Premises Information


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Name

WHEAT

Address

810 9TH ST #130

City/State/ZIP

DURHAM

27705

Premise Type

1 - Restaurant

County

Durham

Inspection Date

9/18/2026

Final Score @ Grade

83.50

General Comments

REHS and facility thermometers' calibration verified in an ice bath. All read 32F. REHS thoroughly sanitized thermometer at the beginning and throughout the inspection. For additional educational training resources please contact Erika Scheppelmann at escheppelmann@dconc.gov. Facility is entitled to a reinspection, to request a reinspection email benmeyer@dconc.gov. Once requested, a reinspection will occur within 10 health department business days.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	0	Hands clean & properly washed	Yes	No	No	2-301.15 Where to Wash- Observed an employee rinsing off their hands in the pre rinse basin for the dish machine. CDI - PIC had employee wash their hands in the handwashing sink. FOOD EMPLOYEES shall clean their hands only in a HANDWASHING SINK. (PF) 2-301.12 Cleaning Procedure- Observed two employees only using cold water to wash their hands. Handwashing must be completed with warm running water. (B) FOOD EMPLOYEES shall use the following cleaning procedure to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms: (1) Rinse under clean, running warm water; (2) Apply cleaning compound (3) Rub together vigorously for at least 10 to 15 seconds. (4) Thoroughly rinse under clean, running warm water; and (5) Immediately follow the cleaning procedure with thorough drying using an approved method. (P)
9	2	No bare hand contact with RTE foods or pre- approved alternate procedure properly followed	Yes	Yes	No	3-301.11 Preventing Contamination from Hands- REPEAT Observed an employee contact bok choy with their bare hands and put into a pot of boiling water on the cookline. However, the bok choy when removed from the pot and was plated in a dish for service was found to be 130 degrees F. CDI - Bok choy was cooked for longer and it later was found to be 192 degrees F. FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves, or dispensing EQUIPMENT.(P)
15	3	Food separated & protected	Yes	Yes	No	3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation- REPEAT Unwashed produce was observed stored above ready to eat food in the walk in cooler in multiple locations. Observed raw chicken outside of its original packaging stored above ready to eat products in the walk in freezer. Observed raw ground beef stored behind raw shrimp and the raw ground beef had to pass over the ready to eat foods in the top of the fliptop cooler. Observed raw chicken stored behind cooked shrimp and other ready to eat foods and the raw chicken had to pass over the ready to eat foods in the top of the same fliptop cooler. Observed no cover on the ketchup in the low boy cooler. CDI - Foods were reorganized to the proper the storage order and to avoid cross contamination. (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODS during storage, preparation, holding, and display (2) separating types of raw animal FOODS from each other during storage, preparation, holding, ( P) (3) Cleaning EQUIPMENT and UTENSILS and SANITIZING (4) Storing FOOD in packages, covered containers, or wrappings; (C) (5) Cleaning HERMETICALLY SEALED CONTAINERS of FOOD of visible soil before opening; (C) (6) Protecting FOOD containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (C) (7) Storing damaged, spoiled, or recalled FOOD in a separate labeled area (8) Separating fruits and vegetables, before they are washed
16	3	Food-contact surfaces: cleaned & sanitized	Yes	Yes	No	4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- REPEAT Observed the slicer with food residue on it. CDI - PIC moved it to the 3 comp sink to be cleaned. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) 4-602.11 Equipment Food-Contact Surfaces and Utensils - REPEAT Observed facility's thermometer being used without sanitizing beforehand. CDI - Thermometer was sanitized. Education was provided. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; P 4-702.11 Before Use After Cleaning - REPEAT Observed an employee wash and rinse the rice steamer in the produce prep sink and did not sanitize it before bringing it back to the cook line. The prep sink cannot be used to warewash and sanitizer must be used for all food-contact surfaces. CDI - Rice steamer was moved back to the 3 compartment sink to be wash/rinse/sanitized. UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P
22	1.50	Proper cold holding temperatures	Yes	Yes	No	3-501.16- TCS FOOD Hot and Cold Holding - REPEAT Observed foods above 41 degrees F in the left fliptop cooler (see temp chart). Ambient was measured to be 33 degrees F after a long period of time. Raw pork ribs were found at 65 degrees F sitting on the prep sink counter. The raw pork ribs had been sitting there for 40 minutes with no food preparation occurring and the PIC indicated that they were going to be cooked in one hour. CDI - TCS foods that were not put in the fliptop recently were voluntarily discarded by the PIC. The rest were moved to the walk in cooler to cool down. Pork ribs were moved to the walk in cooler to cool. Points reduced to half because the cooler was working today and facility is keeping active temp logs. ( A ) ( 2 ) Except during preparation, cooking, or cooling, or when time is used as the public health control, cold TIME/TEMPERATURE CONTROL FOR SAFETY FOOD with the exception of EGGS shall be maintained at 41F or below. (P)
23	0	Proper date marking & disposition	Yes	No	No	3-501.17 Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking - Condensed milk from yesterday and pork egg rolls from 2 days ago were found without a date mark. Observed two different date marks on a container of cooked noodles. CDI - PIC dated the items and removed the old date mark from the noodle container. (A) Refrigerated, READY-TO-EAT, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT as well as READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT that has been opened and held for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. (PF)
24	1.50	Time as a Public Health Control; procedures & records	Yes	Yes	No	3-501.19- Time as a Public Health Control- REPEAT Observed the bean sprouts and boba pearls holding without any time sticker on them as indicated on the time procedures. CDI - PIC put times on both containers. Points maintained at half because procedures were in place this inspection and available for review. (B) If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The FOOD shall have an initial temperature of 41F or less when removed from cold hold, or 135F or greater when removed from hot holding temperature control unless the TCS food is taken directly from a can or is a ready to eat cut or chopped TCS produce product; (P) (3) 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; (Pf) (4) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point removed from temperature control: (P) (5) The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. (P)
28	1	Toxic substances properly identified stored & used	Yes	Yes	No	7-201.11 Separation- REPEAT Observed sanitizer buckets with sanitizer in them stored on the clean side of the dish machine. CDI - PIC relocated the buckets. POISONOUS OR TOXIC MATERIALS shall be stored so they cannot contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: (A) Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and (B) Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE or SINGLE-USE ARTICLES.
33	0.50	Proper cooling methods used; adequate equipment for temperature control	Yes	Yes	No	3-501.15 Cooling Methods- REPEAT Observed bean sprouts and cooked potatoes cooling with the lid on in the walk in cooler. CDI - Lids were removed, but later he bean sprout lid was put back on, and it was taken off again. Points reduced to half for improvement. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or
39	1	Contamination prevented during food preparation, storage & display	No	Yes	No	3-307.11 Miscellaneous Sources of Contamination- REPEAT Observed multiple bowls stored inside of food in the left fliptop cooler. Do not store items inside of food. Points maintained at half because food prep was occurring in approved spaces today. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. 3-305.11 Food Storage- Observed cooking oil stored on the floor in the dry storage. (A) FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor
41	0.50	Wiping cloths: properly used & stored	No	Yes	No	3-304.14 Wiping Cloths, Use Limitations (C) - REPEAT The wiping cloth bucket was reading 0 ppm. PIC remade the bucket and it later tested 300 ppm quat during the inspection. Points reduced to half because this is a different issue than last inspection. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a properly mixed sanitizer solution; and (2) Laundered daily. (C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. (C) (E) Containers of sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES. (C)
42	0	Washing fruits & vegetables	No	No	No	3-302.15 Washing Fruits and Vegetables- Washed lemons found with the stickers still on them. PIC removed the stickers and had food employee rewash them. Except for whole, raw fruits and vegetables that are intended for washing by the CONSUMER before consumption, raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY-TO-EAT form.
44	1	Utensils, equipment & linens: properly stored, dried & handled	No	Yes	No	4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles- REPEAT Observed plates and bowls stored with the food-contact portion facing upwards with no protective barrier above it. Discussed using the top plate as a cover and grabbing the second plate for use each time. Observed multiple clean cups and containers stacked wet. (A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted.
45	0.50	Single-use & single-service articles: properly stored & used	No	Yes	No	4-502.13 Single-Service and Single-Use Articles, Use Limitation (C) - Observed the facility using a cut milk carton as a scooper for rice. Single-use articles may not be reused. PIC discarded the scooper during the inspection. (A) SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. 4-903.11 Equipment, Utensils, Linens, and Single-Service and Single-Use Articles - REPEAT Observed single-use bowls stored above the splash guard of the handwashing sink, which is subject to splash. (A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	Yes	Yes	No	4-501.11 Good Repair and Proper Adjustment- REPEAT Rusted legs observed on the pre-rinse sink by the dish machine. Rusted shelving observed in the walk in freezer. Multiple hood panels are missing the handles. Points maintained at half because all of these items were different than the previous inspection. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp. 4-101.19 Nonfood-Contact Surfaces- Cardboard being used as a liner in the dry storage on shelves being used to store oil. 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. 4-202.11 Food-Contact Surfaces-Cleanability- REPEAT Cracked container holding food observed in the walk in freezer. Observed a few ceramic bowls and plates found chipped and damaged. Observed a damaged strainer. CDI - PIC voluntarily discarded these. Multiuse food-contact surfaces shall be smooth and free of breaks, open seams, cracks, chips, inclusions, pits, sharp internal angles, corners, crevices and be finished to have smooth welds and joints. They must also be accessible for cleaning and inspection. Pf 4-205.10 Food Equipment, Certification and Classification- REPEAT Can sealer observed that was not certified for commercial use by ANSI or an ANSI-accredited certification program. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. If the EQUIPMENT is not certified or classified for sanitation, the EQUIPMENT shall meet Parts 4-1 and 4-2 of the Food Code as amended by this Rule.
49	0	Non-food contact surfaces clean	No	No	No	4-602.13 Nonfood-Contact Surfaces- Observed the fan covered in grease and stored above the fliptop cooler. Cleaning needed on the side of the wok. Mild grease accumulation noted on the hood. Sticker residue found on the nonfood-contact portion of one container. NONFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
51	0	Plumbing installed; proper backflow devices	Yes	No	No	5-203.14 Backflow Prevention Device, When Required. Observed a hot water dispenser that is connected to the water line without a backflow prevention device. CDI - Will reassess next inspection. A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT, including on a hose bibb if a hose is attached or on a hose bibb if a hose is not attached and backflow prevention is required by LAW, by: (A) Providing an air gap as specified under § 5-202.13 P; or (B) Installing an APPROVED backflow
55	0	Physical facilities installed, maintained & clean	No	Yes	No	6-501.11 Repairing - Premises, Structures, Attachments, and Fixtures - Methods (C) - REPEAT Peeling paint observed in one of the bathrooms. Points maintained at zero, all baseboards were repaired. Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 Cleaning, Frequency and Restrictions (C) - REPEAT Cleaning needed of the wall behind the cook line. Ceiling tiles are in need of cleaning. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.
56	0.50	Meets ventilation & lighting requirements; designated areas used	No	Yes	No	6-501.110 Using Dressing Rooms and Lockers (C) - REPEAT Observed an employee phone and other belongings stored above gloves on a shelf down below. Gloves were relocated to another area. Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Observed the employee drink container over clean dishes. Keep employee items at the bottom to not potentially contaminate anything beneath. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.