Restaurant · Wake County, NC

Baba Ghannouj

Name: Baba Ghannouj
Address: 2468 Walnut St, Wake County, NC

2468 Walnut St

Last inspected Apr 7, 2026 · View Map ↗ · Compare ↗

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Score 97

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

The full inspection history

7 inspections

1 - Inspection

Apr 7, 2026

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode 6-301.11 No Soap is available at the handwashing sink in the women's restroom. Provide soap for handwashing at each handsink. -Pf Soap was added upon request. 6-301.12 Hand Drying Provision (Pf) Paper Towel Dispenser to the left of the 3-compartment sink is not functioningHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 No Soap is available at the handwashing sink in the women's restroom. Provide soap for handwashing at each handsink. -Pf Soap was added upon request. 6-301.12 Hand Drying Provision (Pf) Paper Towel Dispenser to the left of the 3-compartment sink is not functioning; towels will not dispense. Towel dispenser at the front handwashing sink is difficult to use. Provide paper towels at each handwashing sink. Recommend replacing the towel dispensers in the kitchen. Towels were added to the back handwashing sink and are now dispensing properly.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation (P) Inside the upright freezer; trays of baklava are stored on the bottom; next to a plastic container of raw meat and open box of meat; below raw shrimp another box of raw animal food. Rearrange the freezer according to final cook temperature. Move the desserts to the top two shelves; so that any raw animal food or raw shrimp are stored below ready-to-eat food. (trays of baklava are not usually stored in the freezer).

In plain English

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

More about other finding

notedCode 4-601.11(A) Top of the food processor is not clean with an oil film remainingCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Top of the food processor is not clean with an oil film remaining; especially under the gasket. Effectively clean all components of the food processor; or replace it. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Today the gasket was removed and the food processor lid added to soapy water to soak. . . Food Preparation Sink was recently in use for washing produce but appears to have a film coating the interior sink basin. Assure surfaces are effectively cleaned with detergent after use. Use a hot soapy solution and scrub pad to remove any remaining film. After cleaning and rinsing; apply sanitizer. Discussed cleaning today.

In plain English

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

More about cleaning or sanitizing problems

notedCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Counter top to the right of the make line refrigerator with the hummus is damaged with exposed particle board. Walk in cooler door handle is rough with a rough/sharp edge. Shelf under the table is very rusty. Handle on one refrigerated drawer is broken. Light switch plate outside the walk-in cooler is broken. Freezer door gasket is taped with blue painter's tape. White cabinets have some damage. Maintain equipment in washable condition.

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Laminated Cards identifying food on the counter are not clean. Clean or replace the menu cards.

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 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Men's restroom walls and door are soiled; not clean. . Cleaning needed on the floor outside the walk-in cooler; under plastic soda trays.

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 7, 2026 · Original Source

1 - Inspection

Oct 6, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 3-501.14(A) Beans from last night have not cooled to 41 degrees F. Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A) Beans from last night have not cooled to 41 degrees F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Use your thermometer to verify food is cooling as required. We discussed adding a frozen chill wand to the beans inside the walk-in cooler and added a sticker that can be posted with cooling method suggestions.

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 3-501.15 Beans need improved cooling method. Quickly cool foods. Use methods such as open/vented shallow pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Beans need improved cooling method. Quickly cool foods. Use methods such as open/vented shallow pans; frozen chill wands; storage in the freezer; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Use your thermometer to verify food is cooling quickly and adjust methods as needed. Discussed adding a chill wand and owner added ice directly to the cooling food today. .

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C) Cleaning is needed on the drawer refrigeration unit. Remove unclean build-up from surfaces above the uncovered stored pans of food. Recommend removing drawers for extensive cleaning. . . Drop in Refrigerator has dark build-up in the seamContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Cleaning is needed on the drawer refrigeration unit. Remove unclean build-up from surfaces above the uncovered stored pans of food. Recommend removing drawers for extensive cleaning. . . Drop in Refrigerator has dark build-up in the seam; crevices & corners above the uncovered stored pans of food. Use brushes and cleaning tools to effectively clean the drop-in refrigerator. Maintain food storage areas; refrigerators; clean and free of build-up.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 3-304.12 (A) Spoon and Scoop handles are submerged in pans of food in the refrigerated drawer. In-use utensils in TCS foodEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A) Spoon and Scoop handles are submerged in pans of food in the refrigerated drawer. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Determine how scoops can be stored in the pans or refrigerator without handles falling into the food. Consider if an empty pan for utensils is an option. Serving Scoop and spoon were removed today.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Ceiling vents are soiled; not clean. Ceiling to the left of the hood is soiled; ventilation may need improvement in this area. . Trash Can handles are not clean with accumulated debris. Maintain physical facilities clean.

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, Oct 6, 2025 · Original Source

1 - Inspection

Apr 25, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P : Two packages of raw ground beef are stored inside the walk in cooler directly above peppers / produce. Store food in the designated area. There is limited space in the area of the walk in cooler designated for raw meat and multiple boxes of pita bread are stored on shelving that would be better used for raw meat. Remove items such as unopened commercially prepared dressings and boxes of bread and raw vegetables from the walk in cooler as needed to accommodate prepared food. Do not store raw meat in the forward produce area. Raw meat was removed from the shelf above the peppers and produce. 3-304.11 Food Contact with EquipmentOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P : Two packages of raw ground beef are stored inside the walk in cooler directly above peppers / produce. Store food in the designated area. There is limited space in the area of the walk in cooler designated for raw meat and multiple boxes of pita bread are stored on shelving that would be better used for raw meat. Remove items such as unopened commercially prepared dressings and boxes of bread and raw vegetables from the walk in cooler as needed to accommodate prepared food. Do not store raw meat in the forward produce area. Raw meat was removed from the shelf above the peppers and produce. 3-304.11 Food Contact with Equipment; Utensils; and Linens (P) Produce sink; in use; is not clean. There is a tacky residual coating all surfaces. The unclean build up is dark in color when wiped. Faucet also has dark oil residue. Use Dish Detergent and effectively clean all food preparation surfaces after use. Sink shall be cleaned each day with detergent after use. Bleach may be being used and is contributing to the tacky residue. Use detergent to wash away the unclean film; rinse; then sanitize. Assure that the sink is clean before adding produce. discussed for cleaning today

In plain English

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

More about other finding

notedCode 3-501.16(A)(2) Walk in cooler is holding food above 41 degrees F: Moroccan Chicken 44FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Walk in cooler is holding food above 41 degrees F: Moroccan Chicken 44F; Okra 42.4F; Chick Peas 43F; Eggplant 42.4F; Eggplant (cooling) 52F; Maintain TCS foods in cold holding at 41F or less. -P Walk in Cooler needs to be adjusted to hold food at 41F (and effectively cool food to 41F). During today's inspection; the owner scheduled an appointment for Monday with the refrigeration company to clean the unit and decrease the temperature. Recommend adding a temperature log; dry erase board or paper outside the walk in cooler to record daily-food-temperatures to assure food is maintained at 41F and colder.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11 Prepared food such as eggplant is stored in uncovered pans on the floor of the walk in cooler. Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Prepared food such as eggplant is stored in uncovered pans on the floor of the walk in cooler. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Recommend adding shelving to the forward shelving units to increase available space for prepared food. Do not store pans of food on the floor. Vented shelving is also important for cooling since it increases air flow. Food was removed from the floor today and added to shelving. . . . Fan covers inside the walk in cooler are heavily soiled; dusty. Extensive cleaning of the fans above food inside the walk in cooler is needed. Maintain food storage surfaces free of dust and contamination.

In plain English

More about food not protected from contamination

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; 3-compartment ware washing sink is not clean on the right side. Clean the sink daily with detergent. Sink cleaning was directed during today's inspection.

In plain English

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

More about cleaning or sanitizing problems

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Nonfood Contact Surfaces; and Utensils (C) Can Opener Mount on the table is not clean; heavily soiled. Dial on the microwave is not clean. Shelf under the table is difficult to clean and needs cleaning. Bag holder on the front counter is not clean Counter top near the bag holder is damaged; not cleanable. Some Shelving inside the walk in cooler is rusty. Shelf above the sink (especially the one to the left) is not clean. Sign above the sink is not clean and needs to be replaced. Maintain these items clean and cleanable.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Floor and walls have unclean build up. Clear mounted suction-cup boxes on the wall are not clean (including the clear box to the left of the produce sink). Detailed cleaning of physical facilities is needed. . . . Ceiling tiles are not in place outside the walk in cooler. Maintain a continuous ceiling.

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 25, 2025 · Original Source

1 - Inspection

Jan 24, 2025

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Wall behind prep table soiled with residue buildup. Wall above reach-in cooler has dust accumulation along the wall near ceiling. Physical facilities shall be maintained clean. Clean these areas more frequently.

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 24, 2025 · Original Source

1 - Inspection

Aug 15, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

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 metal containers and clear small containers stacked wet nested on shelf above three compartment sink. Cleaned equipment shall be stored in a self-draining position that allows air drying. Dishes moved during inspection.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floor drains soiled with black residue buildup. Wall near ice machine has some dust buildup. Physical facilities shall be maintained clean. Clean these areas more frequently.

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 15, 2024 · Original Source

1 - Inspection

Mar 19, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Tong Handles are in the toss salad and scoop handle is submerged in the yogurt. Serving utensil handles shall extend out of the food and above the top of the pan.

In plain English

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

More about equipment or utensil issues

minorCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Counter top to the left of the make line refrigerator is damaged with exposed particle board. Handle on the rice warmer is broken. Walk in cooler door handle is rough with a deteriorated surface. Some pans are cracked and soft spatulas in bad condition. Maintain equipment in washable condition.

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; Fan covers inside the walk in cooler and 2 door refrigerator are soiled. Refrigerator handle labeled "true" has unclean build up. Cabinets under the front counter are soiled. Maintain equipment clean.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Doorway; walls and floor are soiled. Maintain physical facilities clean.

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 19, 2024 · Original Source

1 - Inspection

Nov 16, 2023

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; Management; employees present at the time of inspection are not ANSI certified managers. Person in Charge shall be a certified food protection manager

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

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; Top right of the make-line refrigerator has pans of ice water under the pans of food. Hummus 44F; eggplant/baba ghannouj 46F. Use your thermometer and monitor food temperature. Maintain food at 41F and colder. Refrigerator appears to be working very well; holding food cold. Ice water was removed and pans of hummus and eggplant properly seated in the refrigerator.

In plain English

More about food kept at an unsafe temperature

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; Handwashing sink is heavily soiled; including a lot of build-up on handles. Drawer refrigerator under the grill has a lot of unclean build-up; visible when the drawers are opened. Thoroughly scrub the sink faucet and refrigerator.

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 16, 2023 · Original Source