Restaurant · Wake County, NC

Grk Yeero

2316 Hillsborough St

Última inspección: 29 sept 2026 · Mapa · Ver en inglés

Puntuación 98

Historial de inspecciones

29 sept 2026 · 1 - Inspection

Puntuación 98

Hallazgo Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): Certified Food Protection Manager
Nota del inspector (en inglés): 2-102.12At least one employee who has supervisory and management responsibilities and the authority to direct and control food preparation and service shall be a certified food protection manager. -Observation: upon arrival; a Certified Food Protection Manager was not available. It is required by the State of North Carolina for at least one (1) employee to have a food safety certification at all (CAT II; III and IV) food handling establishments. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
Hallazgo Problemas con el lavado de manos
El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
Redacción oficial (en inglés): Handwashing sinks supplied & accessible
Nota del inspector (en inglés): 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: several bottles and cloth were being stored in the handwashing sink. Make sure to not use handwashing sink as a hanger. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed all bottles.
Hallazgo Higiene o políticas de salud del personal
Incluye cosas como el uso de redes para el cabello, joyas, ropa limpia, comer o beber en las áreas de preparación, tocar alimentos listos para comer con las manos descubiertas, o no tener una política para empleados enfermos.
Redacción oficial (en inglés): Personal cleanliness
Nota del inspector (en inglés): 2-402.11 Except counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. -Observation: food employee was preparing food wearing a sun visor. Make sure hair restraints cover the roots of the hair. Sun visor is not an approved hair restraint. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
Hallazgo Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Non-food contact surfaces clean
Nota del inspector (en inglés): 4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: in cold hold unit; between lid and food containers; gasket; outside rice cooker; reach-in gasket and drawer cooler gasket had dry food debris accumulation. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: around soda nozzle build up was observed. Person in Charge (PIC) stated that he tried to clean using wet cloth and it was not possible to clean better than the way it is; a small brush might be necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

7 nov 2025 · 1 - Inspection

Puntuación 97.5

Hallazgo Problemas de origen, fechas o etiquetas de los alimentos
Los alimentos venían de una fuente no aprobada, les faltaban fechas o etiquetas obligatorias, o ya habían pasado su fecha límite de uso. Saber de dónde vienen los alimentos y qué tan viejos son ayuda a prevenir enfermedades.
Redacción oficial (en inglés): Proper date marking & disposition
Nota del inspector (en inglés): 3-501.17; Priority Foundation; Cooked chicken received from Chapel Hill Grk Yerro location on 11/5/25 not date marked. Dolma from can with specific instruction on can to "refrigerate and use within 3 days" not date marked. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- Employee labeled the chicken for 11/5/25. Dolma labeled for 11/4/25. 3-501.18; Priority; Tuna melt in cold drawer and opened feta in walk in cooler labeled with prep date of 10/30. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- Tuna and feta was voluntarily discarded. Repeat. EHS provided date marking education to employee. Full points not taken this inspection; but will be deducted at next inspection if out of compliance.
Hallazgo Químicos guardados o usados de forma insegura
Productos de limpieza, pesticidas u otros químicos estaban guardados o etiquetados de una manera que podría permitir que llegaran a los alimentos. Es grave porque la contaminación química puede enfermar a las personas rápidamente.
Redacción oficial (en inglés): Toxic substances properly identified stored & used
Nota del inspector (en inglés): 7-204.11; Priority; Observed chlorine sanitizer over 200ppm (500ppm on EHS's high chlorine test strips). Provide chlorine sanitizer at 50-200ppm. CDI- EHS educated with employee and remade to 200ppm.
Hallazgo Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Wiping cloths: properly used & stored
Nota del inspector (en inglés): 3-304.14(B); Core; Multiple wiping cloths not held in sanitizer buckets. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Educated PIC who made sani buckets.
Menor Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Toilet facilities: properly constructed; supplied & cleaned
Nota del inspector (en inglés): 5-501.17; Core; No covered trash can in the co-ed restrooms. Provide a covered waste bin in female restrooms.

27 nov 2024 · 1 - Inspection

Puntuación 97.5

Hallazgo Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): Management; food & conditional employee; knowledge; responsibilities & reporting
Nota del inspector (en inglés): Observation: Staff are unaware of reporting symptoms or illness as required to be reported to the person in charge. Paperwork or information was not available at the facility during inspection. CDI: Gave paperwork and information about employee health policy during inspection for corrective action. Ensure all employees are aware of reporting. 2-201.11 (A); (B); (C);and (E); Priority; A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission; including providing necessary additional information; such as the date of onset of symptoms and an illness; or of a diagnosis without symptoms; if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting;P (b) Diarrhea;P (c) Jaundice;P (d) Sore throat with fever;P or (e) A lesion containing pus such as a boil or infected wound that is open or draining Diagnosed with any of the following illnesses or exposed through household member OR eaten food where a current outbreak of the following is/has taken place: (a) Norovirus (b) Hepatitis A virus (c) Shigella (d) Salmonella Typhi OR Salmonella Non-Typhoidal (e) E Coli/Enterohemorrhagic strain
Hallazgo Problemas de origen, fechas o etiquetas de los alimentos
Los alimentos venían de una fuente no aprobada, les faltaban fechas o etiquetas obligatorias, o ya habían pasado su fecha límite de uso. Saber de dónde vienen los alimentos y qué tan viejos son ayuda a prevenir enfermedades.
Redacción oficial (en inglés): Proper date marking & disposition
Nota del inspector (en inglés): Observation: Deli salad prepared on site was dated for 11/19/2024 and should have been discarded esterday 11/26/24 (7 days); CDI: Operator discarded product during inspection. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P
Hallazgo Químicos guardados o usados de forma insegura
Productos de limpieza, pesticidas u otros químicos estaban guardados o etiquetados de una manera que podría permitir que llegaran a los alimentos. Es grave porque la contaminación química puede enfermar a las personas rápidamente.
Redacción oficial (en inglés): Toxic substances properly identified stored & used
Nota del inspector (en inglés): Observation: Spray bottle of chlorine sanitizer was stored over clean equipment/utensils on the dish rack. CDI: Spray bottle was moved during inspection. 7-201.11 Separation - Storage (P) Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P
Menor Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Nota del inspector (en inglés): Observation: The wooden shelves at front srevice counter ar enot sealed or painted to make them cleanable; Paint or seal woden shelves at the fornt service counter so that they are corrosion resistant and cleanable. 4-101.19 Nonfood-Contact Surfaces (C) Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. Observation: The gaske ton the wlak in refrigerator door is torn allowing for cold air to leak form refrigerator and providing a surface for accumulation to occur.; The mop holder at the utility sink is poor repair and mops do not stay hung up to dry at utility sink. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.
Menor Problemas de agua, plomería o drenaje
El negocio tenía problemas con el agua corriente caliente o fría, la plomería, los desagües, la prevención de reflujo o la eliminación de aguas residuales. Algunos, como no tener agua caliente, pueden obligar a un cierre temporal hasta que se reparen.
Redacción oficial (en inglés): Plumbing installed; proper backflow devices
Nota del inspector (en inglés): Observation: The hand sink at the fornt service counter is slow to drain. Ensure all plubing is kept in good repair. 5-205.15 (B) Plumbing - ALl plumbing must be maintained in good repair.

20 jun 2024 · 1 - Inspection

Puntuación 98.5

Menor Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): Certified Food Protection Manager
Nota del inspector (en inglés): Observation: The PIC can demonstrate knowledge but does not hold a certification. Ensure that the PIC (person in charge) is a certified food manaer. 2-102.12 (A); Core; A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRA
Crítica Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): Management; food & conditional employee; knowledge; responsibilities & reporting
Nota del inspector (en inglés): Observation: Staff are unaware of reporting symptoms or illness as required to be reported to the person in charge. Paperwork or information was not available at the facility during inspection. CDI: Gave paperwork and information about employee health policy during inspection for corrective action. Ensure all employees are aware of reporting. 2-201.11 (A); (B); (C); and (E); Priority; A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission; including providing necessary additional information; such as the date of onset of symptoms and an illness; or of a diagnosis without symptoms; if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting;P (b) Diarrhea;P (c) Jaundice;P (d) Sore throat with fever;P or (e) A lesion containing pus such as a boil or infected wound that is open or draining Diagnosed with any of the following illnesses or exposed through household member OR eaten food where a current outbreak of the following is/has taken place: (a) Norovirus (b) Hepatitis A virus (c) Shigella (d) Salmonella Typhi OR Salmonella Non-Typhoidal (e) E Coli/Enterohemorrhagic strain
Importante Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Procedures for responding to vomiting & diarrheal events
Nota del inspector (en inglés): Observation: A vomit diarrhea clean up instructional was not available for staff. CDI: provided instructions for bodily fluid spill clean up to staff during inspection. 2-501.11; Priority Foundation; A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces to vomitus or fecal matter. Pf

Los registros provienen de Wake County Environmental Services. Describen las condiciones en la fecha de la inspección y es posible que no reflejen las condiciones actuales.