Meat Market · Wake County, NC

Sangam Halal Market

Name: Sangam Halal Market
Address: 10300 Chapel Hill Rd, Wake County, NC

10300 Chapel Hill Rd

Last inspected Jul 21, 2026 · View Map ↗ · Compare ↗

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Score 96

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Jul 21, 2026

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11 PriorityOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Priority; Observed water leaking for walk in cooler vent above raw goat inside walk in cooler. Food shall be protected from cross contamination by: Storing the food in packages; covered containers; or wrappings. Items covered.

In plain English

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

More about other finding

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed dried chicken residue inside meat grinder. Equipment food-contact surfaces and utensils shall be clean to sight and touch- item washed. 4-702.11; Priority; Observed dishes not immersed in sanitizer solution while team member was actively washing dishes manually. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Observed food preparation and dish washing conducted at the same time on opposite sides of the 3 comp sink. 3 comp sink shall be set up to submerge dishesin soapy water and sanitizer. Facility is not equipped with a food preparation sink. Ensure that 3 comp sink is washed; rinsed and sanitized before and after it is used to prepare food.

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 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Observed quat sanitizer greater than 400 PPM at 3 comp dispenser. Observed Dark blue color indicated on test papers. Quat sanitizer shall register 200-400PPM. Dilute solution until concentration is adjusted to proper range.

In plain English

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

More about chemicals stored or used unsafely

notedCode 6-202.15Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15; Core; Observed holes present in back exit door that will allow for rodents/pest to easily enter the building; door propped open during inspection. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors. Obtain a door sweep. 6-501.111; Core; Flies and gnats active in kitchen The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and D) Eliminating harborage conditions. Call pest control.

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 4-202.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11; Priority Foundation; Observed chipped metal on large knife.A) Multiuse food contact surfaces shall be: (1) Smooth; Pf (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Item discarded. 4-501.11; Core; Observed rust on shelving inside deli case and walk in cooler. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment.

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 6-501.12 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Core; Thick dust present on ceiling above high shelving. Physical facilities shall be cleaned as often as necessary to keep them clean.

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 21, 2026 · Original Source

1 - Inspection

Nov 7, 2025

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Observed team members constantly exiting the meat market backdoor; re-entering the kitchen with gloved hands and preparing meat without changing gloves or washing hands. Hands shall be washed: After handling soiled equipment or utensils; During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. EHS interrupted activities and request hand wash-team member washed hands.

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

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Observed hand sink hot water 74-86F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature to meet requirement.

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-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed dried food debris on white cutting board and metal colander hanging above 3 comp sink. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp 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 3-401.14Food temperature

Official wording

Proper cooking time & temperatures

Inspector’s notes

3-401.14; Priority;Observed "burned chicken" partially cooked (rare) whole chickens stored inside lower section of the meat case with visible blood. The manger stated that the chicken is partially cooked in the restaurant section and placed in the meat market for sale. Facility shall obtain prior approval from the regulatory authority before non- continuous cooking methods can be processed in the facility. Raw animal foods that are cooked using a non continuous cooking process shall be: (A) Subject to an initial heating process that is no longer than sixty minutes in duration; P (B) Immediately after initial heating; cooled according to the time and temperature parameters (C) After cooling; held frozen or cold; as specified for Time/temperature for food safety food under 3-501.16(A)(2); P (D) Prior to sale or service; cooked using a process that heats all parts of the foods to a temperature and for a time as specified (E) Cooled according to the time and temperature parameters specified for cooked Time/temperature for food safety food under 3-501.14(A) if not either hot held as specified under 3-501.16(A); served immediately; or held using time as a public health control as (F) Prepared and stored according to written procedures that: (1) Have obtained prior approval from the regulatory authority ; Pf (2) Are maintained in the food establishment and are available to the regulatory authority upon request; Pf (3) Describe how the requirements specified under (A)-(E) of this Section are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Pf (4) Describe how the foods ; after initial heating; but prior to complete cooking; are to be marked or otherwise identified as foods that must be cooked as specified under (D) of this section prior to being offered for sale or service; Pf and (5) Describe how the foods ; after initial heating but prior to cooking as specified under (D) of this section; are to be separated from ready-to-eat foods as specified. EHS instructed manager to discontinue process until non-continuous cooking process is adopted. Cook internally to 165F or greater or send written procedure including the guideline noted above to inspector maria.powell@wake.gov

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Observed goat liver; goat meat; and chicken drumsticks holding above 41F. TCS food shall be held at 41F or below. Items discarded. Ambinet air thermomter reads 40F. Monitor unit and call for maintenance if and TCS foods are holding above 41F.

In plain English

More about food kept at an unsafe temperature

notedCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; EHS observed "Fantastik" multi-surface degreaser in meat market. When asked; employees stated that it is used to clean cutting boards under the band saw and metal food prep table. This product is not approved to clean food contact surfaces. Use quat sanitizer located at 3 comp sink to wipe down food contact surfaces. Item removed from meat market area.

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

Official record from Wake County Environmental Services, Nov 7, 2025 · Original Source

1 - Inspection

Feb 27, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

majorCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) 4-601.11 (A) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) Meat manager stated meat processor is cleaned every 4 hours; however; meat processor was stored soiled with food debris covered in a plastic bag. Meat department ambient air temperature was 65F. Surfaces of equipment contacting TCS food (time/temperature control for safety) may be cleaned less frequently than every 4 hours if equipment is used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and equipment is cleaned at the frequency in the following chart that corresponds to the temperature. Equipment food contact surfaces and utensils shall be clean to sight and touch. PIC cleaned and was advised to clean meat processor every 4 hours according to meat department temperature and before storing. ***CORRECTED DURING INPSPECTION (CDI)*** 4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) The chemical sanitizer dispenser at the three compart sink and canwash/service sink does not dispense sanitizer. Maintain sanitizer at correct concentrations when being used to sanitize. The PIC is advised to use chlorinated bleach to sanitize meat market until chemical sanitizer dispenser is repaired. Establishment has chlorine bleach available. ***CDI***

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 —Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Flies present in meat market. Premises shall be maintained free of insects. PIC advised to treat for flies year round.

In plain English

More about signs of rodents or insects

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) Several wet wiping clothes stored on three compartment sink. Hold in-use wet wiping cloths in properly concentrated sanitizer between uses. PIC instructed to make a chemical sanitizing solution to store wet wiping clothes in between uses.

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 4-501.12 Cutting Surfaces (C) White cutting boards have deep dark cuts and are scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitizedCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Cutting Surfaces (C) White cutting boards have deep dark cuts and are scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Replace/resurface cutting boards.

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 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C) 4-501.16 Warewashing Sinks; Use Limitation (C) The three compartment sink is being used for warewashing and meat prep without procedures for repurposing. (B) If a WAREWASHING sink is used to wash wiping cloths; wash produce; or thaw FOOD; the sink shall be cleaned as specified under § 4-501.14 before and after each time it is used to wash wiping cloths or wash produce or thaw FOOD. The compartments of sinks used for washing and rinsing EQUIPMENT; UTENSILS; or raw FOODS; or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under § 4-301.13 shall be cleaned: (A) Before use and (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function. EHS will assist PIC with developing a sanitation standard operating procedure detailing the repurposement process for the three compartment sink (SEE GENERAL COMMENT SECTION).

In plain English

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

More about cleaning or sanitizing problems

notedCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Glass part of display had built up residue present. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean this area more often.

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, Feb 27, 2025 · Original Source

1 - Inspection

Mar 11, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

criticalCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Priority; According to the manager meat saw is thoroughly cleaned and sanitized once a day and the temperature in the room holds at 67F. Surfaces of equipment contacting TCS food (time/temperature control for safety) may be cleaned less frequently than every 4 hours if equipment is used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart and equipment is cleaned at the frequency in the following chart that corresponds to the temperature. CDI - educated the manger that the meat saw needs to be cleaned every 4 hours according to temperature.

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 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Several meats in the display cooler on upper shelf were cold holding above 41F but below 45F; see chart above. TSC food (time/temperature control for safety food) shall be maintained at 41F or below for cold holding. CDI - foods moved to walk-in cooler for recooling.

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; Observed whole goat meat stored straight on the shelving without protective barrier like container etc. 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. CDI - keep the meat in containers.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; One of the employees had no beard net during inspection. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment and utensils. Wear Beard nets.

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 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; Observed that white cutting boards have deep dark cuts and are scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Replace/resurface cutting boards.

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; Front glass part of display had built up residue present. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil. Clean these area more often.

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, 2024 · Original Source