Meat Market · Wake County, NC

Today Asia Market

Name: Today Asia Market
Address: 1207 Kildaire Farm Rd, Wake County, NC

1207 Kildaire Farm Rd

Last inspected Apr 14, 2026 · View Map ↗ · Compare ↗

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Score 94

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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

Apr 14, 2026

Score 94

Official score: 94 · Understand this area’s scale

7 recorded violations

notedCode 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptomsPermits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure.-PF no employee health policy on site. CDi by emailing pic policy.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 6-301.12 Hand Drying Provision (Pf) Paper towels missing at handwashing sink in side prep area next to walk in freezer. All handwashing sinks shall be supplied with a hand drying provision. Corrected During Inspection - Paper towels were provided at handsink. 6-301.14 Handwashing Signage (C) "Employees must wash hands" signage was not provided at handwashing sink in back preparation areaHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf) Paper towels missing at handwashing sink in side prep area next to walk in freezer. All handwashing sinks shall be supplied with a hand drying provision. Corrected During Inspection - Paper towels were provided at handsink. 6-301.14 Handwashing Signage (C) "Employees must wash hands" signage was not provided at handwashing sink in back preparation area; nor at handwashing sink in fish prep area. All handwashing sinks shall be provided with a handwashing sign.

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 4-601.11 (A) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Slicer and meat saw observed in back prep room with heavy debris build.this equipment has not been fully broken down and cleaned today. Metal food storage containers above fish prep area has debris build up. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected During Inspection - Advised PIC to disassemble the units and wash; rinse; and sanitize them. Discussed the frequency in which the slicer has to be clean at time of inspection Ice scoop located stored on top of scaling and cleaning gloves.

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 —Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (Pf) Obsevred multiple pest on outside and top of ice machine underneath meat slicing and scaling gloves.

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 —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food boxes stored directly on floor throughout meat market and display areas. Food shall be stored at least 6 inches off of floor.

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 —Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. observed meat trays inverted with food contact side exposed with flies on them.

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 4-301.12(A) Provide a three compartment sink for manually washingCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-301.12(A) Provide a three compartment sink for manually washing; rinsing and sanitizing of equipment and utensils.-Pf - three compartment sink needs ot be used for proper warewashing of all utensils and equipment that fit and are used throughout the day. PIC stated the three compartment sink is not 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, Apr 14, 2026 · Original Source

1 - Inspection

Aug 14, 2025

Score 93.5

Official score: 93.5 · Understand this area’s scale

9 recorded violations

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

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 3-203.12 ShellstockFood source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-203.12 Shellstock; Maintaining Identification (Pf) Facility has failed to date the shellstock tags with the dates in which the last one was sold. The date when the last shellstock from the container is sold or served shall be recorded on the tag or label. Corrected During Inspection - Inspector provided education to PIC to ensure this is recorded moving forward. At the time of inspection there wasn't any shellstock currently available.

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 4-601.11 (A) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Slicer and meat saw observed in back prep room with heavy debris build up on all parts. Per PIC; this equipment has not been utilized today. Metal food storage containers above fish prep area has debris build up. Equipment food contact surfaces and utensils shall be clean to sight and touch. Corrected During Inspection - Advised PIC to disassemble the units and wash; rinse; and sanitize them. Discussed the frequency in which the slicer has to be clean at time of inspection. 4-602.11 (E ) Ice machine has black build up along ice shield in the inside. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

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 6-501.111 Controlling Pests (C)Fruit flies present throughout back prep area. The premises shall be maintained free of insectsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests (C)Fruit flies present throughout back prep area. The premises shall be maintained free of insects; rodents; and other pests.

In plain English

More about signs of rodents or insects

minorCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food boxes stored directly on floor in walk in freezer. Food shall be stored at least 6 inches off of floor. 3-307.11 Miscellaneous Sources of Contamination (C) Facility was storing a sheet pan of food product on top of the rim of the trash canContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Food boxes stored directly on floor in walk in freezer. Food shall be stored at least 6 inches off of floor. 3-307.11 Miscellaneous Sources of Contamination (C) Facility was storing a sheet pan of food product on top of the rim of the trash can; using this as a prep table. Food shall be protected from miscellaneous sources of contamination.

In plain English

More about food not protected from contamination

notedCode 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Two cutting board observed being stored directly on floor. Clean equipment; utensils; linens in a clean; dry location shall be stored at least 6 inches above the floor where they are not exposed to splash; dust; or other contamination.

In plain English

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

More about equipment or utensil issues

majorCode 4-501.12 Cutting Surfaces (C) Two cutting boards observed with heavy stains and deep gouges. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitizedCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Cutting Surfaces (C) Two cutting boards observed with heavy stains and deep gouges. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. 4-202.11 Food-Contact Surfaces - Cleanability (Pf) Two butchers knives observed with heavy amount of rusting on blade. Piece of wood being stored behind faucet handles of fish prep sink; used in direct contact with fish; is not smooth; cleanable and nonabsorbent. Multiuse food contact surfaces shall be smooth and free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. Corrected During Inspection - Advised PIC to discontinue utilizing these knives and replace them; as they are no longer smooth and cleanable. Discussed alternate utensils for coming into contact with fish.

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 —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115 Maintaining Refuse Areas and Enclosures (C) Old equipment and buckets stored inside dumpster enclosure. Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

notedCode 6-303.11 Intensity - Lighting (C) Less than 10 foot candles of light in walk in cooler due to burned out light. Provide required lighting intensity. 6-202.11 Light BulbsFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C) Less than 10 foot candles of light in walk in cooler due to burned out light. Provide required lighting intensity. 6-202.11 Light Bulbs; Protective Shielding (C) Light shield missing over light fixture above fish tanks near mop sink area. Shield the lights or provide shatter-resistant bulbs in areas of exposed food; equipment; utensils; linens or single-use articles.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Aug 14, 2025 · Original Source

1 - Inspection

Dec 2, 2024

Score 95

Official score: 95 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11 (A) PriorityCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (A) Priority; Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils; Meat cutting equipment is not being cleaned and sanitized after use. Meat slicer; meat cutter; and saw stored on hand sink backsplash all had old food residues. Food contact surfaces of equipment must be cleaned and sanitized at least once every 4 hours during use; and after each use when finished using. CDI-Items were cleaned and sanitized. Train employees to clean all equipment after use or as 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

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P); Clams were not held on ice; and were 55F. Salted jelly fish and crabs were 50F. TCS foods must be held at 41F or below. PIC stated salted jelly fish is non TCS; but did not have any documentation to support this claim. Provide documentation that salted jelly fish is not a TCS food; or maintain at 41F or below. CDI-Foods were buried in ice to cool and hold cold.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The 3-compartment sink and drainboards were soiled with food residues. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. CDI-Sinks and drainboards were 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

Official record from Wake County Environmental Services, Dec 2, 2024 · Original Source

1 - Inspection

Jul 2, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; Hand soap was not available at the hand sink near the ice machine. Hand soap shall be available at all times so employees can wash hands. CDI-Soap was replaced.

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 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Priority; Meat slicer and meat cutter both had old dried food debris on them from last use yesterday. Two-compartment prep sink had old food residue. Food contact surfaces of equipment shall be cleaned and sanitized at least once every 4 hours while in use; and be cleaned and sanitized in between different types of meats. CDI-Equipment was cleaned. Reminded PIC that equipment must be cleaned frequently to prevent bacterial growth.; 4-702.11; Priority; Meat slicer parts were not sanitized after cleaning. EC had to remind employee to sanitize equipment after cleaning; as no sanitizer was set up; and equipment was stored for drying after cleaning. CDI-Sanitizer was made and applied to meat slicer parts.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Many flies were present in rear storage/employee break area. Trash and food debris were present. The premises shall be free of insects; rodents; and other pests. Clean this area; and contact pest control to reduce insects.

In plain English

More about signs of rodents or insects

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The 3-compartment sink had food debris in it. Ware washing equipment shall be cleaned at least once per day; and as needed to keep it clean. 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, Jul 2, 2024 · Original Source

1 - Inspection

Feb 28, 2024

Score 95

Official score: 95 · Understand this area’s scale

5 recorded violations

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Back handsink near ice machine hot water knob is not working and only cold water provided at this sink. Each handwashing shall shall be equipped to provide water at a temperature of at least 100F. Repair knob to provide hot water at this 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

majorCode 3-203.12Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-203.12; Priority Foundation; Box of a few clams on display without tag in box. Shellstock tags shall remain attached to the container in which the Shellstock is received until the container is empty; or an approved system shall be used if Shellstock are removed from its tagged or labeled container. All clams discarded during inspection. Previous tag dated 2/12 from last batch of clams sold.

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 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; Cuts of salmon on ice display at 43-45F. Peeled shrimp piled on ice at 42-43F. Clams in box at 50F and salted jellyfish in box at 50F. TCS(Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Manager stated jellyfish comes in at room temperature and is portioned into the bags and does not require refrigeration. Need information from supplier to show it is safe at room temperature. Ice added to items on display and clams voluntarily discarded during inspection.

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; Much improvement on items stored on walk-in freezer floor. Some items still on the floor but most items have been removed or moved from the floor. Keep working on storage in the freezer to keep items off the floor.

In plain English

More about food not protected from contamination

minorCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Fish cutting boards heavily scratched and scored. Cutting surfaces shall be resurfaced or replaced if they are not able to be effectively cleaned and sanitized. Replace cutting boards.

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, Feb 28, 2024 · Original Source