Restaurant · Wake County, NC

Sassool

Name: Sassool
Address: 1347 Kildaire Farm Rd, Wake County, NC

1347 Kildaire Farm Rd

Last inspected Jun 23, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Jun 23, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 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)Observed one container of raw chicken stored on second from the last shelf above container of sauce. Raw chicken was transferred to a different location within the walk in and placed on the last shelf. Arrange items in walk in according to final cook temperature. CDI

In plain English

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

More about other finding

notedCode 7-201.11 Separation - Storage (P) Observed bottle of urine remover an degreaser hanging from a clean equipment rack above cutting board. Bottles were relocated during inspection. Sotre chemicals to prevent contamination from foodChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (P) Observed bottle of urine remover an degreaser hanging from a clean equipment rack above cutting board. Bottles were relocated during inspection. Sotre chemicals to prevent contamination from food; and food contact items.

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 onions and cooked chicken thigha being ambient cooled with a temperature range of 75-87F. Once food item droops belo135F it shall be moved to the walk in cooler or ice bath to actively cool within a cold enivronement to achieve the correct cooling parameters. CDI by relocating both speed racks to walk in cooler and reach in cooler .

In plain English

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

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloth was stored on prep table in between uses. Keep wet wiping cloths submerged in sanitizer solution in between uses. CDI-Cloth were moved to sanibuckets.

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 23, 2026 · Original Source

1 - Inspection

Jan 21, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf). Ice in handwash sink. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. No points taken. Education.

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

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

Inspector’s notes

4-901.11(A) Observed clean inverted food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items 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

notedCode 6-501.14 (C) Ceiling vent in kitchen needs dust build-up cleaned. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dustFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14 (C) Ceiling vent in kitchen needs dust build-up cleaned. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials.

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, Jan 21, 2026 · Original Source

1 - Inspection

Sep 25, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 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. Labeled at time of inspection. -Pf

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 4-901.11(A) Observed clean inverted food containers stacked wet. After cleaning and sanitizingEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11(A) Observed clean inverted food containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items 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

notedCode 4-903.11(A)(C) Case of cups stored on floor near front. Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(C) Case of cups stored on floor near front. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above 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

minorCode 6-501.14 (C) Ceiling vent in kitchen needs dust build-up cleaned. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dustFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

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, Sep 25, 2025 · Original Source

1 - Inspection

Jan 3, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

2 recorded violations

notedCode 2-301.14 When to Wash (Priority) Employee did not wash hands after drinking waterHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to Wash (Priority) Employee did not wash hands after drinking water; or before donning gloves for preparing food. Hands must be washed: (A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service or aquatic animals as specified in 2-403.11(B); (D) Except as specified in 2-401.11(B); after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready to eat food; (H) Before donning gloves to initiate a task that involves working with food; and (I) After engaging in other activities that contaminate the hands. CDI-Hands were washed; and gloves were donned. PIC agreed to review hand washing requirements with all employees. Educational posters in English and Spanish 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

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 (Priority); Foods in the prep cooler near the grill line were holding 45-50F. TCS foods must be cold held at 41F or below. CDI-Items were moved to walk in cooler to chill rapidly; unit was adjusted down; and will be serviced.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jan 3, 2025 · Original Source

1 - Inspection

Aug 15, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Raw meatballs were stored above ready to eat foods on the speed rack in the 2nd walk in cooler. Raw meat must be stored so it cannot contaminate ready to eat foods. CDI-Meatballs were moved to a low shelf. Food storage chart provided to PIC in multiple languages.

In plain English

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

More about other finding

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Multiple containers of rice and tomatoes cut yesterday were not cooled to 41F within 6 hours. TCS (Time/Temperature Control for Safety) foods shall be cooled from 135F to 70F within 2 hours; and from 70F to 41F within 4 hours. CDI-All foods were voluntarily discarded. Reviewed cooling time requirements with PIC. Provided cooling logs in Spanish and English via email to PIC.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Foods to be cooled were placed into pans deeper than 2 inches; covered tightly; and containers were stacked. Foods were cooled in reach in coolers. TCS foods shall be rapidly cooled using the following methods: Dividing food into smaller portions; placing food in pans 2inches or less; using rapid cooling equipment; stirring food in an ice bath; using metal containers; adding ice as an ingredient; or other effective methods. Food shall be left uncovered; or loosely covered; if it can be protected from contamination. CDI-Educational materials provided on cooling methods. Also recommend using walk in cooler to cool foods. Discussed cooling methods in depth with PIC to make improvements.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloth was stored on side of bucket and on prep table in between uses. Keep wet wiping cloths submerged in sanitizer solution in between uses. CDI-Cloths were moved to sanibuckets.

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 15, 2024 · Original Source

1 - Inspection

Mar 12, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Many containers; metal and clear and round containers; stacked as clean on clean dish storage racks with stickers and sticker residue left on the containers. Equipment food contact surfaces and utensils shall be clean to sight and touch. Items moved to dish area 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

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; Sides of reach-in coolers near back prep table soiled with food residue. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls around dish machine and under sink soiled with residue buildup. Dust accumulation on several ceiling tiles near air vents. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently. Ensure dust cleaning is done at night when no food prep is occurring and no equipment can become contaminated.

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 12, 2024 · Original Source

1 - Inspection

Dec 19, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Several containers stacked as clean on clean dish storage racks with stickers and sticker residue left on the containers. Equipment food contact surfaces and utensils shall be clean to sight and touch. Items moved to dish area during inspection. No greasy residue or food debris on the containers; so improvement on cleaning dishes but ensure stickers are completely removed.

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; Eggplant in large deep container in walk-in cooler with yesterdays date marking at 46-49F. TCS(Time/Temperature Controlled for Safety) foods shall be cooled from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Food was cooked day previous and never cooled to 41F in appropriate time. Follow proper cooling methods to meet cooling time parameters. Eggplant voluntarily discarded during inspection.

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; yogurt sauces and garlic sauce in portioned cups in flip top cooler on top inside container at 50-60F. These portion cups are inside a container not getting the same air flow to maintain cold. TCS (Time/Temperature Controlled for Safety) foods shall be held cold at 41F or below. Sauces voluntarily discarded during inspection. These sauces should be kept in the bottom of the cooler or small portions placed in top on TPHC. Facility uses TPHC for salads in front display cooler; recommended adding to TPHC procedures for these sauces; or keep on bottom at 41F or below.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Large container of eggplant in walk-in cooler at 46-49F with yesterdays date. Cooling shall be accomplished by using one or more of appropriate cooling methods; placing the food into shallow pans; thinner smaller portions; in rapid cooling equipment uncovered or loosely covered; adding ice as an ingredient; stirring the food in ice water bath; using ice wand. Eggplant voluntarily discarded during inspection.