Restaurant · Wake County, NC

Great China

7851 Alexander Promenade

Last inspected Oct 28, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Great China last inspected?: The most recent inspection on record was on Oct 28, 2026. The result listed by Wake County Environmental Services was “Score 97.5” (official score 97.5).
Were any violations recorded at the last inspection?: Yes: 4 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Jan 25, 2024 to Oct 28, 2026.
Has Great China ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Jan 25, 2024.

The Full Inspection History

7 inspections

1 - Inspection

Oct 28, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

4 recorded violations

notedCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Two spray bottles labeled; but the labeling has faded to the point where it is not legible. Working containers used for storing poisonous or toxic materials shall be labeled/clearly identifiable. CDI - Spray bottles to be re-labeled by PIC. 7-207.11; Priority; Personal supplement (Vitamin D3) stored on a prep table alongside facility food. Employee medications shall be located to prevent the contamination of food; clean equipment; linens; single-service and single-use articles. CDI - Supplement moved to a designated employee 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.

More about chemicals stored or used unsafely

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Recently cooked broccoli stored on a prep surface (on the cook line). Broccoli cooked at 11:30 AM. Current time (time checked): 12:30 PM. Once 135 F or less is reached active cooling shall begin. When cooling foods use rapid cooling equipment (walk-in cooler/freezer); small/thin portions; loosely cover or leave uncovered if no potential overhead contamination; use metal pans (if able); ice baths; and stir frequently to distribute heat. CDI - Cooked broccoli 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.

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; Multiple boxes of food stored on 3-compartment sink drainboards. Food shall be stored at least 6 inches above the floor; and in areas where it is not exposed to splash or other contamination. This is not an approved area for food storage.

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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; A wet wiping cloth stored on the cutting board (on the cook line). Wiping cloth not actively in-use. Store wet wiping cloths in sanitizer. "In hand or in bucket".

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 28, 2026 · Original Source

1 - Inspection

Apr 14, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 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; The walk-in cooler maintaining 45 F ambient upon arrival. Thus; all foods stored in the walk-in cooler holding above required temperatures. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. According to PIC (Person In Charge); a delivery was made recently and the walk-in cooler door was left open for an extended period of time in addition to being opened a lot during lunch rush. PIC showed EHS an invoice for proof of delivery. To ensure the cooler and foods maintain 41 F or less: Keep cooler doors closed as much as possible (unless during periods of active delivery/re-stocking as necessary); and store back up foods in prep coolers to limit the amount of times the walk-in cooler is opened during busy periods. CDI - The walk-in cooled to 41 F or below ambient.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-903.11(A) and (C)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A) and (C); Core; Single-use/service trays stored with the food-contact surface facing upwards. Store inverted to prevent contamination until use.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Cleanliness of equipment surfaces has improved overall; however; fryer exteriors and white bins used for the storage of various dry foods soiled with food; debris and grease deposits (exterior surfaces). Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations.

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

Sep 3, 2025

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; Various lids and containers stored as clean above the 3-compartment sink soiled with food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items to be moved by PIC for thorough cleaning.

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; Flies observed in the kitchen. The premises shall be maintained free of insects; rodents & other pests. Their presence shall be controlled by routinely inspecting incoming food shipments and supplies; the premises; eliminating harborage conditions; and using trapping devices or other means. Increase pest control measures.

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 4-601.11(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 gasket soiled with black accumulation. All prep cooler gaskets on the cook line soiled with food; debris; and accumulation. Microwave interior and exterior soiled with food and debris. Fryer exteriors soiled with grease deposits. Large white bins used for the storage of various dry foods soiled with food and debris (exterior). Flip top prep cooler interior and crevices soiled with debris and accumulation. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Floors throughout the kitchen are soiled with food and debris; particularly underneath cooking equipment and refrigeration units. Walls behind prep areas are soiled with food splatter. Physical facilities shall be cleaned as often as necessary to keep them clean. 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

notedCode 6-303.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-303.11; Core; Multiple light bulbs are burnt out under the hood. Lighting shall be sufficient in areas where employee safety is a factor. Replace light bulbs.

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, Sep 3, 2025 · Original Source

1 - Inspection

May 14, 2025

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

4 recorded violations

notedCode 2-201.11(A-C)&(E)Permits, training, and postings

Official Wording

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

Inspector’s Notes

2-201.11(A-C)&(E); Priority; Employee Health Policy does not include Salmonella (non-typhoidal). CDI- Provided education and an updated Employee Health acknowledgement form to properly inform food employees.

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 3-203.12Food source and labeling

Official Wording

Required records available: shellstock tags; parasite destruction

Inspector’s Notes

3-203.12; Priority Foundation; Mussels stored in a prep cooler. No tag to identify the supplier available for review. According to the PIC; these are prepared upon customer request and are not always on the menu (seasonal item). Shell stock tags or labels shall remain attached to the container in which they are received until the container is empty. The date when the last shell stock from the container is sold or served shall be recorded on the tag or label. Raw shellfish tags shall be dated with the date of last sale; stored in chronological order; and held for at least 90 days after the last date of sale. CDI - Mussels voluntarily discarded. Ensure tags are stored with the mussels; the date when the last shell stock from the container is sold or served is recorded on the tag/label; tags/labels are maintained onsite for at least 90 days after the last date of sale; and are stored in chronological order.

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 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; Mussels holding at 60 F. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - As mentioned in violation #14 above; mussels voluntarily discarded.

In Plain English

More about food kept at an unsafe temperature

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; Walk-in cooler fan guards soiled with dust and debris. Walk-in cooler gasket soiled with black accumulation. Nonfood-contact 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.

More about cleaning or sanitizing problems

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

1 - Inspection

Jan 9, 2025

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

4 recorded violations

notedCode 2-301.14Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14; Priority; Observed a food employee touching their face then working with utensils to cook food without washing their hands. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single-service/single-use articles and: After touching bare human body parts other than clean hands and clean; exposed portions of arms; After using the toilet room; After handling soiled equipment and utensils; During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready-to-eat food; Before donning gloves to initiate a task that involves working with food; and after engaging in other activities that contaminate the hands. CDI - Stopped employee from continuing to work with foods and directed them to immediately wash hands.

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

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Observed a tray and a container of prepared; raw chicken stored above containers of ready-to-eat foods in the walk-in freezer. Food shall be protected from cross contamination by separating types of raw animal foods from cooked or raw ready-to-eat foods during storage; preparation; holding; and display. This shall be accomplished by arranging food in equipment so that cross contamination of one type of food with another is prevented. Move raw chicken in freezer so that it is not above cooked foods. Follow-up by 1/13/2025.

In Plain English

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

More about other finding

notedCode 7-202.12Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-202.12; Priority; When tested during the inspection; the chlorine sanitizing liquid in the 3-compartment sink was at a concentration over 200ppm. Poisonous/toxic materials shall be used according to: Law and the NC Food Code; and manufacturer's use directions on the labeling. For a chlorine-based sanitizing liquid the concentration shall be no less than 50ppm not to exceed 200ppm. CDI - Water was added to dilute concentration to be within range.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; Observed damaged seal around the hood vents along the wall; where cardboard has been used for gaps in the seal. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Replace damaged seal on hood.

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 9, 2025 · Original Source

1 - Inspection

Jun 12, 2024

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

4 recorded violations

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Observed a container of raw chicken stored above a container of raw beef in the walk-in cooler. Food shall be protected from cross contamination by separating types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. This shall be accomplished by arranging food in equipment so that cross contamination of one type of food with another is prevented. CDI - Raw meats were rearranged to prevent cross contamination.

In Plain English

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

More about other finding

criticalCode 4-703.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-703.11; Priority; Observed an employee washing a bowl without sanitizing and setting bowl on a shelf for later use. After being cleaned; equipment food-contact surfaces and utensils shall be sanitized in a chemical manual/mechanical operation using a solution as specified on the manufacturer's label use instructions. CDI - Bowl removed and sanitized in the 3-compartment sink.

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

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; A couple containers of cooked and raw chicken were holding above 41F in the walk-in cooler. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC moved containers of chicken to freezer for rapid cooling.

In Plain English

More about food kept at an unsafe temperature

minorCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Observed some debris on the walls around the prep sinks. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean walls 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

Official record from Wake County Environmental Services, Jun 12, 2024 · Original Source

1 - Inspection

Jan 25, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

4 recorded violations

majorCode 2-301.15Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.15; Priority Foundation; Observed a food employee cleaning their hands at the 3-compartment sink and another food employee cleaning their hands in a prep sink. Food employees shall clean their hands in a handwashing sink any may not clean their hands in a sink used for food preparation or warewashing; or a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI - Spoke to manager and corrected employee behavior and had them clean their hands at a handwashing 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.

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; One of the spray bottles of oven cleaner did not have a label. Working containers used for storing poisonous/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 was written on the spray bottle.

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

minorCode 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; Observed several metal food containers stacked together while wet after being sanitized. Cleaned equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for air drying and drainage of water.

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

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; Observed grease residue buildup on the hood vents. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean the hood vents.

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 25, 2024 · Original Source