Restaurant · Wake County, NC

Korean Kitchen

2101 S. Main St

Last inspected Sep 30, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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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 Korean Kitchen last inspected?: The most recent inspection on record was on Sep 30, 2026. The result listed by Wake County Environmental Services was “Score 95.5” (official score 95.5).
Were any violations recorded at the last inspection?: Yes: 6 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 Dec 5, 2023 to Sep 30, 2026.
Has Korean Kitchen ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Dec 5, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Sep 30, 2026

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

6 recorded violations

notedCode 3-302.11(A)(4)SeparationOther

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11(A)(4)Separation; Packaging & Segregation; environmental contamination Observed cooked shrimp stored in a colander stored above a bucket of rice cakes in water. There was no barrier to seperate the shrimp juices from the rice cake. (A)(4) FOOD shall be protected from cross contamination by storing the food in covered containers; or wrappings. CDI- Containers were covered. EHS discussed concern for cross contact of shrimp allergens. PIC decided to discard rice cakes because they have customers with shrimp allergies.

In Plain English

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

More about other finding

notedCode 4-601.11 EquipmentCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 Equipment; Food-Contact Surfaces; Nonfood-Contact Surfaces; and Utensils. (Core) Observed pans with excessive grease deposits. (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. CDI: PIC voluntarily discarded encrusted pans and replaced with new pans.

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) Time / Temperature Control for Safety FoodFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Observed cabbage; tofu; shelled eggs stored above the fill line in prep units. TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained at 41oF or below CDI: PIC removed the excess food over the food line and placed in covered container and moved to quickly cool in the walkin.

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 7-207.11 Restriction and Storage-Medicines Observed vitamins store in styrofoam container to the left of the soup hot hold unit. (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall bear a legible manufacturer's label and be located to prevent the contamination of FOODChemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-207.11 Restriction and Storage-Medicines Observed vitamins store in styrofoam container to the left of the soup hot hold unit. (B) Medicines that are in a FOOD ESTABLISHMENT for the EMPLOYEES' use shall bear a legible manufacturer's label and be located to prevent the contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES. P CDI: PIC removed and place vitamins with her personal belongings in her office. 7-202.12 Conditions of Use (P) Observed two cans of Raid pesticide that state for resididential use only. One can was stored beside a roll of plastic wrap and packets of soy sauce. The second can was store on the bottom shelf of a prep table beside stored food equipment. (2) Manufacturer's use directions included in labeling; and; for a pesticide; manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT; P Raid is labeled as a residential pesticide; therefore is not approved to be used in a food establishment. PIC: Raid was removed from establishment.

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 3-305.11 Food Storage-Preventing Contamination from the Premises Observed soy sauce container stored directly on floor in the walkin. Observed tofu and sausage without lids stored below soiled shelf containing ready to eat foods. A)Except as specified in par. (B) and (C) of this sectionContamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11 Food Storage-Preventing Contamination from the Premises Observed soy sauce container stored directly on floor in the walkin. Observed tofu and sausage without lids stored below soiled shelf containing ready to eat foods. A)Except as specified in par. (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD (2) Where it is not exposed to splash; dust; or other contamination (3) At least 6 inches above the floor. CDI: Container was moved from floor surface. CDI: PIC added lids.

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 3-304.12 In-Use UtensilsEquipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 In-Use Utensils; Between-Use Storage Observed handles of scoops being stored in the rice and flour. During 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; CDI: PIC moved the handles as to not contaminate the food.

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

Official record from Wake County Environmental Services, Sep 30, 2026 · Original Source

1 - Inspection

Jun 25, 2026

Score 93.5

Official score: 93.5 · Understand This Area’s Scale

5 recorded violations

notedCode 3-302.11(A)(1)Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11(A)(1); Priority; In walk-in cooler; observed raw fish on speed rack above ready-to-eat food; raw chicken over salted ready-to-eat shrimp; bowl of raw chicken directly on top of bucket of bean sprouts; and raw shell eggs over eggplant. Food shall be stored to prevent cross contamination. CDI- Food was re-arranged during the inspection. 3-302.11 (A)(4); Core; In walk-in cooler; bucket of noodles in water was missing lid and there was a potential for overhead contamination due to soiled shelving and colander of vegetables above. Except when the food is being cooled; store food in packages; covered containers; or wrappings. CDI- Bucket was covered.

In Plain English

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

More about other finding

notedCode 4-601.11(A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11(A); Priority Foundation; Several clean cooking equipment and utensils had old food residue present throughout the kitchen. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- All soiled items were taken to the warewashing area for better 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 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; 1)A few ready-to-eat; TCS foods in the walk-in cooler were lacking a datemark. 2)Container of kimchi had a datemark of (4/9/2026) in the walk-in cooler. Time/Temperature Control for Safety (TCS) food shall be discarded if it is in a container or package that does not bear a date or day and once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- Prep dates were known and foods lacking a datemark were allowed to be labeled. Kimchi was voluntarily discarded.

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 6-501.111Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111; Core; Small flies found near 3-compartment sink; on walls and on exterior of clean food containers. The premises shall be maintained free of insects; rodents; and other pests. Pests shall be controlled to eliminate their presence on the premises by eliminating harborage conditions. Cleaning is needed in this area to deter pest harborage. Reach out to professional pest control so that they may provide guidance and products capable of being used in foodservice establishments.

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 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; Several containers of vegetables were stored on the floor under metro shelving in the walk-in cooler. Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above the floor. Store food off of the floor and in a clean location. 3-307.11; Core; Colander of cut vegetables found stored directly on top of another colander of vegetables in the walk-in cooler- bottom of colander was in direct contact with food. Bucket of chili peppers were being pressed by another bucket directly on top filled with water- bottom of water bucket was in direct contact with chili peppers. Food shall be protected from miscellaneous sources of contamination. Provide a barrier or store food in another location. Use alternate methods to press chili peppers.

In Plain English

More about food not protected from contamination

Official record from Wake County Environmental Services, Jun 25, 2026 · Original Source

1 - Inspection

Sep 18, 2025

Score 95

Official score: 95 · Understand This Area’s Scale

7 recorded violations

notedCode 2-401.11Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11; Core; An employee's beverage without a lid was stored on the food prep table in prep area at the start of the inspection. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. CDI- Employee beverage was relocated.

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.

More about employee hygiene or health policy issues

notedCode 3-101.11Contamination

Official Wording

Food in good condition; safe & unadulterated

Inspector’s Notes

3-101.11; Priority; Microbial growth was found on raw potatoes in the walk-in cooler. Microbial growth was also found on open container of cheese in prep cooler. Food shall be safe; unadulterated; and honestly presented. CDI- Potatoes and cheese were voluntarily discarded during the inspection.

In Plain English

More about food not protected from contamination

notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Several ready-to-eat; TCS foods in the walk-in cooler were lacking a datemark. When asked; PIC stated that foods were prepared within the past 3 days. Time/Temperature Control for Safety (TCS) food shall be discarded if it is in a container or package that does not bear a date or day and once it exceeds its date for time/temperature safety (7 days from preparation or opening if held at 41F or below). Remember that the prep date is Day 1. CDI- Foods lacking a datemark were allowed to be 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.

More about food source, dating, or labeling problems

notedCode 6-501.111Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111; Core; Small flies found near 3-compartment sink. The premises shall be maintained free of insects; rodents; and other pests. Pests shall be controlled to eliminate their presence on the premises by eliminating harborage conditions. Cleaning is needed in this area to deter pest harborage.

In Plain English

More about signs of rodents or insects

notedCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; 1)Several containers of food were stored on the floor under metro shelving in the walk-in cooler. 2)Cabbage found stored in direct contact with metro shelving in the walk-in cooler. Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above the floor. Store food off of the floor and in a clean location. 3-307.11; Core; Colander of cut vegetables found stored directly on top of another colander of vegetables in the walk-in cooler- bottom of colander was in direct contact with food. Food shall be protected from miscellaneous sources of contamination. Provide a barrier or store food in another location.

In Plain English

More about food not protected from contamination

notedCode 4-602.13Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13; Core; 1)Shelving in walk-in cooler has accumulated microbial growth. 2)Shelving above prep coolers on the makeline have an accumulation of food debris. 3)Foil to the left of the fryer needs to be replaced more often due to accumulation of grease deposits. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas on a more frequent basis.

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; Walls throughout the kitchen and prep areas are in need of a deep clean to remove the accumulated food residue and debris. Physical facilities near the 3-compartment sink need cleaning. The physical facilities shall be maintained clean. Clean these areas 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, Sep 18, 2025 · Original Source

1 - Inspection

Mar 7, 2025

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

8 recorded violations

notedCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; A few damp wiping cloths were stored on and near cutting boards and by the container of oil in the kitchen and prep areas. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI- Damp cloths replaced with dry cloths.

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 8-103.11Other

Official Wording

Variance obtained for specialized processing methods

Inspector’s Notes

8-103.11; Priority Foundation; PIC was fermenting kimchi outside of the walk-in cooler in large containers. Fermenting is a specialized process that requires approval from the state regulatory authority. CDI- PIC voluntarily discarded kimchi and now understands that fermenting must occur in the walk-in cooler and the 7 day time frame begins once the cabbage is shredded.

In Plain English

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

More about other finding

notedCode 2-401.11Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11; Core; An employee's cup of water without a lid was sitting on the food-prep table beside the handwashing sink. Employees may drink from covered beverage containers as long as the container is handled to prevent the contamination of the employee's hands; exposed food and other supplies. CDI- Cup was removed.

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.

More about employee hygiene or health policy issues

notedCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; A spray bottle of sanitizer was not labeled. Working containers of toxic materials such as cleaners and sanitizers shall be labeled with the name of the material. CDI- Spray bottle was labeled.

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

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; The floor fans by the cookline and prep area have a build up of dust and food debris. Non-food contact surfaces of equipment shall be cleaned as often as necessary to keep them clean. Clean these items 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

minorCode 6-501.18(C)Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

6-501.18(C); Core; The underside of the urinal is soiled. Plumbing fixtures such as handwashing sinks; toilets and urinals shall be cleaned as often as necessary to keep them clean. Clean the underside of the urinal when the inside is 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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; The wall with the hanging utensils rack in the cooking area has food splash on it. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a frequent basis.

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 6-403.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11; Core; An employee travel cup was stored next to the rice warmer and soup kettle in the waitstaff area. Employees shall have areas designated for the storage of their food/drinks and belongings so that the restaurant's food and supplies are protected from contamination. CDI - The travel cup was relocated to a bottom shelf.

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, Mar 7, 2025 · Original Source

1 - Inspection

Aug 28, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

4 recorded violations

minorCode 2-401.11Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11; Core; An employee's cup of tea with a tea bag in it was sitting beside the rice warmer in the wait staff area. Employees may drink from covered beverage containers as long as the container is handled to prevent the contamination of the employee's hands; exposed food and other supplies. CDI- Cup was removed.

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.

More about employee hygiene or health policy issues

minorCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; A few damp wiping cloths were stored on the prep coolers and prep tables. Damp/wet wiping cloths shall be stored in sanitizer when not in use. CDI- Damp cloths replaced with dry cloths.

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 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; The sides of the cooking equipment as well as the eyes of the range have a buildup of food debris on them; some of the coolers need wiping down on the inside; the ceiling of the microwave has stuck on food debris; the utensil storage rack by the cookline as well as the clock by the cookline needs wiping down. Non-food contact surfaces of equipment shall be cleaned as often as necessary to keep them clean. Clean these items 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

minorCode 5-501.115Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.115; Core; There is a strong odor coming from the dumpster area even when you are not in the immediate area of the dumpsters which is due to the dumpsters not being cleaned out. Dumpster areas shall be maintained clean. Request your landlord have dumpsters cleaned/request replacements.

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, Aug 28, 2024 · Original Source

1 - Inspection

Mar 5, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

4 recorded violations

minorCode 3-307.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-307.11; Core; A bowl of cooked shrimp was sitting directly on top of cooked shrimp in the bottom section of the salad cooler. Food shall be protected from all sources of contamination. CDI- Bowl was removed.

In Plain English

More about food not protected from contamination

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; The lid on the kettle in the kitchen area is broken. All equipment shall be in good repair and easily cleanable. Replace the lid on the soup kettle.

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 4-501.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14; Core; The inside of the pre-rinse sprayer head as well as the handle of the sprayer has a buildup of residue on and in it. Warewashing equipment shall be cleaned before use and as often as necessary to prevent the recontamination of equipment and utensils. Ensure the sprayer is kept 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.

More about cleaning or sanitizing problems

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; The hood vents have a build up of oil and oil is running down the inner portion of the hood; the light globes in the hood have a buildup of oil and debris; the sides of the cooking equipment have a buildup of food residue on them; some of the coolers have food residue on the racks; and the container storing sauce bottles has food residue in it. Clean these items on a more frequent basis.

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 5, 2024 · Original Source

1 - Inspection

Dec 5, 2023

Score 97

Official score: 97 · Understand This Area’s Scale

6 recorded violations

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; The floor fan has a buildup of dust and debris. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean or remove the floor fan. No points taken since all other items mentioned on previous inspection have been 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

minorCode 5-205.15Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15; Core; A joint on the discharge pipe and the faucet leaks from the center of its base when turned on. Plumbing systems shall be maintained in good repair. Repair leaks.

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

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Portioned containers of raw chicken were stored above portioned containers of raw pork in the double door freezer. Frozen animal products that have been commercially processed and packaged may be stored in any order until the seal is broken; at that point the foods shall be stored according to final cook temperature and species to prevent cross contamination. CDI - Chicken was moved to the bottom shelf.

In Plain English

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

More about other finding

minorCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; Sauces and powdered stock; ground sesame powder and dried tuna flakes that were not labeled in the prep cooler cooking areas. Containers storing foods that have been removed from their original packaging shall be labeled with the common name of the food. CDI- Containers were 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.

More about food source, dating, or labeling problems

minorCode 6-501.111Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-501.111; Core; Gnats were in the area above the 3-compartment sink. The premises shall be maintained free of insects; rodents and other pests. Continue efforts to eliminate gnats from the establishment.

In Plain English

More about signs of rodents or insects

minorCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

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 5, 2023 · Original Source