Premises Information


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Name

NYC HALAL EATS #

Address

1013 W MAIN ST

City/State/ZIP

DURHAM

27701

Premise Type

1 - Restaurant

County

Durham

Inspection Date

8/17/2026

Final Score @ Grade

General Comments

EHS thermometer calibrated and sanitized. To request a re-inspection, I can be contacted at Sjcoats@dconc.gov or 919-214-1914 or Jocelynn Braden jbraden@dconc.gov Educational visit scheduled for August 31, 2026 at 10am. Provided Food storage (cross-contamination) chart, date marking, ice bath (cooling chart)

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
16	1.50	Food-contact surfaces: cleaned & sanitized	Yes	No	No	4-601.11 Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- (Pf) Several cleaned containers were found with the sticker residue. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI, all containers were placed at the 3-comp. sink to be washed, rinsed and sanitized
22	3	Proper cold holding temperatures	Yes	Yes	No	3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) REPEAT The facility was holding in-housemade sauces in an improper ice bath at the makeline, with containers not fully submerged in ice. Items stored in the lower reach-in of the same unit had an ambient temperature of 45F. A large container placed on the top shelf was blocking the airflow. Several items in the walk-in cooler were holding ambient temperatures between 45- 50F. The walk-in cooler door had been left open for an extended period while an employee grabbing items for prep. Maintain all cold TCS food at 41F or below. CDI, the in-housemade sauces was placed in the freezer to rapidly cool and than placed back on to appropriate ice bath. Deltratrak placed in the walk-in cooler and the door was shut for an extend period and the ambient temperature reached 41F.
23	3	Proper date marking & disposition	No	Yes	No	3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food, Date Marking (Pf)- REPEAT Several item were prepped and/or cooked the previous night were observed without a date marking. Also noted, multiple pans that had several date marking on them. Foods shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded when held at a temperature of 41F or less for a maximum of 7 days and may not exceed the manufacturer’s use-by date. CDI- PIC labeled items with proper dates.
24	1.50	Time as a Public Health Control; procedures & records	Yes	Yes	No	3-501.19-Time as a Public Health Control- REPEAT Facility holds tenders and falafel on TPHC but had no labeling. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The FOOD shall have an initial temperature of 41F or less when removed from cold hold, or 135F or greater when removed from hot holding temperature control unless the TCS food is taken directly from a can or is a ready to eat cut or chopped TCS produce product; (P) (3) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control; (4) The FOOD shall be cooked and served, served at any temperature if READY-TO-EAT, or discarded, within 4 hours from the point removed from temperature control: (5) The FOOD in unmarked containers or PACKAGES, or marked to exceed a 4-hour limit shall be discarded. CDI, Time stamped were added
35	0	Approved thawing methods used	Yes	No	No	3-501.13 Thawing (Pf) Facility was thawing out meat at room temperature during the inspection. Some parts of the meat had elevate in temperatures. TCS Food shall be thawed: (A) Under refrigeration that maintains the FOOD at 41F or less. (C) (B) Completely submerged under running water 70F or below with sufficient water velocity to agitate and float off loose particles and so that no part of the FOOD rises above 41 if It's a ready to eat food and for no more than 4 hours if the foods is a raw animal food requiring cooking. CDI, The slab of meat was placed in the walk-in cooler to rapidly cooler.The PIC added cold running water to complete the thawing process for the remaining meat that was still frozen.
38	1	Insects & rodents not present; no unauthorized animals	No	Yes	No	6-202.15 Outer Openings, Protected (C)- REPEAT Repair or replace the door sweep on the side door and door upstairs. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings; (2) Closed, tight-fitting windows; and (3) Solid, self-closing, tight-fitting doors.
39	0	Contamination prevented during food preparation, storage & display	No	No	No	3-307.11 Miscellaneous Sources of Contamination- Observed a large speaker stored on the same shelf as clean dishes. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
43	0	In-use utensils: properly stored	No	No	No	3-304.12 In-Use Utensils, Between-Use Storage (C) Observed tongs stored on the fryer handle at the start of the inspection. Two knives were found with the food contact portion stored underneath the sauces warmer. Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.
45	0.50	Single-use & single-service articles: properly stored & used	No	Yes	No	4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles - Storing (C)- REPEAT Single service items upstairs stored directly on the floor. Single service items not currently in use on cook line were also stored with food contact surface facing upwards and exposed. (A) Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. CDI- PIC inverted single service items exposed on service line and discussed obtaining shelving/dunnage racks for upstairs single service items and ensuring they remain in packaging protected while up there.
47	1	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-205.10 Food Equipment, Certification and Classification (C)-REPEAT Facility is using milk crates as storage shelving. Facility has is holding opened packages in the glass reach-in cooler. Per manufacture instruction, the unit is ONLY FOR PACKAGED PRODUCT. This unit is okay for opened package items, once the items is opened it should be stored in another unit. No prepared or cooked items should be storage in this unit as well. Except for toasters, mixers, microwave ovens, water heaters, and hoods, FOOD EQUIPMENT shall be used in accordance with the manufacturer’s intended use and certified or classified for sanitation by an American National Standards Institute (ANSI)-accredited certification program. Obtain dunnage racks or other ANSI approved shelving. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)-REPEAT The walk-in cooler door is damaged around the frame, the gaskets, and the door itself. The facility installed a door seal, but it has become worn and tacky. Several torn gaskets were observed throughout the facility, particularly on the chef’s drawer. The floor panel inside the walk-in cooler needs to be resealed, and multiple walk-in cooler plugs are missing. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. REPAIR OR REPLACE WALK-IN COOLER DOOR.
48	0	Warewashing facilities: installed, maintained & used; test strips	Yes	No	No	4-302.14 Sanitizing Solutions, Testing Devices- Facility had in date test strips; however, the test strips were wet and no longer accurate reading the concentration. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI, EHS provided the test strips until some can be orded
56	0.50	Meets ventilation & lighting requirements; designated areas used	No	No	No	6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) 6-501.110 Using Dressing Rooms and Lockers (C) At the start of the inspection, observed employee's beverage stored on the prep tables. Also noted, an employee's keys, wallet and neck fan stored intermingled in a bin with items related to the restaurants such as stickers and wiping cloths. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.