Restaurant · Wake County, NC

Seoul Garden

4701-131 Atlantic Ave

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

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Score 96.5

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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 Seoul Garden last inspected?: The most recent inspection on record was on Oct 28, 2026. The result listed by Wake County Environmental Services was “Score 96.5” (official score 96.5).
Were any violations recorded at the last inspection?: Yes: 12 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from Feb 26, 2024 to Oct 28, 2026.
Has Seoul Garden ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Feb 26, 2024.

The Full Inspection History

6 inspections

1 - Inspection

Oct 28, 2026

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

12 recorded violations

notedCode 6-301.11 Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquidHandwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.11 Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. Pf 6-301.12 Each handwash sink or group of adjacent handwashing sinks shall be provided with paper towels or an air drying device. Pf - Observed employee restroom without soap and paper towels. Corrected during inspection (CDI) - soap and paper towels provided.

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-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114(A) A chlorine solution shall have a minimum temperature that depends on its concentration: 120°F for 25-49 ppm; 75°F for 50-99 ppm; and 55°F for 100 ppm. P Chlorine sanitizer concentration effective range shall be within 50-200ppm. - Observed dishwasher with no chlorine after the wash cycle ended. CDI: The machine was re-primed; and chlorine was rechecked at 50 ppm. First observation no point at this time.

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) (1) Time / Temperature Control for Safety FoodFood temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when time as a public health control (TPHC) is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. P - Observed hot well with beef curry and soup at a temperature below 135°F (within 1 hour). CDI: The beef curry and soup were reheated on the stovetop to 165F for 15 seconds.

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 3-302.12 Label all working containers of food (oilsFood source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Observed 3 working containers of food seasoning and chili paste outside the original container; with no label. Discussed the matter with the person in charge (PIC). Repeat.

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 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. - Observed 2 food handlers with no adequate hair restraints (hair tied with no hair net). Discussed the matter with PIC. Repeat.

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 —Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed a spoon handle rest on kimchi. CDI - the spoon 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

notedCode 4-903.11 (A) Store cleaned equipmentEquipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Adjacent to the dishwashing area: observed clean grills top rack stored next to the handwashing sink with no adequate separation (less than 18 ") or barrier. CDI - the dish rack remove away 18" from the hand sink.

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 4-501.11 Maintain equipment in good repair. 4-101.17 WoodCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11 Maintain equipment in good repair. 4-101.17 Wood; Use Limitation (C). (A) Wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. (B) Hard maple or an equivalently hard; close-grained wood may be used - Observed the walk-in freezer floor panel in poor repair. - Observed the grill line: 1 prep cooler door is in poor repair. PIC stated that the parts were ordered.

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 4-501.14 Dish machinesCleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14 Dish machines; utensil sinks; raw food prep sinks; and sink drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and if used; at least every 24 hours. - Observed the ceiling of the dishwasher with grease accumulation that needs to be 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 —Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.113 Covering Receptacles (C) 5-501.115 Maintaining Refuse Areas and Enclosures (C) - Observed the dumpster side door open. - Observed the grease trap with accumulation and a grease stain on the ground that needs cleaning. Discussed the matter with PIC.

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

notedCode 6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. 6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. - Observed the floor toward the hand sink in the dish area with chipped/missing tile - Observed stains on the kitchen ceiling tiles and in the female restroom. Discussed the matter with PIC.

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 —Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) - Observed personal food/employee food stored in the prep cooler without a properly designated area assigned. Discussed the matter with the PIC.

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, Oct 28, 2026 · Original Source

1 - Inspection

Jun 25, 2026

Score 95

Official score: 95 · Understand This Area’s Scale

10 recorded violations

notedCode 3-302.11 (A)(4) Except when the food is being cooledOther

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11 (A)(4) Except when the food is being cooled; store food in packages; covered containers; or wrappings. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat (RTE) foods and washed/unwashed fruits and vegetables. -P - Walk-in cooler: observed 2 trays of raw beef stored with no cover. Also; these beef trays are stored on a shelf above the kimchi (RTE). Corrected during inspection (CDI) - the beef tray was restored; covered; and relocated to the bottom shelf. - Prep cooler: observed beaten eggs; raw beef stored above produce (green pepper); and RTE food (kimchi). CDI - the beaten eggs and raw beef involved were restored according to the internal cooking temperature.

In Plain English

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

More about other finding

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) FoodFood source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf The day TCS food is prepared or unpacked counts as day 1; and shall be consumed within 7 days. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) - Observed spam (commercially prepared culture ham) unpacked since Monday with an incorrect date marked on the old sticker. CDI - the spam date marked to reflect the open date (6/22/26)

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 7-201.11 Store toxic materials to avoid contamination of foodChemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P - Observed multiple areas found cleaning supplies (Clorox; soap; detergent) stored near and around the cook line without an adequate designated area of separation of toxic materials from the food prep area. CDI - the cleaning supplies were restored in the back storage area.

In Plain English

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

More about chemicals stored or used unsafely

notedCode 3-302.12 Label all working containers of food (oilsFood source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. - Observed multiple working containers of food seasoning and chili paste outside the original container; with no label. Discussed the color code chart with the person in charge (PIC)

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 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. - Observed multiple food handlers with no adequate hair restraints (hair tied with no hair net). Discussed the matter with PIC. First discussion no point at this time.

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 —Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed a scoop with no handle inside a container of beans. CDI - the scoop 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

notedCode 4-903.11 (A) Store cleaned equipmentEquipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Observed clean grills top rack stored next to the handwashing sink with no adequate separation (less than 18 ") or barrier. Discussed the matter with PIC.

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 4-501.11 Maintain equipment in good repair. 4-101.17 WoodCleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11 Maintain equipment in good repair. 4-101.17 Wood; Use Limitation (C). (A) Wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. (B) Hard maple or an equivalently hard; close-grained wood may be used - Observed chipped plates and bowls on the dish racks - Observed vegetable baskets and spoon handles in poor repair. - Observed the walk-in cooler door and gasket in poor repair. Also; the grill line: the 2 prep cooler gaskets are in poor repair. Discussed the matter with PIC.

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 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed heavy accumulation on hood stacks - Observed black stain on the 3-comp sink caulk Discussed the cleaning schedule in these areas with the PIC.

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 5-501.17 Toilet Room ReceptacleCleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

5-501.17 Toilet Room Receptacle; Covered (C) Provide a covered waste bin in female restrooms. - Observed an unisex restroom receptacle with no cover. Discussed the matter with PIC.

In Plain English

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

More about cleaning or sanitizing problems

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

1 - Inspection

Dec 11, 2025

Score 96

Official score: 96 · Understand This Area’s Scale

6 recorded violations

notedCode 3-301.11(B)Employee health and hygiene

Official Wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s Notes

3-301.11(B); Priority; Employee was observed handling ready to eat vegetables with bare hands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. CDI- Employee was educated and vegetables were used in a fully cooked soup rather than as a raw; ready to eat product. Employee then donned gloves.

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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Container of ready to eat chicken in a reach in cooler was found with no date marking. After being cooked or prepared; ready to eat food shall be dated to indicate when it must be discarded within a 7 day period. CDI- Food was dated as needed.

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 7-201.11 Separation - Storage (P)Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11 Separation - Storage (P); Bottle of butane was found being stored a prep sink and surface. Poisonous or toxic materials shall be stored in an area where they cannot potentially contaminate food or clean equipment. CDI- Butane was relocated.

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 3-304.12 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); Scoop inside of a food container was found with its handle buried inside of the food. If utensils are stored inside of food containers; they shall have handles that are clearly above the food in order to prevent potential contamination.

In Plain English

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

More about equipment or utensil issues

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Interior of grill hood above cooking area has grease/residue buildup and should be cleaned. Non food contact surfaces of equipment shall be kept free of soil 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

notedCode 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; Some of the grout near the flip-top cooler was low enough that water was pooling in-between. The floor of the walk in freezer is lifting out of place in areas and should be sealed.Physical facilities shall be maintained in good repair.

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 11, 2025 · Original Source

1 - Inspection

Jul 16, 2025

Score 94

Official score: 94 · Understand This Area’s Scale

7 recorded violations

notedCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation - A food container was laying in bottom of one kitchen handsink basin...Handsinks shall be maintained so they are accessible at all times for employee use and shall not be used for purposes other than handwashing...CDI by removing food container from handsink basin.

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 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P); Raw chicken was stored above kimchi in the walk-in cooler. In order to prevent potential contamination; raw animal food shall be stored below ready-to-eat food. CDI- Food was rearranged as needed.

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) 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); Multiple potentially hazardous food items in the flip top cooler were holding above 41F. Majority of potentially hazardous food items in the walk-in cooler were at 45F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Potentially hazardous food in the flip top cooler was taken to a freezer before a 4 hour period elapsed. Service company was called for emergency repair of the walk-in cooler. VR- EHS returning tomorrow to ensure the walk-in cooler is holding food at 41F or below.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C); Multiple containers of food were found being stored on the floor. In order to prevent potential contamination; all food items shall be stored at least 6 inches above the floor.

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 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Repeat; A rice scoop and metal scoop were being held in a container of room temp water. During pauses in food preparation; utensils may be stored in running water; water that is maintained at a temperature of at least 57C (135F); in food with the handles outside of the food; in a clean location (when used for non-TCS foods); or on a clean surface if washed/sanitized every 4 hours when used with TCS foods.

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); One prep cooler is leaking and accumulating water in the bottom interior. Equipment shall be maintained in a state of good repair.

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) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Walk-in cooler fans had dust residue buildup. Non food contact surfaces shall be kept free of soil 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, Jul 16, 2025 · Original Source

1 - Inspection

Sep 11, 2024

Score 96

Official score: 96 · Understand This Area’s Scale

7 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; A couple of items in the reach-in cooler; cuts of beef and chicken in the marinating flip-top cooler; and a container of squid in the saute flip-top cooler measured above 41F. CDI: All items squid relocated to walk-in...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below.

In Plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; One container of kimchi out of several was marked as 08.29 (13 days prior). CDI: PIC said the date was incorrect and the label was not replaced and could confirm a prep date of 09.07. Proper label was placed onto container. Always remove old date labels during washing...Time/Temperature Control for Safety (TCS) food shall be discarded once it exceeds its date for time/temperature safety (7 days from preparation if held at 41F or below except the time that it is frozen).

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

majorCode 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Priority Foundation; Rice in the hot holding cabinet was not marked with the discard time. CDI: Discard time was added...TCS foods using Time as a Public Health Control (TPHC) shall be marked or otherwise identified to indicate the time that is 4 hours past the point the food is removed from temperature control.

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; A tightly covered container of cooked spinach was cooling on the bottom shelf of the reach-in cooler that measured an ambient temperature of 44F. CDI: Container was uncovered and relocated to the walk-in fridge to cool faster...Cooling shall be accomplished using rapid cooling methods; such as: placing the food in shallow pans; cooling in smaller portions; stirring the food in a container on an ice bath; or using ice as an ingredient and the containers should be loosely covered.

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 rice scoop and metal scoop were being held in a container of room temp water. CDI: Entire container was sent to dish...During pauses in food preparation; utensils may be stored in running water; water that is maintained at a temperature of at least 57C (135F); in food with the handles outside of the food; in a clean location (when used for non-TCS foods); or on a clean surface if washed/sanitized every 4 hours when used with TCS foods.

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 5-501.114Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.114; Core; The carboard dumpster is missing a drain plug. Contact the service provider for a new plug or install one...Waste handling units shall have drain plugs in place.

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

minorCode 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; Some of the grout near the flip-top cooler and cold soup well was low enough that water was pooling in-between. The edge guard on the wall near the dish area is lifting off the wall...Physical facilities shall be maintained in good repair.

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 11, 2024 · Original Source

1 - Inspection

Feb 26, 2024

Score 91

Official score: 91 · Understand This Area’s Scale

16 recorded violations

majorCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation - A utensil was laying in bottom of one kitchen handsink basin...Handsinks shall be maintained so they are accessible at all times for employee use and shall not be used for purposes other than handwashing...CDI by removing utensil from handsink basin.

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 (A)(4); Core - In make line bottom units and walk-in cooler; many prepared foods (not cooling down) were uncovered...Unless actively cooling; foods in storage shall be kept covered or sealed...Properly cover/seal foods in storage.; 3-302.11; Core - In refrigerated make line tops; some raw meats and raw shell eggs were stored above ready-to-eat foods...In refrigerators and freezers; foods shall be stored according to final cook temperatures and to prevent cross-contamination...CDI by properly storing foods.

In Plain English

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

More about other finding

criticalCode 4-703.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-703.11; Priority - After being washed and rinsed; worker placed large strainer on shelf above to air dry (no sanitizing took place)...After being washed and rinsed; equipment food contact surfaces and utensils shall be properly sanitized...CDI by bringing strainer to dishwashing area to be properly washed; rinsed and sanitized.; 4-601.11 (A); Priority Foundation - Many large plastic strainer bowls/containers; food storage containers; small utensils; electric slicer and small band saw were soiled with significant food debris but stored as clean...Also; many stacked metal and plastic food containers stored as clean had old stickers and sticky residues on container exteriors (container exterior sticker residues can stick to interiors of containers stacked on top)...Food contact surfaces shall be clean to sight and touch...CDI by placing soiled items at dishwashing area and cleaning slicer and band saw. NOTE: After utensils; containers; strainers; cutting boards; etc. are soiled; place them at 3-compartment sink area by dishwashing machine area. The 3-comp sink nearest walk-in freezer is primarily for food preparation.

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 - Several cold TCS* foods were above 41F (see temperature chart)...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating foods at incorrect temperatures. NOTE: Before placing foods in refrigerated make line tops; make sure they are 41F or less. Use calibrated thermometer to check food temperatures. Do not fill containers above fill or chill lines to ensure they stay at proper temperatures.

In Plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation - A few ready-to-eat (RTE) TCS* foods in make line tops prepared/taken out of packages from yesterday had no dates...Refrigerated RTE TCS* foods kept more than 24 hours shall have dates. This includes cooked and cooled and opened packages and cans of RTE TCS* foods. Foods prepared on site and then frozen and thawed must have freeze and thaw dates...CDI by placing dates on foods.

In Plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

majorCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation - Some sanitizer buckets were not labeled as "sanitizer"; and one spray bottle with liquid in it was not labeled...Working containers of cleaners and sanitizers taken from bulk supplies shall be labeled with common name of material inside...CDI by labeling sanitizer buckets and discarding bottle.

In Plain English

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

More about chemicals stored or used unsafely

majorCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation - Macaroni salad cooled down 7 degrees in 138 minutes (.05 cooling rate--should be a .12 cooling rate)...When cooling TCS* foods; use shallow containers (2-4 inch food depth); ice-water bath with ice-water at level of food in container); and/or loosely covered or completely uncovered if there's no overhead contamination...CDI by placing salad in freezer for faster cooling. NOTE: Always use calibrated thermometer to check for proper cooling.

In Plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core - Many bottles; containers or bags of sauces; dressings; dry foods; etc. were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers/bags to denote contents.

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 2-303.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-303.11; Core - Some food workers were wearing watches and bracelets on wrists...Except for a plain ring; food employees shall not wear jewelry on their arms and hands while preparing food...Instruct food workers to remove jewelry from their arms and hands except a plain ring.

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 - Chlorine concentration in several buckets of wiping cloth sanitizer was less than 50 ppm...Moist and soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by providing properly concentration sanitizer in buckets.

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 4-903.11(A)Equipment and utensils

Official Wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s Notes

4-903.11(A); (B) and (D); Core - Many clean dishes; food containers; bowls; etc. were stacked while wet or had ponding water at bottom. Some clean containers; bowls; pots were stored with food contact sides up and unprotected...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet stacked containers/dishes and invert them so they completely air dry before stacking. Store clean utensils/containers covered or inverted on clean surfaces.

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 4-502.13Equipment and utensils

Official Wording

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

Inspector’s Notes

4-502.13; Core - Many 5 gallon buckets with lids were reused for food storage. Disposable aluminum pans were also being reused (were washed and placed on clean shelves)...Single service and single use articles shall not be reused...Once buckets; lids and disposable pans are used once or original food contents have been removed; they shall be discarded or placed in recycling (cannot be reused for food storage). Buckets can be used for maintenance purposes such as trash cans; storing old food oil; placing wiping cloths in sanitizer; etc.

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 4-502.11(A) and (C)Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-502.11(A) and (C); Core - Several food utensils (plastic strainers; baskets); bowls; etc. were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items. ; 4-501.11; Core - Some wire shelves were rusty...Food service equipment shall be kept in good repair...Replace damaged shelves with approved shelving.

In Plain English

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

More about cleaning or sanitizing problems

minorCode 5-501.17Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

5-501.17; Core - No covered trash can/receptacle was in employees' bathroom near back entrance...Toilet rooms used by females shall be provided with a covered receptacle for sanitary disposal...Provide required covered trash can/receptacle.; 6-202.14; Core - Back kitchen bathroom was not completely self-closing (door was about an inch open with self-closer currently in place)...Toilet rooms shall be provided with a tight-fitting and self-closing door...Provide self-closing device on toilet room door that completely closes door.

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 5-501.114Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.114; Core - Cardboard dumpster drain had no plug in place...Trash/recycling receptacles with drains shall have plugs in place...Replace missing plug.; 5-501.111; Core - Trash dumpster was rusted out and cracked at bottom back corner and leachate was actively leaking onto ground from rusted areas...Trash/recycling receptacles shall be kept in good repair...Replace the damaged; leaking trash dumpster.

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

minorCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core - Kitchen ceiling vent grates were dusty...Physical facilities shall be kept clean...Increase vent cleaning frequency. ; 6-501.11; Core - Walk-in freezer floor was buckling up at the seams; and many kitchen floor tiles had missing grout between them. Small holes were in kitchen walls. Main water line was dripping in back kitchen...Physical facilities shall be kept in good repair...Repair damaged/leaking fixtures and surfaces above. Replace missing tile grout and seal wall holes.

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 26, 2024 · Original Source