Restaurant · Wake County, NC

Chun Yang

2828 Teachey Pl

Last inspected Oct 5, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

Quick Answers

When was Chun Yang last inspected?: The most recent inspection on record was on Oct 5, 2026. The result listed by Wake County Environmental Services was “Score 98.5” (official score 98.5).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Jul 14, 2025 to Oct 5, 2026.
Has Chun Yang ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jul 14, 2025.

The Full Inspection History

3 inspections

1 - Inspection

Oct 5, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

notedCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Spray bottle of bleach disinfectant solution was unlabeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- label added. No point taken

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 4-501.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14; Core; Sink behind service counter is visibly soiled with black and brown residue along the basin. 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. 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.

More about cleaning or sanitizing problems

minorCode 6-501.11/6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11/6-501.12; Core; Caulking along prep sink splash guard behind service counter is soiled and showing signs of wear. A sponge wrapped in plastic and another piece of plastic are being used to prop up the drain pipe under this same sink inside cabinet. Area around this pipe is heavily stained and soiled. Physical facilities shall be maintained in good repair and clean. Clean and repair these areas. {Pipe is not leaking and appears to be in good repair.

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, Oct 5, 2026 · Original Source

1 - Inspection

Jan 14, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

4 recorded violations

notedCode 5-205.11 (A)(B)Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11 (A)(B); Priority Foundation; Bulk soap and a knife sharpening block were stored in the back area handwashing sink upon arrival. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- items removed.

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; Oatmeal and milk were observed at 52F in the reach-in unit behind service counter. Maintain TCS foods in cold holding at 41F or less. CDI- food voluntarily discarded. Unit is only maintaining an ambient temperature of about 50F. Repair unit to maintain 41F or below. Store TCS foods in other working refrigeration until repair is made.

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 3-501.19 (A) (1)Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19 (A) (1); Priority Foundation; TPHC is being utilized for tapioca pearls. No written procedures for time as a public health control (TPHC) were available. Written procedures for time as a public health control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). CDI- written form was provided for use and explained. No points taken.

In Plain English

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

More about other finding

notedCode 4-501.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14; Core; Sink behind service counter is heavily soiled with black and brown residue along the basin. 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. 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.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jan 14, 2026 · Original Source

1 - Inspection

Jul 14, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

5 recorded violations

notedCode 2-103.11(O)Permits, training, and postings

Official Wording

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

Inspector’s Notes

2-103.11(O); Priority Foundation; No employee health policy was available for review. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. CDI- educational material provided. No point taken today.

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 2-501.11Other

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

2-501.11; Priority Foundation; No bodily fluid clean-up procedures were availalbe for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- provided educational material. Facility just opened. No point taken.

In Plain English

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

More about other finding

majorCode 4-302.12Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-302.12; Priority Foundation; No food thermometer was available. A food temperature measuring device shall be provided and readily accessible. Obtain a metal stem thermometer within 10 days. EHS to follow 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)(C)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A)(C); Core; Exposed; single-use cups were stored directly below the soap dispenser at handwashing sink. Store single-use articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- cups moved to appropriate location. Single-use articles shall be kept in the original protective package or stored using other means that protect the item until used.

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 4-302.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.14; Priority Foundation; No bleach testing paper was available to measure chlorine concentration in three comp sink. Testing devices that accurately measure the concentration of sanitizing solutions shall be provided. Obtain testing paper within 10 days. EHS to follow 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.

More about cleaning or sanitizing problems

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