Restaurant · Wake County, NC

Sohot

1937 High House Rd

Last inspected Nov 10, 2026 · View Map ↗ · Compare ↗

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Score 94.5

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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 Sohot last inspected?: The most recent inspection on record was on Nov 10, 2026. The result listed by Wake County Environmental Services was “Score 94.5” (official score 94.5).
Were any violations recorded at the last inspection?: Yes: 8 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 Jun 25, 2024 to Nov 10, 2026.
Has Sohot ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Jun 25, 2024.

The Full Inspection History

6 inspections

1 - Inspection

Nov 10, 2026

Score 94.5

Official score: 94.5 · Understand This Area’s Scale

8 recorded violations

notedCode 4-601.11 (A): Priority FoundationCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A): Priority Foundation; Food residue observed on deli slicer from previous use. Can opener blade was soiled. Equipment food-contact surfaces shall be clean to sight and touch. CDI- items were cleaned and sanitized.

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 3-501.14 (A)Food temperature

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

3-501.14 (A); Priority; Chicken broth in several large containers with plastic wrap over the top did not cool properly from the night before (see temp chart). Cooked TCS food shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI- broth was voluntarily discarded.

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 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Cooked ground beef was observed with several different date marking stickers in the walk-in. One date read 10/20/26. A food requiring date marking shall be discarded if it exceeds seven days (except time that it is frozen); is not labeled; or is marked with a date that exceeds seven days. CDI- product was voluntarily discarded. All other date marking was compliant. No points 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 3-501.15 (A)Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15 (A); Priority Foundation; Chicken broth did not cool quickly enough from last night because ineffective cooling methods were used. Foods shall be cooled using methods such as open/vented shallow pans; small/thin portions; using rapid cooling equipment; stirring; ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient or other effective methods. CDI- broth was voluntarily discarded and EHS reviewed cooling methods with PIC.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; Containers of salt; sugar and MSG were unlabeled. 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- labels added to these ingredients. 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

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; Green coated metal shelving in the walk-in cooler is rusting heavily and paint is flaking off. This may contaminate food and is not cleanable. Equipment shall be maintained in good repair. Replace shelving. 4-502.11; Core; A knife was observed with a taped handle. Utensils shall be kept in good repair so that they are easily cleanable. Discard this knife.

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 4-302.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.14; Priority Foundation; No quat testing kit was available to test quat sanitizer concentration in three comp sink. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI- provided some testing paper and PIC placed an order for more.

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 6-201.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-201.11; Core; Broken or missing floor tiles present near the dishwashing area. Floors shall be smooth and easily cleanable. Repair flooring. 6-501.12; Core; Floor is heavily soiled under three compartment sink. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor.

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 10, 2026 · Original Source

1 - Inspection

May 14, 2026

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

6 recorded violations

notedCode 5-205.11 (A)(B)Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11 (A)(B); Priority Foundation; Utensils were being washed in the handwashing sink upon arrival. Some utensils stored in the basin. A handwashing sink may not be used for purposes other than handwashing. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- utensils removed from handwashing sink and brought to warewashing area. 5-202.12; Core; Handwashing sink near entrance to kitchen does not have hot water. Hot water lever is nonfunctional. Provide at least 100F water at handsinks.

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

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; A sauce containing fresh garlic; onion and beef fat was observed on the counter at 70F. Maintain TCS foods in cold holding at 41F or less. There was some confusion about this product during previous inspections in regards to its TCS nature. CDI- sauce voluntarily discarded. Fresh garlic in oil on the refrigerated self-serve bar measured 45 - 47F. Garlic was placed here shortly before inspection. Garlic was moved to the walk-in to cool down before lunch service. Full points not taken today.

In Plain English

More about food kept at an unsafe temperature

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; Green coated metal shelving in the walk-in cooler is rusting and paint is flaking off. This may contaminate food and is not cleanable. Equipment shall be maintained in good repair. Repair shelving in the near future. 4-101.11 (A) - (E ); Core; Cardboard boxing is used to store dry rice nooldes above the makeline. Red; plastic baskets are being used to store produce like spinach. Food-contact surfaces shall be (A) Safe; (B) Durable; Corrosion-Resistant; (C) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable; and (E) Resistant to damage. Use only approved; commercial; NSF-grade equipment to store food. Discard cardboard and discontinue use of red baskets for food storage.

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(B) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; Shelving in the walk-in cooler has greasy residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of accumulated soil; dust; and 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 5-202.13Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-202.13; Priority; Garden hose at three compartment sink is being left in standing water. An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. CDI- hose disconnected. 5-203.14; Priority; A garden hose connected to water supply at three compartment sink does not have a backflow preventer at point of use. Backflow prevention device is required at every point of use. CDI- hose disconnected.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; Cracked wall corner covering observed near entrance of kitchen. Physical facilities shall be kept in good repair. Repair wall corner. 6-201.11; Core; Broken floor tiles present near the dishwashing area. Floors shall be smooth and easily cleanable. Repair flooring.

In Plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, May 14, 2026 · Original Source

1 - Inspection

Aug 11, 2025

Score 93.5

Official score: 93.5 · Understand This Area’s Scale

5 recorded violations

majorCode 4-501.112Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.112; Priority Foundation; Hot water sanitizing warewashing machine was not producing water hot enough to sanitize equipment. Stationary rack; single temperature machines shall produce water of at least 165F or 180F for all other machines. Rinse gauge appears broken. Repair machine. Verification required. 4-703.11(B); Priority; Dish plate surface only reached 148 - 150F after running several times. After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of at least 160F as measured by a max/min thermometer. CDI- all equipment recently washed was placed in the Quat sanitizer at three comp sink. No quat was being used prior to inspection; only the machine. Continue using chemical sanitizer until dish machine is repaired. EHS will follow up on dish machine repair in 10 days. 4-601.11(A); Priority Foundation; Counter-mounted can opener blade was observed heavily soiled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- can opener removed for cleaning.

In Plain English

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

More about cleaning or sanitizing problems

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; Raw shrimp and spam under the fliptop unit were observed out of proper temperature (47 - 49F). Spam was stacked above rim of container. Rice cakes in the reach-in portion below were also observed at 47F. PIC indicated foods may have been left out of refrigeration during lunch prep. Maintain TCS foods in cold holding at 41F or less. CDI- excess spam in container was voluntarily discarded. Shrimp and rice cakes were placed in the freezer to flash cool. Do not overstock product in containers or leave out of temperature control for extended periods. Full points may be taken for repeat violations.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.19(B)(3)Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19(B)(3); Priority Foundation; Cut cabbage was observed on a rack next to the cookline. PIC indicated it was being held on TPHC. No time marker was present and PIC did not know exactly what time cabbage was removed from temp control. Facility has a 4 hour TPHC form filled out for this food. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI- cabbage was voluntarily discarded. Explained proper use of TPHC to person in charge.

In Plain English

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

More about other finding

notedCode 4-101.19Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-101.19; Core; Cardboard is being used to line shelves in the kitchen and walk-in cooler. Cardboard was observed soiled. 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. Remove and discard cardboard. 4-501.11; Core; Green coated metal shelving in the walk-in cooler is rusting and paint is flaking off. This may contaminate food and is not cleanable. Equipment shall be maintained in good repair. Repair shelving in the near future.

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 6-501.14Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-501.14; Core; Some dust and debris is present on ceiling AC vents in kitchen. Clean ventilation systems and change filters so they do not become a source of contamination. No point taken

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 11, 2025 · Original Source

1 - Inspection

Apr 22, 2025

Score 94.5

Official score: 94.5 · Understand This Area’s Scale

7 recorded violations

notedCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Raw beef was stored above multiple shelves of ready-to-eat food including veggies and sauces. Boxes of raw; whole shell eggs were stored above sauce containers. Raw animal foods shall be stored to prevent cross contamination with ready-to-eat foods. CDI - beef and eggs moved to new locations and foods rearranged. Full points taken for repeat violation.

In Plain English

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

More about other finding

notedCode 4-501.112Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.112; Priority Foundation; Hot water sanitizing warewashing machine was not producing water hot enough to sanitize equipment. Stationary rack; single temperature machines shall produce water of at least 165F or 180F for all other machines. Repair machine. 4-703.11(B); Priority; Dish plate surface only reached 154F after running several times. After being cleaned in a mechanical dish machine; equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of at least 160F as measured by a max/min thermometer. CDI- all equipment recently washed was placed in the Quat sanitizer at three comp sink. No quat was being used prior to inspection; only the machine. Continue using chemical sanitizer until dish machine is repaired.

In Plain English

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

More about cleaning or sanitizing problems

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; Boiled and peeled quail eggs under the fliptop unit were observed out of proper temperature by several degrees (43 - 46F). Maintain TCS foods in cold holding at 41F or less. Employee was unsure why they were too warm. CDI- eggs voluntarily discarded. All other cold holding was observed compliant. No points taken today.

In Plain English

More about food kept at an unsafe temperature

majorCode 3-603.11 (A)Food temperature

Official Wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s Notes

3-603.11 (A); Priority Foundation; All raw animal foods are cooked by the customer at their tables on a mini grill/stovetop. Provide consumer advisory for animal foods served raw or that may be under-cooked by the customer. Consumer advisory must include disclosure and reminder: "Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness". Please add this to the digital menus. A follow up visit will be made to verify this change. No points taken.

In Plain English

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; Knives stored in between prep units. During pauses in preparation or dispensing; food utensils shall be stored in a clean; protected location. Do not store utensils in between prep units where regular cleaning is not conducted. CDI- knives removed for cleaning. Full point may be taken for repeat violations in the future.

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 4-101.19Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-101.19; Core; Cardboard is being used to line shelves in the kitchen and was observed soiled. 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. Remove and discard cardboard. No point taken today. 4-501.11; Core; Gasket on reach-in cooler door at makeline is torn. Maintain equipment 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

notedCode 6-501.12: CoreCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12: Core; Wall under three compartment sink is soiled with black residue. Physical facility shall be maintained clean. 6-501.11; Core; Cove base moulding under three compartment sink is peeling off the wall. Physical facilities shall be maintained in good repair. Repair this wall and clean the area.

In Plain English

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

More about cleaning or sanitizing problems

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

1 - Inspection

Oct 29, 2024

Score 96

Official score: 96 · Understand This Area’s Scale

6 recorded violations

notedCode 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; A black rolling cart blocking the handwashing sink closest to the main walk-in cooler upon entry. A handwashing sink shall be maintained so that it is always accessible for employee use. CDI - Cart moved (temporarily). A new location is needed. 5-202.12; Core; The 'hot' water handle at the handwashing sink closest to the dish machine in the kitchen is in dis-repair. Water is unable to dispense. The 'cold' water handle is functional. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Repair handle; ensure 100 F minimum can be reached and both handles are functioning as intended.

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; Raw chicken stored in the same bin with cuts of raw beef in the reach-in cooler on the cook line. Food shall be stored according to final cook temperature to prevent cross contamination. CDI - Chicken placed in a separate container below cuts of beef. 3-304.15 (A); Priority; A food employee washed their hands with one glove intact; partially removed their glove; then re-donned the soiled glove. If used; single-use gloves shall be used for only one task such as working with raw ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. EHS provided training. CDI - Employee removed gloves and re-washed hands. *Remember: Food employees shall clean their hands and exposed portions of their arms for at least 20 seconds.*

In Plain English

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

More about other finding

notedCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; A soda nozzle on the machine closest to the kitchen soiled with accumulation. The area behind the ice shield covering ice at the soda machine (near the bar) soiled with black accumulation. Beverage dispensing nozzles and enclosed compartments 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 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; One spray bottle unlabeled and the labeling on a couple others have smudged and worn off. The labeling is not easily readable. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers shall be labeled with the common name. CDI - Bottles labeled/re-labeled.

In Plain English

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

More about chemicals stored or used unsafely

notedCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; An ice scoop (used for portioning) stored with the handle touching the ice in the soda machine's ice bin; and a knife stored in between prep units. During pauses in preparation or dispensing; food dispensing utensils shall be stored in a clean; protected location. Scoop handles shall be stored above the top of the food to prevent contamination. Do not store utensils in between prep units as this is not a clean area. Ice scoop moved to a clean container for storage. Additionally; a rice scoop stored in water holding less than 135 F. If stored in water; the water shall maintain 135 F or above.

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 6-304.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-304.11; Core; There's an intense sewer gas odor present in the women's restroom. Mechanical ventilation may need improvement to prevent obnoxious odors.

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 29, 2024 · Original Source

1 - Inspection

Jun 25, 2024

Score 97

Official score: 97 · Understand This Area’s Scale

5 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Ice machine baffle soiled with pink and black accumulation. Ice machines 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

criticalCode 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; Flex seal and other chemical aerosols stored above food in dry storage. Poisonous or toxic materials shall be stored so that the contamination of food is prevented. CDI - Items moved to a different location.

In Plain English

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

More about chemicals stored or used unsafely

minorCode 4-501.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14; Core; At the 3-compartment sink; the sanitizer compartment filled with quat sanitizer soiled with food and debris. The compartments of ware washing sinks; basins or other receptacles used for washing equipment and utensils shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils; and if used; at least every 24 hours.

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; Both walk-in cooler fan guards and shelving soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dust; 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

minorCode 6-201.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-201.11; Core; Broken floor tiles present near the dishwashing area. Floors shall be smooth and easily cleanable. Repair flooring.

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, 2024 · Original Source