Restaurant · Wake County, NC

Saap

Name: Saap
Address: 370 S Walker St, Wake County, NC

370 S Walker St

Last inspected Mar 11, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

The full inspection history

5 inspections

1 - Inspection

Mar 11, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 2-401.11 (A) Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A) Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. observed employee drink and phone next to actively cutting vegetables. CDI by relocating items. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. Employee drinks shall be in a cup with lid and straw to prevent contamination of hands when drinking. Employee drink was in a bottle.

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 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 Observed lighter stored in container with clean utensils. CDi by removing lighter from utensils and placing utensils in dish machine. Lighters and all other toxins shall be stored in a designated area to prevent contamination of utensils; equipment and food.

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 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked sausage and pork belly (in ziplock bags) stacked in deep container cooling in walk in cooler. sausages were cooled but pork belly was still actively cooling. CDI by removing a number of bagged sausage and placing on sheet tray. .

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

Official record from Wake County Environmental Services, Mar 11, 2026 · Original Source

1 - Inspection

May 29, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 5-202.12 Handwashing SinksHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 Handwashing Sinks; Installation (C) Handwashing sinks in restrooms are registering between 72-84 F. At least 100F water shall be provided at all handsinks.

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 Cooling (P) Three large buckets of chicken curry observed in walk in cooler between 43-46 F that was cooked and cooled yesterday. Cooling shall be accomplished by cooling the food from 135F to 70F within the first two hours and to 41 F within a total of 6 hours. Corrected During Inspection - PIC voluntarily discarded all product immediately.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15 Cooling Methods (Pf) Facility cooled chicken curry in largeFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Facility cooled chicken curry in large; deep; sealed buckets that did not have adequate air flow to the product for rapid cooling. Cooling shall be accomplished by cooling products in shallow containers; using ice wands; utilizing ice baths; uncovering or loosely covering the item to ensure adequate air flow for rapid cooling. Corrected During Inspection - PIC voluntarily discarded the product immediately. Discussed proper cooling methods to ensure cooling meets parameters moving forward.

In plain English

More about food kept at an unsafe temperature

notedCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Four large buckets of food product (soaking rice and sauces) as well as vegetables in boxes were stored directly on floor in walk in cooler. Food shall be stored at least 6 inches off of 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 4-501.113 Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.113 Mechanical Warewashing Equipment; Sanitization Pressure (C) Pressure gauge on hot water dish machine is only reaching 8 PSI during sanitizing cycle. The flow pressure of the fresh hot water sanitizing rinse in a machine shall be within the range specified on the machine manufacturer’s data plate and may not be less than 5 PSI or more than 30 PSI.

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, May 29, 2025 · Original Source

1 - Inspection

Oct 4, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 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) Raw pork was stored above raw fish/shrimp in the reach in cooler. Raw fish was stored on the shelf next to ready to eat foods. Repackaged meats in the reach in freezer were stored mixed; with pork and chicken above fish. Raw foods must be stored so they cannot contaminate ready to eat foods. Raw meats must be stored according to final cook temperatures. CDI-Food storage chart hung on walk in cooler was reviewed with PIC. Foods were rearranged.

In plain English

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

More about other finding

notedCode 3-501.19 (A) (1) Facility is using TPHC without marking the food with the time it was removed from temperature controlOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 (A) (1) Facility is using TPHC without marking the food with the time it was removed from temperature control; and without having written procedures on site. Food held on time; rather than temperature control must be marked with the time it was removed from temperature control; or the time it must be discarded. Written procedures for Time as a Public Health Control (TPHC) shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. CDI-TPHC form was provided via email to owner/head chef. Form was printed and filled out. Food was allowed to be marked with discard time.

In plain English

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

More about other finding

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14 ; PF; The test strips available for Ecolab Sink and Surface sanitizer expired July 2022. Provide a test kit that accurately measures sanitizer concentrations. Obtain new test strips by 10/11/24. Please text a picture to (919) 210-5228; or inspector will return on that date to verify purchase of new 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

Official record from Wake County Environmental Services, Oct 4, 2024 · Original Source

1 - Inspection

May 2, 2024

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Fried rice was 110F on top of fryer. TCS (Time/Temperature Control for Safety) foods shall be hot held at 135F or above. CDI-Rice was voluntarily discarded. Discussed using Time as a Public Health control during lunch rush for this item with PIC. Forms sent to PIC.

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; Sprouts in ice bath on prep cooler were holding 55F. TCS foods shall be cold held at 41F or below. CDI-Sprouts were voluntarily discarded. Discussed using TPHC with PIC; forms sent to email on file.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, May 2, 2024 · Original Source

1 - Inspection

Dec 19, 2023

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw shrimp was stored above ready to eat foods in the walk in cooler. Raw meat was stored above cooked chicken in the reach in freezer. Raw meat was stored above ready to eat foods in the prep cooler. Raw chicken was stored above beef in the walk in cooler. Raw meat shall be stored so it cannot contaminate ready to eat foods. Raw meats shall be stored according to the final cook temperature.

In plain English

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

More about other finding

criticalCode 3-401.14Food temperature

Official wording

Proper cooking time & temperatures

Inspector’s notes

3-401.14; Priority; Partially cooked chicken was not cooled after first cooking process. Raw animal foods cooked using non-continuous cooking shall be: after cooking for 60 minutes or less; be immediately cooled from 135F to 70F within 2 hours; and from 70-41F within 4 hours. It must be held cold at 41F; or be frozen. Food must be reheated to specified temperatures/times for service. The facility must have approved written procedures on site; and available to the Health Department; prior to performing non-continuous cooking. CDI-Chef agreed to stop the non-continuous cooking; and will fully cook chicken moving forward.

In plain English

More about food kept at an unsafe temperature

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; Pans and other utensils were stacked tightly while still wet after cleaning. Utensils shall be stacked to allow air drying after cleaning. CDI-Pans were rearranged. ; 4-901.11; Core; An employee dried a pan with a cloth after cleaning and sanitizing. Utensils and equipment shall be air dried after cleaning and sanitizing. CDI-Pan was cleaned again; and allowed to air dry.