Restaurant · Wake County, NC

Jasmin & Olivz

Name: Jasmin & Olivz
Address: 424 E Six Forks Rd, Wake County, NC

424 E Six Forks Rd

Last inspected Aug 12, 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

7 inspections

1 - Inspection

Aug 12, 2026

Score 97

Official score: 97 · Understand this area’s scale

7 recorded violations

notedCode 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. - Observed no handwashing signage on 1 of the hand sinks (back kitchen). Corrected during inspection (CDI)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. - Observed no handwashing signage on 1 of the hand sinks (back kitchen). Corrected during inspection (CDI); 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.

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(4)-(B)(5) Separation; Packaging & Segregation; environmental contamination C(A) FOOD shall be protected from cross contamination by(4) Except during cooling and par. B; storing the FOOD in packages; covered containers; or wrappings - Walk-in cooler: a container of chopped lettuce stored uncovered under the ceiling that has condensation. CDI - The chopped lettuce container was restored with a cover.

In plain English

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

More about other finding

notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred - Observed pink stains on the soda machine ice bin spout rim. Discussed the matter with the person in charge (PIC). Repeat. All other parts of the soda machine are in acceptable sanitary conditionCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned:(1) At any time when contamination may have occurred - Observed pink stains on the soda machine ice bin spout rim. Discussed the matter with the person in charge (PIC). Repeat. All other parts of the soda machine are in acceptable sanitary condition; no point at this time.

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 2-303.11 Except for a plain ring such as a wedding bandEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. - Observed a pink wristband on the food handler's wrist. Education provided. CDI - The band was removed.

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 —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 (A) EQUIPMENT shall be maintained in a state of repair and condition in accordance with the manufacturer's guidelines. - Observed the walk-in freezer with excess ice buildup and the walk-in cooler with condensation. 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

majorCode 5-205.13 Scheduling Inspection and Service for a Water System Device (Pf) A device such as a water treatment device or backflow preventer shall be scheduled for inspection and serviceWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.13 Scheduling Inspection and Service for a Water System Device (Pf) A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service; in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions; and records demonstrating inspection and service shall be maintained by the PIC. Pf - Observed that the latest service date of the water filter is not recorded and is not available for review.

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

notedCode 5-501.113 Covering Receptacles (C) 5-501.114 Using Drain Plugs (C) 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed a shared dumpster with no drain plugFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C) 5-501.114 Using Drain Plugs (C) 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed a shared dumpster with no drain plug; door open; and litter on the ground. Discussed the matter with the PIC regarding waste management expectations.

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, Aug 12, 2026 · Original Source

1 - Inspection

Mar 11, 2026

Score 95

Official score: 95 · Understand this area’s scale

9 recorded violations

notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - (E) Surfaces equipment contacting food that is not TCS food shall be cleaned: At any time when contamination may have occurredCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - (E) Surfaces equipment contacting food that is not TCS food shall be cleaned: At any time when contamination may have occurred; At a frequency specified by the manufacturer; or at a frequency necessary to preclude accumulation of soil or mold. - Observed the soda machine ice chute; the surfaces of the chute had a pink stain. Discussed the cleaning frequency with PIC. CDI - the ice chute cleaned. Repeat.

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(TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety(TCS) Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut melon (honey dew; 50F within 30 minutes) on the service line with a temperature above 41F. Corrected during inspection (CDI)- the honeydew was placed back in the walk-in cooler to cool down. For a long-term solution; the operation must cool food to 41F in the walk-in cooler before placing the chopped melon(honeydew) on the service line.

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 4-301.11 Provide equipment in number and capacity so that coolingFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

4-301.11 Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved. -Pf - Observed the chopped honeydew is stored and cooling in the prep top cooler at the service line. Discussed with PIC that this prep-top cooler can maintain temperature; but may not be effective at cooling food. CDI - see line 22

In plain English

More about food kept at an unsafe temperature

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. - Observed dried ground oregano in a working container with no label. CDI - label provided. 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. - Observed grab-and-go cookies with no require label. Discussed the matter with 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

notedCode 4-903.11 (A) Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Observed bags of cleaned linens stored directly on the floor. CDI - the bags of clean linens were restored on the table. Advised PIC to use the pallet to keep objects from 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 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Service line: Observed a stack of single-use articles (bowls) with oil stainsEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Service line: Observed a stack of single-use articles (bowls) with oil stains; also observed the location of single-use articles stored on the service line close to hot and cold food holding units; which potentially cause food drips on the single-use articles. Discussed long-term solution with PIC to consider rearranging storage location to prevent this food stain issue; or keep the single-use articles in the original package until used. CDI - the bowls with stains discarded.

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 4-601.11(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 the back side of a pan with a heavy black crust that needs to be removed. 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

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C) 5-501.114 Using Drain Plugs (C) 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed dumpster with no drain plug; door open; and piles of dried leaves and litter on the ground. Discussed the matter with the PIC about the expectation of waste management.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) (A) Physical facilities shall be cleaned as often as necessary to keep them clean. 6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. - Observed missing the wall panels above the walk-in cooler. Discussed the matter with the PIC to reinstall the wall panels. - Observed dust accumulation and need to clean the air vents in this area: the kitchen; throughout; and the 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, Mar 11, 2026 · Original Source

1 - Inspection

Jun 17, 2025

Score 93

Official score: 93 · Understand this area’s scale

9 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice chute of soda machine observed with pink and black residue accumulation. When asked; PIC stated he did not know how to clean the bottom half of the machine. Clean EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers at a frequency necessary to preclude accumulation of soil or mold. Increase cleaning frequency to these items and clean thoroughly. Contact your Pepsi service provider for instructions on how to access lower section of machine including ice chute for cleaning.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) and (B); Priority; Cold-Holding: Several TCS foods at the service line and in the tall glass door cooler cold-holding above 41F as shown in above grid. When asked; PIC stated many items started in walk-in cooler; then placed in smaller pans about 4 hours ago; then straight into the glass door cooler. Walk-in cooler is very small and fully loaded; not enough room to add cooling items. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Recommend reducing temperature to front service and tall glass units. Verify foods are at 41F and less before placing in top section of front service unit. When preparing TCS foods from ambient (room temperature); cool down to 41F and less within 4 hours. Cooling Log template provided to PIC. [REPEAT]

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling missing on buckets of sanitizer. 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 added during inspection. 7-202.12; Priority; Observed large jugs of Ortho HOME defense insect killer in the kitchen chemical storage area. These products do not state they are for use in restaurants/childcare/schools/institutions. POISONOUS OR TOXIC MATERIALS shall be Used according to: LAW; Food Code; Manufacturer's use directions included in labeling; and; for a pesticide; manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT. CDI- Educated PIC on usage. PIC stated will just use for outside and along doorway entry floor plate; not inside the kitchen/storage areas. Use professional pest control for treating kitchen/storage areas.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on spices; bin of sugar; and multiple squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; A few live flies observed in kitchen. The PREMISES shall be maintained free of insects; rodents; and other pests. Increase pest control measures. 6-202.15; Core; MFU Rear door propped wide open with no screen in place; and no air curtain installed. When asked; PIC stated door open for a produce delivery; but also stated the delivery was about an hour ago. No delivery personnel observed at time of inspection. If the windows or doors of a FOOD ESTABLISHMENT are kept open for ventilation or other purposes; the openings shall be protected against the entry of insects and rodents by: 16 mesh to 25.4 mm (16 mesh to 1 inch) screens; Properly designed and installed air curtains to control flying insects; or Other effective means. Keep door closed.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer concentration too low in sanitizer bucket; measured at 0ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). CDI- Sanitizer remade during 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

notedCode 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; Toilet paper dispensers in both restrooms are not functioning; interior piece missing. Kickplate under walk-in cooler door is falling off. Rusted/peeling wire racks in walk-in cooler. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items. [REPEAT]

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) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Thick residue accumulation on dry goods wire storage rack and rack in walk-in cooler. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency to these areas.

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 5-501.116Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.116; Core; Grease receptacle with oily residue buildup along top and sides of container and along the ground around the container. Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents. Increase cleaning frequency to this area; using dry cleaning methods (paint scraper; paper towels; kitty litter; flat shovel) so not washing oily water into storm drains.

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, Jun 17, 2025 · Original Source

1 - Inspection

Aug 27, 2024

Score 90.5

Official score: 90.5 · Understand this area’s scale

7 recorded violations

majorCode 2-103.11 (A) - (P)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-103.11 (A) - (P); Priority Foundation; Several priority violations observed during today's inspection ( improper handwashing; date marking and not properly maintaining temperatures of TCS foods). The person in charge shall ensure that employees are properly handwashing; date marking and maintaining TCS foods at the correct temperature. CDI- education given; corrective actions made as listed below and verifications are in place.

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 2-301.15Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15; Priority Foundation; Food employee observed rinsing hands at 3-compartment sink as a form of handwashing. FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI- education given and employee washed hands at the appropriate sink. ; 2-301.14; Priority; Food employee observed prepping raw chicken; rinsing hands at 3-compartment sink and then proceeded to wash dishes. Hands shall be washed during food preparation; as as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks. CDI- education given and employee washed their hands and all contaminated dishes were rewashed.

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

Food separated & protected

Inspector’s notes

3-304.15 (A); Priority; Employee observed washing dishes; handling food items and went back to cleaning with the same gloved hands. If used; SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI- education given and gloves were changed and hands washed.

In plain English

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

More about other finding

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; Several food items on the service line were holding above 41F (see temperature chart). All TCS foods in the walk-in cooler was holding between 45-51F. The ambient air temperature was 50F. TCS foods being held cold shall be maintained at 41F or less. **All TCS foods below 45F were moved to the smaller coolers available and the prepped raw chicken was moved to the walk-in freezer. All other TCS foods were voluntarily discarded.** Verification Required- EHS will return tomorrow morning (8/28) before store opens to verify that the walk-in cooler is able to hold TCS foods at 41F or less.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Several large containers of hummus in the walk-in cooler observed being dated (8/20). After being cooked or prepared; potentially hazardous ready to eat food shall be discarded within a 7 day period. CDI- all foods were voluntarily discarded.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Food employee observed towel drying dishes. After cleaning and sanitizing; equipment and utensils may not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.

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; The kickplate to the walk-in cooler is broken off. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Repair the kickplate. ; 4-501.11; Core; The walk-in cooler is holding at 50F and unable to hold temperatures at 41F. The shelving in the walk-in cooler is rusted and peeling in several areas. 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, Aug 27, 2024 · Original Source

1 - Inspection

Mar 19, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; Person in Charge failed to show documentation of ANSI accredited Certified Food Protection Manager Program at the time of the inspection. At least one employee who has the responsibility to direct and control food preparation shall be a certified food protection manager with documentation. Get the Food Protection Manager certificate.

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Due to excessive supply on the hot holding line; employees temporarily turned off the gyro warmer and gyro meat was holding there below 135F. Potentially hazardous foods being held hot shall remain at 135F or above. CDI- Employees were educated and warmers were turned back on.

In plain English

More about food kept at an unsafe temperature

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; Tzatziki was being held on a counter at room temperature and was at 50F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to new refrigeration before a 4 hour period elapsed.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Repeat; Cut cabbage was found cooling in containers with tightly fitted wrapping that were stacked on top of each other. Potentially hazardous foods shall be cooled with loose/no covering for cool air transfer. CDI- Containers were unstacked and lids were partially removed from food.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; In the walk-in cooler; water is falling from the fan onto food containers. Food shall be stored in a clean; dry environment where it is protected from potential contamination. Address water issue coming from the fan.

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

minorCode 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core; Employee was observed preparing food while wearing a watch. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.

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

minorCode 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core; Outdoor waste receptacle was open during the inspection. This is a shared waste receptacle. Outdoor waste receptacles shall have tightly fitted lids and doors.

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 19, 2024 · Original Source

1 - Inspection

Nov 27, 2023

Score 95

Official score: 95 · Understand this area’s scale

8 recorded violations

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Rice that was cooling overnight and throughout in a plastic container with tightly fitted wrapping was at 52F. Potentially hazardous food being cooled shall be cooled from 135F to 41F over a 6 hour period. CDI- Rice was voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Cooked chickpeas were found still being stored in the walk-in cooler from 11/19 according to date marking. After being cooked or prepared; potentially hazardous ready to eat food shall be discarded within a 7 day period. CDI- Chickpeas were voluntarily discarded.

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

criticalCode 7-206.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-206.11; Priority; Two bottles of insect pesticide spray labeled "FOR INDOOR HOUSEHOLD USE" were being stored in the establishment. This product is not approved for food service establishments. Approved pesticide shall be used in the establishment. CDI- PIC voluntarily discarded the pesticide.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Cut cabbage and rice were found cooling in containers with tightly fitted wrapping. Potentially hazardous foods shall be cooled with loose/no covering for cool air transfer. CDI- Lids were partially removed from food. Rice was discarded due to insufficient cooling parameters.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Container of white fine food ingredients was found with no label. Other than clearly recognizable food (eg. pasta); food ingredients outside of their original packaging 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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloths were being stored in a bottle of soapy water. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration. CDI- Wiping cloths were placed in sanitizer.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

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; Single service bowls were being stored in a low area with their food contact surfaces facing upward. One bowl had food debris that had fallen inside. Single service utensils shall be stored in a way where they are protected from potential contamination. CDI- Bowls were placed upside down and bowl with food debris was discarded.

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; Lettuce spinner/dryer is missing it's interior metal piece; which prompted today's visit from a complaint. Equipment shall be maintained in a state of good repair. PIC states a new spinner/dryer is being obtained.

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, 2023 · Original Source

1 - Inspection

Oct 6, 2023

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee beverage was being stored in a reach in cooler amongst food items for customers. Employees may drink from a closed beverage container if it is stored/used 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

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; Repeat; Cut lettuce was being held too highly above its fill line and was up to 46F. Multiple potentially hazardous foods at the bottom of the reach in cooler were above 41F (see temperature chart) Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cut lettuce and food items in the reach in cooler were taken back to the walk-in cooler to be cooled down before a 4 hour period elapsed. Full points taken due to repeat violation.

In plain English

More about food kept at an unsafe temperature

minorCode 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core; Employee was observed preparing food items while wearing a bracelet. Employees may not wear jewelry on their wrists or finger (except for a plain wedding band) while preparing food items.

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

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Utensil/scoop was found being stored in standing water at 79F between uses. If utensils are stored in water between uses; the water shall either be at/above 135F or running at a velocity sufficient 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

minorCode 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); Core; Plastic containers were stacked while wet. After cleaning and sanitizing; equipment and utensils shall be stored in a self-draining position that allows air drying. Make sure equipment and utensils are air dried before stacking them.

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 4-903.11(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; Single service items were found being stored inside of a container with food residue in the interior. Single service utensils shall be stored in a clean; dry environment where they are protected from potential contamination.