Restaurant · Wake County, NC

Grk Yeero

Name: Grk Yeero
Address: 2316 Hillsborough St, Wake County, NC

2316 Hillsborough St

Last inspected Sep 29, 2026 · View Map ↗ · Compare ↗

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Score 98

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Sep 29, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 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; a Certified Food Protection Manager was not available. It is required by the State of North Carolina for at least one (1) employee to have a food safety certification at all (CAT II; III and IV) food handling establishments. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: several bottles and cloth were being stored in the handwashing sink. Make sure to not use handwashing sink as a hanger. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed all bottles.

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

Personal cleanliness

Inspector’s notes

2-402.11 Except counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. -Observation: food employee was preparing food wearing a sun visor. Make sure hair restraints cover the roots of the hair. Sun visor is not an approved hair restraint. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: in cold hold unit; between lid and food containers; gasket; outside rice cooker; reach-in gasket and drawer cooler gasket had dry food debris accumulation. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC). 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: around soda nozzle build up was observed. Person in Charge (PIC) stated that he tried to clean using wet cloth and it was not possible to clean better than the way it is; a small brush might be necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 29, 2026 · Original Source

1 - Inspection

Nov 7, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Cooked chicken received from Chapel Hill Grk Yerro location on 11/5/25 not date marked. Dolma from can with specific instruction on can to "refrigerate and use within 3 days" not date marked. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- Employee labeled the chicken for 11/5/25. Dolma labeled for 11/4/25. 3-501.18; Priority; Tuna melt in cold drawer and opened feta in walk in cooler labeled with prep date of 10/30. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- Tuna and feta was voluntarily discarded. Repeat. EHS provided date marking education to employee. Full points not taken this inspection; but will be deducted at next inspection if out of compliance.

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 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11; Priority; Observed chlorine sanitizer over 200ppm (500ppm on EHS's high chlorine test strips). Provide chlorine sanitizer at 50-200ppm. CDI- EHS educated with employee and remade to 200ppm.

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 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; Multiple wiping cloths not held in sanitizer buckets. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Educated PIC who made sani buckets.

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 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core; No covered trash can in the co-ed restrooms. Provide a covered waste bin in female restrooms.

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 7, 2025 · Original Source

1 - Inspection

Nov 27, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode Observation: Staff are unaware of reporting symptoms or illness as required to be reported to the person in charge. Paperwork or information was not available at the facility during inspection. CDI: Gave paperwork and information about employee health policy during inspection for corrective action. Ensure all employees are aware of reporting. 2-201.11 (A)Permits, training, and postings

Official wording

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

Inspector’s notes

Observation: Staff are unaware of reporting symptoms or illness as required to be reported to the person in charge. Paperwork or information was not available at the facility during inspection. CDI: Gave paperwork and information about employee health policy during inspection for corrective action. Ensure all employees are aware of reporting. 2-201.11 (A); (B); (C);and (E); Priority; A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission; including providing necessary additional information; such as the date of onset of symptoms and an illness; or of a diagnosis without symptoms; if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting;P (b) Diarrhea;P (c) Jaundice;P (d) Sore throat with fever;P or (e) A lesion containing pus such as a boil or infected wound that is open or draining Diagnosed with any of the following illnesses or exposed through household member OR eaten food where a current outbreak of the following is/has taken place: (a) Norovirus (b) Hepatitis A virus (c) Shigella (d) Salmonella Typhi OR Salmonella Non-Typhoidal (e) E Coli/Enterohemorrhagic strain

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 Observation: Deli salad prepared on site was dated for 11/19/2024 and should have been discarded esterday 11/26/24 (7 days)Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Deli salad prepared on site was dated for 11/19/2024 and should have been discarded esterday 11/26/24 (7 days); CDI: Operator discarded product during inspection. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P

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: Spray bottle of chlorine sanitizer was stored over clean equipment/utensils on the dish rack. CDI: Spray bottle was moved during inspection. 7-201.11 Separation - Storage (P) Store toxic materials to avoid contamination of foodChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

Observation: Spray bottle of chlorine sanitizer was stored over clean equipment/utensils on the dish rack. CDI: Spray bottle was moved during inspection. 7-201.11 Separation - Storage (P) Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P

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 Observation: The wooden shelves at front srevice counter ar enot sealed or painted to make them cleanableCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The wooden shelves at front srevice counter ar enot sealed or painted to make them cleanable; Paint or seal woden shelves at the fornt service counter so that they are corrosion resistant and cleanable. 4-101.19 Nonfood-Contact Surfaces (C) Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. Observation: The gaske ton the wlak in refrigerator door is torn allowing for cold air to leak form refrigerator and providing a surface for accumulation to occur.; The mop holder at the utility sink is poor repair and mops do not stay hung up to dry at utility sink. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment in good repair.

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: The hand sink at the fornt service counter is slow to drain. Ensure all plubing is kept in good repair. 5-205.15 (B) Plumbing - ALl plumbing must be maintained in good repair.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Nov 27, 2024 · Original Source

1 - Inspection

Jun 20, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

minorCode Observation: The PIC can demonstrate knowledge but does not hold a certification. Ensure that the PIC (person in charge) is a certified food manaer. 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

Observation: The PIC can demonstrate knowledge but does not hold a certification. Ensure that the PIC (person in charge) is a certified food manaer. 2-102.12 (A); Core; A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRA

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 Observation: Staff are unaware of reporting symptoms or illness as required to be reported to the person in charge. Paperwork or information was not available at the facility during inspection. CDI: Gave paperwork and information about employee health policy during inspection for corrective action. Ensure all employees are aware of reporting. 2-201.11 (A)Permits, training, and postings

Official wording

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

Inspector’s notes

Observation: Staff are unaware of reporting symptoms or illness as required to be reported to the person in charge. Paperwork or information was not available at the facility during inspection. CDI: Gave paperwork and information about employee health policy during inspection for corrective action. Ensure all employees are aware of reporting. 2-201.11 (A); (B); (C); and (E); Priority; A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission; including providing necessary additional information; such as the date of onset of symptoms and an illness; or of a diagnosis without symptoms; if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting;P (b) Diarrhea;P (c) Jaundice;P (d) Sore throat with fever;P or (e) A lesion containing pus such as a boil or infected wound that is open or draining Diagnosed with any of the following illnesses or exposed through household member OR eaten food where a current outbreak of the following is/has taken place: (a) Norovirus (b) Hepatitis A virus (c) Shigella (d) Salmonella Typhi OR Salmonella Non-Typhoidal (e) E Coli/Enterohemorrhagic strain

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

majorCode Observation: A vomit diarrhea clean up instructional was not available for staff. CDI: provided instructions for bodily fluid spill clean up to staff during inspection. 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

Observation: A vomit diarrhea clean up instructional was not available for staff. CDI: provided instructions for bodily fluid spill clean up to staff during inspection. 2-501.11; Priority Foundation; A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces to vomitus or fecal matter. Pf