Restaurant · Wake County, NC

Thaiphoon Bistro

Name: Thaiphoon Bistro
Address: 7496 Creedmoor Rd, Wake County, NC

7496 Creedmoor Rd

Last inspected Dec 29, 2025 · 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

5 inspections

1 - Inspection

Dec 29, 2025

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode 2-301.15Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15; Priority foundation; Observed a food employee cleaning their hands at the 3-compartment sink then moving to start food preparation. Food employees shall clean their hands in a handwashing sink 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 - Directed food employee to wash their hands at a handwashing sink and had PIC inform employee on where to properly wash their 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.

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The handwashing sink in the bathroom and the sink next to the freezers could not provide warm water. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust these sinks to provide warmer water by the next 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.

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; One container of raw beef in the top section of a prep cooler and a container of raw chicken in a refrigerator were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded raw beef and lid was opened on chicken to assist with cooling. Large improvement from previous health inspection. Repeat.

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; Observed a bag of onions stored on a shelf next to a container of chlorine disinfectant and multipurpose cleaner. Poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-use/single-service articles by: Separating the poisonous or toxic materials by spacing or partitioning; and locating the poisonous or toxic materials in an area that is not above the mentioned items. CDI - Bag of onions moved to a location to prevent contamination.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Observed damaged gaskets on the coolers throughout the establishment. Equipment shall be maintained in a state of good repair and condition. Replace damaged door seals before the next inspection. Repeat.

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(C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C); Core; Observed dark grease buildup on the hood vents. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean hoods 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 29, 2025 · Original Source

1 - Inspection

Jun 26, 2025

Score 94

Official score: 94 · Understand this area’s scale

8 recorded violations

notedCode 5-205.11(B)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11(B); Priority foundation; Observed a backpack stored in one of the handwashing sinks. A handwashing sink may not be used for purposes other than handwashing. CDI - Backpack was removed. Do not use handwashing sinks for storage.

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

3-304.15(A); Priority; Observed a food employee rinsing dirty plastic gloves instead of discarding. If used; single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI - Immediately stopped food employee and had gloves were discarded.

In plain English

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

More about other finding

notedCode 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Cooling chicken prepared at 11am did not reach 70F within two hours; when chicken was checked at 1:28pm the temperature was 86F. Cooked TCS (time/temp control for safety) food shall be cooled: within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI - PIC voluntarily discarded chicken and REHS discussed better methods for cooling; see #33.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Observed a couple TCS foods holding above 41F in the prep coolers; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Lids on coolers were closed to allow for better cooling after the lunch rush. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 7-202.12Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12; Priority; When tested during the inspection; the quat sanitizer solution was at a concentration above 400ppm. Manufacturer's label indicates that concentration for this type of sanitizer should have a range of 200ppm-400ppm. Poisonous or toxic materials shall be: Used according to law and this Code; manufacturer's use directions included in labeling. CDI - Solution partially drained and fresh water was added to dilute solution to fall within allowable range.

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; The cooked chicken was cooling in a large; deep container which led to a significantly reduced cooling rate. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or other effective methods. CDI - Chicken was voluntarily discarded and REHS discussed better methods for cooling foods rapidly.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; One of the freezers has significant ice and frost buildup; potentially leading to contamination of open containers of foods stored inside this freezer. Food shall be protected 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 above the floor. CDI - Lids placed on containers to prevent contamination. Address source of ice and frost buildup before the next inspection.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Observed ripped and damaged door seals on almost all of the cooler and freezer units. Equipment shall be maintained in a state of good repair and condition. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Replace or repair door seals before the next 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 26, 2025 · Original Source

1 - Inspection

Nov 18, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; Observed spoiled potatoes and limes in tall reach in cooler. Food shall be safe; unadulterated; and honestly presented- item discarded.

In plain English

More about food not protected from contamination

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; Observed pan of rice holding at room temp above 41F. TCS food shall be held at 41F or below. Items discarded.

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;Date Marking system is flawed. Observed all items in establishment dated with preparation dates 11/18/24. Some of these items were soups and sauces cooked and cooled on previous dates. Training provided to manager on date marking procedures. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. EHS will follow up on date marking. 3-501.18; Priority; Observed cooked fish; cooked rice; and open package of tofu holding without date marking. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.

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 5-103.12Other

Official wording

Hot & cold water available; adequate pressure

Inspector’s notes

5-103.12; Priority Foundation; At the beginning of inspection; observed hot water pressure very low at both hand sinks. Observed hot water turned off at 3 comp sink and food prep sink- hot waters in these areas restored during inspection. Water under pressure shall be provided to all fixtures; equipment ; and nonfood equipment that are required to use water except that water supplied as specified. in response to a temporary interruption of a water supply need not be under pressure. EHS will follow up to verify that hot water is restored.

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, Nov 18, 2024 · Original Source

1 - Inspection

May 29, 2024

Score 94

Official score: 94 · Understand this area’s scale

7 recorded violations

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed housemade crab ragoons; thai soup; and green curry holding with preparation date of 5/20/24. Observed various types of curry; cooked oysters and scallops; cut cabbage; cut lettuce; two pans of cooked chicken holding with date marking. Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded. Prepare smaller batches of items to reduce waste.

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

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed sanitizer bucket stored on shelf next to unwashed onions and other RTE foods. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- all items placed in designated 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

criticalCode 3-303.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-303.11; Priority; Observed ice buildup on condenser vent fall directly on top of uncovered RTE bamboo. After use as a medium for cooling the exterior surfaces of food such as melons or fish ; packages foods such as canned beverages; or cooling coils and tubes of equipment; ice may not be used as food. Food discarded.

In plain English

More about food not protected from contamination

minorCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Observed team member cutting unwashed onions. 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; combined with other ingredients; cooked; served; or offered for human consumption in ready-to eat form. EHS provided training.

In plain English

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

More about other finding

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Observed a buildup of ice inside tall freezer around condenser. Physical facilities shall be maintained in good repair. Repair unit.

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 3-301.11Employee 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; Observed team member cutting RTE raw onion with bare hands. 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-Item discarded. EHS provided training.

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

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed raw eggs stored directly on top of RTE bean sprouts. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

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, May 29, 2024 · Original Source

1 - Inspection

Jan 19, 2024

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Observed thai soup and red curry reheated yesterday cooling inside deep containers. Neither item even reached 70F overnight. Cooked Time/temperature for food safety food shall be cooled: (1) Within 2 hours from 135F to 70F and (2) Within a total of 6 hours from 70F to 41F. Item discarded. This facility is not equipped with a walk in cooler. Recommend obtaining ice wands to readily cool soup.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority;Observed housemade crab ragoon filling; yellow curry; spring rolls; open pints of milk; half; half holding without date marking. Observed green curry holding with date mark 1/8/24. Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items dated or discarded.

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; Observed thai soup and red curry cooled overnight in deep metal containers with tightly covered lids. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Items discarded.

In plain English

More about food kept at an unsafe temperature

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Observed quat test papers damaged showing a reading of 100PPM; while actual solution residual reads 200PPM. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain new test kit.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Observed hand sink located across from the grill not draining properly. A plumbing system shall be: (A) Repaired according to law and (B) Maintained in good repair. Repair sink.

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, Jan 19, 2024 · Original Source