Restaurant · Wake County, NC

Greek Kouzina

Name: Greek Kouzina
Address: 2820 Teachey Pl, Wake County, NC

2820 Teachey Pl

Last inspected Sep 21, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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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

3 inspections

1 - Inspection

Sep 21, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; Mens bathroom did not have handwasing soap; only hand sanitizer. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- employee switched out sanitizer for soap.

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 cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Freshly cut tomato was observed cooling in the fliptop unit. Use rapid cooling equipment to cool foods quickly. CDI- cut tomato was placed in the walk-in to cool quickly. Cooling education provided. No point taken.

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 3-501.13 (A)-(D)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (A)-(D); Priority Foundation; Packs of raw beef were observed thawing on a cart in the kitchen. Except when thawed and prepared for immediate service when ordered; TCS food shall be thawed: (A) Under refrigeration at =41F; or (B) Completely submerged under running water: (1) At a water temperature of <70F; (2) With sufficient water velocity to agitate and float off loose particles in an overflow; and (3) So that thawed portions of ready to eat food do not rise above 41F; or (4) So that thawed portions of a raw animal food requiring cooking are not above 41F for more than 4 hours including: (a) Thawing time and the time needed for preparation for cooking; or (b) The time it takes to lower the temp to 41F; (C) As part of a cooking process if the food that is frozen is: (1) Fully cooked; or (2) Thawed in a microwave oven and immediately cooked with no interruption in the process. CDI- beef was placed in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Sep 21, 2026 · Original Source

1 - Inspection

Jan 14, 2026

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

notedCode 3-302.11(A)(1)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1); Priority; Raw shrimp observed above cut tomato in reach-in cooler. Raw beef observed above spices in walk-in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- foods rearranged.

In plain English

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

More about other finding

notedCode 4-702.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-702.11; Priority; Observed an employee use a salad spinner while preparing chopped lettuce. Employee rinsed the lettuce spinner and placed back on clean equipment shelf. No sanitizing step occurred. Equipment food-contact surfaces shall be sanitized before use and after cleaning. Ensure equipment is properly sanitized after each use. CDI- employee educated on sanitizing of food-contact surfaces. Three compartment sink was filled with Quat sanitizer and salad spinner was placed in sanitizer.

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 14, 2026 · Original Source

1 - Inspection

Sep 23, 2025

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

notedCode 2-201.11 (A)Permits, training, and postings

Official wording

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

Inspector’s notes

2-201.11 (A); Priority; No employee health/policy forms were available for review. Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. CDI- provided educational material. No point taken

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 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; No bodily fluid clean-up procedures were available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- provided educational material. Facility just opened. No point taken

In plain English

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

More about other finding

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Freshly prepared kabobs and marinated chicken were observed cooling in containers with plastic wrapping over the top. Leave foods uncovered until cooling is complete to allow maximum heat transfer and quicker cooling time. CDI- foods uncovered and were not exposed to overhead contamination.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12 (A)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A); Core; Spoon and handle were observed laying inside tuna salad container. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- spoon removed and sent to warewashing area for cleaning.