Restaurant · Wake County, NC

Wang's Bistro

Name: Wang's Bistro
Address: 877-405 E Gannon Ave, Wake County, NC

877-405 E Gannon Ave

Last inspected Jul 1, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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

The full inspection history

6 inspections

1 - Inspection

Jul 1, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

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 multiple items (see chart above) that were above 41 degrees F inside walk-in cooler #2. Further investigation determined walk in cooler #2 was reading at 42 F. According to PIC; establishment had a large bulk delivery a half hour prior to inspection; causing increase traffic through noted walk-in cooler unit. TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less. CDI- Ambient air temperature adjusted on walk-in cooler during time of inspection. Noted TCS items reduced in temp by 2+ degrees by the end of the inspection.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed multiple large pans of egg rolls that are cooling on a speed rack near the back of the prep kitchen.- To cool down TCS* foods; TCS* foods shall be cooled using shallow containers (2-4 inch food depth); ice-water baths; adding ice as ingredient; using rapid cooling equipment; and/or loose covered or completely uncovered if there's no overhead contamination- CDI; education provided. Noted items transferred to walk in cooler for rapid cooling.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Cloths in use for wiping surfaces shall be stored in between uses in a chemical sanitizing solution that is at the proper concentration. Wet cloths sitting on prep tables.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 - Noted racks are beginning to rust out in the walk-in cooler and dry storage area. Maintain equipment in good repair. Discussed replacing out rusted racks.

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 1, 2026 · Original Source

1 - Inspection

Dec 15, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Equipment food contact surfaces and utensils shall be clean to sight and touch. Several metal pans stored clean had food debris on them. CDI: Placed in dish washing area for rewashing. 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 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13; Core - TCS foods shall be completely submerged under running water with sufficient velocity to float off loose food particles. Raw chicken thawing in standing water.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Cloths in use for wiping surfaces shall be stored in between uses in a chemical sanitizing solution that is at the proper concentration. Wet cloths sitting on prep tables.

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 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Many clean pans were being stacked together wet.- Clean equipment and utensils shall be stored in a self draining position that allows for air drying. Repeat.

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 4-501.18 Maintain washCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.18 Maintain wash; rinse; and sanitize solutions clean. Debris floating in sanitizer water at 3 comp.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Kitchen baseboards and tiles are missing throughout the kitchen.- Physical facilities shall be maintained in good repair. 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

Official record from Wake County Environmental Services, Dec 15, 2025 · Original Source

1 - Inspection

Mar 13, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

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); Core; Many clean pans were being stacked together wet.- Clean equipment and utensils shall be stored in a self draining position that allows for air drying.- Please do not stack dishes until completely air dried.

In plain English

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

More about equipment or utensil issues

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; Gaskets on the reach in and back walk in cooler are torn and need replaced.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gaskets.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Minor buildup of grease on the hoods. - Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean the items listed and do so 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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Kitchen baseboards and tiles are missing throughout the kitchen.- Physical facilities shall be maintained in good repair.- Please repair the items listed.

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, Mar 13, 2025 · Original Source

1 - Inspection

Oct 16, 2024

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Observed a pans that were deemed clean with food residue still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; items were moved to be 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

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 multiple items (see chart above) that were above 41 degrees F.- TCS foods that are being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items were moved and unit was turned down. This unit is right beside the cook line where the air temperature was very hot; turning unit down for warmer weather is recommended.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Observed live/moving roaches throughout facility kitchen.- Premises shall be free of insects; rodents; and other pests.- Please contact pest control to come out and handle the problem.

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 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; Gaskets throughout are torn and need replaced.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gaskets.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The faucet is leaking at the handsink near the entrance of the kitchen.- Maintain a plumbing system in good repair.- Please repair the leaky faucet.

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, Oct 16, 2024 · Original Source

1 - Inspection

May 9, 2024

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

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

Official wording

Proper cold holding temperatures

Inspector’s notes

In plain English

More about food kept at an unsafe temperature

minorCode 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; Gaskets throughout are torn and need replaced.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gaskets.

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 9, 2024 · Original Source

1 - Inspection

Dec 14, 2023

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

criticalCode Observed staffing washing hands at hand sink with glove still on one hand. Staffing do not understand how and when to wash handsHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

Observed staffing washing hands at hand sink with glove still on one hand. Staffing do not understand how and when to wash hands; gloves are not to be worn during handwashing. Single use gloves must changed when soiled and between production tasks. 2-301.12; (B) FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms; including surrogate prosthetic devices for hands and arms: (1) Rinse under clean; running warm water; P (2) Apply an amount of cleaning compound recommended by the cleaning compound manufacturer; P (3) Rub together vigorously for at least 10 to 15 seconds while: (a) Paying particular attention to removing soil from underneath the fingernails during the cleaning procedure; P and (b) Creating friction on the surfaces of the hands and arms or surrogate prosthetic devices for hands and arms; finger tips; and areas between the fingers; P (4) Thoroughly rinse under clean; running warm water; P and (5) Immediately follow the cleaning procedure with thorough drying using a method as specified under sec. 6 301.12. P Priority; CDI: Staffing were educated about not wearing glove during handwashing.

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

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

Inspector’s notes

Rice bowls; large pots are dented allowing the accumulation of debris. Pitting and holes observed on the food contact surfaces. 4-502.11(A) and (C); Core; A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.; A paint brush is being used for food production task(s). These utensils are not approved for use in food contact. Observed rusting of metal band. 4-101.11;Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors; odors; or tastes to FOOD and under normal use conditions shall be: P CDI: Operator removed brush from use. (A) Safe; P (B) Durable; CORROSION-RESISTANT; and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH; EASILY CLEANABLE surface; and (E) Resistant to pitting; chipping; crazing; scratching; scoring; distortion; and decomposition. Priority;

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 14, 2023 · Original Source