ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Golden China last inspected?
The most recent inspection on record was on Oct 27, 2026. The result listed by Wake County Environmental Services was “Score 94.5” (official score 94.5).
Were any violations recorded at the last inspection?
Yes: 5 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
10 inspections on record, from Nov 27, 2023 to Oct 27, 2026.
Has Golden China ever been closed by the health department?
No closure appears in the 10 inspection records we hold for this business. The earliest is dated Nov 27, 2023.
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 (Priority foundation); The in-use food preparation sink had black residues on it. The bulk food containers were heavily soiled. The interior of the preparation cooler lid was soiled. Maintain food contact surfaces of equipment and utensils clean. CDI-Items 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.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official Wording
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14 Wiping Cloths; Use Limitations (Core); Wet wiping cloths were stored on preparation tables in between uses. Store wet wiping cloths in sanitizer in between uses. CDI-Cloths were moved to 50ppm chlorine solution.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-501.14; Core; The 3-compartment sink had pink and black residues in the corners of the compartments and the drain board. Ware washing 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. Clean the sink more often to avoid 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 4-602.13 Nonfood Contact Surfaces (Core)Cleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-602.13 Nonfood Contact Surfaces (Core); The shelving in the walk in cooler is very heavily soiled with food residues. The fan next to the grill line is very dusty. Shelves under preparation tables and exterior of fryers have a heavy build up of food residues. Maintain non-food contact surfaces of equipment clean. Clean these areas.
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 6-501.12 CleaningCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (Core); The floor in hard to reach areas; such as under sinks and grill equipment was heavily soiled. Keep floors clean. Clean the floors.
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official Wording
Food separated & protected
Inspector’s Notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (Priority); Raw chicken was stored on the top shelf in the reach in cooler; above ready to eat egg rolls; wontons; fried chicken; etc. Raw shrimp was stored next to and below raw chicken in the walk in cooler. Store raw meat so it can't drip on ready to eat foods. Store raw meat according to final cook temperature. CDI-Foods were rearranged according to food storage chart. Food chart was reviewed with PIC.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
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 (Priority foundation); The in-use food preparation sink had black residues on it. The bulk food containers were heavily soiled. Maintain food contact surfaces of equipment and utensils clean. CDI-Items 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.
4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (Core); Pans were stacked together while still wet after cleaning and sanitizing. Store equipment and utensils to allow air drying after cleaning and sanitizing. CDI-Pans were rearranged.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-501.14; Core; The 3-compartment sink had pink and black residues in the corners of the compartments and the drain board. Ware washing 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. Clean the sink more frequently to avoid 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.
minorCode 4-602.13 Nonfood Contact Surfaces (Core)Cleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-602.13 Nonfood Contact Surfaces (Core); The shelving in the walk in cooler is heavily soiled with food residues. Maintain non-food contact surfaces of equipment clean. Clean the shelving.
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.
minorCode 6-501.12 CleaningCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (Core); The floor in hard to reach areas; such as under sinks and grill equipment was soiled. Maintain floors clean. Clean the floors.
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 3-302.11 Packaged and Unpackaged Food - SeparationOther
Official Wording
Food separated & protected
Inspector’s Notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (Priority); Raw meats (shrimp; pork) were stored above vegetables (garlic) in the walk in cooler. Raw pork was stored above shrimp in the walk in cooler. Repackaged raw chicken was stored above other raw meats in the walk in freezer. Meat must be stored according to final cook temperature; and be stored so it cannot contaminate vegetables or other ready to eat foods. CDI-Foods were rearranged. Food storage chart was reviewed with PIC.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling
Official Wording
Proper date marking & disposition
Inspector’s Notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Priority Foundation); Egg rolls; fried chicken; tofu requiring date marking was not labeled with the preparation or opening date. Refrigerated; ready to eat; TCS foods held more than 24 hours must be marked with the preparation or opening date. CDI-Foods were marked with the preparation date.
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.
Time as a Public Health Control; procedures & records
Inspector’s Notes
3-501.19(B)(3); Priority Foundation; Cooked broccoli held on time control was not marked with the discard time. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI-Broccoli was time stamped.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
3-304.14(B); Core; Multiple wet wiping cloths were stored on preparation surfaces throughout the kitchen. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Cloths were placed in a sanitizer bucket with 200ppm chlorine solution.
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 4-601.11 (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); The Lexan pans stored as clean had food residue in the pans. The grinder only used occasionally has cobwebs and food residues accumulated on it. Food contact surfaces must be clean to sight and touch. CDI-Pans and grinder 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.
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official Wording
Wiping cloths: properly used & stored
Inspector’s Notes
3-304.14 Wiping Cloths; Use Limitations (C); Wiping cloths were stored on preparation surfaces in between uses. Wet wiping cloths must be stored in sanitizer (bleach water) when not in use. CDI-Cloths were moved to sanitizer bucket with 50ppm chlorine solution.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-501.14; Core; The 3-compartment sink had black residues in two of the compartments. There was residue on the drain boards. Ware washing 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. Keep the 3-compartment sink clean. CDI-The sink was 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.
notedCode 4-602.11 (A) (1) Two compartment food preparation sink is not clean. Equipment food contact surfaces and utensils shall be cleanedCleaning and sanitizing
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-602.11 (A) (1) Two compartment food preparation sink is not clean. Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; before each use with a different type of raw animal food. Use detergent and clean the sink after each use. Remove slime from the ridges. After cleaning and rinsing; apply sanitizer and allow sink surfaces to air dry. Dawn dish detergent was applied to the sink today to start the cleaning process.
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) Maintain TCS foods in cold holding at 41F or less. Tofu 49 degrees FFood temperature
Official Wording
Proper cold holding temperatures
Inspector’s Notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. Tofu 49 degrees F; stored on the table. Tofu was moved to the walk in cooler to cool. . .General Tso's Chicken cooked earlier today is 54 degrees F in the upright Refrigerator. If chicken (or other food) is stored inside the upright refrigerator that is not 41 degrees F (because it was cooked today); Label the food such as the General Tso's Chicken to be used within 4 hours. Food will not properly cool inside the frequently opened upright refrigerator. discussed today; and instructions posted. . .
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Handwashing Sink has washer out of place and is releasing water in two directions. Faucet repair is needed. . . Towel dispenser is not dispensing towels in a smooth manner and will need replacement soon.
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 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official Wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) 3 compartment ware washing sink is not clean. Clean the sink every day with soap / detergent. Store the dirty items and cleaners on the right. Use each compartment. 3rd compartment should be clean for bleach water and sanitizing. Left drainboard shall be clean for storing clean pans; clean bowls and clean utensils.
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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11 (B) and (C) Equipment; Nonfood Contact Surfaces (C) General cleaning of surfaces and shelves is needed. Clean the circular base for the trash can.
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 6-501.12 CleaningCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency ~ Walls need cleaning. Wall attachments need cleaning. Clean the electrical outlet near the soups. Maintain physical facilities clean and free of 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.
minorCode 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) Speed Rack with cooling fried food between the sinks is not clean. Shelves inside the walk in cooler and above the sink are not clean. Maintain equipment clean; especially when used for exposed food.
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.
5-501.16; Core; No trash can is available at the handwashing sink. Keep a trash can at the handwashing sink for employees to discard paper towels. Teach employees to use the handwashing sink; soap and paper towel. Trash can was also requested during the last inspection.
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.
2-301.15 Where to Wash (Pf) Hands are being washed without soap at the ware washing sink. Wash hands in the handwashing sink with soap. Handwashing was redirected to the handwashing sink with soap.
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.
4-601.11(A) Pans; containers; utensils are stored that are not clean with food residue. Strainer/collander is black inside. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Use Hot Soap Water (Dawn Dish Detergent) to effectively clean all food containers and utensils. Rinse; then sanitize. Proper cleaning procedure is needed. We discussed proper use of the sink and detergent. Wares; pans; etc were added to hot soapy water today. Collander was effectively cleaned with detergent during inspection. For more information; please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg ; How to Test Sanitizer https://youtu.be/y0SjmnabFaY ; and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .
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.
3-501.16 (A)(2) and (B); Priority; Upright Avantco Refrigerator is holding food above the required 41 degrees F in the lower half. Cream Cheese Won Tons 47F; Bumpy fried Chicken 44.7F; Sweet & Sour Chicken 44F; Raw Chicken Wings 44F. The upright refrigerator disperses cold air from the top of the unit. Fans may not be moving the air from the top as needed. Operator will contact a technician to adjust the unit to keep the fan on at all times. Also; please the remove the bottom panel to access the compressor to verify it is clean. Continue to store the raw chicken on the bottom. We discussed the possible need to purchase a new refrigerator; the use of only the top two shelves; and labeling food in the lower half according to the rule Time as a Public Health Control (where food is labeled for a maximum of 4 or 6 hours). Use your thermometer to verify refrigerated food is maintained at 41F and colder. . . . Noodles 58F and Shell Eggs 64F held on the table with no temperature control. Store food in the refrigerator at 41F ~or~ follow the rule: Time as a Public Health Control. Labeling is required for 4 hours on the eggs and noodles. Use masking tape; painter's tape; or paper to label each container from the time it is removed from the refrigerator and the time four hours later when it must be discarded. Write your procedures you will follow for labeling. discussed today
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.
minorCode 4-501.14 Warewashing EquipmentCleaning and sanitizing
Official Wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-501.14 Warewashing Equipment; Cleaning Frequency (C) 3 compartment ware washing sink is not clean. Clean the sink every day with soap / detergent. Store the dirty items and cleaners on the right. Use each compartment. 3rd compartment should be clean for bleach water 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.
2-103.11 (A) - (P); Priority Foundation; Person in Charge Duties includes having employees wash their hands in the handwashing sink with soap; checking food temperature inside refrigerators; after cooking and during the cooling process and having food contact surfaces properly cleaned and sanitized. These person in charge duties are deficient 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.
5-205.11; Priority Foundation; Handwashing Sink is covered with a large cover. Keep handwashing sink available and used. Handwashing sink was also observed to be dry; indicating lack of use. Cover was removed and expectation for employee handwashing discussed.
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.
4-601.11 (A); Priority Foundation; Food Preparation Sinks and drainboards are not clean. Use detergent to clean the sinks after each use. After cleaning and rinsing; apply sanitizer and allow surfaces to air dry. . . Cutting Board is not clean and has an odor. Effectively clean and sanitize the cutting boards after each use. . . Red Rice Scoop is not clean with black build up. Effectively clean the rice scoop every 4 hours. . . Items were cleaned during today's inspection.
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.
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; Walk in Cooler is holding food at 42F and 43F. Upright Refrigerator is holding food at 43.5F. Walk in cooler was adjusted to a colder setting during today's inspection. The upright refrigerator appears to not be circulating the cold effectively. Consider if fans are not moving the air from the top as needed. Food containers cover almost the entire shelves that must allow air to circulate through. Today containers were rearranged and smaller containers used to increase available space for air to move within the unit. Continue to store the raw chicken on the bottom.
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.
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11; Core; Shelves inside the walk in cooler are not clean. Maintain food storage areas clean. . . Rice Warmers are not clean. Clean interior and exterior of rice warmers; including release handles and rims.
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.
4-903.11(A); (B) and (D); Core; Metal Rack for storing cutting boards is heavily soiled. Drainboard where cutting boards are stored is not clean. Utensils stored on the left side of the ware washing sink are exposed to unclean splash. Store wares and utensils in a clean and protected area.
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; General cleaning of equipment is needed including shelves; rack; legs of equipment; etc. Maintain equipment 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.
6-501.18; Core; Toilet room: handwashing sink; paper towel dispenser and light switch plate are heavily soiled. Increased and effective cleaning is needed to maintain items in the toilet room 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.
5-501.16; Core; No trash can is available at the handwashing sink. Keep a trash can at the handwashing sink for employees to discard paper towels.
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.
6-501.12; Core; Electrical outlet near the table with the rice warmers is heavily soiled. Exterior of the walk in cooler is not clean. Maintain walls and attachments 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.
5-205.11; Priority Foundation; Large Bowl is stored in the handwashing sink. Keep handwashing sink free of storage and used only for handwashing. Bowl was removed and taken to the ware washing 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.
4-602.11; Core; Lids on the soup and steam table items are soiled; not clean. Regular cleaning of covers are needed. Covers were cleaned during today's inspection
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.
4-502.11(A) and (C); Core; White plastic Scoop used for rice is not clean. Replacement is needed. Assure utensils can be maintained clean; including the handle. . Round Cutting Boards are black on one side. Entire cutting board shall be maintained clean and be cleanable. You may sand/refinish the cutting boards to remove black build up. Replace the round cutting boards if they cannot be effectively cleaned. ; 4-501.11; Core; Refrigerator door on the right has a loose; ill fitting gasket that is preventing proper door closure. Replace refrigerator gasket.
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.
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; Rice warmer exterior and rims are not clean. Increased cleaning of rice warmers is needed. . . . Shelves inside the walk in cooler are not clean. Increased cleaning is 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.
6-501.12; Core; Wall at the 3 compartment sink is not clean; especially where the round cutting board is stored against it. Clean the kitchen walls. . . Floor around the chest freezer is not clean. Remove unused equipment. Assure that floor remains clean around stored items.
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.
minorCode 2-102.12 (A)Permits, training, and postings
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A); Core; PIC is not a certified food protection manager. Must have a CFPM on site at all hours of operation.
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.
3-302.11; Priority; A container of raw pork stored above sauces and RTE (ready-to-eat) vegetables in a prep cooler. Store raw food below RTE food to prevent cross contamination. CDI - Pork moved to the bottom of the prep cooler.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
4-601.11 (A); Priority Foundation; Various containers stored as clean soiled with food; debris and old date mark stickers. Stickers shall be removed prior to the cleaning process. Food contact surfaces shall be clean to sight and touch. CDI - Containers moved to be thoroughly 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.
3-501.16(A)(1); Priority; Cooked broccoli and fried rice holding less than 135 F. Refer to temperature chart above. Hot foods shall maintain 135 F or above for safety. CDI - Rice and broccoli reheated in wok.
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; A few TCS (Time/Temperature Control for Safety) foods observed with no date mark including a container of cut cabbage. Once cut past the harvest cut; cabbage shall be date marked within 24 hours of cutting; and it shall be held for a maximum of 7 days. All TCS foods shall be date marked on their prep/open date and shall be held for a maximum of 7 days. A few old date stickers present on containers. As mentioned above; ensure these are removed for cleanability AND to ensure foods are not held past 7 days. CDI - Dates known by PIC and added to foods.
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.
Toxic substances properly identified stored & used
Inspector’s Notes
7-204.11; Priority; 'Bleach 101' is used by facility as a sanitizer. No EPA number found on product. No ingredients listed; and no instructions for use as a sanitizer on food contact surfaces. Product specifies it removes stains and brightens whites; cleans and deodorizes and is for household use. This product is not approved. CDI - EHS showed PIC an approved bleach formula for sanitizing food contact surfaces. PIC ordered product during inspection.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; A few sheet trays of cooked eggrolls sitting on a prep surface for an extended period of time. Once cooked foods reach 135 F or less; active cooling shall begin. Food shall cool using rapid cooling equipment (walk-in cooler/freezer). CDI - Eggrolls moved to cool in 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.
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-307.11; Core; Menus used as liners to soak up oil on sheet trays of eggrolls. Using colored store menus as liners may allow the migration of deleterious substances or impart colors; odors; or tastes to food. This is a potential source of contamination. EHS showed PIC approved food liners to use for this purpose.
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.
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; Walk-in cooler fan guards soiled with black accumulation. Prep cooler interiors and gaskets soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dust; 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.
2-301.14; Priority; PIC handled money at the cash register; donned gloves and began food preparation. The hands were not washed. The hands shall be washed to prevent cross contamination when changing tasks and before donning gloves for working with food. CDI - PIC educated and hands washed.
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; One container of raw pork stored above sauces and RTE (ready-to-eat) vegetables in a prep cooler. Store raw food below RTE food to prevent cross contamination. CDI - Pork moved to the bottom of the prep cooler.
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; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F including marinated chicken wings; eggrolls (two containers); and General Tso's chicken (one container). Refer to temperature chart above. TCS foods shall maintain 41 F or below; unless actively cooling. CDI - Wings spread out on a sheet tray and moved to cool in the walk-in cooler. Eggrolls and General Tso's chicken moved closer to reach-in cooler fans. Keep the reach-in cooler door closed as much as possible to maintain 41 F or below.
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; Multiple TCS (Time/Temperature Control for Safety) foods not date marked including; but not limited to sweet & sour chicken (three containers); General Tso's chicken (one container); and eggrolls (4 containers). TCS foods shall be date marked within 24 hours of their prep/open date. If not used within 24 hours; TCS foods shall be date marked and held for a maximum of 7 days. Prep/open date + 6 days = 7- day maximum hold. CDI - Dates known and added.
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.
3-501.13; Priority Foundation; Previously frozen raw beef and frozen raw chicken breast (still in the thawing process) thawing at room temperature on a prep surface. Refer to temperature chart above. This is not an approved method of thawing. TCS foods shall be thawed in refrigeration; completely submerged under running water at 70 F or below with sufficient water velocity to agitate and float off loose particles in an overflow; or as a part of the cooking process. CDI - Preparation begun and foods moved to refrigeration.
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.
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-502.13; Core; White plastic spoons stored in various containers of dry foods used for portioning. Single-service/single-use articles may not be reused. 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.
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; Walk-in cooler racks soiled with accumulation and debris. Walk-in freezer gasket soiled with accumulation. Prep cooler interiors soiled with food and debris. Surfaces of equipment shall be kept free of an accumulation of dust; 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.