Restaurant · Wake County, NC

Yagg Sii Tenn

Name: Yagg Sii Tenn
Address: 1440 Chapel Ridge Rd, Wake County, NC

1440 Chapel Ridge Rd

Last inspected Aug 26, 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

8 inspections

1 - Inspection

Aug 26, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; A single food scoop stored as clean had food residue on the scoop and under wiper/ejector arm. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- scoop removed for cleaning. All other equipment observed clean. No points taken.

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 3-304.14 (E)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 (E); Core; Bleach wiping cloth bucket stored on counter above clean equipment and box of food. Containers of sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and where contamination of food; equipment; utensils; linens and single-service articles cannot occur. CDI- bucket was relocated to a lower shelf.

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 4-903.11(A)(B) and (D)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(B) and (D); Core; Spoons and a food scoop were stored in a white plastic basket with visible residue. Cleaned equipment and utensils shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- basket and its contents were sent for washing/sanitizing.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Coated metal shelving in the walk-in cooler is peeling and flaking. This prevents effective cleaning. Flaking paint may contaminate exposed food. Maintain equipment in good repair. Replace metal shelving in the near future. PIC has placed a plastic liner that is smooth and easily cleanable over affected shelving as a temporary measure. Full point not taken.

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 26, 2026 · Original Source

1 - Inspection

Mar 25, 2026

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 3-304.12 (B)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B); Core; Scoop handle observed in dry rice. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. CDI- scoop handle removed.

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 4-502.13Equipment and utensils

Official wording

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

Inspector’s notes

4-502.13; Core; Plastic falafel container is being reused to store mustard sauce. Single-use and single-service articles cannot be reused. Use approved NSF; sanitation rated multi-use storage containers that can be easily cleaned. 4-904.11(A); Core; Single-use utensils are presented in the dining area in a way that exposes them to contamination by consumers (food-contact portions are exposed). Display and handle single-use/single-service articles and cleaned and sanitized utensils to prevent contamination. Place food-contact portion down and only present handles for contact with consumers.

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 4-501.11Cleaning and sanitizing

Official wording

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

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

Official record from Wake County Environmental Services, Mar 25, 2026 · Original Source

1 - Inspection

Aug 14, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; A few containers on the clean equipment shelf had sticker residue on the outside. Containers are stacked together. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- containers removed for cleaning. Ensure sticker residue is removed prior to storing as clean. No points taken

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 7-202.12(A)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12(A); Priority; Raid indoor household insecticide is used near back entrance to facility. Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. CDI- educational moment with PIC. Raid to be brought home and use discontinued.

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 4-202.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11; Priority Foundation; A plastic food storage container was observed with large cracks near the top. Two spatulas were badly cracked and starting to deteriorate. Multiuse food-contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow easy cleaning. CDI- equipment was voluntarily discarded.

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 14, 2025 · Original Source

1 - Inspection

Apr 17, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 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; A container of rice and various meats including; but not limited to; chicken; lamb; goat; and oxtail holding above 41 F. Refer to temperature chart. Various meats stacked in large portions in the flip top of the prep cooler. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or less. Use smaller/thinner portions to maintain proper temperatures and keep lid closed at all times; unless actively-in use. CDI - Foods moved to cool rapidly in the walk-in freezer.

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 4-101.17Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.17; Core; NOTE: Wooden plates are used for food service. Hard maple or an equivalently hard; close-grained wood may be used as a food contact surface. Bamboo plates are used currently; and they are NSF approved. The surface is cleanable and smooth.

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, Apr 17, 2025 · Original Source

1 - Inspection

Nov 21, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 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; Prep cooler gaskets are torn in multiple areas. Equipment shall be maintained in good repair. PIC to replace gaskets.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Prep cooler storage racks and interior soiled with accumulation; food; and debris. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 3-303.12Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-303.12; Core; Food stored on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food in a clean; dry location where it is not exposed to splash; and at least 6 inches above the floor. Food moved up off the 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

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

1 - Inspection

Aug 8, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Prep cooler gaskets; hinges and exterior soiled with accumulation; food; and debris. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 8, 2024 · Original Source

1 - Inspection

Apr 24, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 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; A knife; scissors (used for food prep); and multiple containers stored as clean soiled with food and debris. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned at the 3-compartment 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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloths stored on prep surfaces. Wiping cloths shall be held between uses in the sanitizer bucket. Additionally; one sanitizer bucket low at 25 ppm (chlorine). Chlorine shall register 50-200 ppm to sanitize effectively. Bucket dumped and re-made.

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, Apr 24, 2024 · Original Source

1 - Inspection

Jan 11, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Single-service containers stored with the food-contact surface facing upwards. Store inverted until use 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 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core; Gender neutral restroom trashcan does not have a lid. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Ensure trashcan has a lid.

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, Jan 11, 2024 · Original Source