Restaurant · Wake County, NC

Szechuan Mansion Restaurant

Name: Szechuan Mansion Restaurant
Address: 1353 Kildaire Farm Rd, Wake County, NC

1353 Kildaire Farm Rd

Last inspected Jun 25, 2026 · View Map ↗ · Compare ↗

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Score 96

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

The full inspection history

7 inspections

1 - Inspection

Jun 25, 2026

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw chicken was stored directly above raw beef and open container of ready to eat quail eggs And cooked pork belly in front reach in cooler. Beef and pork were stored on top of one another inside reach in freezer in front prep area.

In plain English

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

More about other finding

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Facility failed to date cooked temperature control for safety; ready to eat food items such as cooked chicken; cooked pork; fried tofu; and container of milk in walk in and reach in cooler.Temperature control for safety; ready to eat foods shall be dated to indicate when the product was originally prepared or opened in order to track the 7 day shelf life. Corrected During Inspection - Inspector advised PIC to have employees properly date the food as to when it was originally cooked.

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 3-302.12 Label all working containers of food (oilsFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. Observed multiple containers of spices; and spray bottles one containing oil and the other container water without a label indicating contents of the container.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Many spice containers throughout facility without lids. Food shall be protected from contamination by storing the food in a clean; dry location at least 6 inches above the floor; and where it is not exposed to splash dust or other contamination. Lids added to containers during inspection. Ensure when not removing items the lids are secured on.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloths were stored on the prep counter and throughout kitchen. Wet wiping cloths must be stored in sanitizer in between uses. Dry wiping cloths may stay on the counter. CDI-Wiping cloths were added to sanitizer during 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

Official record from Wake County Environmental Services, Jun 25, 2026 · Original Source

1 - Inspection

Jan 21, 2026

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Sausage stacked too high in make line is at 46F. Temperature control for safety foods shall be maintained at 41 F or less. Lower sausage to indents in container.

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

minorCode 4-101.19 Nonfood-Contact Surfaces (C) Vegetable crate used as rack in walk in cooler. Use only items that are non-absorbent. Nonfood contact surfaces that require frequent cleaning shall be corrosion-resistantCleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19 Nonfood-Contact Surfaces (C) Vegetable crate used as rack in walk in cooler. Use only items that are non-absorbent. Nonfood contact surfaces that require frequent cleaning shall be corrosion-resistant; nonabsorbent and smooth. No points taken.

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 21, 2026 · Original Source

1 - Inspection

Aug 15, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink at drink station is blocked as two large buckets are being stored inside the basin. Tongs being stored on the splashguard of the handwashing sink at the cook line. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - PIC removed these items immediately. Tongs were removed and further cleaned prior to use.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw chicken was stored directly above raw beef and open container of ready to eat quail eggs in front reach in cooler. Beef and pork were stored on top of one another inside reach in freezer in front prep area. Beef and chicken were stored directly on top of each other inside chest freezer in back storage area. Container of liquid eggs was stored directly above cooked ready to eat foods in make unit at cook line. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from ready to eat foods. Corrected During Inspection - PIC advised employees to relocate all items to appropriate storage order and location. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation - Several containers of dry food items; such as seasonings and sauces; observed uncovered in back storage area. Food items shall be protected from potential contamination storing the food in packages; covered containers; or wrappings. Corrected During Inspection - PIC covered all items at time of inspection.

In plain English

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

More about other finding

notedCode 3-501.16 (A) (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) Bean sprouts in make unit observed at 55 F. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - The water in which the bean sprouts were stored in was recently added to the product within the last hour; therefore causing the item to be above 41 F. Inspector suggested supplying ice to the product immediately to get back down to 41 F prior to service.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Facility failed to date cooked temperature control for safety; ready to eat food items such as cooked chicken; cooked beef; cooked lamb; rice cakes; and cooked pork. Temperature control for safety; ready to eat foods shall be dated to indicate when the product was originally prepared or opened in order to track the 7 day shelf life. Corrected During Inspection - Inspector advised PIC to have employees properly date the food as to when it was originally cooked.

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 3-306.11 Food Display - Preventing Contamination by Consumers (P) Several bowls of sauces at buffet were not covered by the sneezeguard at the time of inspection. Protect food on display using shieldsContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-306.11 Food Display - Preventing Contamination by Consumers (P) Several bowls of sauces at buffet were not covered by the sneezeguard at the time of inspection. Protect food on display using shields; packaging; or other effective means. Corrected During Inspection - Bowls were moved back to ensure they are underneath the cover of the sneezeguard. 3-307.11 Miscellaneous Sources of Contamination (C) Ice build up on wrapped food products inside reach in freezer in front prep area. Food shall be protected from miscellaneous sources of contamination.

In plain English

More about food not protected from contamination

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) Scoops without handle stored in dry food product in back prep area. Scoop that was made from cutting the top piece of a plastic bottle off was being used in direct contact with food. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Corrected During Inspection - Homemade scoop was immediately discarded. Scoop without handle was removed from dry food product.

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 15, 2025 · Original Source

1 - Inspection

Jan 3, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

2 recorded violations

notedCode 3-301.11(B) (Priority) Employee was only wearing one glove while handling cabbage that will not be cooked. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensilsEmployee 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(B) (Priority) Employee was only wearing one glove while handling cabbage that will not be cooked. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. CDI-Reminded PIC and employee about need to wear two gloves when handling 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

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (Priority); Ready to eat chicken feet; pig feet; and other cooked products were stored below raw meats in the reach in refrigerator. Raw meats must be stored so they cannot contaminate ready to eat foods. CDI-Foods were rearranged. EC provided a storage chart; and reviewed it with the PIC.

In plain English

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

More about other finding

Official record from Wake County Environmental Services, Jan 3, 2025 · Original Source

1 - Inspection

Sep 16, 2024

Score 95

Official score: 95 · Understand this area’s scale

5 recorded violations

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; Foods in the first prep cooler were holding at 52-55F. TCS (Time/Temperature Control for Safety) foods shall be cold held at 41F or below. CDI-Unit tripped a breaker and shut off. The food was removed from the walk in cooler; and placed into unit this morning; just prior to opening. Unit was plugged in again; and ice was added to cool food.

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; Multiple food items such as fried tofu; chicken feet; and pork cooked yesterday did not have date marking on them. Refrigerated; ready to eat; TCS foods shall be marked with the date it was prepared or opened; and be discarded within 7 days of that date. CDI-Foods were allowed to be date marked.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloth was stored on the prep counter. Wet wiping cloths must be stored in sanitizer in between uses. Dry wiping cloths may stay on the counter. CDI-Wiping cloths were stored in 300ppm quaternary 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 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; Plastic bins with clean plates and utensils stored in them had food debris in the bottom. Clean equipment and utensils must be stored in a clean; dry location. CDI-Bins were cleaned; and dishes were cleaned as well.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode 4-501.18Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.18; Core; The sanitizing solution at the 3-compartment sink was heavily soiled. Sanitizing solutions shall be maintained clean. CDI-Sanitizing solution was replaced. 4-501.14; Core; The 3-compartment sink was soiled while equipment was being cleaned in it. Food and grease were in each compartment. Ware washing equipment shall be cleaned at least once per day; and be maintained clean to avoid re-contaminating equipment. CDI-sink was 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

Official record from Wake County Environmental Services, Sep 16, 2024 · Original Source

1 - Inspection

Apr 2, 2024

Score 95

Official score: 95 · Understand this area’s scale

5 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Cooked chicken on shelf with raw beef next to chicken and raw ground beef on shelf above. Cilantro and other herbs on shelf below cooked chicken under all raw foods; next to raw beef. Foods shall be protected from cross contamination by storing ready-to-eat items on top; and raw items below with raw chicken on the bottom. Foods rearranged in walk-in cooler 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; Large bucket of bean sprouts on floor at 70F. Cut melon on counter at 70F; opened tofu in flip top cooler at 45F; cooked veggies on counter at 60F. TCS(Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Tofu moved to bottom of cooler; and other items voluntarily discarded during inspection. Ensure foods are at 41F or below; and if removed from coolers; food is on TPHC. Reviewed TPHC procedures with manager during inspection.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Two boxes of raw chicken on prep area next to prep sink 34-50F thawing in boxes. Food shall be thawed under refrigeration that maintains the food temperature at 41F or less; or Completely submerged under running water; at water temperature of 70F or below and sufficient water velocity to agitate and float off loose particles in an overflow; and For a period of time that does not allow thawed portions of raw food to be above 41F for more than 4 hours including the time needed for prep. Boxes moved to walk-in cooler during inspection. Ensure thawing foods night previous in walk-in cooler or under running water at 70F or less.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Large bucket of bean sprouts stored on floor under handsink near fryer. Two buckets of sauces on floor of back storage room. Sliced meats stored in containers stacked on top of each other in deep freezer. 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 and at least 6 inches from the floor. Bean sprouts voluntarily discarded during inspection. Frozen meat slices discussed to be wrapped or protected from contamination. Sauce buckets moved from the floor to nearby shelf.

In plain English

More about food not protected from contamination

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Several walls throughout facility with food splatter and residue along the walls near prep sinks; three compartment sink; dish machine; and near dry storage. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these walls 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 2, 2024 · Original Source

1 - Inspection

Dec 13, 2023

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Slicer stored as clean with food residue left on the blade and part under slicer. Several metal containers and clear food containers stacked with food residue left on the containers. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Items moved to dish machine to be cleaned during 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

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; flip top cooler and front coolers without date markings. Cut melon; cooked chicken; cooked beef and sauces without date markings. RTE (Ready-to-eat) foods prepared in the establishment shall be marked indicating the date of prep or date to discard. Some items with date stickers in tall reach-in coolers. Dates added to items during visit. Food shall be discarded if does not have date marking. Employees educated 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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Bottle of pink sanitizer and bottle of purple degreaser in unlabeled bottles. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Bottles labeled 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

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; Some handles of equipment with food residue and shelving near cookline has some food splatter. Much improvement on reach-in cooler bottoms and reach-in freezer bottoms; and sides of equipment. Still some areas need of cleaning. 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, Dec 13, 2023 · Original Source