Restaurant · Wake County, NC

Al Baraka Grill

Name: Al Baraka Grill
Address: 3815 Hillsborough St, Wake County, NC

3815 Hillsborough St

Last inspected Jul 24, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 96

Get the next inspection, free.

We'll email you when Al Baraka Grill has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Jul 24, 2026

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode 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 arrivalPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

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; and during inspection; 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 Person in Charge (PIC).

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

REPEAT 4-501.114 Maintain sanitizer at correct concentration when being used to sanitize. P -Observation: QUAT sanitizer in 3 comp sink that was being used to sanitize dishes had concentration between 0ppm to 100ppm. Manufacturer required 200ppm. -Corrected During Inspection (CDI): food employee voluntarily added more QUAT sanitizer and concentration now is 200ppm.

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 —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf -Observation: bucket with 400ppm QUAT sanitizer didn’t have any type of identification. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily wrote “SANITIZER” with permanent marker in the bucket.

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 4-903.11 EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 Equipment; Utensils; Linens and Single-Service and Single-Use Articles - Storing(C) (A)Cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (2)Where they are not exposed to splash; dust; or other contamination. -Observation: to-go containers were open and facing up; collecting dust exposed to contamination. Make sure to keep to-go containers upside down to avoid contamination. Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-904.11 Kitchenware and Tableware Preventing Contamination (B) Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. -Observation: knives; forks and spoons that were not prewrapped were not presented where only handles were touched. Make sure to keep utensils where only handles can be touched. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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 4-402.11 Fixed EquipmentCleaning and sanitizing

Official wording

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

Inspector’s notes

4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: 3 comp sink was missing the caulk on the wall. Make sure to re-caulk sink on the wall. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-501.11 Equipment in good repair (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. -Observation: cold hold unit lid was detaching itself where the insulation of the lid was falling. Make sure to keep equipment in good repair. All food items were 41F or below. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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

minorCode 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: side walls of ice machine that was not touching the ice and around nozzles juice dispenser had black accumulation. Make sure to clean as often as necessary to keep it clean and avoid accumulation. -Between cold hold unit containers and lidCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: side walls of ice machine that was not touching the ice and around nozzles juice dispenser had black accumulation. Make sure to clean as often as necessary to keep it clean and avoid accumulation. -Between cold hold unit containers and lid; in the back; it had dry food and food debris all over. Make sure to clean those areas as well. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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 6-501.16 After useCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.16 After use; mops shall be placed in a position to air-dry without soiling walls; equipment; or supplies. -Observation: mop head was on the floor not allowing air drying. Make sure to hang mops to allow air drying. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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, Jul 24, 2026 · Original Source

1 - Inspection

Dec 11, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Dishes actively sanitizing in quat solution tested at 0ppm. Maintain sanitizer at correct concentrations when being used to sanitize (200-400ppm for quat). CDI- Employee remade quat solution to 200ppm. 4-602.11 (A)(4); Priority; Employee utilizing thermometer to test food did not sanitize before use. CDI- PIC educated employee on how to sanitize the thermometer between uses. The thermometer was appropriately sanitized. Food contact surface of a thermometer shall be cleaned; and sanitized per 4-702.11/4-703.11; before using or storing.

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 3-403.11 (B)Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

3-403.11 (B);(D); Priority; Rice reheated in the microwave was at 82F and was placed in autosham. TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred; covered; and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. CDI- Employee reheated the rice in the microwave to 179F properly and placed back in the autosham.

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

majorCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Multiple cleaners stored on rack that is directly beside separate clean dish rack. There is no space between the racks. Provide plexi glass on left side of the chemical rack to prevent clean dishes from becoming contaminated or relocate the chemicals. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. EHS will verify completion by 12/21/25.

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 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; Repair right flip top that has loose internal lid. Replace torn gaskets on the 2 dr reach in cooler and the low boy cooler doors. Replace the ice scoop. Maintain equipment in good repair. Repeat.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; Provide drain plug for outside left dumpster. Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.115; Core; Clean up the outside dumpster area where loose trash is noted. Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

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, Dec 11, 2025 · Original Source

1 - Inspection

Jan 29, 2025

Score 94

Official score: 94 · Understand this area’s scale

8 recorded violations

minorCode Observation: Staff are storing drinks throughout the kitchen where contamination of single serviceEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Staff are storing drinks throughout the kitchen where contamination of single service; production areas and food can occur. There is not a designated area for storage of drinks or an area for staff to drink away from production areas. Drink containers do not meet the definition to prevent hand to mouth contact upon opening and use. (*Such as a cup; lid and straw) Ensure staff are using approved drinking containers; step away from the production areas in a designated area and store drinks where they cannot contaminate. 2-401.11 Eating; Drinking; or Using Tobacco (C) (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles.

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 Observation: Staffing are wearing gloves between tasks and are not changing when soiled by various production passes. CDI: Discussed with staff to change gloves often when soiledOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Staffing are wearing gloves between tasks and are not changing when soiled by various production passes. CDI: Discussed with staff to change gloves often when soiled; between raw meat and ready to eat food items; between handling dirty dishes and clean dishes; after touching face. Staff were directed to change gloves during these observed tasks as noted and when to change gloves at that time. Ensure staff are regularly trained on glove usage and when to change. 3-304.15 (A) Gloves; Use Limitation (P) Discard gloves after a task is complete or any time they are damaged or soiled. -P

In plain English

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

More about other finding

notedCode Observation: The chicken (123F) and the rice (121F) were improperly hot holidng in the alto sham hh cabinet. Provide an additional thermometer for the hot holding cabinet that accurately reflects the internal temperature. Hot holding food items after reahcing final cook temperatures must be held 135F orhigher. CDIFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: The chicken (123F) and the rice (121F) were improperly hot holidng in the alto sham hh cabinet. Provide an additional thermometer for the hot holding cabinet that accurately reflects the internal temperature. Hot holding food items after reahcing final cook temperatures must be held 135F orhigher. CDI; Staff reheaed food products during production to chicken (168F) and rice (166F) for hot holding in cabinet/returned. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -P

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Dice tomatoes (49F)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Dice tomatoes (49F); hummus (51F); cut leafy greens (46F) - top section of prep refrigerator; cooked rice from yesterday in bottom section of prep refrigerator (47F). Discontinue use fo refrigerator unless able to maintain 41F or below. This is a repeat item. CDI: These foods were discarded during inspection. Refrigeration log provided for operator. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) (A)(2) Maintain TCS foods in cold holding at 41F or less. -P

In plain English

More about food kept at an unsafe temperature

notedCode Observation: The liquid cold medicine is labeled but is being stored where can contaminate. CDI: Cold medicine moved during inspection to an area where contamination cannot occur. 7-207.11 Restriction and Storage - Medicines (P) (Pf) (B) Store labeledChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

Observation: The liquid cold medicine is labeled but is being stored where can contaminate. CDI: Cold medicine moved during inspection to an area where contamination cannot occur. 7-207.11 Restriction and Storage - Medicines (P) (Pf) (B) Store labeled; employee medications to prevent contamination of food; equipment; and other food service related items. -P

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 Observation: The grab and go prepared ready to eat food products are not labeled with ingredients and allergen information. 3-602.11Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

Observation: The grab and go prepared ready to eat food products are not labeled with ingredients and allergen information. 3-602.11; FOOD PACKAGED in a FOOD ESTABLISHMENT; shall be labeled as specified in LAW; including 21 CFR 101 - Food labeling; and 9 CFR 317 Labeling; marking devices; and containers. (B) Label information shall include: (1) The common name of the FOOD; or absent a common name; an adequately descriptive identity statement; (2) If made from two or more ingredients; a list of ingredients in descending order of predominance by weight; including a declaration of artificial color or flavor and chemical preservatives; if contained in the FOOD; (3) An accurate declaration of the quantity of contents; (4) The name and place of business of the manufacturer; packer; or distributor; and (5) The name of the FOOD source for each MAJOR FOOD ALLERGEN contained in the FOOD Verification by February 8; 2025

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 Observation: In use utensils for preparing falafels stored in standing wate not maintained 135F or higher. CDI: Utensils removed from water - washedEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: In use utensils for preparing falafels stored in standing wate not maintained 135F or higher. CDI: Utensils removed from water - washed; rinsed and sanitized than placed in hot water to be stored on the grill maintained 135F or higher. 3-304.12; Core; During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (1) Clean area; (2) Hot water at 135F or higher or (3) In the food product. ***REPEAT***

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 Observation: Wooden spoon is not approved for use and is not approved wood. Clear coated wood spoon used to scoop cooked foods. CDI: Utensils discarded during inspection. 4-101.17Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Wooden spoon is not approved for use and is not approved wood. Clear coated wood spoon used to scoop cooked foods. CDI: Utensils discarded during inspection. 4-101.17; Core; 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 for: (1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins; doughnut dowels; salad bowls; and chopsticks; and (2) Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 110oC (230oF) or above.; Observation: Prep refrigerators unable to maintain 41F or below for TCS food products. The gaskets on the prep refrigerator in poor repair (left side make line). Ensure all equipment is maintained in good repair. 4-501.11; Core; 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 to minimize the creation of metal fragments that can contaminate FOOD when the container is opened. ***REPEAT***

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jan 29, 2025 · Original Source

1 - Inspection

Aug 5, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

8 recorded violations

criticalCode Observation: Yogurt milk drinks in the display refrigeratorFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Yogurt milk drinks in the display refrigerator; hummus not holding 41F or below. TCS foods on the sandwich prep unit not holding cold. CDI: Refrigerator air flow blocked - Removed boxes from behind refrigerator; added ice to products on the prep bins holding TCS foods; Moved food products to other refrigeration holding 41F or below. 3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P

In plain English

More about food kept at an unsafe temperature

notedCode Observation: The date marking system for the ready to eat food products on display is not consistent. Some products from yesterday are not markedFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: The date marking system for the ready to eat food products on display is not consistent. Some products from yesterday are not marked; additional prepared products are not dated when packaged; placed in display. Discussed development of date marking system for displayed foods; use by dates. Follow up August 15; 2024. 3-501.17; (4) Using calendar dates; days of the week; color-coded marks; or other effective marking methods; provided that the marking system is disclosed to the REGULATORY AUTHORITY upon request. Pf

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 Observation: Prep refrigeratorsEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

Observation: Prep refrigerators; display refrigerators do not have working thermometers to regularly check air temperatures in food service units. Ensure that all refrigeration units have a working thermometer to monitor temperatures. 4-204-112; Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE

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 Observation: The grab and go prepared ready to eat food products are not labeled with ingredients and allergen information. 3-602.11Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

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 Observation: The wiping clothes used to clean up spills and wipe production areas are not being stored in a sanitizer between use. CDI: Operator set up sanitizer buckets between use. 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: The wiping clothes used to clean up spills and wipe production areas are not being stored in a sanitizer between use. CDI: Operator set up sanitizer buckets between use. 3-304.14; Core; Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution

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 Observation: Spatulas and knives used to prepare food being stored under panini machine in unclean area. In use utensils for preparing falafels store din standing water. CDI: Utensils removed from waterEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: Spatulas and knives used to prepare food being stored under panini machine in unclean area. In use utensils for preparing falafels store din standing water. CDI: Utensils removed from water; in use knives and spatulas removed from under panini machine. 3-304.12; Core; During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored: (1) Clean area; (2) Hot water at 135F or higher or (3) In the food product.

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 Observation: Wooden spoon is not approved for use as follows and is not approved wood. Clear coated wood spoon used to scoop coked hcicken. 4-101.17Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Wooden spoon is not approved for use as follows and is not approved wood. Clear coated wood spoon used to scoop coked hcicken. 4-101.17; Core; 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 for: (1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins; doughnut dowels; salad bowls; and chopsticks; and (2) Wooden paddles used in confectionery operations for pressure scraping kettles when manually preparing confections at a temperature of 110oC (230oF) or above.; Observation: Prep/display refrigerators unable to maintain 41F or below for TCS food products. The gaskets on the produce cooler and the prep refrigerator in poor repair. The can opener blade is dull in need of repair. Ensure all equipment is maintained in good repair. 4-501.11; Core; 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 to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 Observation: The shelving rack in the produceCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The shelving rack in the produce; dry food walk in has accumulation of microbiological debris; Ensure that all non-food contact surfaces are kept clean and in good repair. 4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 5, 2024 · Original Source

1 - Inspection

Mar 11, 2024

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Old plastic wrap and date marking stickers left on a few dishes stored as clean. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Dished removed 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

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; Cooked chicken inside a bowl on prep counter holding above 41F. TCS foods shall be maintained cold at 41F or less. CDI: Chicken moved to reach-in cooler.

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; One opened gallon container of milk without a date marking for when it was opened. TCS foods shall be dated the date that they are opened and held for 7-days. CDI: Date added. No points deducted due to only one food item not being dated.

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 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; Several multi-use containers nested wet and retaining water. After cleaning and sanitizing equipment and utensils shall be stored in a self-draining position that allows air-drying. CDI: EHS brought to PICs attention and dishes were rotated to drain.

In plain English

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

More about equipment or utensil issues

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Minor grease build-up on hood vent system and stainless-steel backsplash. Nonfood-contact surfaces shall be frequently 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

Official record from Wake County Environmental Services, Mar 11, 2024 · Original Source

1 - Inspection

Nov 9, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Spoon stored inside facility hand washing sink. A handwashing sink may not be used for purposes other than handwashing. CDI: Spoon removed.

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) and (B); Priority; TCS flatbreads (chicken shawarma; etc.) holding above 41F on grab & go counter. TCS foods shall be maintained at 41F or below. CDI: Flat breads moved to grab & go case to return to temperature.

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Few flies observed in kitchen area. The premises shall be maintained free of insects; and other pests.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

minorCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee purse/bag; a pack of cigarettes; keys and a small lighter stored on facility shelving directly above food ingredients and single-service items. Lockers or other suitable facilities shall be used for the orderly storage of employee items. CDI: EHS spoke with PIC in regard to employee storage. Suggestions were made for alternate locations where storage would be appropriate.

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, Nov 9, 2023 · Original Source