Restaurant · Wake County, NC

Tamasha Modern Indian

Name: Tamasha Modern Indian
Address: 4200 Six Forks Rd, Wake County, NC

4200 Six Forks Rd

Last inspected Jan 6, 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

5 inspections

1 - Inspection

Jan 6, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

notedCode 2-401.11 EatingEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 Eating; Drinking; or Using Tobacco (C); Open employee beverage was found being stored above clean containers. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of food or clean equipment.

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 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); Opened package of raw chicken in a ready in freezer was stored above raw pork. Unless both items are frozen AND inside of their commercial packaging; raw animal food shall be stored in order of final cook temperature in order to prevent potential contamination. CDI- Food was rearranged as needed. Deductions will be taken if this item is repeated.

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)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Separation - Storage (P); Multiple containers of butane were found being stored about dry storage food. Poisonous or toxic materials shall be stored in an area that prevents potential contamination of food or clean equipment. CDI- Butane was relocated during the inspection.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); Multiple wet wiping cloths were found being stored on prep surfaces during the inspection. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.

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; Scoops were being stored inside of food containers with their handles directly touching the food. IF utensils are stored in food containers; they shall be stored with their handles above the food in order 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

Official record from Wake County Environmental Services, Jan 6, 2026 · Original Source

1 - Inspection

Jul 15, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 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; Food containers stored as clean on the rack were stacked together while still wet in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Sticker residue was remaining on non food contact surfaces of clean containers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; 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

notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P); Dishwashing machine that was being used for the first time this shift did not produce chlorine at 50-200ppm. Chlorine sanitizer used on food contact surfaces shall be maintained at 50-200ppm. CDI- EHS primed the dishwashing machine for 30-60 seconds and the chlorine sanitizer reached 50ppm. Please train employees to prime the dishwashing machine and use test strips to verify the dishwashing machine is at 50-220ppm before use. Deductions will be taken if this item is repeated.

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 3-302.12 Food Storage Containers Identified with Common Name of Food (C)Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C); Repeat; Several container of food ingredients were found with no labels. Food ingredients in working containers that are not easily identifiable shall be labeled with their common name.

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

Official record from Wake County Environmental Services, Jul 15, 2025 · Original Source

1 - Inspection

Dec 6, 2024

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Container of cream was being left out at 60F for the service according to PIC. Potentially hazardous food shall be kept held cold at 41F or below. CDI- Cream was placed in refrigeration to cool before a 4 hour period elapsed. All other food was held at 41F or below today.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Multiple spray bottles of chemicals were found with no labeling. Poisonous or toxic materials shall be labeled with their common name. CDI- Spray bottles were labeled.

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 3-302.12 Food Storage Containers Identified with Common Name of Food (C)Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Food Storage Containers Identified with Common Name of Food (C); Large container of white food ingredients was found with no label. Food ingredients in working containers that are not easily identifiable shall be labeled with their common name.

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 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C); Utensils were found being stored in standing water at 71F. IF utensils are stored in water between uses; the water shall either be at/above 135F or running at a velocity to flush loose particles.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C); Wall behind dishwashing machine has brown/black buildup and needs to be cleaned. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean this area 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

Official record from Wake County Environmental Services, Dec 6, 2024 · Original Source

1 - Inspection

Jun 21, 2024

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

criticalCode 3-302.14Other

Official wording

Food additives: approved & properly used

Inspector’s notes

3-302.14; Priority; A nearly empty container of mustard oil labeled "For external use only" was said to be used for tastings". CDI: Container was voluntarily discarded...Food shall be protected from unsafe or unapproved levels of food/color additives.

In plain English

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

More about other finding

minorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Core; Packages of fish that are labeled "Keep Frozen" were thawing in the walk-in cooler. CDI: Packages were cut open...Reduced oxygen packaged fish indicating that it shall be kept frozen shall be removed from the reduced oxygen environment prior to thawing under refrigeration or immediately upon completion of its thawing.

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; Metal containers stored as clean on the rack were stacked together while still wet in-between...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.

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 4-205.10Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-205.10; Core; The rice warmers/holders are labeled "For household use only". Replace these warmers with commercial warmers...Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used according to manufacturer's instructions; certified/classified for sanitation by an ANSI-accredited program; or meet parts 4-1 and 4-2 of the food code.

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 21, 2024 · Original Source

1 - Inspection

Feb 21, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Multiple spray bottles of chemicals were found with no labeling. Poisonous or toxic materials shall be labeled with their common name. CDI- Spray bottles were labeled.

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 3-502.12Other

Official wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s notes

3-502.12; Facility has a vacuum packaging machine and has products that are in reduced oxygen packaging. The meat in reduced oxygen packaging was not marked with the time it was placed in the ROP. Under the 2017 food code; raw animal food may be placed in ROP; but the package must be marked with the date and time; and removed from packaging within 48 hours. CDI- Items were removed from packaging and will be marked with the time in the future.

In plain English

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

More about other finding

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer bucket holding wet wiping cloths was at 0ppm. Between uses; wet or moist wiping cloths shall be held in an approved sanitizer at an appropriate concentration.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Scoop was being stored in a container with its handle directly touching the food. IF utensils are stored in food containers; they shall be stored with their handles above the food in order 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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Prep sink basin was leaking and facility has a bucket underneath the sink catching water. A plumbing system shall be maintained in a state of good repair.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Feb 21, 2024 · Original Source