Restaurant · Wake County, NC

Jalwa Indian Restaurant

Name: Jalwa Indian Restaurant
Address: 6112 Falls Of Neuse Rd, Wake County, NC

6112 Falls Of Neuse Rd

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

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Score 97

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

The full inspection history

4 inspections

1 - Inspection

Jul 29, 2026

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode 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 certified food protection manager was present throughout the inspection. At least one employee shall have food protection manager certification from an ANSI approved program.

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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf); Cooled vegetables and soft cheese in the prep bottom coolers were found with no date marking. After being cooked or prepared; ready to eat potentially hazardous food shall be dated to indicate when the food must be discarded within a 7 day period. CDI- Food was dated as needed.

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 3-302.15 Washing Fruits and Vegetables (C)Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15 Washing Fruits and Vegetables (C); One Avocado ready for use was found with sticker residue remaining on its skin. Before use; fruits and vegetables shall be washed and stickers shall be removed. CDI- Avocado was removed from cooler.

In plain English

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

More about other finding

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); Scoop was being stored inside of a container of water at 60F. If utensils are stored inside of water; the water shall either be at/above 135F or running at a velocity necessary to flush loose particles.

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)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Containers were found being stacked closely together while wet. After being cleaned; equipment shall be stored in a self draining position that allows for air drying.

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 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); Low boy cooler was not functioning. All food has been removed from the cooler. Equipment shall be maintained in a state of 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

Official record from Wake County Environmental Services, Jul 29, 2026 · Original Source

1 - Inspection

Apr 16, 2026

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

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 2-401.11 EatingEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 Eating; Drinking; or Using Tobacco (C); Employee beverage was found on a cutting board between uses. Employees may drink from a closed container if it is stored in an area that prevent potential contamination of food or clean equipment.

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 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P); Employee was only using soap and water to “sanitize” dishes in the 3 compartment sink. In order to be deemed as sanitized while using manual methods; approved sanitizer at an appropriate concentration shall be used. CDI- Employee was educated and dishes were sanitized with what 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

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; TPHC is being used for cooked vegetables and yogurt at the expo station. Time stamp was missing on container of products and there were no written procedures available. If food is held under time control; the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food was placed. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. CDI- EHS educated PIC; food was marked with the time; and TPHC template was emailed to facility to be completed for TCS foods kept at expo station. Keep these written procedures on-site.

In plain English

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

More about other finding

notedCode 7-102.11 Common Name - Working Containers (Pf)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf); Spray bottle of bleach was found with no labeling. Poisonous or toxic materials shall be labeled with their common name. CDI- Sanitizer was labeled during the inspection.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Container of cream was being stored on the floor of the walk in cooler. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Store food off of the floor.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

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, Apr 16, 2026 · Original Source

1 - Inspection

Aug 8, 2025

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

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); One portion of shell eggs was found being stored above ready to eat food in the walk in cooler. In order to prevent contamination; raw animal food shall be stored below ready to eat food. CDI- Food was rearranged. Deductions will be taken if this item is repeated.

In plain English

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

More about other finding

notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P); Quat sanitizer dispenser was producing quat sanitizer below 200ppm. Quat sanitizer was not being used and PIC stated this is rarely used for sanitizing (establishment uses dishwashing machine) but is used for a backup. Quat sanitizer shall be maintained at 200-400ppm. PIC is contacting chemical management company and using chlorine sanitizer in the basin as needed in the meantime.

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 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); Lamb and fried vegetables were found being held above 41F in the prep bottom coolers. Cut tomatoes were above 41F in an ice bath. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to walk in cooler to be cooled before a 4 hour period elapsed.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloth was found being stored on a pre surface. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.

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 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); Scoop was being stored inside of a container of food with its handle directly touching the food. If utensils are stored inside of food containers; they shall be stored with their handles above the food.

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)Equipment and utensils

Official wording

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

Inspector’s notes

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 8, 2025 · Original Source

1 - Inspection

Mar 6, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core; Ice shaver is lacking a label that states it is approved for sanitation. Except for toasters; mixers; microwave ovens; water heaters and hoods; food service equipment shall be used according to manufacturer's intended use and be ANSI/NSF certified. Provide paperwork stating that the ice shaver is approved for sanitation or remove from facility.

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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; TCS foods in the walk-in cooler are cooked and frozen on the same day but only had prep date on product- containers of food were missing the thaw date. A few items in the prep cooler were lacking a datemark and were prepared yesterday. All ready-to-eat potentially hazardous products must be date marked if held for more than 24 hours. When food is cooked in facility and then placed in freezer to hold; it requires a date mark label containing prep date; freeze date; and thaw date to ensure food is not being held past 7 days. Prep date shall be counted as Day 1. CDI- Labels were added to food containers during the inspection. 3-501.18; Priority; Ginger garlic with oil found with a prep date of (2/25). Food shall be discarded if it exceeds the 7 day hold at 41F or below. CDI- Container of food was voluntarily discarded during the inspection.

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 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; TPHC is being used for cut tomatoes and hummus left at room temperature at the expo station. Time stamp was missing on container of products and there were no written procedures available. If food is held under time control; the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food was placed. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. CDI- EHS educated PIC and TPHC template was emailed to facility to be completed for TCS foods kept at expo station. Keep these written procedures on-site. Cut tomatoes and hummus will be voluntarily discarded at 2pm when facility closes- foods were taken out at 11a.

In plain English

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

More about other finding

notedCode 3-302.14Other

Official wording

Food additives: approved & properly used

Inspector’s notes

3-302.14; Priority; 1)Facility uses rose water for marination with labeling that states that it can be used for ceremonial use in English. 2)Opened bottle of mustard oil was found stored on dry storage shelf that is also used for marination. Bottle contained a label that states "for external use only-massage oil". Food shall be protected from the contamination of unsafe or unapproved food additives. EHS recommends finding approved alternatives to these products. CDI- PIC agreed to discontinue using these products and will look to find approved replacements.

In plain English

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

More about other finding

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Prepared container of rice found stored directly on the floor in the walk-in cooler. Hermetically sealed packages of food found stored on the floor in the walk-in freezer. Large pot of cooked food found on the floor during prep (food was being pureed). Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Store food off of the floor.