Restaurant · Wake County, NC

Kathmandu Kitchen

1275 Nw Maynard Rd

Last inspected Oct 26, 2026 · View Map ↗ · Compare ↗

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Score 98

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

Quick Answers

When was Kathmandu Kitchen last inspected?: The most recent inspection on record was on Oct 26, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
Were any violations recorded at the last inspection?: Yes: 4 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 9 inspections on record, from Jan 4, 2024 to Oct 26, 2026.
Has Kathmandu Kitchen ever been closed by the health department?: No closure appears in the 9 inspection records we hold for this business. The earliest is dated Jan 4, 2024.

The Full Inspection History

9 inspections

1 - Inspection

Oct 26, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (Core)Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11 Food Storage - Preventing Contamination from the Premises (Core); Cut vegetables were stored in a container; stacked on top of the garbage can. Store food so it is protected from potential contamination. CDI-Vegetables were moved to the food preparation sink.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14 Wiping Cloths; Use Limitations (Core); There was a wet wiping cloth stored on the food preparation table in between uses. Store wet wiping cloths in sanitizer in between uses. CDI-Cloth was moved to sanitizer bucket.

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) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Core); The stove and fryer had significant food residue build up. The soap and sanitizer dispenser lines at the 3-compartment sink were soiled with black residue. Food storage shelves near grill line were dusty and soiled. Maintain non food-contact surfaces clean. Increase cleaning frequency of these areas.

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 6-501.15Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.15; Priority Foundation; Mop water is being disposed of in the food preparation sink; per PIC (not observed today). Food prep sinks; hand washing sinks; and ware washing equipment may not be used for the cleaning of maintenance tools; the preparation or holding of maintenance materials; or the disposal of mop water and similar liquid wastes. Use can wash/mop sink outside of restaurant to dispose of mop water or other similar liquid waste. CDI-This sink will be used moving forward; per PIC.

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 26, 2026 · Original Source

1 - Inspection

Jun 11, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

2 recorded violations

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 (Priority); There was no measurable chlorine in the sanitizing solution in the dish machine. Maintain chlorine sanitizing solutions at 50-200ppm. CDI-Chemical bucket was changed; and solution measured 100ppm. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Priority Foundation); The panel on the ice bin had some discolored residue. Maintain food contact surfaces of equipment clean. CDI-Item was cleaned and sanitized.

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 6-501.114 Maintaining PremisesCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.114 Maintaining Premises; Unnecessary Items and Litter (Core); There are some heavily rusted and non functioning cooking equipment stored in the dry storage area. Keeping non functional equipment could provide harborage for insects. Remove unnecessary items from facility.

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 11, 2026 · Original Source

1 - Inspection

Dec 1, 2025

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

2 recorded violations

notedCode 4-601.11 (A) EquipmentCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Priority Foundation); The can opener had old food residues on it from last use a few days ago. Cooking spoons stored as clean had food residues on them. Food contact surfaces of equipment and utensils shall be clean to sight and touch. CDI-All items were cleaned and sanitized.

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) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Core); Pipes behind grill line were soiled. Interior of preparation coolers and gaskets were soiled. Exterior of the stove is peeling and soiled. Shelves under preparation tables were soiled. Non food-contact surfaces of equipment must be maintained clean. Increase cleaning frequency of kitchen surfaces.

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 1, 2025 · Original Source

1 - Inspection

Aug 14, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

4 recorded violations

notedCode 3-304.14(D)Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14(D); Core; Dry wiping cloths were soiled with food debris. PIC states cloths are returned for laundering when they become soiled and wet. Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. CDI-Cloths were moved to laundry hamper. Clean cloths were brought out.

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 4-501.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14; Core; The 3-compartment sink was soiled with black residues. The drain board on both the 3-compartment sink; and the dish machine were soiled with food debris. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. CDI-Ware washing equipment 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 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Core); Shelves under tables were soiled with food debris. The gaskets and interior of the preparation coolers were soiled. The sides and interior of the fryer was soiled. The knobs on the stoves were soiled. Non food contact surfaces of equipment must be maintained clean. Increase frequency of cleaning. Clean these areas.

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 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (Core); The floors under the fryer and stove has a build up of grease. The floor under the onion table has food and other debris built up. The hood filters above the grill line need cleaning. The doorknob above the table with the can opener and the plastic wrap is soiled. Physical facilities such as floors and walls shall be maintained clean. Increase cleaning frequency. Clean these areas.

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

Mar 20, 2025

Score 97

Official score: 97 · Understand This Area’s Scale

5 recorded violations

notedCode 5-501.116Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.116; Core; Trash Cans are heavily soiled. Clean the trash cans regularly; including handles; to prevent soil build up. discussed today

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

notedCode 4-501.114 Mechanical Warewashing EquipmentCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114 Mechanical Warewashing Equipment; Chemical Sanitization - Concentration (P) Dish Machine is not sanitizing. Hose to feed the chlorine into the dish machine may be clogged; not clear. Owner is washing the tube to clear it and was able to get the chlorine to flow to the dish machine. He plans to replace it with a longer hose. Use test strips daily to verify presence of chlorine residual from the dish machine 4-601.11(A) Wicker type bread baskets are soiled. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. After serving bread and having the bread basket on the customer table or under customer control; properly clean and sanitize the baskets. All baskets were cleaned today. . . . Prep Table outside the walk in cooler is not clean. The food preparation sink has unclean areas including under the faucet and in corners. Sinks and table were cleaned during today's 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

notedCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Tongs are stored in a container of water on prep table near microwave used for samosas. Tongs shall be stored in a clean and dry pan. If utensils are stored in water; the water shall be 135F and hotter. Tongs were removed from water today.

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) EquipmentCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (B) and (C) Equipment; Nonfood Contact Surfaces (C) General cleaning is needed in the kitchen. Clean the pre wash sink faucet and dishmachine. Clean shelves and make line refrigerators.

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 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency (C) Walls in the kitchen are not clean. Clean walls and signs above the handwashing sink. Move the onion table to clean the floor that is heavily soiled in this area to the right of the dishmachine. Clean the door knob behind the table with the mounted can opener. Maintain floor; walls; signs and door knob free of build up.

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 20, 2025 · Original Source

1 - Inspection

Nov 25, 2024

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

4 recorded violations

notedCode 3-305.11 Food Storage - Inside the walk in cooler is not clean. Speed rack is heavily soiled with black growth visible. Interior wallsContamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11 Food Storage - Inside the walk in cooler is not clean. Speed rack is heavily soiled with black growth visible. Interior walls; freezer door and handle are soiled. Detailed cleaning of the inside the walk in cooler is needed. Maintain food storage areas clean. Speed rack cleaning was started during today's inspection.

In Plain English

More about food not protected from contamination

notedCode —Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14 Warewashing Equipment: Hoses at the 3 compartment ware washing sink are not clean and not cleanable. Replace hoses that dispense solutions.

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 6-501.18 Men's toilet room is not clean. Handwashing sinkCleaning and sanitizing

Official Wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s Notes

6-501.18 Men's toilet room is not clean. Handwashing sink; top to the trash can; light switch area; etc are heavily soiled. Maintain handwashing sinks; toilets and urinals 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 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12 Cleaning; Frequency and Restrictions (C) Walls in the kitchen are not clean. Clean walls and floor under equipment.

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, Nov 25, 2024 · Original Source

1 - Inspection

Aug 2, 2024

Score 94.5

Official score: 94.5 · Understand This Area’s Scale

6 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; Employees use their bare hands to touch cooked bread; naan; several times. Employee uses bare hand to remove cooked samosa from the walk in cooler. Gloves and utensils are available and may be used to prevent bare hand contact with ready to eat food. Loose gloves may be the easiest for getting on and off for the bread. Consider also Deli Tissue that would be a barrier between employee hands and the naan. Worked with alternatives for handling the food today. When samosas are going to be cooked to at least 145F immediately after handling; minimal bare hand contact is allowed with clean hands.

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 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Food Preparation Sinks; Table with the microwave and blender are not clean. Use detergent to the clean the sinks; faucets and tables after each use. After cleaning and rinsing; apply sanitizer and allow surfaces to air dry. Cleaning of sinks and table were done during today's inspection. Avoid storing the dehumidifier on the table top. . . Make Line / Prep Refrigerators are not clean. Remove lids and clean upper surfaces frequently to avoid accumulation of build up. Cleaning of the refrigerators was also started during today's inspection by removal of lids to clean at the ware washing 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 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; Shelf above the refrigerator is heavily soiled. Onion table; legs of equipment; Utilitech dehumidifier; pass through window area; etc are not clean. 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

minorCode 5-501.116Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.116; Core; Trash Can is heavily soiled. Clean the trash can regularly to prevent soil build up

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; Floor is not clean under the onion table and under equipment. Move stored items for effective cleaning. ; 6-501.114; Core; Mixer stored on the floor of the kitchen is not clean and has not been used in approximately three years. Unused frier is stored in the kitchen. Remove items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.

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 6-303.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-303.11; Core; Some light fixtures are out; not functioning. Restore non functioning light fixtures and provide at least 50 foot candles of light across surfaces where food is prepared or knives are handled.

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 2, 2024 · Original Source

1 - Inspection

Apr 26, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

6 recorded violations

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; Large cutting board stored on the left food preparation sink has several black areas that indicate mold has settle into the cutting board. Discard cutting board that can no longer be effectively 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 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; Table outside walk in cooler is not clean. Rack under the ware washing sink is not clean. Pipe that runs along the left side in the walk in cooler over head is deteriorating and not clean. Interior walls of the walk in cooler; especially in the corner outside the freezer has visible microbial growth. Extensive cleaning is needed inside the walk in cooler. 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

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 Preparation Sinks are not clean. Use detergent and clean the sinks after each use. After cleaning and rinsing; apply sanitizer and allow to air dry. . Can Opener is not clean. Regular cleaning is needed. Can opener was taken apart today to start the cleaning process.

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 7-204.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11 ; Priority; Clorox Clean Up is used to mix sanitizer. Discontinue use of Clorox Clean Up on food contact surfaces. Use approved chemical to mix sanitizer. Owner purchased Clorox Disinfecting Bleach during today's inspection. It has label instructions for use as a food contact surface sanitizer. Ingredients. EPA registration number.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Walls are not clean. Swinging door to the kitchen is heavily soiled. Vent is soiled. Maintain physical facilities clean.; 6-501.114; Core; Mixer stored on the floor of the kitchen is not clean and has not been used in approximately three years. Two gas grills and panini press stored in first rooms should be removed from the restaurant. Remove items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.

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 6-303.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-303.11; Core; Lighting in the kitchen is low. Provide 50 foot candles of light in all areas food is prepared and knives are handled. Consider the Duke Energy program to convert lights to LED

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, Apr 26, 2024 · Original Source

1 - Inspection

Jan 4, 2024

Score 99

Official score: 99 · 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; Stacks of single-service containers were not inverted. Single-service and single-use articles shall be stored by using means that afford protection from contamination until used. Store containers inverted.

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; Fume hood has grease and food debris accumulations. Handles of prep coolers were soiled with food debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean areas 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, Jan 4, 2024 · Original Source