Restaurant · Wake County, NC

The Handy Kitchen

Name: The Handy Kitchen
Address: 9101-113 Leesville Rd, Wake County, NC

9101-113 Leesville Rd

Last inspected May 28, 2026 · View Map ↗ · Compare ↗

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Score 95

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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

May 28, 2026

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority foundation; Observed a rolling cart blocking the front handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - Cart rolled out of the way to allow access. Repeat.

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; Priority; Observed trays of prepped raw chicken stored above trays of prepped raw beef in the freezer. A food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from other types of raw animal foods by arranging each type of food in equipment so that cross contamination is prevented. CDI - Trays were rearranged to prevent cross-contamination based on final cook temperature. Repeat.

In plain English

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

More about other finding

notedCode 4-702.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-702.11; Priority; Observed a food employee rinsing a rice cooker bowl without sanitizing and returning it to the rice cooker equipment. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Rice bowl removed and food employee moved to the 3-compartment sink for cleaning.

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; Observed a large container of cooked noodles holding above 41F in one of the prep cooler. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Noodles were separated into smaller containers and moved into the walk-in cooler. Improvement from previous 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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Observed containers of sugar; salt; and MSG at the wok station without labels. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta; rice; and beans. Add labels for these containers. Repeat.

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 6-404.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

6-404.11; Priority foundation; Observed a couple cans of food with dents along the seams. Products that are held by the permit holder for credit; redemption; or return to the distributor; such as damaged; spoiled; or recalled products; shall be segregated and held in designated areas that are separated from food; equipment; utensils; linens; single-service and single-use articles. CDI - Cans separated for return.

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 4-603.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-603.14; Core; Upon observing the cleaning methods without sanitizing; as mentioned in #16; the food employee did not use soap to clean the rice bowl. Equipment food-contact surfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual/mechanical means necessary such as the application of detergents containing wetting agents and emulsifiers; acid; alkaline; or abrasive cleaners; hot water; brushes; scouring pads; high-pressure sprays; or ultrasonic devices. CDI - Directed food employee to clean the bowl in the 3-compartment sink with the proper use of dish detergent.

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, May 28, 2026 · Original Source

1 - Inspection

Jul 24, 2025

Score 95

Official score: 95 · Understand this area’s scale

10 recorded violations

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Front handwashing sink blocked by a rolling cart. A handwashing sink shall be maintained so that it is always accessible for employee use. CDI - Cart moved. A new location is needed.

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; Priority; Raw beef and raw chicken stored above crab rangoons prepared in-house in the reach-in freezer. Food shall be stored according to final cook temperature; and food shall be protected from cross contamination by separating raw food from ready-to-eat food. CDI - Food re-arranged.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Raw shell eggs filled well above the fill line in a prep cooler holding above 41 F. Store foods below the fill line and in smaller portions to ensure the cold air reaches the food. Additionally; General Tso's chicken; raw chicken; and beef holding above 41 F in the front tall reach-in cooler. Cooler maintaining 47 F ambient. Do not place hot foods in this cooler as it is not designed to cool foods; and temperatures of foods stored in the cooler will rise. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Top layer of raw shell eggs moved to the bottom portion of the prep cooler. General Tso's chicken; raw chicken; and beef moved to cool in the walk-in cooler. Reach-in cooler cooled to 41 F.

In plain English

More about food kept at an unsafe temperature

notedCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11; Priority; 101 Bleach is used by facility as sanitizer. No instructions for use as a sanitizer on food contact surfaces; and no EPA number. This product is not approved to be used as a sanitizer for food-contact surfaces. CDI - EHS spoke with PIC. PIC to obtain an approved bleach formula for sanitizing food contact surfaces.

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; As mentioned above in violation #22; multiple foods were out of temperature in the tall reach-in cooler. Upon entry; PIC observed placing hot chicken wings in the reach-in cooler. Temperature of the wings measured 145 F using EHS's calibrated thermometer. Once 135 F or less is reached foods shall be cooled using rapid cooling equipment (walk-in cooler/freezer). Move chicken wings to the walk-in cooler/freezer once 135 F or below is reached; not prior to. Wings may be stored at room temperature for a short amount of time following cooking to cool to 135 F; then rapid cooling equipment shall be utilized. Do not use the reach-in cooler for this purpose as the temperature of the cooler and foods will rise. CDI - Wings moved to cool in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; The labeling on various spices and dry foods has faded. Food such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. Re-label all spice/dry food containers so that labeling is legible.

In plain English

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

More about food source, dating, or labeling problems

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; As mentioned below; single-use plastic bowls are used for portioning rice. Only utensils with handles shall be used; and the handle shall be stored above the top of the food to prevent contamination. Store with the handles up.

In plain English

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

More about equipment or utensil issues

notedCode 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Single-service/single-use containers stored with the food contact surface facing upwards. Store inverted to prevent contamination until use; or in original protective packaging. 4-502.13; Core; Single-use plastic bowls are being re-used to portion rice. Single-use articles may not be re-used. One time use only.

In plain English

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

More about equipment or utensil issues

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Walk-in cooler gasket and all prep cooler (cook line coolers) gaskets soiled with black accumulation. The black floor fan is soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls behind prep coolers on the cook line and walls behind/next to prep sinks and the 3-compartment sink soiled with food splatter and black accumulation. The caulking surrounding prep sinks and the 3-compartment sink may need replacement if unable to remove black buildup. 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, Jul 24, 2025 · Original Source

1 - Inspection

Mar 11, 2025

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

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 large container of chopped cabbage in one of the prep coolers holding above 41F; see temperature table. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Separated cabbage into smaller containers to ensure the cold air reaches the food. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed some containers of cooked pork wontons without date marking and several containers of cooked foods in the walk-in cooler with incorrect date stickers. A refrigerated; ready-to-eat; TCS food prepared in the food establishment shall be discarded if it: exceeds the temperature and time combination specified in the NC Food Code; Is in a container or package that does not bear a date or day; Is appropriately marked with a date or day that exceeds a temperature and time combination as specified in the NC Food Code (7 days with the date of preparation/opening of the package counted as day 1). CDI - TCS foods were not over 7 days; dates added and other date corrected due to missing appropriate stickers.

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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); Core; Observed several boxes of to-go containers stored on the floor. Single-use and single-service articles shall be stored: in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Moves boxes off the floor before the next inspection.

In plain English

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

More about equipment or utensil issues

Official record from Wake County Environmental Services, Mar 11, 2025 · Original Source

1 - Inspection

Aug 6, 2024

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

criticalCode 4-702.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-702.11; Priority; Observed a food employee rinsing a knife without sanitizing then returning the utensil to storage. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. CDI - Spoke to PIC and had utensil returned to 3-compartment sink for washing and sanitizing.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; A couple TCS foods in the top sections of the prep coolers were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded chopped cabbage and lids were closed for other TCS foods.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Observed a couple containers of sugar/salt/MSG without labels beside the wok station. 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; salt; spices; and sugar shall be identified with the common name of the food. Add labels to containers.

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; Observed damp wiping cloths stored on counters throughout the kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer at an adequate concentration. Move wiping cloths to sanitizer containers.

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed a container of raw chicken stored above a container of raw shrimp in the walk-in cooler. A food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from other types of raw animal foods by arranging each type of food in equipment so that cross contamination is prevented. CDI - Container of raw chicken moved to lower shelf to prevent cross contamination.

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, Aug 6, 2024 · Original Source

1 - Inspection

Jan 2, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 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; Observed dried food residue on knives; spatula; spoons stored above food prep sink. Observed sticker residue on pans stored as clean above 3 comp sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Observed fried chicken cooling at room temperature after 2 hours. 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 voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

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 fried chicken wings; general tao chicken and sweet and sour chicken cooling at room temperature at the beginning of the inspection. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf (2) Separating the food into smaller or thinner portions; Pf (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination. Covers removed. Item placed in walk in for rapid cooling.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.12Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.12; Core; Observed fried chicken stored next to hand sink without a splash guard.Violation Codes FOOD may not be stored: (A) In locker rooms; (B) In toilet rooms; (C) In dressing rooms; (D) In garbage rooms; (E) In mechanical rooms; (F) Under sewer lines that are not shielded to intercept potential drips; (G) Under leaking water lines; including leaking automatic fire sprinkler heads; or under lines on which water has condensed; (H) Under open stairwells; or (I) Under other sources of contamination.Item removed.

In plain English

More about food not protected from contamination

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed soiled dry wiping cloths stored on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses- item removed. Observed chlorine sanitizer spray bottle 0PPM. Chlorine sanitizer shall register 50-200PPM. Bleach added.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Observed visible soil on unwashed cut mushrooms stored inside the walk in and on the working cold top station. 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.