink on the wall. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). REPEAT 4-205.10 Except for toasters; mixers; microwave ovens; water heater; and hoods; food equipment shall be certified for commercial use. -Observation: residential freezer chest is being used in the dry-storage area. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-501.11 Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. -Observation: cold hold unit and other equipments had handles broken. Make sure to keep equipment in good repair. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 REPEAT 4-601.11(B) and (C) Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. -Observation: a deep cleaning is needed in the kitchen of all equipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

REPEAT 4-601.11(B) and (C) Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. -Observation: a deep cleaning is needed in the kitchen of all equipment; including the shelving in the walk in cooler; the inside; top and sides of the 3 door reach in freezer; the cookline equipment wok; fryers; stove; the outside of the dish machine; bakery racks; hood grated vents; the ansul system nozzles; shelving throughout the kitchen; inside of prep cooler; gaskets; the deep freezer. Outside rice cookers had grease buildup. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: ice machine had pink and black slime growing in the ice deflector; and on the walls of the ice machine. Make sure to clean ice machine as often as necessary to avoid growing slime activities. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 REPEAT 6-501.11/12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

REPEAT 6-501.11/12; Core; Floors and floor wall junctures behind the cookline equipment; dishwashers; sinks; etc all needs cleaning; the ceiling/ceiling tiles need cleaning; and the walls need wiping down near the ceiling. Repair the outside of the mop sink the walls are loose and not standing up correctly. The physical facilities shall be kept clean and in good repair. Deep clean needed. 6-501.114 The Premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used and litter. -Observation: facility is very crowded with several items that appears to not be in use. Make sure to keep in the facility only items that is in use and necessary to the operation; keep facility neat and organized. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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, Sep 8, 2026 · Original Source

1 - Inspection

Dec 31, 2025

Score 90.5

Official score: 90.5 · Understand this area’s scale

12 recorded violations

notedCode 2-301.15Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15; Priority Foundation; Food employee observed washing hands in the three compartment sink. Food employees shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation or warewashing. CDI- EHS explained why hands need to be washed in a handwashing sink and the employee washed hands in the correct sink.

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 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Paper towels were not available at the handwashing sink closest to wok area. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual; disposable towels. CDI- paper towels provided. 5-205.11; Priority Foundation; At the same handwashing sink; utensils were being stored inside the sink. A handwashing sink may not be used for purposes other than handwashing. CDI- utensils were moved to be washed and sanitized.

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; In the walk in cooler; raw shrimp was stored below cut up raw beef and chicken as well as raw pork above cabbage. Foods shall be stored according to species and final cook temperature to prevent cross contamination in freezers and coolers. CDI - Raw meats were moved to appropriate locations during inspection. Review storage order.

In plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed multiple metal pans and dishes throughout the establishment that were deemed clean with food debris/stickers still on them. Can opener blade visibly soiled (moved immediately to dish). Equipment food contact surfaces and utensils shall be clean to sight and touch. EHS will verify dishes are cleaned in ten days; by 01/10/26; due to the amount needed to be cleaned and sanitized.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Container of cabbage sitting out at room temperature from walk in cooler; at 45F. TCS foods shall maintain a temperature of 41 degrees F or less. CDI- items were placed in the prep cooler as they were out less than an hour.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A working spray bottle of sanitizer was found stored on the wait station counter without being labeled. CDI: The spray bottle was removed and a label written onto the bottle.Label working containers of toxic materials such as cleaners and sanitizers. Repeat. Full points next inspection if not labeled. 7-201.11; Priority; A bottle of grease lighting is being used as a weight to automatically close the walk in cooler door instead of repair the walk in cooler door latch. This makes the grease lighting hang above food when it's being transported in and out of the walk in cooler. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils.CDI - Bottles of Greased Lightning relocated to chemical storage area.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; At the prep line stations; containers of salt; sugar; msg; and multiple other sauces did not have 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 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; A residential freezer chest is being used in the dry-storage area. The wooden shevling in dry storage room is in need of repair. Accordian style lid for the ice storage container needs to be removed and is not approved nor cleanable (screws sticking out). The prep cooler handles are broken. Left door gasket torn on reach in freezer. Repair the oven door held by a piece of cardboard. Food equipment other than toasters; mixers; microwave ovens; water heaters and hoods shall be classified and certified for restaurant use by an ANSI accredited certification program. Nonabsorbent wooden shelving may be used in dry storage areas. Ensure freezer chest is a commercial freezer. 4-501.11; Core; Walk in freezer floor and the walk in freezer metal door needs to be replaced/repaired as they are not securely attached and damaged. Cabinetry in men's bathroom needs to be replaced. Many of the plastic containers need to be removed from the premise and discarded. 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

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; A deep cleaning is needed in the kitchen of all equipment; including the shelving in the walk in cooler; the inside; top and sides of the 3 door reach in freezer; the cookline equipment wok; fryers; stove; the outside of the dish machine; bakery racks; hood grated vents; the ansul system nozzles; shelving throughout the kitchen; inside of prep cooler; gaskets; the deep freezer. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues.

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 5-205.15 (B)Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 (B); Core; The faucet is not working on the left food prep sink. Faucet has been ordered- explained SOP for cleaning and sanitizing working right sink until repaired. Repeat.

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 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; Clean the bottom of the toilets; and handwashing sinks throughout the kitchen. Maintain handwashing sinks; toilets and urinals clean.

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 6-501.11/12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11/12; Core; Floors and floor wall junctures behind the cookline equipment; dishwashers; sinks; etc all needs cleaning; the ceiling/ceiling tiles need cleaning; and the walls need wiping down near the ceiling. Repair the outside of the mop sink the walls are loose and not standing up correctly. The physical facilities shall be kept clean and in good repair. Deep clean 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

Official record from Wake County Environmental Services, Dec 31, 2025 · Original Source

1 - Inspection

Dec 18, 2024

Score 94

Official score: 94 · Understand this area’s scale

10 recorded violations

notedCode Observation: Dented cans of corn and bamboo shoots observed in dry storage area. Dents compromised the hermetic seal on the lids of the can(s). CDI: Can(s) were removed from working stock to be returned to service provider. Discussed with operator remove cans from stock and ensure staff understand not to use them. 3-202.15 Package Integrity (Pf) Food packaging must be in good conditionContamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

Observation: Dented cans of corn and bamboo shoots observed in dry storage area. Dents compromised the hermetic seal on the lids of the can(s). CDI: Can(s) were removed from working stock to be returned to service provider. Discussed with operator remove cans from stock and ensure staff understand not to use them. 3-202.15 Package Integrity (Pf) Food packaging must be in good condition; intact and protect the food inside. P

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 Observation: Staff do not understand when to dispose of gloves between tasks (observed soiled gloves from food contactOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Staff do not understand when to dispose of gloves between tasks (observed soiled gloves from food contact; touching other equipment after cooking and/or other foods; cleaning; handling clean/unclean dishes). CDI: Educated operator and staff when to change gloves and not to wipe soiled gloves on apron. Change gloves between tasks and other operational functions in the kitchen. Gloves were removed during education training. 3-304.15 (A) Gloves; Use Limitation (P) Discard gloves after a task is complete or any time they are damaged or soiled. -P

In plain English

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

More about other finding

notedCode Observation: General tsos cooked chicken being left out on the prep table without a time control policy in place. CDI: Discussed with operator that TCS (temperature control foods) cannot be removed from refrigeration and placed out at room temperature without time control. These foods cannot be removed from refrigeration for periods of time where temperature abuse occurs and than food is placed back into refrigeration. CDI: A time label was placed onto the food product for discard at 3pm as food was removed from refrigeration at 11am. A written time control policy was drafted and implemented at facility for this product. 3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advanceOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: General tsos cooked chicken being left out on the prep table without a time control policy in place. CDI: Discussed with operator that TCS (temperature control foods) cannot be removed from refrigeration and placed out at room temperature without time control. These foods cannot be removed from refrigeration for periods of time where temperature abuse occurs and than food is placed back into refrigeration. CDI: A time label was placed onto the food product for discard at 3pm as food was removed from refrigeration at 11am. A written time control policy was drafted and implemented at facility for this product. 3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.

In plain English

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

More about other finding

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

Observation: A working spray bottle of sanitizer was found stored on the wait station counter without being labeled. CDI: The spray bottle was removed and a label written onto the bottle. 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.-Pf

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 Observation: The rear entrance door is no sealed at the bottom allowing fo the entrance of insects and/or vermin. Seal the rear entrance door. 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The rear entrance door is no sealed at the bottom allowing fo the entrance of insects and/or vermin. Seal the rear entrance door. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

In plain English

More about signs of rodents or insects

minorCode Observation: Staff are wearing bracelets during food poductions tasks. Ensure staff do not wear jewelry on wrists or fingers unless one plain band which is allowed. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff are wearing bracelets during food poductions tasks. Ensure staff do not wear jewelry on wrists or fingers unless one plain band which is allowed. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.

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 Observation: Wiping clothes used to wipe down equipment and surfaces not stored in a sanitizer between uses. CDI: Wiping clothes placed in a sanitizer bucket with chlorine measured at 100ppm. 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: Wiping clothes used to wipe down equipment and surfaces not stored in a sanitizer between uses. CDI: Wiping clothes placed in a sanitizer bucket with chlorine measured at 100ppm. 3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution

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: Gasket is torn on the walk in refrigerator and the prep refrigerator. The blade on the can opener is dull/rusted. Replace and/or repair gasket and can opener blade. 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Gasket is torn on the walk in refrigerator and the prep refrigerator. The blade on the can opener is dull/rusted. Replace and/or repair gasket and can opener blade. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 faucet at the mop sink was in poor repair - Faucet handles have been removed and the spigot now has a hose connected to a floor cleaner. Install a working faucet so that the mop sink can be used for filling and emptying the mop bucket when needed. Ensure proper backflow prevention is in place on faucet when using hose system and replacing faucet spigot. 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: The faucet at the mop sink was in poor repair - Faucet handles have been removed and the spigot now has a hose connected to a floor cleaner. Install a working faucet so that the mop sink can be used for filling and emptying the mop bucket when needed. Ensure proper backflow prevention is in place on faucet when using hose system and replacing faucet spigot. 5-205.15; A PLUMBING SYSTEM shall be: (B) Maintained in good repair.

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: The ceiling tiles are unclean/debris accumulationCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The ceiling tiles are unclean/debris accumulation; floors under equipment; walls behind equipment have debris. Ensure all floors; walls and ceilings are maintained in good repair. ***REPEAT*** 6-501.12; Core; A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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 18, 2024 · Original Source

1 - Inspection

Jun 25, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

8 recorded violations

majorCode Observation: Raw beef ribs being stored on speed rack allowing to thaw at room temperature. Ensure that frozen meat products are thawed in the refrigerator or under water 70F or less. CDI: Operator placed raw beef ribs into walk in refrigerator. 3-501.13 TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or lessFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

Observation: Raw beef ribs being stored on speed rack allowing to thaw at room temperature. Ensure that frozen meat products are thawed in the refrigerator or under water 70F or less. CDI: Operator placed raw beef ribs into walk in refrigerator. 3-501.13 TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less; Pf or (B) Completely submerged under running water 70F or less in temperature Priority Foundation;

In plain English

More about food kept at an unsafe temperature

minorCode Observation: Wiping clothes used to wipe down equipment and surfaces not stored in a sanitizer between uses. 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: Wiping clothes used to wipe down equipment and surfaces not stored in a sanitizer between uses. 3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution

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 Observation: Mushrooms and broccoli are not being washed prior to being prepped/cut and placed back into shipment box. Vegetables are removed straight from box and not washed first. Ensure that all vegetables are washed before cuttingOther

Official wording

Washing fruits & vegetables

Inspector’s notes

Observation: Mushrooms and broccoli are not being washed prior to being prepped/cut and placed back into shipment box. Vegetables are removed straight from box and not washed first. Ensure that all vegetables are washed before cutting; prepping or cooking. 3-302.15; Core; raw fruits and vegetables that are intended for washing by the CONSUMER before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut;

In plain English

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

More about other finding

minorCode Observation: Plastic containers at the expo line are being stacked wet and not allowed to air dry before use. Discontinue this practice and ensure all equipment and utensils are air dried before using. 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

Observation: Plastic containers at the expo line are being stacked wet and not allowed to air dry before use. Discontinue this practice and ensure all equipment and utensils are air dried before using. 4-901.11; Core; After cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried

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 Observation: Gasket is torn on the walk in refrigerator. The blade on the can opener is dull/rusted. Replace and/or repair gasket and can opener blade. 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Gasket is torn on the walk in refrigerator. The blade on the can opener is dull/rusted. Replace and/or repair gasket and can opener blade. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 Observation: The gaskets on the refrigerators are uncleanCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The gaskets on the refrigerators are unclean; Can opener is unclean. Ensure all equipment and utensils are maintained clean and in good repair. 4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 faucet at the food prep sink was in poor repair/leaking. 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: The faucet at the food prep sink was in poor repair/leaking. 5-205.15; A PLUMBING SYSTEM shall be: (B) Maintained in good repair.

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: The ceiling tiles are unclean/debris accumulationCleaning 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, Jun 25, 2024 · Original Source

1 - Inspection

Jan 22, 2024

Score 90

Official score: 90 · Understand this area’s scale

9 recorded violations

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] General cleaning is needed throughout the kitchen; the top of the 3 door reach in freezer needs cleaning; the cookline equipment needs scrubbing; the inside of the microwave needs to be wiped out. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items on a frequent basis.

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 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Food employee observed handling soiled dishes and then proceeding to handle single service food items. Another food employee observed handling raw chicken with bare hands and then applying gloves to begin preparing a food order. Hands shall be washed after handling soiled equipment or utensils; when switching between working with raw food and working with ready-to-eat food; and after engaging in other activities that contaminate the hands. CDI- education given and both employees washed their hands properly. ; 2-301.15; Priority Foundation; [Repeat] Food employee observed washing their hands in the prep sink. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI- education was given and employee washed 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

criticalCode 3-301.11Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11; Priority; Food employee observed handling cut lemons with bare hands and placing them into drinks. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; SINGLE-USE gloves; or dispensing equipment. CDI- education given on barehand contact with ready-to-eat foods.

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

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; At the prep line stations; containers of salt; sugar; and multiple other spices or oils did not have a 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.- PIC labeled containers with marker.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; A large bowl of raw chicken was observed being stored on the drainboard of the 3-comp sink filled with dirty dishes. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust or other contamination. CDI- education given and chicken moved.

In plain English

More about food not protected from contamination

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Cans and other containers without a handle are being used as scoops. During pauses in food preparation or dispensing; food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food 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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; A few pans observed stacked while wet. Clean equipment and utensils shall be stored in a self draining position that allows for air drying.- Please do not stack pans together until they are completely air dried.

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 4-204.16Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-204.16; Core; The water line (copper piping) in the beverage station ice bin is in direct contact with the ice. Except for cold plates that are constructed integrally with an ice storage bin; BEVERAGE tubing and cold-plate BEVERAGE cooling devices may not be installed in contact with stored ice. Remove the ice from this bin and please use a food grade liner inside of this bin or use a container that will hold the ice.

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; [Repeat] Underneath and behind the cookline equipment needs cleaning; the ceiling/ceiling tiles need cleaning; and the walls need wiping down near the ceiling. The physical facilities shall be kept clean. Clean the floors; walls and ceilings on a frequent basis.

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, Jan 22, 2024 · Original Source