Restaurant · Wake County, NC

Sassool

9650 Strickland Rd

Last inspected Nov 3, 2026 · View Map ↗ · Compare ↗

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Score 95

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

Quick Answers

When was Sassool last inspected?: The most recent inspection on record was on Nov 3, 2026. The result listed by Wake County Environmental Services was “Score 95” (official score 95).
Were any violations recorded at the last inspection?: Yes: 5 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 Nov 9, 2023 to Nov 3, 2026.
Has Sassool ever been closed by the health department?: No closure appears in the 7 inspection records we hold for this business. The earliest is dated Nov 9, 2023.

The Full Inspection History

7 inspections

1 - Inspection

Nov 3, 2026

Score 95

Official score: 95 · Understand This Area’s Scale

5 recorded violations

notedCode 3-301.11(B)Employee 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(B); Priority; Observed a food employee attempting to hold a cooked pizza to slice it with their bare hands. Except when washing produce or when the food will be heated to at least 145F or when the facility has received prior approval; food employees may not contact ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment. CDI - PIC stopped employee before the food could be touched and had them put on gloves before continuing.

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 3-501.16 (A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16 (A)(1); Priority; Two containers of cooked pasta with meat sauce in the Cambro container were holding below 135F. Except during preparation; cooking; or cooling; or when TPHC is used; TCS (time/temperature control for safety) food in hot holding shall be maintained at 135°F or above. CDI - PIC voluntarily discarded out-of-temperature food.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 3-501.16 (A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2); Priority; Several TCS foods across various coolers were holding above 41F; see temperature table. Except during preparation; cooking; or cooling; or when TPHC is used TCS food in cold holding shall be maintained at 41F or less. CDI - Lids on some containers of food; that were less than 45F and prepared today; were lifted to allow for faster cooling and TCS foods over 45F were voluntarily discarded. Repeat.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-903.11(B)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(B); Core; Observed several food containers stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow for drainage and air drying.

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 4-501.12Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.12; Core; The prep surface on the lift-top prep cooler is heavily scratched; making it difficult to thoroughly clean and sanitize in these scratch marks also observed other cutting boards that were heavily scratched. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Replace or resurface this prep area and cutting boards before the next inspection. Repeat.

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 3, 2026 · Original Source

1 - Inspection

May 12, 2026

Score 93.5

Official score: 93.5 · Understand This Area’s Scale

7 recorded violations

notedCode 2-301.14Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14; Priority; Observed a food employee entering the kitchen from the bathroom then moving to work with raw chicken without washing their hands upon entry. Food employees shall clean their hands immediately before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single-service/single-use articles and: After using the toilet room; Before donning gloves to initiate a task that involves working with food; and after engaging in other activities that contaminate the hands. CDI - Employee directed to handwashing sink where they washed their hands before donning gloves. 2-301.15; Priority foundation; Observed a food employee cleaning their hands at the 3-compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI - Employee was directed to wash their hands at the nearest handwashing sink.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Food separated & protected

Inspector’s Notes

3-304.15(A); Priority; Observed a food employee handling dirty dishes with gloves; then did not discard the soiled gloves before handling clean dishes. If used; sinlge-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI - PIC provided education to food employee who took off the dirty gloves and washed their hands.

In Plain English

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

More about other finding

notedCode 3-501.16(A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; A few TCS foods in a couple coolers were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Lids opened on foods holding below 45F to assist with cooling; foods at 45 or more were voluntarily discarded. Large improvement from previous inspection; full points not taken.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.19 (A)(1)Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19 (A)(1); Priority foundation; Current written procedures did not specify that foods under time holding were to be discarded after 4 hour time limit; however upon discussion with PIC it was stated that all foods were decarded if they reached 4 hours. Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with the NC Food Code. CDI - Discard methods added to written procedures.

In Plain English

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

More about other finding

notedCode 7-202.12(A)Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-202.12(A); Priority; When tested during the inspection; the concentration of the QT sanitizer solution in the wiping cloth buckets and the 3-compartment sink was at a concentration over 500ppm; which is above the maximum range as specified on the manufacturer's label. Poisonous or toxic materials shall be used: According to law and the NC Food Code; and manufacturer's use directions included in labeling. CDI - Solution diluted to be within allowable range. Until dispenser is adjusted; dilute solution and test frequently; concentration of dishwasher sanitizer solution is within range.

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 4-501.12Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.12; Core; The prep surface at the front prep cooler is scratched and seems to be unable to be thoroughly cleaned and sanitized. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Replace or resurface prep area; or use smaller cutting boards on this prep area. Repeat. 4-205.10; Core; The current blender is not certified for commercial use; only domestic. Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent. Remove domestic blender before the next 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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core; Observed some grease buildup on the hood vents and dust buildup on the ceiling vents. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Clean these areas and maintain 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, May 12, 2026 · Original Source

1 - Inspection

Dec 16, 2025

Score 93

Official score: 93 · Understand This Area’s Scale

7 recorded violations

notedCode 3-302.11(A)(1)Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11(A)(1); Priority; Observed trays and containers of raw chickens stored above ready-to-eat marinade intended to be used for beef and lamb. Food shall be protected from cross-contamination by separating raw animal foods during storage; preparation; holding; and display from raw ready-to-eat food such as fruits and vegetables; and cooked ready-to-eat food. CDI - Containers rearranged to prevent cross-contamination. Repeat.

In Plain English

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

More about other finding

notedCode 4-501.114Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; When tested during the inspection the quat sanitizer solution provided at the 3-compartment sink was at a concentration of 100ppm when the minimum required for this type of sanitizer is 200ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: quaternary ammonium compound solution shall have a minimum concentration of 200ppm not to exceed 400ppm; per manufacturer's label. CDI - Dish machine is providing sanitizer at adequate concentrations; PIC agreed to sanitize using the dish machine until sanitizer solution at 3-compartment sink is adjusted.

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 3-501.16(A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; Several TCS foods in various coolers throughout the kitchen were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Ice was added to some containers of food; other foods moved into walk-in cooler for cooling; and lids were lifted to assist with cooling foods. Repeat.

In Plain English

More about food kept at an unsafe temperature

notedCode 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; Observed a sanitizer bucket stored above plastic drink lids and another sanitizer bucket stored next to onions and eggplants. Poisonous/toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles by: Separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area that is not above the listed items. CDI - Sanitizer buckets 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 3-501.15(B)Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15(B); Core; Observed several prepped foods that were cooling in deep; tightly-covered containers that is contributing to out-of-temperature foods. 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 if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Lids lifted to assist with cooling of foods and REHS provided guidance. Repeat.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-304.12 (A)Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12 (A); Core; Observed a scoop for falafel mix stored with handle touching the food. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI - Scoop 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 4-501.12Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.12; Core; The prep surface at the grill prep cooler is heavily scratched; the deep scratches don't appear to be able to be thoroughly cleaned and sanitized. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Resurface or replace this cutting surface before the next inspection. Repeat.

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 16, 2025 · Original Source

1 - Inspection

Aug 22, 2025

Score 95

Official score: 95 · Understand This Area’s Scale

6 recorded violations

notedCode 3-302.11(A)(1)Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11(A)(1); Priority; Observed a tray of raw chicken stored above containers of prepared falafel and sauce containers in a refrigerator. Food shall be protected from cross-contamination by separating raw animal foods during storage; preparation; holding; and display from raw ready-to-eat food such as fruits and vegetables; and cooked ready-to-eat food. CDI - Containers rearranged to prevent cross-contamination.

In Plain English

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

More about other finding

notedCode 3-501.16 (A) (2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A) (2); Priority; Observed several raw meats and cooked vegetables in a couple refrigerators holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods at 45F and above; other foods had lids lifted to allow for cooling. Repeat.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.15(B)Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15(B); Core; TCS salads and meats prepared today were cooling in deep; tightly-covered containers in the refrigerators which may be contributing to out-of-temperature foods. 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 if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Provided guidance on better cooling methods and lids were lifted to allow for better air circulation. Repeat.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; Observed water pooling in the lower section in the back-of-house prep cooler. Food shall be protected from contamination by storing the food: In a clean; dry location; Where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI - Water was wiped up by staff; PIC placed work order for unit. Repeat.

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 4-903.11(B)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(B); Core; Observed some plastic food containers stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. CDI - Containers separated to allow for air-drying.

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 4-501.12Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.12; Core; Observed heavily scratched prep surface at the back-of-house prep cooler. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. Resurface or replace this cutting surface before the next 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

Official record from Wake County Environmental Services, Aug 22, 2025 · Original Source

1 - Inspection

Mar 12, 2025

Score 95

Official score: 95 · Understand This Area’s Scale

6 recorded violations

notedCode 3-501.14Food temperature

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

3-501.14; Priority;Observed tabouli and hummus cooked and cooled on 3/11/25 holding above 41F inside tall reaching. Cooked Time/temperature for food safety food shall be cooled: (1) Within 2 hours from 135F to 70F and (2) Within a total of 6 hours from 70F to 41F. EHS provided training. Items voluntarily discarded.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Observed ratatouille and cabbage pepper mix holding below 135F. TCS foods shall be held at 135F or greater. Items reheated to 165F.

In Plain English

More about food kept at an unsafe temperature

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; Observed rice; orzo; couscous; tabouli; hummus; sweet potato puree; cut tomatoes holding above 41F. Makeline unit in backroom used for salad preparation ambient air temp 50F. TCS food shall be held at 41F or below. Items discarded. Manger requesting new unit from management. Manager agreed to keep only non TCS foods until unit is repaired.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Observed chickpea salad; cut melons; chicken; squash; chicken curry ect.. cooling while tightly covered or cooling inside deep containers Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed. Items placed in walk or ice bath for rapid cooling.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; Observed tubs of uncovered unwashed cilantro stored directly in front of hand sink. Food shall be protected from contamination by storing the food where it is not exposed to splash; dust; or other contamination. Items removed.

In Plain English

More about food not protected from contamination

notedCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Observed quat sanitizer less than 100PPM in bucket. Quat sanitizer shall register 200-400PPM Solution replaced 300PPM.

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 12, 2025 · Original Source

1 - Inspection

Oct 15, 2024

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

8 recorded violations

notedCode 2-401.11Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11; Core; Observed two personal drinks on bottom shelf next to uncovered single use gloves. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single service and single use articles; or other items needing protection can not result.

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 —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-205.11 Observed tubs of unwashed cilantro blocking the hand sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. Manager removed item.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-501.114; Priority; Observed chlorine sanitizer 0PPM at dish machine. Observed chlorine sanitizer residual less than 50PPM in dishwasher. Chlorine sanitizer shall register 50-200PPM. Call service provider. 4-602.11; Core; Observed black debris inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean 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

majorCode 3-603.11Food temperature

Official Wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s Notes

3-603.11; Priority Foundation; Consumer advisory is correct on paper menu. However; it is unavailable online. . If animal food is served or sold raw or undercooked; the consumer shall be informed of the increased risk of consuming such foods. The consumer advisory shall included the disclosure and reminder (the asterisk). Add the consumer advisory to the online menu.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Observed pickled turnips; orzo salad; chicken kabobs; marinated chicken; jalapeno hummus cooling while tightly covered. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed. Item placed in walk in for rapid cooling

In Plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; Observed tubs of unwashed cilantro stored against hand sink. Food shall be protected from contamination by storing the food where it is not exposed to splash; dust; or other contamination. Items removed.

In Plain English

More about food not protected from contamination

notedCode 4-501.12Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-501.12; Core; Observed scored line cutting board across from the grill. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

majorCode 4-501.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14; Core; Quat and chlorine test papers are expired 2017 and 2021. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Obtain new test kit.

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 15, 2024 · Original Source

1 - Inspection

Nov 9, 2023

Score 97

Official score: 97 · Understand This Area’s Scale

5 recorded violations

criticalCode 3-501.14Food temperature

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

3-501.14; Priority; Observed two full containers of grape leaf filling (cooked rice; etc.) that was left to cool overnight in walk-in cooler with temperature between (45F-46F) at the time of inspection; food did not reach 41F or below within 6 hours of cooling. Cooked TCS food shall be cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. CDI- PIC voluntarily discarded both containers of grape leaf filling during the inspection.

In Plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Grape leaf filling found cooling overnight in large; covered food containers in the walk-in cooler. Containers of food were stacked on one another. Cooling shall be accomplished by using one or more of the following methods: Placing the food in shallow pans; separating the food into smaller or thinner portions; using a container that facilitates heat transfer; or using other effective methods. When placed in cooling equipment; food that is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered; or uncovered if protected from overhead contamination during the cooling period. CDI- Grape leaf filling was voluntarily discarded during the inspection and PIC was educated on proper cooling methods.

In Plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; Chips and bread near front counter that are only handled by employees were stored in a food container without a lid and exposed to consumer contamination. Food shall be protected from contamination by storing the food where it is not exposed to splash; dust; or other contamination. CDI- Lids were placed on food containers during the inspection.

In Plain English

More about food not protected from contamination

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; Observed a few clean dishes that were stacked while still wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. PIC stated that employees will be educated on this requirement.

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 6-501.110Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-501.110; Core; Employee phone found stored on cutting board of prep unit in front make-line area. A few moments later; found another employee phone stored on equipment in the same front make-line area. Employee backpack was found stored on dry goods shelving in the back storage area across from lockers. Lockers or other suitable facilities shall be sued for the orderly storage of employee clothing and other possessions. Ensure employees keep their personal items on their person or in designated lockers. CDI- Items were relocated during the inspection.

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, Nov 9, 2023 · Original Source