Restaurant · Wake County, NC

Swagat Indian Cuisine

Name: Swagat Indian Cuisine
Address: 9549 Chapel Hill Rd, Wake County, NC

9549 Chapel Hill Rd

Last inspected Aug 18, 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

6 inspections

1 - Inspection

Aug 18, 2026

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; Policy not available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus or fecal matter. EHS sent policy and poster to PIC via email.

In plain English

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

More about other finding

notedCode 3-304.11Other

Official wording

Food separated & protected

Inspector’s notes

3-304.11; Priority; Observed team member placing boiled potatoes into a soiled cilantro produce basket (this is used to store unwashed vegetables). Observed uncovered cooked chicken stored inside produce basket inside tall freezer. Observed food stored directly inside plastic grocery bags in the tall freezer. Food shall only contact surfaces of: Equipment and utensils that are cleaned. Keep food protected in food grade containers for storage. Do not store exterior surfaces on containers in contact with uncovered food.

In plain English

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

More about other finding

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Observed chlorine residual less than 25PPM at dish machine.Chlorine is not even distributed on dishes at the end of the cycle. Chlorine shall register 50-200PPM when tested. Manager called Auto Chlor for service on unit.

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 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Observed rice cooked and cooled yesterday at 50F inside tall reach in cooler. Rapid Cooling is needed. Cool from 135F to 70F ~and~ from 70F to 41F in four more hours or less. Food that does not cool from 135F to 70F within 2 hours shall be discarded. Use your thermometer to check food temperature and if you identify that food is not cooling fast enough; reheat to 165F and start the cooling process over. Food discarded.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed tomato onion sauce and tomato sauce cooling at room temperature. Observed rice prepared yesterday cooling inside deep bus tub with a tight lid. Observed spiced potato mix cooling at room temperature at the beginning of the inspection. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Sauces reheated above 165F. Spiced potato placed in walk in for rapid cooling.

In plain English

More about food kept at an unsafe temperature

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; Observed soiled handles on equipment. Maintain equipment 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, Aug 18, 2026 · Original Source

1 - Inspection

Feb 23, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

In plain English

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

More about other finding

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation;Observed knife stored inside hand sink basin. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. item removed. 6-301.11; Priority Foundation; Soap dispenser on the line does not dispense properly. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. Pump soap place at hand sink.

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 residue on knives stored on magnet and several pots and cutting boards stored as clean on drying racks. Dried black residue observed inside food prep sinks. 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

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Containers of portioned plates of biryani rice; chickepeas in sauce; cooked chicken;cooked meat in sauce; marinated cooked chicken; not labeled with the dates of preparation. No dates on housemade frozen soups and meats stored inside tall freezer. Temperature controlled for safety foods shall be labeled with the dates of preparation. CDI: All TCS items date marked.

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 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; No procedures available for sauces held at room temp for 4 hours. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. ; If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- item voluntarily discarded. Time holding document emailed to PIC.

In plain English

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

More about other finding

notedCode 6-202.15Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15; Core; Observed several holes in kitchen backroom door and a side gap between the door and the wall. Observed gap under in dining area that will allow for rodents/pest to easily enter the building. 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.

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

Official record from Wake County Environmental Services, Feb 23, 2026 · Original Source

1 - Inspection

Jun 2, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

8 recorded violations

notedCode 6-501.11 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Core; Observed damaged walls in backroom area. Physical facilities shall be maintained in good repair. 6-501.12 Core; A buildup of debris observed under shelving across from the stove. 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

notedCode 2-201.11 (A)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-201.11 (A); (B); (C); and (E); Priority; Policy unavailable onsite today. (A) The permit holder shall require food employees and conditional employees to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the person in charge to reduce the risk of foodborne disease transmission; including providing necessary additional information; such as the date of onset of symptoms and an illness; or of a diagnosis without symptoms; if the food employee or conditional employee: (1) Has any of the following symptoms: (a) Vomiting;P (b) Diarrhea;P (c) Jaundice;P (d) Sore throat with fever;P or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists; unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover. Employee health policy shall be onsite and readily available for review by inspector.

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

notedCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

In plain English

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

More about other finding

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed raw fish stored directly above chopped RTE onion. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In plain English

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

More about other finding

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; At the beginning of inspection; observed team member placing Monday stickers on several TCS foods ex. cooked chicken; lamb; potatoes; vinegar cilantro sauce; that were prepared on days prior. Observed no date marking for fried chicken; cooked chicken thawing inside walk in; and onion sauce. Date marks shall reflect the day the item was initially prepared. Observed no date marking for items prepared on days prior...Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item 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

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Observed unlabeled purple chemical. 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- item labeled. 7-201.11; Priority; At the beginning of inspection; observed chemical spray bottle next to clean glasses on a metal rolling cart. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- item placed in designated 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

notedCode 6-202.15Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

In plain English

More about signs of rodents or insects

notedCode 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 two heavily scored; in use cutting boards. 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.

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 2, 2025 · Original Source

1 - Inspection

Jul 15, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Tomato Sauce and Onion Sauce from yesterday are stored in deep plastic 22 quart buckets. Goat in thick sauce 42.5F from yesterday. Rapid Cooling is needed. Cool from 135F to 70F ~and~ from 70F to 41F in four more hours or less. Food that does not cool from 135F to 70F within 2 hours shall be discarded. Use your thermometer to check food temperature and if you identify that food is not cooling fast enough; reheat to 165F and start the cooling process over. Food discarded and practiced separating into metal pans today.

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; Cooling Methods are not adequate. Rapid cooling is needed. Sauces are stored in deep plastic buckets. Goat in sauce stored in metal pan has also not cooled from previous day. Use your thermometer to check food temperature as it cools. Use shallow layers spread out in uncovered metal pans. Some four inch deep metal pans were located in the storage shed outdoors and brought inside for cooling. Purchase additional four inch deep metal hotel pans with lids to cool cooked food. Do not put warm food into buckets or plastic bus tubs. Signs and stickers were posted today and rapid cooling methods discussed and implemented.

In plain English

More about food kept at an unsafe temperature

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; two sinks are dripping from the faucet. Repair is needed.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; 3 compartment ware washing sink is not clean. Clean the sink daily with soap.

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; Equipment including refrigeration and can opener need cleaning. Maintain equipment 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 15, 2024 · Original Source

1 - Inspection

Feb 29, 2024

Score 93

Official score: 93 · Understand this area’s scale

9 recorded violations

criticalCode 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; Fully cooked; ready-to-eat naan was being cut and handled using bare hands. Employees may not contact ready to eat foods with bare hands. Suitable utensils and/or gloves shall be used when preparing ready to eat foods to prevent bare hand contact with ready to eat foods. CDI: Naan was voluntarily discarded. Educational moment.

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

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Handwashing sink nearest to prep sinks did not have paper towels. Each handwashing sink shall be provided with hand drying provisions. CDI: Paper towels were added.

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; Knives and food storage containers; stored as clean; were soiled with food residues and debris. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Dishes sent to be cleaned again.

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; One container of yoghurt sauce in expo flip top was filled beyond fill line and had a temperature range above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Sauce was portioned into multiple containers and allowed to cool.

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; Containers of portioned biryani rice and white rice were not labeled with the dates of preparation. Temperature controlled for safety foods shall be labeled with the dates of preparation. CDI: Labels were added for 02/27/2024.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Bottle of bleach; degreaser; and bulk soaps were stored without chemical labels. Working containers used for toxic materials shall be clearly identified with the common name of the materials. CDI: Containers were labeled.; 7-201.11; Priority; Sanitizer bottle was stored above expo flip top cooler. Bulk bottles of soap; stored in repurposed garlic containers; were stored above clean dishes on wire rack. Toxic materials shall be stored so they can not contaminate food; equipment; and utensils. CDI: Bottles were moved to chemical storage.

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

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Bulk and portioned containers of spices were not labeled throughout kitchen. Except for containers holding food that can be readily and unmistakably recognized; working containers holding food shall be identified with the common name of the food. Label dry storage containers and portioned spice containers.

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 4-502.13Equipment and utensils

Official wording

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

Inspector’s notes

4-502.13; Core; Single-use containers of butter and garlic were being reused for dry food storage. Single-use articles may not be reused. Do not reuse single-use articles.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Exhaust vent panels were soiled with grease and food accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean items listed.

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 29, 2024 · Original Source

1 - Inspection

Oct 30, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Employee returned from outside and began preparing food without handwashing. Employees shall wash their hands after engaging in activities that contaminate the 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

Food separated & protected

Inspector’s notes

3-302.11; Priority; Containers of raw fish were stored above ready-to-eat foods in prep cooler. Cross-contamination shall be prevented during storage by separating raw food from ready-to-eat foods. CDI: Fish was moved to bottom shelf.

In plain English

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

More about other finding

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Interior baffle of ice machine was soiled with red residues. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice machine.

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 30, 2023 · Original Source