Restaurant · Wake County, NC

Kylin Asian Cuisine

2143 Ten-Ten Rd

Last inspected Oct 29, 2026 · View Map ↗ · Compare ↗

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Score 93.5

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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 Kylin Asian Cuisine last inspected?: The most recent inspection on record was on Oct 29, 2026. The result listed by Wake County Environmental Services was “Score 93.5” (official score 93.5).
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 20, 2023 to Oct 29, 2026.
Has Kylin Asian Cuisine 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 20, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Oct 29, 2026

Score 93.5

Official score: 93.5 · Understand This Area’s Scale

6 recorded violations

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 (P) A bucket of shredded lettuce was stored under raw beef. FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS from cooked READY-TO-EAT FOOD; raw ready-to-eat FOOD (such as sushi fish or MOLLUSCAN SHELLFISH or raw fruits and vegetables). The PIC moved the shredded lettuce to the produce shelf in the walk in cooler. ***CORRECTED DURING INSPECTION (CDI)***

In Plain English

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

More about other finding

notedCode 3-501.19 Time as a Public Health Control (P) (Pf) Sushi rice was found unmarked for time under time as a public health control guidelines. If TPHC is used for up to a maximum of 4 hours: Unmarked foodOther

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19 Time as a Public Health Control (P) (Pf) Sushi rice was found unmarked for time under time as a public health control guidelines. If TPHC is used for up to a maximum of 4 hours: Unmarked food; or food exceeding a 4-hour limit shall be discarded. EHS explained to PIC that all TPHC foods must be marked with a time. PIC voluntarily discarded the sushi rice. ***CDI***

In Plain English

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

More about other finding

notedCode 3-305.11 Food Storage-Preventing Contamination from the Premises 3-305.12 Food StorageContamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11 Food Storage-Preventing Contamination from the Premises 3-305.12 Food Storage; Prohibited Areas (C) A box of uncovered chopped broccoli was stored under the hand washing sink. 3-305.11 FOOD shall be protected from contamination by storing the FOOD:(2) Where it is not exposed to splash; dust; or other contamination. 3-305.12 Food may not be stored in under sewer lines that are not shielded to intercept potential drips or under other sources of contamination. PIC moved the box of chopped broccoli to the reach in cooler.

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 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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing Several boxes of single use cups and bowls were stored on the floor. EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: (3) At least 6 inches above the floor. PIC moved boxes to rear storage area. ***CDI***

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 4-602.13 Nonfood Contact Surfaces (C) All of the outer surfaces of all equipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13 Nonfood Contact Surfaces (C) All of the outer surfaces of all equipment; especially frying equipment and grills; are soiled with excessive food debris; grease; and build up. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency.***REPEAT VIOLATION***

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 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (C) Floors under equipment; stainless steel panels; and walls are soiled with grease; splatter; and build up. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. Detail clean and increase cleaning frequency.***REPEAT VIOLATION***

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 29, 2026 · Original Source

1 - Inspection

Feb 18, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 recorded violations

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 (C) Several knives and spatulas stored in soiled water held at 104F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. The PIC moves the knives and spatulas to the dish pit to be cleaned and sanitized and placed clean water in the pan.

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 4-602.13 Nonfood Contact Surfaces (C) All of the outer surfaces of equipment are soiled with food debrisCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13 Nonfood Contact Surfaces (C) All of the outer surfaces of equipment are soiled with food debris; grease; and build up. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency.***REPEAT VIOLATION***

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 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (C) Floors under equipment and walls are soiled with grease; splatter; and build up. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. Detail clean and increase cleaning frequency.***REPEAT VIOLATION***

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, Feb 18, 2026 · Original Source

1 - Inspection

Jul 10, 2025

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

6 recorded violations

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) Several knives stored on the magnetic knife block were observed with food debris and residue. The food-contact surfaces of equipment shall be clean to sight and touch. Removed knives for cleaning. ***CORRECTED DURING INSPECTION (CDI)***

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14 Wiping Cloths; Use Limitations (C) A wet wiping cloth was observed stored on the side of a cart in the kitchen and bucket of sanitizing solution stored on the floor. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils. Clothes were moved to a sanitizing solution and sanitizing stored on shelf. ***CDI***

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 3-304.12 In-Use UtensilsEquipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 In-Use Utensils; Between-Use Storage (C) A prep knife was observed stored in between the flip top doors on the cookline. This area is not clean. Store utensils on a clean surface in the preparation area when not in use.***CDI***

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 4-101.19 Nonfood-Contact Surfaces (C) The shelves are lined with cardboard. Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splashCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-101.19 Nonfood-Contact Surfaces (C) The shelves are lined with cardboard. Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material.

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 —Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-602.13 Nonfood Contact Surfaces (C) The exterior sides and handles of equipment are soiled with food debris and build up. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. 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 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (C) The floor behind the cookline has food debris and the entryway curtains are soiled. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. Clean behind the cookline and wash curtains.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 10, 2025 · Original Source

1 - Inspection

Dec 12, 2024

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

4 recorded violations

notedCode 7-202.12(A)Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-202.12(A); Priority; Observed Spectricide home insect killer in the back storage area. Bottle was nearly empty. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. CDI- bottle to be removed from facility today and use discontinued. Discard poisonous or toxic materials appropriately.

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 3-501.13 (A)Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 (A); (B); (C ); Priority Foundation; Observed packages of frozen tuna and faux crab being thawed on the sink drainboard at room temperature. TCS foods shall be thawed under refrigeration or under running water with a water temperature of 70F or less. CDI- product moved to sink and placed under cold running water.

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 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; A metal bowl was being used to scoop raw chicken from a container under the fliptop unit and left in the chicken. Only use dispensing equipment with handles that can be kept out of the food. Keep handles above the inside of containers when used on TCS food. CDI- bowl removed. Full point taken for repeat violation.

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 4-205.10Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-205.10; Core; White domestic cooler currently being used for food storage. Small sushi reach-in cooler is labeled for *packaged* TCS foods. It is currently being used for storage of repackaged TCS foods. Equipment shall be used according to the manufacturers specifications. Remove domestic cooler from the facility and replace with commercial equipment to avoid future demerits. Full point taken for repeat violation.

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 12, 2024 · Original Source

1 - Inspection

Aug 28, 2024

Score 96

Official score: 96 · Understand This Area’s Scale

4 recorded violations

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; Observed raw beef and whole shell egg on a cart in the kitchen holding well above 41F. Raw chicken and beef in the flip top cooler was observed between 42 and 44F. TCS foods shall be kept at 41F or below when held cold unless active prep is occurring. CDI- beef was cooked immediately and egg was discarded. Flip top lids were closed so foods underneath stay cold. Keep cooler lids closed unless dispensing food. Unit is holding proper temp. Kitchen is hot and fans are moving air which may contribute to a rise in temperature for foods in the top of this cooler when lid is open.

In Plain English

More about food kept at an unsafe temperature

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; A plastic bowl was being used to scoop sushi rice and left inside the rice container. Scoop inside sugar bin had handle laying in the sugar. Only use dispensing equipment with handles that can be kept out of the food. Keep handles above dry foods inside containers. CDI- bowl removed. Scoop stood up inside container.

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 4-205.10Cleaning and sanitizing

Official Wording

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

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

minorCode 6-403.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11; Core; Employee water bottles were stored above the prep area and food on the makeline. Use designated areas to store employee food/drink where contamination of facility food; equipment; single-service articles and linens cannot occur. CDI- drinks moved during inspection. Full point taken for repeat violation.

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

Apr 11, 2024

Score 94

Official score: 94 · Understand This Area’s Scale

7 recorded violations

majorCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; The handwashing sink in the prep area was observed covered in plastic wrap upon arrival. PIC stated sinks were covered after cleaning the previous day. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- plastic wrap removed from sink and faucet.

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 an employee using the same bowl to scoop raw chicken and raw shrimp from different containers. Separate dispensing equipment shall be used to portion different types of raw animal foods to prevent cross contamination. CDI- educated employee on proper dispensing and cross contamination. Affected shrimp were voluntarily discarded by PIC.

In Plain English

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

More about other finding

criticalCode 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; Observed Zyrtec allergy medication and dietary supplements for personal use stored above food on the cookline. Medications shall be stored where they cannot contaminate food. CDI- items moved to a lower shelf away from food.

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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; A wet wiping cloth was observed stored on the side of a cart in the kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. CDI- cloth moved to bleach bucket. No point taken

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 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; A prep knife was observed stored in between the flip top doors on the cookline. This area is not clean. Store utensils on a clean surface in the preparation area when not in use. CDI- knife removed for cleaning. A metal bowl was being used to scoop raw chicken and shrimp. Bowls also used in sushi rice container and panko breadcrumbs. Scoop inside flour bin had handle laying in the flour. Only use dispensing equipment with handles that can be kept out of the food. CDI- all bowls removed.

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 4-205.10Cleaning and sanitizing

Official Wording

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

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

minorCode 6-303.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-303.11; Core; Two bulbs are burnt out over the fryers. Ensure adequate lighting is provided (at least 540 lux (50 foot candles)) in cooking areas. Replace these bulbs.; 6-403.11; Core; Employee foods were stored above facility food in the walk-in cooler. Use designated areas to store employee food/drink where contamination of facility food; equipment; single-service articles and linens cannot occur. CDI- foods moved during inspection. Full point taken for repeat violation.

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, Apr 11, 2024 · Original Source

1 - Inspection

Dec 20, 2023

Score 96

Official score: 96 · Understand This Area’s Scale

5 recorded violations

criticalCode 3-402.11Food source and labeling

Official Wording

Required records available: shellstock tags; parasite destruction

Inspector’s Notes

3-402.11; Priority; Whole; raw salmon observed in the walk-in cooler that had been cut. Upon questioning; PIC indicated this was for sushi. No documentation could be provided for parasite destruction or farm raised source. PIC showed Restaurant Depo receipt but no parasite destruction documentation. Before service or sale in READY-TO-EAT form; raw; raw-marinated; partially cooked; or marinated-partially cooked fish shall be: (1) Frozen and stored at a temperature of 20 C (4F) or below for a minimum of 168 hours (7 days) in a freezer; (2) Frozen at 35 C (31F) or below until solid and stored at 35 C ( 31 F) or below for a minimum of 15 hours; P or (3) Frozen at 35 C (31F) or below until solid and stored at 20 C ( 4 F) or below for a minimum of 24 hours OR Raised in a commercial operation that precludes parasite infection. CDI- salmon from this fish was put with other fish used for Hibachi instead of sushi. Ensure proper documentation from supplier is provided for parasite destruction/parasite free operation. Other raw fish supplied from Tru World Foods has parasite free documentation on invoice.

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 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; A container of chicken granules at the cookline (yellow powder) was not labeled. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. CDI- label added. No point taken today.

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 4-205.10Cleaning and sanitizing

Official Wording

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

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

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; Food debris observed under and behind the grill cooktop on the counter. Sides of flip top unit and between flip top lids are soiled. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

minorCode 6-403.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11; Core; Employee potato wrapped in plastic was observed warming in the rice cooker on top of rice. Employee foods were stored above facility food in the walk-in cooler. Use designated areas to store employee food/drink where contamination of facility food; equipment; single-service articles and linens cannot occur. Do not reheat employee food in the rice cooker. CDI- foods moved during 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.

More about building upkeep issues

Official record from Wake County Environmental Services, Dec 20, 2023 · Original Source