ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Chuan Cafe last inspected?
The most recent inspection on record was on Oct 5, 2026. The result listed by Wake County Environmental Services was “Score 99.5” (official score 99.5).
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
9 inspections on record, from Jan 29, 2024 to Oct 5, 2026.
Has Chuan Cafe ever been closed by the health department?
No closure appears in the 9 inspection records we hold for this business. The earliest is dated Jan 29, 2024.
3-304.12 Core; Scoop with no handle in the flour. In-Use Utensils; Between-Use StorageDuring pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored:(A) In the FOOD with their handles above the top of the FOOD and the container; (B) In nonTCS FOOD with their handles above the top of the FOOD within containers that can be closed; such as bins of dry goods; (C) On a clean; sanitized surface; (D) In running water of sufficient velocity to flush particulates to the drain; if used with moist FOOD such as ice cream or mashed potatoes; (E) In a clean; protected location if the UTENSILS; such as ice scoops; are used only with a nonTCS FOOD; or (F) In a container of water if the water is maintained at a temperature of at least 135F CDI-A scoop with a handle was added to the flour.
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.
2-102.12 (A) Nobody on site is a certified food safety manager. PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food.
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.
6-301.12 Priority foundation: No paper towels at the employee restroom hand sink. Provide paper towels or a hand drying device at hand sinks. CDI-Paper towels were provided once REHS spoke to PIC.
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.
notedCode 2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear a hair restraint such as a hatEmployee health and hygiene
Official Wording
Personal cleanliness
Inspector’s Notes
2-402.11 Core: An employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear a hair restraint such as a hat; hair net or visor. CDI-This employee placed a hat on once REHS spoke to PIC.
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.
3-304.14: Core: Wet wiping cloths on food prep surfaces. Wet wiping cloths shall be held between uses in a chemical sanitizer solution at a concentration. CDI-Wet wiping cloths were placed in sanitizer mixed to the correct concentration one REHS spoke to PIC. This is a repeat item.
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.
3-304.12; Core; Ice scoop in the ice bin found with handle lying flat in the ice. When stored in food; the handle shall maintain out of the food. CDI- PIC put the scoop with the handle up. This is a repeat item.
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.
3-403.11 (A);(D) Rice and chicken reheated to 155F; Reheat all TCS foods to 165F. CDI-The chicken and rice was reheated to 178F.
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.
Toxic substances properly identified stored & used
Inspector’s Notes
7-102.11 Priority foundation: Unlabeled cleaner in a spray bottle. Label working containers of toxic materials such as cleaners and sanitizers. CDI-The cleaner was labeled once REHS spoke to PIC.
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.
3-304.14: Core: Wet wiping cloths on food prep surfaces. Wet wiping cloths shall be held between uses in a chemical sanitizer solution at a concentration. CDI-Wet wiping cloths were placed in sanitizer mixed to the correct concentration one REHS spoke to PIC.
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.
3-304.12; Core; Ice scoop in the ice bin found with handle in the ice. When stored in food; the handle shall maintain out of the food. CDI- PIC put the scoop with the handle 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.
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; heavy grease accumulation on the sides of the fryer and inside the fryer door. The shelving in the walk-in cooler has residue accumulation present. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency.
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.
4-302.12 Priority foundation: No thermometer in the reach in refrigeration unit. Provide thermometers that are readily accessible in refrigeration units. A thermometer was provided once REHS spoke to PIC.
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.
3-304.14: Core: Wet wiping cloths on food prep surfaces. Wet wiping cloths shall be held between uses in a chemical sanitizer solution at a concentration. Wet wiping cloths were placed in sanitizer mixed to the correct concentration one REHS spoke to PIC.
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.
notedCode 3-501.16(A)(2) Priority: Chicken is 50-58FFood temperature
Official Wording
Proper cold holding temperatures
Inspector’s Notes
3-501.16(A)(2) Priority: Chicken is 50-58F; shrimp is 43F in the prep refrigeration unit. Noodles are 48F and wontons are 42-43F in the reach-in refrigerator.. Maintain TCS foods in cold holding at 41F or less. The above food was moved to the walk-in cooler.
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.
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) There were a few dishes that were stored as clean but were greasy to the touch. Dishes stored as clean must be clean. CDI.. The dishes were placed back at the three compartment sink to be washed again.
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.
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-307.11 Miscellaneous Sources of Contamination (C) There were several food containers that were not covered. Food must be protected from all sources of contamination. CDI... The containers were covered up.
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.
notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the shelves in the walk-in cooler to remove the debris build -up/
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.
notedCode 4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to foodFacility maintenance
Official Wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food; equipment; utensils; linens; single service; and single use articles. Clean the vents above the wok and cooking equipment to remove the grease build-up. There was grease hanging from the filters. 6-403.11 (A)Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. There was an employee jacket that was stored up against the clean dishes. CDI... The jacket was placed in the employee break area.
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.
3-302.11; Priority; Raw chicken was stored above raw pork and beef. Food items must be stored according to the final cook temperature. Food items must be stored in a manner to prevent contamination. CDI.. The food items were placed in the correct final cook temperature arrangement.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Toxic substances properly identified stored & used
Inspector’s Notes
7-207.11; Priority; Prescription Medicine was stored above a food prep area. Medicines must be located to prevent contamination of Food; Equipment; Utensils; Single-Service Items. CDI.. The medicines were moved away from the food prep 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.
3-302.12; Core; There was several food containers that were not properly labeled. Food containers must be labeled with the common name of the food item in the container. CDI.. The food containers were properly labeled.
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.
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-307.11; Core; In the dry storage area there was a bag of flour that was open and there were dead gnats in the flour. Food must be stored in a manner to prevent contamination. CDI.. The flour was placed in the trash can.
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.
2-301.14; Priority; On two different occasions employees went outside the employees entered the kitchen without washing their hands. Employees must wash their hands after engaging in any activity that will contaminate the hands. CDI.. The employees were instructed on proper handwashing. The employees were properly washing their hands before the end of the 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.
3-302.11; Priority; In the walk-in freezer several trays of raw chicken was stored above raw beef. Food items must be stored in a manner to prevent contamination. Food must be stored according to the final cook temperature. CDI.. The food items were placed in the correct final cook temperature.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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; There was a container of chicken bits that were being held cold at 54F. This potentially hazardous food must be held cold at 41F or below. CDI.. The food item was cooled down to 41F.
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.
3-501.17; Priority Foundation; There were some chicken and beef items in the walk-in that were not date marked. Some raw and ready-to-eat food items stored in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or the preparation date. The food items will have a 7 day shelf life since the cold hold units must be maintained at 41F or below. CDI.. The food items were 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.
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; Clean the shelves that the plastic lids are stored on. Clean the shelves in the walk-in cooler. Clean around the cooking equipment. Clean the gaskets in the cold hold units.
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.
6-501.12; Core; Clean the floor around the deep fryers. Physical Facilities shall be cleaned as often as necessary to keep them.
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.
3-304.12; Core; There was a knife that was stored in-between two cold-hold units. All in-use equipment must be stored in a clean location. CDI... The knife was washed and placed on the cutting board of the cold hold unit.
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.
3-302.11; Priority; In a cold hold unit there were some food items that were uncovered. Food items must be stored in a manner to prevent contamination. CDI.. The food items were covered up.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; There were several knives on the knife holder stored as clean that had dried food debris on the knives. Equipment Food-Contact Surfaces and Utensils stored as clean shall be clean to sight and touch. CDI.. The knives were taken to the three compartment sink to be washed.
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.
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-502.13; Core; Single service items were being used to scoop fried rice. The single-service cup was left in the rice cooker. Single-service items may not be reused. Single-service items are not be used as multi-use equipment.
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.
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; Clean in-between the deep fryers. Equipment shall be kept free of an accumulation of 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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-303.11; Core; Replace the blown light bulbs in the kitchen. There must be (50 foot candles) at a surface where a Food Employee is working with Food or working with utensils or equipment such as knives; slicers or where Employee safety is a factor.
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.