Restaurant · Wake County, NC

Red Bowl Asian Bistro

2020 Boulderstone Way

Last inspected Oct 26, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Red Bowl Asian Bistro last inspected?: The most recent inspection on record was on Oct 26, 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: 5 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 8 inspections on record, from Jan 23, 2024 to Oct 26, 2026.
Has Red Bowl Asian Bistro ever been closed by the health department?: No closure appears in the 8 inspection records we hold for this business. The earliest is dated Jan 23, 2024.

The Full Inspection History

8 inspections

1 - Inspection

Oct 26, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; No CFPM present upon arrival. The PIC shall be a Certified Food Protection Manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program such as ServSafe. Have CFPM present during 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.

More about paperwork, training, or posting issues

notedCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; Sugar and MSG containers on cookline were unlabeled. Food such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. Labels applied. All other dry ingredients were labeled. No point taken

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 3-304.12 (A)(C)(F)Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (A)(C)(F); Core; Observed a spoon handle in coconut sauce. In-use utensils in TCS food must be stored with handles above the food and top of the food container. Store utensils in dry ingredients/non-TCS foods with handles above the top of the food. CDI- spoon removed. Full point taken for repeat violations.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; Electrical cords on two rice cookers are covered in black tape because cords are in poor repair. Equipment shall be kept in good repair. Exposed electrical wiring may pose an electrocution or fire risk. Replace rice cookers. 4-101.19; Core; Black tape mentioned above is peeling and trapping food debris. Nonfood-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 6-501.18Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

6-501.18; Core; Handwashing sink handles in drink prep/expo area are visibly soiled. Clean plumbing fixture more often. No point taken today.

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 26, 2026 · Original Source

1 - Inspection

May 12, 2026

Score 95

Official score: 95 · Understand This Area’s Scale

5 recorded violations

notedCode 3-501.16(A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; Multiple TCS foods in the makeline fliptop unit (see temp chart) were holding above 41F. Maintain TCS foods in cold holding at 41F or below. Unit was observed maintaining an ambient temperature of 48F. A work order was placed during inspection. Meats are placed in this unit in the morning for lunch and dinner service. CDI- meats and other TCS food were moved to working refrigeration to cool and then placed on ice inside the fliptop unit to keep cold. Full points taken for repeat violation. EHS to follow up on repair.

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 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; A spray bottle of sanitizer was unlabeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - Contents known and bottle labeled. No point taken.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Raw; marinated chicken was observed cooling from recent prep in a large plastic tub inside the walk-in cooler. Quickly cool TCS foods using methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- chicken was placed into two smaller containers for faster cooling.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-304.12 (A)(C)(F)Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (A)(C)(F); Core; Observed a plastic bowl inside a container of cooked chicken. In-use utensils in TCS food must be stored with handles above the food and top of the food container. CDI- bowl removed. Utensils used to scoop cooked rice were observed in a container of room temperature water. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI- water drained.

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-903.11(C)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(C); Core; A stack of to-go containers was stored on the makeline counter with the food-contact surface exposed. Single-Service and Single-Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI- containers were inverted. All other items observed stored appropriately. Full point not taken.

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, May 12, 2026 · Original Source

1 - Inspection

Sep 22, 2025

Score 95

Official score: 95 · Understand This Area’s Scale

6 recorded violations

notedCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Core; Multiple containers of food were stored uncovered in prep units on the cook line and in the walk-in cooler. Containers of flour and sauces on the cook line not in use were left uncovered as well. Store food in covered containers or wrappings to protect it from contamination. (Food may be stored with no covering if cooling and if no overhead contamination is present). Lids/plastic wrap added to foods.

In Plain English

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

More about other finding

notedCode 3-501.16(A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; Observed rice noodles in a container of water on the counter between 49 and 67F. Maintain TCS foods in cold holding at 41F or below unless actively preparing the food to avoid temperature abuse. Rice noodles are rendered TCS (time/temperature controlled for safety) upon hydration. Some raw shrimp were stacked too high under the fliptop to maintain proper temperature. CDI- noodles voluntarily discarded and excess shrimp were moved to the walk-in cooler. All other cold holding observed compliant. Full points may be taken in the future for repeat violations.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Wet wiping cloths were stored on prep surfaces. Store wet wiping cloths in sanitizer unless actively in use. "In hand or in bucket". No sanitizer bucket was available for cloths in sushi prep area. CDI- sanitizer bucket made and cloths placed in bleach water.

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 (A) (C)Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (A) (C); Core; Observed a spoon handle inside a container of chicken. In-use utensils in TCS food must be stored with handles above the food and top of the food container. CDI- spoon handle removed. A knife was stored between prep units in a dirty area. Store utensils on a clean portion of the food preparation table. CDI- knife removed for cleaning. 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 4-903.11(C)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(C); Core; Several stacks of to-go containers throughout kitchen were stored on shelving units with the food-contact surface exposed. Single-Service and Single-Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI- containers and trays were inverted.

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 4-202.16Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-202.16; Core; Silicon caulking along edge of warewashing drain board and handsink splash guard is corroding and in poor repair. A gap exists in this area. Nonfood-contact surfaces shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance. Repair/re-caulk this area. 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

Official record from Wake County Environmental Services, Sep 22, 2025 · Original Source

1 - Inspection

May 8, 2025

Score 95

Official score: 95 · Understand This Area’s Scale

6 recorded violations

notedCode 3-302.11(A)(1)Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11(A)(1); Priority; Raw fish and raw shrimp were stored above ready-to-eat foods like mushrooms and cooked chicken in the walk-in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- foods rearranged.

In Plain English

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

More about other finding

notedCode 3-401.11Food temperature

Official Wording

Proper cooking time & temperatures

Inspector’s Notes

3-401.11; Priority; Chicken and veggies were observed to have a final cook temperature between 155 and 160F. Cook raw animal foods to required temperatures. Raw chicken shall have a final cook temperature of 165F or more. CDI- food was placed back in the wok to heat above 165F.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; Observed several TCS foods out of temperature (see temp chart) because they were left out of refrigeration too long. Maintain TCS foods in cold holding at 41F or below unless actively preparing the food to avoid temperature abuse. All foods were out less than 4 hours according to the PIC. CDI- ice added to top of rice noodles and then placed in the walk-in cooler. Bean sprouts were moved to the walk-in cooler as well. Cooked lo mein noodles were placed in the walk-in freezer to rapidly cool.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.13 (A)Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13 (A); (B); (C ); Priority Foundation; Frozen scallops were thawing in a prep sink under running water. The water was 73F. Use approved thawing methods such as running water at 70F or less or thaw under refrigeration. CDI- scallops placed in walk-in cooler to complete thawing. No point taken.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-304.14(B)Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14(B); Core; Wiping cloths held in sanitizer bucket with no chlorine residual. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- bleach added to bucket. Full point may be taken for repeat violations.

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 (A) (C)Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (A) (C); Core; Observed a spoon handle inside a container of soup. In-use utensils in TCS food must be stored with handles above the food and top of the food container. CDI- spoon removed. A knife was stored between prep units. Store utensils on a clean portion of the food preparation table. CDI- knife removed for cleaning. No point taken.

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, May 8, 2025 · Original Source

1 - Inspection

Nov 19, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

6 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; The area underneath the lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice bins and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; Prepared bean sprouts and cut lettuce wedges observed with no date mark. Foods prepared yesterday according to PIC. If held past 24 hours (following preparation) TCS foods shall be date marked. Open/prep 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.

More about food source, dating, or labeling problems

notedCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; A few spices and dry foods unlabeled/labeling smudged and are not easily readable. Food such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. Label/re-label all spice/dry food containers as necessary.

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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Several wet wiping cloths stored on prep surfaces. Store wet wiping cloths in sanitizer unless actively in use. "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

notedCode 3-302.15Other

Official Wording

Washing fruits & vegetables

Inspector’s Notes

3-302.15; Core; Stickers present on avocadoes in the bottom section of the sushi cooler. Stickers shall be removed from fruits/vegetables prior to washing so that they do not become a source of contamination once the fruit/vegetable is cut; added to other ingredients; cooked; or consumed in its ready to eat form. Remove stickers before washing fruits and vegetables; then place in prep container(s) for use.

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(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 and debris. Non-food 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, Nov 19, 2024 · Original Source

1 - Inspection

Aug 19, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

7 recorded violations

minorCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Core; Multiple containers of food uncovered in prep units on the cook line and in the walk-in cooler. Store food in covered containers or wrappings to protect it from contamination. Food may be stored with no covering if cooling and if no overhead contamination is present; but once 41 F or below the food shall be covered. Lids/plastic wrap added to foods.

In Plain English

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

More about other finding

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; All TCS (Time/Temperature Control for Safety foods) holding above 41 F in the glass sushi cooler. Refer to temperature chart above. Sushi cooler maintaining 50 F ambient. TCS foods shall hold at 41 F or below. CDI - All foods moved to cool rapidly in the walk-in freezer. The glass sushi cooler cooled to 37.5 F ambient.

In Plain English

More about food kept at an unsafe temperature

majorCode 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Priority Foundation; No timestamp present on garlic in oil (made in-house). TPHC is used. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI - Time prepared known and timestamp added.

In Plain English

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

More about other finding

majorCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Salad and crabstick cooling in large portions and in prep coolers. When cooling; use small portions; loosely cover with plastic wrap/catty-corner lids or leave uncovered if no potential overhead contamination to facilitate air flow; and use rapid cooling equipment (walk in cooler/freezer). CDI - Salad to be placed in an ice bath and moved to the walk-in cooler. Plastic wrap on plates holding crabstick loosened; and plates to be moved to the walk-in cooler.

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; Serving utensils stored in a container of water at room temperature. If held in water between uses; the water shall maintain 135 F or above. Container dumped.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; The walk-in freezer gasket is torn. Equipment shall be in good repair. Replace 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.

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; Walk-in cooler and walk-in freezer gaskets soiled with accumulation. Walk-in freezer fan guards soiled with debris. Non-food 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, Aug 19, 2024 · Original Source

1 - Inspection

May 23, 2024

Score 95

Official score: 95 · Understand This Area’s Scale

5 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; Dish machine dispensing 10-25 ppm of chlorine. Chlorine shall register 50-200 ppm for effective sanitization. CDI - Technician repaired during inspection. 50-200 ppm reached.

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; Multiple TCS (Time/Temperature Control for Safety foods) holding above 41 F including raw steak; chicken; bean sprouts; and garlic in oil. Refer to temperature chart above. TCS foods shall hold at 41 F or below. Keep cooler lids closed at all times; unless in active use or during busy periods when it is not feasible. CDI - Ice added to bean sprouts. Garlic in oil placed on time control (to be discarded by 3:15 PM). TPHC procedure filled out during inspection.

In Plain English

More about food kept at an unsafe temperature

criticalCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; Multiple spray bottles unlabeled. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - Contents known. Bottles labeled.; 7-204.11; Priority; 'Bleach 101' is used by facility as a sanitizer (only used for sanitizer buckets and spray bottles). 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.; 7-207.11; Priority; Multi-vitamins and Vick's Vapo Rub stored next to and on food-contact surfaces. Employee medications shall be located to prevent contamination of food; equipment; utensils; clean linens and single-use articles. Do not store medications in this area. Store at front of house. CDI - Medications moved.

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

majorCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Fried tofu cooling at room temperature. Refer to temperature chart above. Once cooked foods reach 135 F or less; active cooling shall begin. Cool foods by placing in small portions and by using rapid cooling equipment (walk-in cooler/freezer). CDI - Tofu moved to cool rapidly in the walk-in cooler.

In Plain English

More about food kept at an unsafe temperature

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; All cook line cooler and freezer gaskets soiled with accumulation; food and debris. Food and debris present underneath prep tables where additional equipment is stored. Non-food 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

Official record from Wake County Environmental Services, May 23, 2024 · Original Source

1 - Inspection

Jan 23, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

5 recorded violations

minorCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

In Plain English

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

More about other finding

minorCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; The lid and the area underneath the lid covering ice at the soda machine in the expo area soiled with black accumulation. Ice bins and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Lid moved 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

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; Raw tuna; yellowtail and salmon holding above 41 F in the sushi display cooler. The display cooler holding 42.5-43 F ambient. Additionally; tofu on ice in the expo area holding above 41 F. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall hold at 41 F or below. CDI - Tuna; yellowtail and salmon moved to the sushi prep cooler to cool. Sushi display cooler cooled to 41 F (ambient). Additional ice added to tofu.

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; Serving utensils stored in containers of water at room temperature. If held in water between uses; the water shall maintain 135 F or above. Containers dumped.

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; Walk-in cooler and walk-in freezer gaskets soiled with accumulation. Non-food 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, Jan 23, 2024 · Original Source