Meat Market · Wake County, NC

Ignis Halal Market

Name: Ignis Halal Market
Address: 4237 Louisburg Rd, Wake County, NC

4237 Louisburg Rd

Last inspected Jul 30, 2026 · View Map ↗ · Compare ↗

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Score 94

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

The full inspection history

5 inspections

1 - Inspection

Jul 30, 2026

Score 94

Official score: 94 · Understand this area’s scale

12 recorded violations

notedCode 2-102.11 (A)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-102.11 (A); (B) and (C) (1); (4) - (16) (PF) 2-102.11 - Demonstration (Pf) The PIC shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by having no Priority violations during the current inspection; being a certified food protection manager; or by responding correctly to the inspector's questions related to the operation of the food establishment. - Observed no certified food protection manager onsite; the priority item violations were found during the current inspection. Corrected during inspection (CDI) - the priority item violation CDI as in this report. The person in charge (PIC) has been advised about the food protection manager training and exam at www. ServSafe.com.

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 —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) PIC shall demonstrate knowledge by being a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. - Observed no certified food protection manager present during the current inspection. Repeat.

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

6-301.14 Handwashing Signage (C) A sign that notifies food employees to wash their hands shall be provided and clearly visible at all handwashing sinks used by food employees. - Employee restroom hand sink observed with no handwashing signage. CDI - handwashing sign provided.

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.

More about handwashing problems

notedCode 3-302.11(A)(2) SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(2) Separation; Packaging & Segregation; Types of raw animal foods P (A)FOOD shall be protected from cross contamination by: (2) Except when combined as ingredients; separating types of raw animal FOODS from each other such as beef; FISH; lamb; pork; and POULTRY during storage; preparation; holding; and display by:(a) Using separate EQUIPMENT for each type; or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented; and (c) Preparing each type of FOOD at different times or in separate areas - Display cooler: observed raw chicken wings stored above lamp meat. CDI - the chart for cooler storage arrangement based on internal cooked food temperature was provided. The display cooler was rearranged accordingly.

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 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a spray bottle of sanitizer and dish soap in a working container with no label. CDI label provided. Repeat.

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 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15 Outer Openings; Protected (C). Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:(1) Filling or closing holes and other gaps along floors; walls; and ceilings;(2) Closed; tight-fitting windows; and(3) Solid; self-closing; tight-fitting doors. - Observed that the back exit door self-closing arm is broken; the door does not self-close and needs to be repaired. The other back door (grocery side) does not self-close. Discussed the matter with PIC. Repeat.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. - Observed 1 meat market food handler with a stone ring. Discussed the matter with 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 4-903.11(A)(C) Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - A bag of meat tray (single-use article) stored on the bottom shelf of the display cooler with a pool of red standing water. Discussed the matter with PIC.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. - Observed the walk-in cooler door not adjusting properly and with no self-close. Discussed the matter with 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

notedCode 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed accumulation on the bottom of the reach-in part of the display cooler and rust on the walk-in cooler shelves. Discussed the matter with 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

notedCode 5-501.110Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.110; (C) REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors of dumpsters closed. 5-501.115; Core: . A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. - Observed in shared dumpster area: side door and top lid of dumpsters left open. Shared cardboard dumpster overflow. Work with the facility manager to increase cleaning frequency in this area. Repeat.

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

notedCode —Facility 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) 6-305.11 Designation - Dressing Areas and Lockers (C) - Observed the employee's personal items and personal food stored in a non-designated area. Discussed the matter with PIC. Repeat.

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, Jul 30, 2026 · Original Source

1 - Inspection

Mar 5, 2026

Score 92

Official score: 92 · Understand this area’s scale

16 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12(A); Core; No Certified Food Protection Manager (CFPM) present. 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 PROGRAM. Have additional staff with managerial control certified to provide better coverage. [REPEAT]

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 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and cleanHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean; exposed portions of arms.- P - Observed a food employee touching their body part( nose) and returning to the work station without washing their hands and changing to new gloves. Corrected during inspection (CDI) educational provided. The employee washed their hands; donned new gloves; and returned to work.

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.

More about handwashing problems

notedCode 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.14 Handwashing Signage (C) - Observed the prep table blocked the entrance to the handsinkHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.14 Handwashing Signage (C) - Observed the prep table blocked the entrance to the handsink; and this handsink had no handwashing signage. CDI - the prep table was removed to open access to the sink. Handwashing signage provided.

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.

More about handwashing problems

notedCode —Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1) Separate raw animal foods from ready-to-eat (RTE) foods and washed/unwashed fruits and vegetables. -P - Walk-in cooler: raw shell eggs stored above RTE food (commercially packed yogurts). CDI - the eggs restored under RTE food involved.

In plain English

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

More about other finding

notedCode 7-201.11 Store toxic materials to avoid contamination of foodChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a spray bottle of sanitizer with no label. CDI label provided. - Observed dish detergent; oven cleaning spray bottle; and clean linen stored together without proper separation. CDI - the storage arrangement was completed; separating chemical supply from clean linen.

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 3-302.12 Label all working containers of food (oilsFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. - Bread-making station: Observed a spray bottle of water with no label. CDI label provided. - Grab-and-go in-house-made bread packed for retail sale with no required label. CDI - label provided.

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 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

In plain English

More about signs of rodents or insects

notedCode 3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. 3-305.12 Food StorageContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. 3-305.12 Food Storage; Prohibited Areas (C). FOOD may not be stored:(A) In locker rooms;(B) In toilet rooms;(C) In dressing rooms;(D) In garbage rooms; (E) In mechanical rooms;(F) Under sewer lines that are not shielded to intercept potential drips;(G) Under leaking water lines; including leaking automatic fire sprinkler heads; or under lines on which water has condensed;(H) Under open stairwells; or(I) Under other sources of contamination. 3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. - The salt for curing ham is stored on the shelf inside the restroom; and also bags of salt are on the floor in the back storage. CDI - the bags of salt removed from the restroom. - Door access to the operation; with no effective way to prevent the public from entering. PIC will post the sign" authorized personnel only."

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 2-402.11 Use head coveringsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. (C) - Observed 1 food employee in the meat cutting room with no hair net and no beard guard. CDI - educational provided. Beard guard and hairnet provided.

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 4-903.12 Do not store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.12 Do not store cleaned equipment; utensils; linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. - Observed clean linens and aprons stored on the shelf in the restroom. CDI - the clean linen and aprons were restored outside the restroom.

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 4-903.11(A)(C) Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - A box of bread bags stored on the floor. CDI - the box of bread bags restored above the floor.

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 4-501.11 (C) Equipment shall be maintained in good repair. 4-101.17 WoodCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 (C) Equipment shall be maintained in good repair. 4-101.17 Wood; Use Limitation (C) (B) Hard maple or an equivalently hard; close-grained wood may be used for:(1) Cutting boards; cutting blocks; bakers' tables; and UTENSILS such as rolling pins; doughnut dowels; salad bowls; and chopsticks; and - Observed that the self-closing mechanism on the walk-in cooler door is broken; not self-closing.Repeat. - Observed Wood cutting boards that are not a maple wood equivalent are being used. Discussed the matter with 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

notedCode 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed dust accumulation on the shelf at the bread-making station. - Observed accumulation of stains on the scissors for bread cutting. Discussed the matter with 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

notedCode 6-202.14 Toilet RoomsCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-202.14 Toilet Rooms; Enclosed (C). Except where a toilet room is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall; a toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door. - Observed employee restroom with no self-closing door. Discussed the matter with 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

notedCode —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. - Restroom ceiling vent is missing a cover. Discussed the matter with 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

notedCode —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

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, Mar 5, 2026 · Original Source

1 - Inspection

May 19, 2025

Score 95

Official score: 95 · Understand this area’s scale

9 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

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 2-103.11(O)Permits, training, and postings

Official wording

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

Inspector’s notes

2-103.11(O); Priority Foundation; PIC unable to locate Employee Health Policy. 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. CDI- Employee Health Policy provided to 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 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Access to handwashing sink blocked with very large; not easily movable cart. Soap dispenser and bar of soap sitting in handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Cart and soaps moved during inspection. Examples of soap holders provided. 6-301.14; Core; Handwashing station lacking handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting. 6-301.12; Priority Foundation; Handwashing sink lacking paper towels. Each handwashing sink shall be provided with: Individual; disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. CDI- Paper towels added during inspection. Re-install a dispenser for the paper towels.

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.

More about handwashing problems

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Spray bottle of Windex window cleaner being reused for sanitizer without updating bottle label. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling corrected during inspection. [REPEAT]

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Food employee observed working with food without wearing a hat or hair net. 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. Ensure food employees wear a hat or hair net.

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 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core; Staff restroom is lacking a covered receptacle. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add a covered receptacle to the restroom.

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 5-501.16Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.16; Core; Prep area Handwashing sink lacking a trash can. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. Ensure each handwashing station has a trash can; that is not so large as to block access to the sink. CDI- Trash can added during inspection. 5-501.110; Core; In shared dumpster area; Side door and top lid of dumpsters left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors of dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. 5-501.115; Core: Loose litter items and leaf litter accumulation on ground around the shared dumpsters. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Work with facility manager to increase cleaning frequency to this 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

notedCode 6-501.16Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.16; Core; Mop sitting in bucket; not hung to dry; and no mop rack available at the service sink. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain. Examples of mop racks provided.

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Lighting in staff restroom is strobing. Maintain lighting in restrooms to at least 20 foot candles (215 lux) of lighting. Repair the light.

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 19, 2025 · Original Source

1 - Inspection

Oct 24, 2024

Score 90

Official score: 90 · Understand this area’s scale

10 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation. CDI- a list of available classes provided.

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 2-301.14 (F)Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 (F); Priority; Employee observed handling raw chicken with gloved hands and then proceeded to handle raw beef without a glove change or hand wash. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI- education given and 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.

More about handwashing problems

notedCode 3-301.11(B)Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11(B) ;Priority; Employee observed handling bread with barehands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. CDI- education given.

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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Pickled mixed vegetables with cut cabbage used as an ingredient; pickled diced green tomatoes and yogurt all made in the facility was observed without date marks indicating when each item was made. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- PIC stated that these food items are made every Monday. Known dates were added. (see #32 for further guidance regarding yogurt)

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; [Repeat]Observed chlorine sanitizer in spray bottle with concentration above 200ppm(test strip turned black and then white again). Chlorine sanitizer concentration shall be 50-100ppm. CDI-by educating and diluting sanitizer to appropriate concentration.

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 8-103.11Other

Official wording

Variance obtained for specialized processing methods

Inspector’s notes

8-103.11; Yogurt is being made in the facility without a variance. Provide the required information to obtain a variance to the regulatory authority. CDI- PIC was instructed to immediately stop making yogurt in this way until a variance from the state can be provided deeming this process safe.

In plain English

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

More about other finding

criticalCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; [Repeat] Observed boxes of food stored directly on the floor in walk-in cooler. Food shall be protected from contamination by storing at least 6 inches above the floor. Elevate boxes. 3-306.11; Priority; Fresh baked bread is being cooled and stored on shelving without a barrier and direct exposure to customers. Protect food on display using shields; packaging; or other effective means. Verification Required- EHS will return on Monday; October 28th to verify a barrier has been added.

In plain English

More about food not protected from contamination

notedCode 4-903.11(A)(C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A)(C) ; [Repeat] Meat trays are being stored at the bottom of the display case where blood splatter/ meat juice is present. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Unable to locate test strips for chlorine sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Verification Required: Send picture of chlorine test strips to EHS via text to 984-233-0487 by Monday; November 4th.

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(C )Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ); Food debris is present in the tracks of the meat display case. Blood splatter/meat juice is also present along the bottom of the display case as well. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 24, 2024 · Original Source

1 - Inspection

Mar 15, 2024

Score 94

Official score: 94 · Understand this area’s scale

9 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

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 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; No soap available at handwashing sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI-Soap was placed at handwashing sink.; 6-301.12; Priority Foundation; No paper towels available at handwashing sink. Each handwashing sink shall be provided with individual; disposable towel or other hand drying device. CDI-Paper towels placed at 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.

More about handwashing problems

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; Observed chicken legs; and whole lamb in walk-in cooler with temperature above 41F(See temperature chart above). Ambient air temperature of walk-in cooler is 46F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Temperature adjusted down in walk-in cooler.

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

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Observed quaternary ammonium sanitizer in spray bottle with concentration above 400ppm(test strip turned blue). Quaternary ammonium sanitizer concentration shall be 200-400ppm. CDI-by educating and diluting sanitizer to appropriate concentration.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed boxes of food stored directly on the floor in walk-in cooler. Food shall be protected from contamination by storing at least 6 inches above the floor. Elevate boxes.

In plain English

More about food not protected from contamination

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Observed boxes of trays stored directly on the floor meat market area. Single service and single use articles shall be stored at least 6 inches above the floor. Elevate boxes.

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; Observed self closing mechanism on walk-in cooler door is broken and water leaking from condenser in walk-in cooler. Equipment shall be maintained in good repair. Repair items listed above.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Establishment did not have test strips for quaternary ammonium (QA) sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI-EHA provided staff with QA test strips

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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Observed several cardboard boxes belonging to establishment on the ground around outside shared dumpster area. Outside dumpsters shall be maintained free of unnecessary items and clean.

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, Mar 15, 2024 · Original Source