Restaurant · Wake County, NC

Hartura

Name: Hartura
Address: 12239 Capital Blvd, Wake County, NC

12239 Capital Blvd

Last inspected Aug 28, 2026 · View Map ↗ · Compare ↗

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Score 94

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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

Aug 28, 2026

Score 94

Official score: 94 · Understand this area’s scale

6 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

Observation: Certified food protection manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)

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: Cold hold foods in the walk in coole are not being maintained at 41F or below. Examples: chicken 48FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Cold hold foods in the walk in coole are not being maintained at 41F or below. Examples: chicken 48F; potato 48F; beans 46F; country ham 49F. 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P

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 Observation: Multiple ready to eat foods in the walk in cooler that have been held for over 24 hours were not date marked. 3-501.17(A)(B)(D) Ready-to-eat TCS foodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Multiple ready to eat foods in the walk in cooler that have been held for over 24 hours were not date marked. 3-501.17(A)(B)(D) Ready-to-eat TCS food; date marking - Pf Except for shellstock; refrigerated; READY-TO-EAT; TCS FOOD prepared in house or opened from a commercial container (except deli salads; hard cheeses; cultured dairy; preserved fish; and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. CDI: Food were datemarked.

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: Dishes were stacked before airdried. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

Observation: Dishes were stacked before airdried. 4-901.11 Equipment and Utensils; Air-Drying Required (C)

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: Hot water was not working properly at the three compartment sink upon arrivalOther

Official wording

Hot & cold water available; adequate pressure

Inspector’s notes

Observation: Hot water was not working properly at the three compartment sink upon arrival; hot water was barely coming out of speakett. 5-103.11 Capacity - Quantity and Availability (Pf) CDI: Gasket was replaced during inspection and is working correctly at this time.

In plain English

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

More about other finding

notedCode —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: One of the pipes below the warewash machine is leaking and needs repair. 5-205.15 (B) Leak pipe etc. not imminent threat

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, Aug 28, 2026 · Original Source

1 - Inspection

Mar 16, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

Observation: Certified food protection manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)

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: Beans had preperation date of 3/6/26. They were still in walk in cooler. Disposal date was 3/12/26. Several ready to eat foods held longer than 24 hours were not date marked. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Beans had preperation date of 3/6/26. They were still in walk in cooler. Disposal date was 3/12/26. Several ready to eat foods held longer than 24 hours were not date marked. 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI: Beans were discarded. Ready to eat foods that were not date marked were either discarded or date marked.

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 —Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

Observation: Dishes were stacked prior to being air dried. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

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: Utensil containers have food debris build up. 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Utensil containers have food debris build up. 4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C)

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 Observation: Vent by 3 ware wash machine is no longer smooth and easily cleanable. Paint is peeling. 6-101.11/6-201.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Vent by 3 ware wash machine is no longer smooth and easily cleanable. Paint is peeling. 6-101.11/6-201.11 Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.

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 16, 2026 · Original Source

1 - Inspection

Nov 12, 2025

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

Observation: Ansi approved manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)

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: Employee drink was stored on slicer. Half eaten employee food was stored above food contact surface. 2-401.11 EatingEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Employee drink was stored on slicer. Half eaten employee food was stored above food contact surface. 2-401.11 Eating; Drinking; or Using Tobacco (C) CDI: Food and drink were relocated.

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: Dishes were not sanitized between product change. The same food product was placed in containers. Ice machine has microbial growht. 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

Observation: Dishes were not sanitized between product change. The same food product was placed in containers. Ice machine has microbial growht. 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. CDI: Dishes were pulled and sanitized. Ice machine was sanitized.

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 —Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Date mark stickers were not changed between product change. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI: Date mark stickers were changed.

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 —Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observation: Potatoes were on counter top at 82F cooling. 3-501.15 Cooling Methods (Pf) CDI: Potatoes were placed in walk in to cool.

In plain English

More about food kept at an unsafe temperature

notedCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: Boxes of food were stored on the freezer floor. 3-305.11 Food Storage - Preventing Contamination from the Premises (C)

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 Observation: Scoops were stored with the handle stored in productEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: Scoops were stored with the handle stored in product; such as sugar and flour. 3-304.12 In-Use Utensils; Between-Use Storage (C) CDI: Scoops were removed from 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

Official record from Wake County Environmental Services, Nov 12, 2025 · Original Source

1 - Inspection

Aug 11, 2025

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

-Observation: Ansi approved manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)

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 Observaiton: Raw burger was stored with ready to eat potatoes. 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

Observaiton: Raw burger was stored with ready to eat potatoes. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) CDI: Raw burger was moved and stored separate from ready to eat foods.

In plain English

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

More about other finding

notedCode Observation: Multiple TCS foods in walk in are not date marked. Salad in walk in cooler has expiration date of 5/4/25. Chicken in prep cooler has prep date of 7/31/25. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Multiple TCS foods in walk in are not date marked. Salad in walk in cooler has expiration date of 5/4/25. Chicken in prep cooler has prep date of 7/31/25. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 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 CDI: Expired foods were discarded. Non date marked foods were date marked.

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 —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: Boxes of food were stored on the freezer floor. 3-307.11 Miscellaneous Sources of Contamination (C)

In plain English

More about food not protected from contamination

notedCode Observation: Dishes were stacked before airdried. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

Observation: Dishes were stacked before airdried. 4-901.11 Equipment and Utensils; Air-Drying Required (C)

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

Official record from Wake County Environmental Services, Aug 11, 2025 · Original Source

1 - Inspection

Jun 11, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: The ice machine is beginning to have a small amount of microbial growth. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) CDI: Ice machine was sanitized.

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 —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Potato/hashbrown was on the flat top in a metal pan holding at 122F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Potato/hashbrown was discarded.

In plain English

More about food kept at an unsafe temperature

minorCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

Observation: Ansi approved manager was not present. 2-102.12 (A) Certified Food Protection Manager (C)

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: Foods in prep cooler #1 are holding between 43FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Foods in prep cooler #1 are holding between 43F; and 47F. Foods in walk in cooler are holding between 46F and 47F. Examples: Prep #1 chicken 47F; ham 46F; pico 43F; mix fruit 45F. Walk in cooler broc 46F; peas 46F; chicken 46F tomato 47F; pineapple 47F. 3-501.16(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 —Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: The scoop is stored in the sugar in the sugar container with the handle in the sugar. A bowl is being used as a scoop for the flour and is being stored in the flour. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed.

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

Official record from Wake County Environmental Services, Jun 11, 2025 · Original Source

1 - Inspection

Nov 27, 2024

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

minorCode 2-102.12 (A) Certified Food Protection Manager (C)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C); No one present in the establishment had a valid food protection manager certification. At least one employee present in the establishment at all times of operations shall have food protection manager certification from an ANSI approved program (such as servsafe).

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 shell eggs were found being stored above potatoes in the walk-in cooler. In order to prevent potential contamination; raw animal food shall be stored in order of final cook temperature and below produce or ready to eat food. CDI- Food was rearranged as needed.

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) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Cheese was being held too highly above its containers fill line in a flip top cooler and was above 41F at the top portion. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Cheese was moved to closed refrigeration to be cooled before a 4 hour period elapsed.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P); Meatloaf was found being stored 9 days after being prepared/cooked and chicken salad was being stored 8 days after being prepared. After being prepared or cooked; ready to eat potentially hazardous food shall be discarded within a 7 day period. CDI- Food was voluntarily discarded by PIC.

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 3-302.12 Food Storage Containers Identified with Common Name of Food (C)Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C); One large container of white food ingredients was found with no label. Food ingredients in working containers shall be labeled with their common name.

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 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C); In-use knife was found slid between equipment on an area with residue accumulation. In-use utensils shall be stored on a clean portion of the prep surface if they are not stored in another approved storage area. CDI- Knife was removed from the soiled area to be cleaned.

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C); Prep bottom cooler gasket is torn and needs to be replaced. Equipment shall be maintained in a state of good repair. Item marked as a repeat due to violation code; but this is a separate issue from last 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

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

1 - Inspection

Jan 18, 2024

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Significant ice build up found on the food items in the walk in freezer. Food shall be protected from contamination. Repair freezer.

In plain English

More about food not protected from contamination

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; Walk in freezer found with significant ice build up on food and pipes under condenser. Equipment shall be maintained in good repair. Repair item.

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; Some cleaning needed on outside and handles of some equipment and on some gaskets. Non-food contact surfaces shall be maintained clean. Increase cleaning frequency.

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 18, 2024 · Original Source