Meat Market · Wake County, NC

Bombay Central Halal Meat

Name: Bombay Central Halal Meat
Address: 10966 Chapel Hill Rd, Wake County, NC

10966 Chapel Hill Rd

Last inspected Sep 15, 2026 · View Map ↗ · Compare ↗

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Score 94.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

8 inspections

1 - Inspection

Sep 15, 2026

Score 94.5

Official score: 94.5 · Understand this area’s scale

4 recorded violations

notedCode 2-301.14 When to Wash (P) PIC did not wash their hands upon entering meat market with REHS. Employees hands shall be washed during food preparationHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to Wash (P) PIC did not wash their hands upon entering meat market with REHS. Employees hands shall be washed during food preparation; as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. CDI: PIC hands were washed.

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

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils (P) Raw goat and chicken; removed from containers; were stored directly in contact interior bottom of tall freezer. Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. CDI: Food was placed into containers by PIC. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw chicken was stored above raw goat within display cooler and tall reach-in cooler. Raw goat was directly contacting raw chicken within display cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Food separated and rearranged.

In plain English

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

More about other finding

notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Quaternary ammonia sanitizing solution within 3-compartment sink had a concentration of 0 PPM. Quaternary ammonia sanitizer shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Sanitizer was drained; filled; and tested to be 200 PPM.

In plain English

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

More about cleaning or sanitizing problems

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Handles and shelving of equipment were soiled with food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.

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, Sep 15, 2026 · Original Source

1 - Inspection

Apr 14, 2026

Score 93.5

Official score: 93.5 · Understand this area’s scale

6 recorded violations

notedCode 3-201.17 Game Animals (P) One raw goat carcass was not labeled with the source and did not have a USDA stamp. InvoicesFood source and labeling

Official wording

Food obtained from approved source

Inspector’s notes

3-201.17 Game Animals (P) One raw goat carcass was not labeled with the source and did not have a USDA stamp. Invoices; labeling; and stamps were present for all other goat carcasses from an approved food supplier. If game animals are received for sale; they shall be commercially raised and slaughtered under a voluntary inspection program. CDI: PIC voluntarily discarded goat.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils (P) Raw goat and chickenOther

Official wording

Food separated & protected

Inspector’s notes

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils (P) Raw goat and chicken; removed from containers; were stored directly in contact interior bottom of prep freezers. Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. CDI: Food was placed into containers by PIC. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw chicken was stored above raw goat and beef within walk-in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Food rearranged.

In plain English

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

More about other finding

notedCode 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleanedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; at any time during the when contamination may have occurred (P) Employee phone was stored directly on cutting board while food was being prepared. CDI: Phone removed; cutting board replaced; and employee educated.

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 4-101.17 WoodCleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.17 Wood; Use Limitation (C) Facility is using a wood utensil to press chicken through grinder. Wood and wood wicker may not be used as a food-contact surface. (Exceptions for hard maple as cutting board; storage of shelled and raw fruits/veggies). Replace wood utensil with approved material. 4-501.11 Maintain equipment in good repair. Gasket on walk-in cooler was torn. Repair gasket.

In plain English

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

More about cleaning or sanitizing problems

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

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 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employee water bottles were stored on prep table next to cutting board where food is actively being prepared. Areas designated for employees to eatFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employee water bottles were stored on prep table next to cutting board where food is actively being prepared. Areas designated for employees to eat; drink; and use tobacco shall be located so that food and equipment are protected from contamination. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. Store employee items elsewhere and designate areas for employees to eat where contamination can not occur.

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, Apr 14, 2026 · Original Source

1 - Inspection

Aug 27, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

notedCode 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils (P) Raw goat and chickenOther

Official wording

Food separated & protected

Inspector’s notes

In plain English

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

More about other finding

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf) Bottle of degreaser and bleach were not labeled. Working containers used for toxic materials such as cleaners and sanitizers shall be clearly and individually identified with the common name of the material. CDI: Labels were added by PIC.

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 5-501.115 Maintaining Refuse Areas and Enclosures (C) Accumulations of trash (cardboardFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115 Maintaining Refuse Areas and Enclosures (C) Accumulations of trash (cardboard; papers etc.) were stored on the ground around the dumpster. Enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items and clean. Clean the area.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Aug 27, 2025 · Original Source

1 - Inspection

May 16, 2025

Score 95

Official score: 95 · Understand this area’s scale

5 recorded violations

notedCode 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptomsPermits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure (Pf) Employee health policy was unable to be located by PIC. A person in charge shall demonstrate knowledge of inherent risk of foodborne illness by explaining how employees comply with reporting responsiblities; exclusion requirements; and restriction of food employees. CDI: REHS provided samples of employee health policy and reviewed reporting; exclusion; and restriction requirements.

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 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw chicken was stored above raw goat within walk-in cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Food was rearranged. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils (P) Raw goat and chicken; removed from containers; were stored directly in contact interior bottom of prep freezers. Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. CDI: Food was placed into containers by PIC.

In plain English

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

More about other finding

notedCode 2-402.11 Effectiveness - Hair Restraints (C) Employees were not wearing hair restraints during inspection. Food employees shall wear hair restraints such as hatsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Effectiveness - Hair Restraints (C) Employees were not wearing hair restraints during inspection. Food employees shall wear hair restraints such as hats; hair coverings or nets; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; and utensils. Ensure employees are wearing hair restraints.

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 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; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Tracts of the display case were soiled with food and other debris. Shelving within walk-in cooler were soiled with food and other debris. Handle of walk-in cooler was soiled with food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.

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 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employee phones were stored on prep table next to saw. Areas designated for employees to eatFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employee phones were stored on prep table next to saw. Areas designated for employees to eat; drink; and use tobacco shall be located so that food and equipment are protected from contamination. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. Store employee items elsewhere and designate areas for employees to eat where contamination can not occur.

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, May 16, 2025 · Original Source

1 - Inspection

Jan 9, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 2-401.11 (A) Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (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. Employee was eating food over prep table used for cutting meats. 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. CDI: Employee moved to designated area to finish food.

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 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Chicken and goat were comingling on the table during order preparation. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods and based on final cook temperatures. CDI: Order was unable to be addressed by REHS; as it was already given to customer. Educational moment with storage order chart reviewed.

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 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Tracts of the display case were soiled with food and other debris. Shelving within walk-in cooler were soiled with food and other debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.

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 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employee was eating food over prep table used for cutting meats. Employee phones were stored on prep table next to saw. Areas designated for employees to eatFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employee was eating food over prep table used for cutting meats. Employee phones were stored on prep table next to saw. Areas designated for employees to eat; drink; and use tobacco shall be located so that food and equipment are protected from contamination. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. Store employee items elsewhere and designate areas for employees to eat where contamination can not occur.

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, Jan 9, 2025 · Original Source

1 - Inspection

Aug 20, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

criticalCode 4-702.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-702.11; Priority; Equipment was being sanitized in quaternary ammonia sanitizing solution below 200 PPM. Utensils and food-contact surfaces shall be sanitized before use after cleaning. CDI: Equipment was cleaned and sanitized after adding sanitizing solution manually (200 PPM).

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Box of chicken was stored on the floor within walk-in cooler. Food shall be protected from contamination by storing the food at least 6 inches above the floor. Store food above floor.

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

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; Gaskets on display cooler were soiled with food residues. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean gaskets.

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 20, 2024 · Original Source

1 - Inspection

Apr 9, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

criticalCode 2-301.12Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12; Priority; Observed a food employee washing his hands with gloves on. Food employee shall clean their hands and exposed portions of their arms for at least 20 seconds; using a cleaning compound. CDI - EC stopped the employee; he took the gloves off and washed his hands 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

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Observed PIC rinse food thermometer's probe in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - educated PIC about use of handwashing sink.

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

Thermometers provided & accurate

Inspector’s notes

4-502.11(B); Priority Foundation; PIC did not have properly working food thermometer (batteries did not work in both food thermometers that PIC provided). Food temperature measuring devices shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Verification will be held the latest on April 19th (Friday) to check if the facility has working food thermometer.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Food employees (all three of them) did not wear any hair restraints while working with meat. Food employees shall wear hair restraints such as hats; hair coverings or nets; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; and utensils. They put on hair nets during inspection.

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

Official record from Wake County Environmental Services, Apr 9, 2024 · Original Source

1 - Inspection

Nov 3, 2023

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

majorCode 7-202.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.11; Priority Foundation; Found an aerosol can of Lysol on a table near single use items. Only those poisonous or toxic materials that are required for the operation and maintenance of a food establishment; such as for the cleaning and sanitizing equipment and utensils shall be allowed in a food establishment. CDI - PIC removed Lysol from the work area.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Food employees did not wear any hair restraints while working with meat. Food employees shall wear hair restraints such as hats; hair coverings or nets; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment; and utensils. Wear hair restraints.

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

Official record from Wake County Environmental Services, Nov 3, 2023 · Original Source