Restaurant · Wake County, NC

Curry House

2101 S Main St

Last inspected Oct 6, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 95

Get the Next Inspection, Free.

We'll email you when Curry House has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Curry House last inspected?: The most recent inspection on record was on Oct 6, 2026. The result listed by Wake County Environmental Services was “Score 95” (official score 95).
Were any violations recorded at the last inspection?: Yes: 6 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 7 inspections on record, from Oct 3, 2023 to Oct 6, 2026.
Has Curry House ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Oct 3, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Oct 6, 2026

Score 95

Official score: 95 · Understand This Area’s Scale

6 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 knives in holder; large pots; and long metal skewers for tandoor stored as clean with food debris present. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- All unclean utensils were sent to warewashing for better cleaning.

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 3-501.14(A)Food temperature

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

3-501.14(A); Priority; Two bus tubs of cooked spinach (palak) that were cooked overnight found in walk-in cooler at 52F-53F. Cooked TCS food shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. CDI- Both bus tubs of cooked spinach were voluntarily discarded and taken to the outside garbage receptacle at the time of inspection. See Item #33 for more information regarding cooling methods.

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 3-302.14Other

Official Wording

Food additives: approved & properly used

Inspector’s Notes

3-302.14; Priority; Opened container of mustard oil was found stored on dry storage shelf that is used for food marination. Bottle contained a label that states "for external use only". Food shall be protected from the contamination of unsafe or unapproved food additives. EHS recommends finding approved alternatives to this product. CDI- PIC agreed to discontinue using this product and will look to find approved replacements. *This was a general comment on the last routine inspection.

In Plain English

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

More about other finding

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; (1)Cooked pakora and cauliflower on sheet pans left at room temperature during the cooling process observed with internal temperatures below 135F. (2)Cooked spinach (saag) found cooling overnight in large bus tubs; covered in the walk-in cooler. When cooling; use any of the following methods: shallow containers with 2 to 4 inch food depth; reduction in food quantity; use of rapid cooling equipment (such as ice wands/paddles); use of ice baths with ice at level of food in containers and frequent stirring of food and/or cooling in walk-in cooler or freezer. Remember that hot foods must cool rapidly from 135 degrees F to 70 degrees F within 2 hours and from 70 degrees F to 41 degrees F or less within 4 additional hours. Use calibrated metal stemmed food thermometer to ensure proper cool down. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered. CDI- Cooling methods reviewed with PIC. Pakora and cauliflower were prepared an hour prior and taken to the walk-in cooler to rapidly cool. Cooked spinach (saag) was voluntarily discarded.

In Plain English

More about food kept at an unsafe temperature

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; Tall reach-in freezer is leaking water and refreezing at drain pipe. Walk-in freezer is leaking at the evaporator coil and accumulating. Equipment shall be maintained in a state of good repair and condition. Repair these refrigeration units.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Cleaning is needed on physical facilities throughout kitchen to remove the accumulated residue. The physical facilities shall be maintained clean. Keep the floors; walls; and ceiling 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, Oct 6, 2026 · Original Source

1 - Inspection

Dec 18, 2025

Score 93.5

Official score: 93.5 · Understand This Area’s Scale

12 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; Food containers deemed as clean found with old stickers still remaining but stored as clean. Long metal skewers stored as clean were not clean. Equipment food-contact surfaces and utensils shall be clean to sight and touch. VR- EHS will return to verify compliance of this violation by December 22; 2025.

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

majorCode 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; Several foods including paneer; yogurt; rice pudding; and fried foods on speed rack in walk-in cooler were lacking a date label. Refrigerated; ready-to- eat; time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded. The day of preparation shall be counted as Day 1 and must be discarded within 7 days. VR- EHS will return to verify compliance of this violation by December 22; 2025.

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; TPHC is being used for tikka masala base; butter sauce; onion sauce; and tomato sauce left at room temperature at the expo station. House made bread with milk and eggs being left out for use throughout the day. Time stamp was missing on container of products and there were no written procedures available. If food is held under time control; the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food was placed. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. CDI- EHS educated PIC and TPHC template was emailed to facility to be completed for TCS foods kept at expo station. Once completed; keep these written procedures on-site. Remaining food items will be voluntarily discarded at 3pm today.

In Plain English

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

More about other finding

notedCode 3-302.14Other

Official Wording

Food additives: approved & properly used

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 7-209.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-209.11; Core; Bottle of Tylenol stored above prep surface on the cook line. Employees shall store their personal care items in lockers or other suitable facilities. CDI- Medication was relocated.

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 3-501.13Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13; Priority Foundation; According to PIC; raw chicken was thawed overnight in the prep sink. At some point this morning; hot water was introduced into the sink to aid in the thawing process. Raw chicken temped between 28F-79F. Temperature control for safety (TCS) foods shall be thawed under refrigeration; completely submerged under cold running water with water temperature below 70F; or as part of the cooking process. CDI- Raw chicken in the prep sink was voluntarily discarded.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; Working containers of dry goods and squeeze bottles of food coloring were missing the identifying label. Food ingredients that are removed from their original packages and are unrecognizable shall be identified with the common name of the food. Ensure these containers are labeled.

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 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; Raw chicken actively being prepped from a bulk container stored on the floor. Bag of cane sugar stored on the floor in the dry storage area. Food shall be protected from contamination by storing the food in a clean dry location at least 6 inches above the floor. Keep food off of the floor. CDI- Raw chicken relocated off of the floor. 3-307.11; Core; Observed raw food stored in plastic trash bags and plastic grocery bags in the walk-in freezer. These bags are not approved for direct food contact. Food shall be protected from miscellaneous sources of contamination. Use approved containers or approved food-grade bags to store exposed TCS food.

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

notedCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Bowl was stored on the cauliflower in the top section of the appetizer cooler and the rice scoop was stored in room temperature water. Utensils being stored in foods shall be stored with the handle above the food; if stored in the water; the water shall be maintained at 135F or above. CDI - Bowl was 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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; Spray nozzle at the prewash sink is spraying water at the bend and no longer attached to the wall. Equipment shall be maintained in a state of good repair and condition. Repair or replace this item.

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 4-101.19Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-101.19; Core; Shelf liners in walk-in cooler are made of corrugated plastic and there is food residue lodged in openings. Nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion resistant; nonabsorbent; and smooth material. Replace this material with approved shelving.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Cleaning is needed on walls at the cook line to remove the accumulated food residue; especially near the handwashing sink. The physical facilities shall be maintained clean. Clean the walls in this area.

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 18, 2025 · Original Source

1 - Inspection

Mar 10, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

6 recorded violations

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; The fan guards on the evaporator in the walk-in cooler have a buildup of dust; the booster seats and some of the high chairs have food crumbs; and there are stickers/sticker residue on some of the stacked containers on the dish drying rack. Non-food contact surfaces of equipment shall be cleaned often enough to prevent a buildup of soil residues. Clean these items more frequently. *Noted: an overall improvement in cleaning.

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 5-205.11Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11; Priority Foundation; Employee rinsed off vegetables at the handwashing sink by the cookline. Handwashing sinks shall only be used for handwashing. CDI - Employee educated on use of sink by PIC.

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(A)(1); Priority; A box of chicken and package of chicken where the seal has been broken were stored above sealed boxes of spinach in the walk-in freezer. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. CDI- Chicken relocated to the bottom shelf.

In Plain English

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

More about other finding

notedCode 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; Spray bottles of commercial sanitizer and containers of foaming soap were stored above sealed containers of sugar and sweeteners . Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils or other supplies. CDI - Sugar and sweeteners moved to a shelf above the sanitizer and sugar and sweeteners.

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 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Bowls were stored in the cauliflower in the top section of the appetizer cooler and the rice scoop was stored in utensil water that temped at 105F. Utensils being stored in foods shall be stored with the handle above the food; if stored in stagnant the water; the water shall be maintained at 135F or above. CDI - Bowls were 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 5-205.15Water, plumbing, and sewage

Official Wording

Plumbing installed; proper backflow devices

Inspector’s Notes

5-205.15; Core; The cold water side of the faucet at the meat prep sink leaks when turned on. All plumbing systems shall be maintained in good repair. Repair sink.

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, Mar 10, 2025 · Original Source

1 - Inspection

Aug 26, 2024

Score 96

Official score: 96 · Understand This Area’s Scale

7 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; The mechanical quat.ammonia sanitizer dispenser is not working - the sanitizer section of the 3 compartment sink tests at 0 ppm. Quat. ammonia sanitizer shall be maintained between 200-400 ppm. A verification visit will be made no later than Thursday; August 28; 2024 to ensure the sanitizer at the 3 compartment sink is maintained at the appropriate level since some items are too big to go through the dish 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

criticalCode 7-207.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-207.11; Priority; Burn gel and Tylenol were stored above the entree and appetizer coolers as well as mixed in with to-go containers. Employee medicine shall be stored in a manner that prevents the contamination of food; equipment; utensils; single service/use articles and other supplies. CDI- Items were moved to the employee storage 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

minorCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; Large white containers of spices/ingredients were not labeled. Containers storing food ingredients that have been removed from their original packaging shall be labeled with the common name of the food. Label the large white containers in the dry goods area.

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

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core; The vents in the hood have a buildup of oil and debris and the burners on the range have a buildup of burnt on food debris. Non-food contact surfaces of equipment shall be cleaned often enough to prevent a buildup of soil residues. Clean these items 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 5-501.115Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.115; Core; The dumpster pad is stained and there is a strong odor coming from the dumpster area due to the dumpsters not being cleaned. Dumpsters and the dumpster area shall be maintained clean. Clean or request new dumpsters of your landlord.

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

minorCode 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; The ceiling vents over the appetizer and entree coolers have a buildup of dust and debris. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a more frequent basis. **Points not increased due to the other ceiling vents and tiles being 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

minorCode 6-501.110Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-501.110; Core; Employee items on top shelf above the to-go containers. Lockers or other suitable facilities shall be used for the orderly storage of employee items. CDI- Items were moved to bottom shelves.

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, Aug 26, 2024 · Original Source

1 - Inspection

Mar 5, 2024

Score 96

Official score: 96 · Understand This Area’s Scale

8 recorded violations

criticalCode 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; A spray bottle of commercial sanitizer was stored on the splash guard of the veggie prep sink over the basin where peppers had been chopped and a bag of onions were on the drain board. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils or other supplies. CDI - Sanitizer was moved to chemical storage 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

minorCode 3-307.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-307.11; Core; A bowl of sliced tomatoes and a bowl of chopped onions were stored on top of chopped peppers in the appetizer prep cooler. Food shall be protected from all sources of contamination. CDI- Bowls were removed.

In Plain English

More about food not protected from contamination

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; A knife was stored in the gap between the appetizer and entree cooler and a knife was stored behind the handles of the faucet on the veggie sink. During pauses in use; utensils may be stored on a clean portion of the food prep table or equipment. CDI- Knives were 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

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; The cutting boards are badly scored. Cutting boards shall be resurfaced or replaced when they can no longer be effectively cleaned and sanitized. Resurface or replace 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; The light globes in the hood are soiled; the sides of the cookline equipment have a buildup of food residue; and the black carts have a buildup of food debris. Non-food contact surfaces of equipment shall be cleaned as necessary to prevent a buildup of soil residues. Clean these items more frequently. **Double points not taken since these are items not mentioned on the previous 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 6-501.18Cleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

6-501.18; Core; The handwashing sink in the kitchen area needed cleaning due to a buildup of residues. Plumbing fixtures such as handwashing sinks; toilets and urinals shall be cleaned as often as necessary to prevent a buildup of soil residues. CDI- The handwashing sink was cleaned.

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; The ceiling vents and surrounding ceiling tiles have a buildup of dust and the walls in the dish area have a buildup of black residue. The physical facilities shall be maintained clean. Clean the walls and ceilings on a more frequent basis. **Points not increased due to improvement in cleaning.

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 6-501.110Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-501.110; Core; Employee items were stored mixed in single service use items and seasonings. Lockers or other suitable facilities shall be used for the orderly storage of employee items. CDI- Items were moved to bottom shelves.

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, Mar 5, 2024 · Original Source

1 - Inspection

Jan 25, 2024

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

5 recorded violations

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; The appetizer cooler has an ambient air of 59F and tcs foods in this cooler temped between 44-58F. TCS foods being held cold shall be maintained at 41F or below. CDI- Foods below 45F were moved to walk-in cooler; foods above 46F were discarded if not in the cooling process. A service call was placed and cooler was repaired during inspection; ambient air temperature of 44F prior to inspector leaving..

In Plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-302.12; Core; Soybeans; cumin and a container of spices were not labeled. Containers storing food/food ingredients shall be labeled with the common name of the food. CDI - Containers were labeled.

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 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; A knife was stored in the gap between the appetizer and entree cooler; and the scoop for rice was stored in room temperature water. During pauses in use; utensils may be stored on a clean; portion of the food prep table or equipment or in stagnant water that is maintained at 135F or above... CDI- Scoop was stored in a dry; clean container and knife was moved to cutting board.

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; The vents in the hood over the cookline have a slight buildup of oil and debris; the fly fan over the exit door has a buildup of debris and dust; and the black curtain separating the storage area from the kitchen needs cleaning. Non-food contact surfaces of equipment shall be cleaned as necessary to prevent a buildup of soil residues. Clean these items 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; There is food debris on the kitchen floor and the ceiling vents and the ceiling vents and tiles have dust and debris on them as well. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a more frequent basis.

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 25, 2024 · Original Source

1 - Inspection

Oct 3, 2023

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

6 recorded violations

minorCode 2-401.11Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11; Core; An employee's cup of water without a lid was stored on the cutting board of the entree cooler and another cup of water without a lid was stored on the top shelf of the chemical rack. Food employees may drink from a closed beverage container if the container is handled to prevent the contamination of exposed food; clean equipment; utensils and other supplies. CDI - Cups were removed.

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 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; Containers of curry are stored on the floor. Food shall be stored at least six inches above the floor. Store all containers of food on shelving/pallets; carts. ; 3-307.11; Core; A container of chopped red onions is stored directly on onions and peppers in the top section of the appetizer cooler. Food shall be protected from all sources of contamination. CDI - Container was removed.

In Plain English

More about food not protected from contamination

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; A scoop was laying flat in the bulk rice container; a bowl was stored in the bulk flour container. Utensils being stored in foods shall be stored with the handle above the food. CDI - Bowl was removed and scoop was "dug" into rice.

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 4-501.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.11; Core; Tape is on one of the handles of the rice warmers and along the top edge of the ice machine. A piece of the fan guard in the walk-in cooler is missing. All equipment shall be maintained in good repair. Repair equipment/remove tape.

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; The vents in the hood over the cookline have a slight buildup of oil and debris; there is dust buildup on the red fire suppression cannisters on the wall above the prep table; and the black curtain separating the storage area from the kitchen needs cleaning. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items 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; There is debris in the light shield in the men's bathroom; some of the walls have food splash on them and there is food debris on the kitchen floor. The physical facilities shall be maintained clean. Clean the floors; walls and ceilings on a more frequent basis.

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 3, 2023 · Original Source