Restaurant · Wake County, NC

Nukkad Restaurant

Name: Nukkad Restaurant
Address: 1710 High House Rd, Wake County, NC

1710 High House Rd

Last inspected Jul 13, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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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

Jul 13, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11 (A)(4)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(4); Core; A few foods in walk-in freezer were observed without covers or lids. Except when food is being cooled; store food in packages; covered containers; or wrappings. CDI- wrapping added. No points taken today

In plain English

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

More about other finding

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A spray bottle of bleach cleaning solution was unlabeled. Label working containers of toxic/poisonous materials such as cleaners and sanitizers taken from bulk supplies. CDI- label added. Full points may be taken for repeat violations.

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; Recently prepared cooked onion was observed cooling in a deep container with a lid. Quickly cool TCS foods using methods such as open/vented shallow pans; smaller portions; large ice baths; rapid cooling equipment (freezer) and active stirring. Cold air must flow around product to remove the heat. CDI- reviewed cooling methods with PIC. Onion was transferred into two smaller pans and placed in walk-in freezer to cool rapidly.

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 4-903.11(B)(1)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(B)(1); Core; Multiple cleaned and sanitized pans were stacked wet on the clean equipment shelf. Arrange equipment to air dry and self-drain prior to stacking. CDI- pans separated for proper 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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; White-coated metal shelving inside small prep unit near cookline is chipping and rusting. This affects cleanability. Maintain equipment in good repair. Replace shelving.

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; Sprayer nozzle and handle in warewashing area is soiled with visible residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency. All other surfaces observed clean. Full point not taken.

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 13, 2026 · Original Source

1 - Inspection

Apr 13, 2026

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Two metal containers stored as clean were soiled with sticker residue and stacked together. Food-contact surfaces of equipment and utensils shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned. All other equipment observed clean. No point taken.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Goat stacked too high inside the cookline fliptop unit was observed above 41F (see temp chart). Cooked sweet corn in the reach-in portion was observed at 55 - 60F. PIC was unsure why. Maintain TCS foods in cold holding at 41F or less. Do not overstock product above fill lines of containers. CDI- foods voluntarily discarded.

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; Two spray bottles of bleach cleaning solution were unlabeled. Label working containers of toxic materials such as cleaners and sanitizers taken from bulk supplies. CDI- labels added.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Scoop handles observed in flour and sugar. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed (sugar; spices; flour). CDI- handles removed. Full point may be taken for repeat violations.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Torn gasket observed on small reach-in cooler. Maintain equipment in good repair. Replace gasket. No point taken

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; Walk-in cooler shelving has food residue accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequency. All other surfaces observed clean. Full point not taken.

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 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Observed an employee's shoes stored on a shelf with bags of onions. Provide dressing areas and lockers for the storage of personal items like clothing. Shoes were removed during inspection. 6-501.14; Core; Observed dust accumulation on ceiling AC vent in back storage area. Clean ventilation systems and replace filters so they do not become a source of contamination from dust and debris.

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, Apr 13, 2026 · Original Source

1 - Inspection

Aug 6, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; Handwashing sink near cookline was without soap upon arrival. Provide soap for handwashing at each handwashing sink. CDI- soap replaced. Full points taken for repeat violation. 5-205.11 (B); Priority Foundation; An employee was observed retrieving water for cleaning at a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- employee was stopped and water was dumped. 5-202.12; Core; Hot water handle was disabled at one handwashing sink. Provide at least 100F water at handwashing sinks. CDI- handle was fixed.

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); Core; A few foods in makeline refrigeration were observed without covers or lids. Except when food is being cooled; store food in packages; covered containers; or wrappings. CDI- wrapping added. No points taken today

In plain English

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

More about other finding

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; A plate was being used to scoop cooked rice and left inside the food container. A plastic bowl was used to scoop dry ingredients and left inside the food. In-use utensils in TCS food must be stored with handles above the food and top of the food container. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed (sugar; spices; flour). Use appropriate dispensing utensils. CDI- items removed. Full point may be taken for repeat violations.

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 4-502.11(A)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A); Core; Veggie slicer was observed with broken plastic pieces on the block that forces veggies onto the slicing grate. Maintain utensils in good repair. Repair or replace veggie slicer.

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; Walk-in cooler fan guards soiled with dust and debris. Sides of cookline refrigeration units have food residue. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Increase cleaning frequecny.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; A roof leak was observed near the cookline. It was raining heavily during inspection. Small; intermittent drips of water are falling from ceiling. Physical facilities shall be kept in good repair. Leak is not directly over food; preparation or cooking area. Ensure water does not contaminate clean equipment or food. Keep foods covered during transport to other areas. PIC has called for 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 6, 2025 · Original Source

1 - Inspection

Apr 24, 2025

Score 94

Official score: 94 · Understand this area’s scale

6 recorded violations

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; Handwashing sink near cookline was without soap upon arrival. Provide soap for handwashing at each handsink. CDI- soap replaced.

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

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Observed a large tub of cooked veggies on the counter cooling for 2 hours at 108F. Quickly cool TCS foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- food was voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Some foods inside the cookline reach-in unit were above 41F (see temp chart). Maintain TCS foods in cold holding at 41F or less. PIC indicated these foods were left out before inspection; leading to temperature abuse. CDI- foods voluntarily discarded. Cut tomato and paneer temping at 43F were moved to the walk-in to cool and were out of temperature less than 4 hours.

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; Two spray bottles of cleaning chemical/sanitizer were unlabeled. Label working containers of toxic materials such as cleaners and sanitizers taken from bulk supplies. CDI- labels added.

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; Cooked veggies did not meet the cooling time parameters due to ineffective cooling methods. Quickly cool TCS foods using methods such as open/vented shallow pans; smaller portions; large ice baths; rapid cooling equipment (freezer) and active stirring. Cold air must flow around product to remove the heat. CDI- reviewed cooling methods with PIC. Veggies were voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; In-use utensils stored in stagnant water at room temp on a prep surface. If stored in water; the water shall maintain 135F or above. Utensils removed from container of water for cleaning. Multiple spoons and tongs observed with handles inside the food container and touching the food. In-use utensils in TCS food must be stored with handles above the food and top of the food container. CDI- utensils removed. Full point may be taken for repeat violations.

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 24, 2025 · Original Source

1 - Inspection

Oct 31, 2024

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

notedCode 3-301.11Employee 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; Priority; An employee observed touching various Indian desserts with their bare hands and placing into boxes for service. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI - Education provided. Employee re-washed their hands; and a gloved employee began handling desserts.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Multiple containers stored as clean soiled with sticker residue; and a few soiled with food and debris. Food contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Several wet wiping cloths stored on prep surfaces. Wet wiping cloths shall be stored in sanitizer buckets unless actively in-use. "In hand or in bucket".

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; An in-use utensil stored in stagnant water at 70 F on a prep surface. If stored in water; the water shall maintain 135 F or above. Utensil removed from container of water.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Cleaned and sanitized dishes stacked wet. Arrange to air dry prior to stacking.

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, Oct 31, 2024 · Original Source

1 - Inspection

Jun 26, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

3 recorded violations

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; Multiple TCS foods holding above 41 F in different refrigeration units. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall hold cold at 41 F or below. CDI - Foods either voluntarily discarded or moved to cool in the walk-in based on times prepared and temperatures observed.

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Flies present in kitchen and dining area. The premises shall be maintained free of insects; rodents; and other pests. Increase pest control measures.

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

minorCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Multiple cutting boards on the cook line scored and stained. Resurface or replace once no longer easily cleanable.

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, Jun 26, 2024 · Original Source

1 - Inspection

Dec 14, 2023

Score 93

Official score: 93 · Understand this area’s scale

9 recorded violations

majorCode 4-501.112Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.112; Priority Foundation; High-temperature dish machine registered 153 F at the highest for the final rinse temperature. It shall reach a minimum of 180 F (160 F at the plate). VR - PIC called EcoLab rep. for repair. EHS will return to ensure dish machine reaches a minimum of 180 F (160 F at the plate). In the meantime; facility may wash and rinse using the dish machine; and complete the sanitizing step at the 3-compartment sink.

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

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Multiple TCS foods prepared last night; and a few foods prepared today did not meet cooling parameters. Foods prepared last night include; but are not limited to aloo curry; pao bhaji; and kadhi pakora. Foods prepared today include; but are not limited to yellow dal tadka (made at 9 am). TCS (Time/Temperature Control for Safety) foods shall cool from 135-70 F within 2 hours; and from 70-41 F within 4 hours; for a total of 6 hours to cool. CDI - Foods voluntarily discarded. EHS provided cooling guidance.

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; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. All foods in the walk-in cooler holding at 45 F. Refer to temperature chart above. TCS foods shall hold cold at 41 F or below; unless actively cooling. CDI - Walk-in cooler adjusted down a few degrees by PIC. Ensure the door stays closed as much as possible to maintain proper temperatures. Bags of ice added/foods moved closer to cooler fans in prep units.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Multiple TCS foods prepared yesterday date marked with a prep date of today in the walk-in cooler. Facility is handwriting dates for foods on the cook line; and a machine prints out dates for items stored in the walk-in cooler. TCS foods shall be date marked on their prep/open date; and they shall not be held past 7 days. Prep/open date + 6 days = 7-day maximum hold. Ensure dates are accurate so that foods do not exceed 7-day hold. CDI - Dates corrected; and EHS discussed recommendations with PIC for improvement.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; A live bug observed crawling on a cutting board on the cook line. The premises shall be maintained free of insects; rodents; and other pests. Bug eliminated and cutting board moved to the 3-compartment sink to be washed; rinsed and sanitized. No additional bugs observed during inspection. Increase pest control measures.

In plain English

More about signs of rodents or insects

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; In-use utensils stored in standing water at 120 F on the cook line. If stored in water; the water shall maintain 135 F or above. Additionally; scoops with no handles used to portion dry goods such as flour and sugar. Obtain scoops with handles and ensure the handle is above the top of the food to prevent 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

minorCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Cleaned and sanitized dishes stacked wet. Arrange to air dry prior to stacking.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Multiple cutting boards on the cook line soiled with black stains. Resurface or replace once no longer easily cleanable.

In plain English

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

More about cleaning or sanitizing problems

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust. Underside of the flat top on the cook line soiled with food and debris. Walk-in freezer gasket soiled with black accumulation. Walk-in cooler blue storage racks soiled with black and white buildup. Surfaces of equipment shall be kept free of an accumulation of dust; food residue and other debris.

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, Dec 14, 2023 · Original Source