Restaurant · Wake County, NC

Sabatinos Ristorante

131 Crenshaw Corners Dr

Última inspección: 19 ago 2026 · Mapa · Ver en inglés

Puntuación 92

Historial de inspecciones

19 ago 2026 · 1 - Inspection

Puntuación 92

Hallazgo Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Food separated & protected
Nota del inspector (en inglés): Observation: Ready to eat chicken stock was cooling in the prep sink surrounded by ice; with raw fish and squid stored on the prep sink while thawing. Raw and ready to eat foods should be stored seperately at all times. 3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce. CDI: Raw fish and squid were placed in the walk in cooler to finish cooling and were separated from the ready to eat chicken stock.
Hallazgo Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Proper cold holding temperatures
Nota del inspector (en inglés): Observation: Upon arrival multiple prep cooler had their lids open and were not hodling cold hold foods at 41F or below. Examples: Prep cooler 1; mushrooms 43F; sausage 46F. Prep cooler 2; rice 47F; mushrooms 50F; Prep cooler 3; sausage 52F; potato 55F. 3-501.16 (A)(2) Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P
Hallazgo Problemas de origen, fechas o etiquetas de los alimentos
Los alimentos venían de una fuente no aprobada, les faltaban fechas o etiquetas obligatorias, o ya habían pasado su fecha límite de uso. Saber de dónde vienen los alimentos y qué tan viejos son ayuda a prevenir enfermedades.
Redacción oficial (en inglés): Proper date marking & disposition
Nota del inspector (en inglés): Obseration: Multiple ready to eat foods were not datemarked or labeled. The ribs in the walk in cooler had been in the cooler for over 24 hours and had not been datemarked. Deli meats removed from original package and placed in the prep cooler had not been datemarked. 3-501.17(A)(B)(D) Ready-to-eat TCS food; date marking - Pf Except for shellstock; refrigerated; READY-TO-EAT; TCS FOOD prepared in house or opened from a commercial container (except deli salads; hard cheeses; cultured dairy; preserved fish; and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. CDI: Items that had not been datemarked were either discarded or datemarked and labeled.
Hallazgo Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Proper cooling methods used; adequate equipment for temperature control
Nota del inspector (en inglés): Observation: Potatoes were cooling on the cooling rack at room temp. They were holding at 77F when checked. After food drops down to 135F an active cooling method should be taking place. 3-501.15 Cooling Methods (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: Pf (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination where it is not exposed to splash; dust; or other contamination; during the cooling period to facilitate heat transfer from the surface of the FOOD. CDI: Potatoes were placed in wic to cool.
Hallazgo Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Approved thawing methods used
Nota del inspector (en inglés): Observation: Squid was thawing in standing water in the prep sink. Running water should be flowing over it aggitate and float off lose particles. 3-501.13 (A)-(D) Thawing - Pf Except when thawed and prepared for immediate service when ordered; TCS FOOD shall be thawed: (A) Under refrigeration at =41F; or (B) Completely submerged under running water: (1) At a water temperature of <70F; (2) With sufficient water velocity to agitate and float off loose particles in an overflow; and (3) So that thawed portions of READY-TO-EAT FOOD do not rise above 41F; or (4) So that thawed portions of a raw animal FOOD requiring cooking are not above 41F for more than 4 hours including: (a) Thawing time and the time needed for preparation for cooking; or (b) The time it takes to lower the temp to 41F; (C) As part of a cooking process if the FOOD that is frozen is: (1) Fully cooked; or (2) Thawed in a microwave oven and immediately cooked with no interruption in the process. CDI: Squid was placed in the walk in cooler to finish thawing.
Hallazgo Higiene o políticas de salud del personal
Incluye cosas como el uso de redes para el cabello, joyas, ropa limpia, comer o beber en las áreas de preparación, tocar alimentos listos para comer con las manos descubiertas, o no tener una política para empleados enfermos.
Redacción oficial (en inglés): Personal cleanliness
Nota del inspector (en inglés): Observation: Male employees in the kitchen were not using effective hair restraints. 2-402.11 Effectiveness - Hair Restraints (C)

12 may 2026 · 1 - Inspection

Puntuación 92

Hallazgo Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): Certified Food Protection Manager
Nota del inspector (en inglés): 2-102.12 (A) Upon arrival no on present in the kitchen with an approved certification and the facility had been prepping prior to arrival. Certified Food Protection Manager (C) Someone with an approved certification shall be present at all times. The head person in the kitchen during inspection stated that he plans to obtain a certification. A list of ANSI approved CFPM classes is available at wake.gov/food. CDI No points deducted during first 180 days of transitional permit.
Hallazgo Problemas de permisos, capacitación o avisos
Faltaba o estaba vencido un permiso obligatorio, un certificado de seguridad alimentaria, un gerente capacitado o un aviso que debe estar a la vista. Estos demuestran que el negocio cumple las reglas y tiene personal capacitado.
Redacción oficial (en inglés): Management; food & conditional employee; knowledge; responsibilities & reporting
Nota del inspector (en inglés): 2-201.11(B) When asking manager what illnessed need to be reported to the health department; it was stated fever and vomiting and diarrhea. PIC shall notify the regulatory authority when a food employee is symptomatic with Jaundice or diagnosed with a foodborne illness. - Pf During permitting visit the illness decision chart was emailed to the owner; and the manager did not have it accessible. The document was forwarded to the PIC and printed during inspection and discussed how to utilize the chart. CDI
Hallazgo Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Procedures for responding to vomiting & diarrheal events
Nota del inspector (en inglés): 2-501.11 During the permitting visit at the facility a V&D plan was emailed to owner. The PIC did not have a plan during inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces to vomitus or fecal matter. -Pf The email with the plan was forwarded to the PIC during inspection and printed as well as a poster provided. CDI
Importante Problemas de origen, fechas o etiquetas de los alimentos
Los alimentos venían de una fuente no aprobada, les faltaban fechas o etiquetas obligatorias, o ya habían pasado su fecha límite de uso. Saber de dónde vienen los alimentos y qué tan viejos son ayuda a prevenir enfermedades.
Redacción oficial (en inglés): Required records available: shellstock tags; parasite destruction
Nota del inspector (en inglés): 3-203.12 (Pf) Shellstock in two containers stated to be from the same batch; neither have a tag with them. None of the historical tags have dates on them when the last one was sold or discarded and they are not stored in an organized manner. Tags shall be maintained with product; the date when last one was sold or discarded recorded on the tag and stored in chronological order. Copy a tag if necessary when splitting a batch into two containers; label with date; and store in order by date when filing and keep for at least 90 days.
Hallazgo Otro hallazgo
Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
Redacción oficial (en inglés): Food separated & protected
Nota del inspector (en inglés): 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Bag of cooked shrimp sitting inside of pan of raw mussels in walkin fridge. Cooked eggplant stored under raw salmon in cabinet of right grill prep table. French fries under raw veal not in original packaging in under counter freezer on cook line. In the walkin risotto balls with raw egg used with the bread crumbs stored on speed rack over cooked pasta. Food shall be stored according to final cook temperature and species. Items rearranged during inspection. CDI
Hallazgo Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Proper cold holding temperatures
Nota del inspector (en inglés): 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Three buckets or more of oil made with fresh garlic; and oil with other ingredients that has been heated sitting on shelf under table and one in use in the bread station. This food is required to be temperature controlled based on ingredients. When asked how long it had been sitting out; it was stated it was more than 2 days. Risotto in left grill prep table at 42-43F; the remainder of food in unit all 40F or less and PIC states it has been in the unit since Sunday. Mozzarella cheese in walkin at 42F and all other foods 36F or less. The cheese was part of a delivery earlier today and upon arrival employees were organizing the food and putting it away. Food shall be 41F or less. Discussed with Jennifer Moore and approved to cool and keep food. Risotto relocated to the back portion of the flip top table where the air flow is better and food temperatures are being maintained. Non TCS foods moved to front of unit. Heated garlic and oil mixture discarded. Facility determined it is best for their practice and product to initially cool product down and refrigerate it until ready to use and use time control to hold small portions on the counter. Time control form provided during inspection. CDI
Hallazgo Problemas de origen, fechas o etiquetas de los alimentos
Los alimentos venían de una fuente no aprobada, les faltaban fechas o etiquetas obligatorias, o ya habían pasado su fecha límite de uso. Saber de dónde vienen los alimentos y qué tan viejos son ayuda a prevenir enfermedades.
Redacción oficial (en inglés): Proper date marking & disposition
Nota del inspector (en inglés): 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Cooked sausage was dated for 4/29 in pizza prep cab and stated to not have been frozen after cooking. Sliced tomatoes in pizza prep cab lacking a date an no one knew when they were sliced. Cooked eggplant in grill prep cabinet lacking a date; cooked ground beef in under counter reachin lacking a date; cut lettuce in cabinet of salad prep unit lacking a date; and in the walkin foods lacking a date (lasagna; meatballs; cooked potatoes; risotto balls). Food shall be dated when cooked; prepared or original package opened and held no more than 7 days (day one is prep day). Sausage and sliced tomatoes discarded and other foods were labelled during inspection with correct prep date (large prep happened Sunday for holiday and facility was closed yesterday). CDI
Importante Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Consumer advisory provided for raw/ undercooked foods
Nota del inspector (en inglés): 3-603.11 (C )(2) Ceasar dressing is made in the facility and the recipe as well as the employee who makes the dressing confirms that it is made with raw eggs as an ingredient. The menu does not have an asterisk or other symbol next to the menu item; nor does it indicate that the dressing is consumed/served raw. The statement at the bottom for the reminder is also missing components to it and misspellings. A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness.- Pf 3-603.11 (B)(2) Ceasar dressing is made in the facility and the recipe as well as the employee who makes the dressing confirms that it is made with raw eggs as an ingredient. The menu does not have an asterisk or other symbol next to the menu item; nor does it indicate that the dressing is consumed/served raw. Consumer Advisory Disclosures that are asterisked to a footnote shall state; * Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. -Pf Make edits to the menu and submit draft to Lauren.harden@wake.gov for approval prior to printing. A paper menu was edited during inspection for an example.
Hallazgo Químicos guardados o usados de forma insegura
Productos de limpieza, pesticidas u otros químicos estaban guardados o etiquetados de una manera que podría permitir que llegaran a los alimentos. Es grave porque la contaminación química puede enfermar a las personas rápidamente.
Redacción oficial (en inglés): Toxic substances properly identified stored & used
Nota del inspector (en inglés): 7-201.11 Separation - Storage (P) Several chemical items throughout stored comingled and in close proximity to food or clean dishes. Sanitizer spray bottle stored on prep table; stainless steel spray stored on a shelf under a table next to food; another stainless steel spray stored on shelf under table next to clean cutting boards; and a bottle of spray sanitizer stored hanging on clean dish rack. Chemicals shall be stored where not a source of contamination to food; equipment and clean utensils. Items relocated during inspection. CDI 7-208.11 (P) First aid kit stored on shelf under table inside of a bowl with a food brush. Stored in a kit or a container that is located to prevent the contamination of food; equipment and food items. First aid kit relocated to office. CDI
Hallazgo Alimentos a una temperatura insegura
Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
Redacción oficial (en inglés): Approved thawing methods used
Nota del inspector (en inglés): 3-501.13 (E ) Fish in vacuum package and already thawed in cabinet of flip top grill prep table. Reduced oxygen packaged fish; required to be kept frozen until time of use per labeling; shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Package cut open during inspection. Open packages prior to thawing/when remove from freezer.
Hallazgo Alimentos no protegidos contra la contaminación
Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
Redacción oficial (en inglés): Contamination prevented during food preparation; storage & display
Nota del inspector (en inglés): 3-307.11 Miscellaneous Sources of Contamination (C) Several bulk storage containers of dry goods lacking a lid on them. Prosciutto stored with wax paper between layers and in a pile sitting on the metal bar in the cabinet of the pizza prep unit. Some of the meat is touching components of the refrigerator since it is not stored in a pan. Food shall be protected from contamination. Prosciutto placed in a pan to keep protected.
Hallazgo Higiene o políticas de salud del personal
Incluye cosas como el uso de redes para el cabello, joyas, ropa limpia, comer o beber en las áreas de preparación, tocar alimentos listos para comer con las manos descubiertas, o no tener una política para empleados enfermos.
Redacción oficial (en inglés): Personal cleanliness
Nota del inspector (en inglés): 2-402.11 Effectiveness - Hair Restraints (C) Most men employees in the kitchen not wearing any hair restraints and hair not pulled back due to having short length hair. Food employees shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed food and food items. Employees shall wear something to prevent hair from falling into food.
Hallazgo Problemas con equipos o utensilios
Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
Redacción oficial (en inglés): In-use utensils: properly stored
Nota del inspector (en inglés): 3-304.12 In-Use Utensils; Between-Use Storage (C) Tongs stored hanging on grill equipment and subject to be bumped into or rubbing on clothing. Scoops in food throughout with handle in food; and some portion cups used as scoops stored in the food. In use utensils shall be stored in a clean; dry location and protected from contamination. Utensils shall have a handle and handle stored out of the food. Store on clean surface/plate/wax paper or other effective means to protect. Do not use portion cups as scoops and if scoop is stored in food; keep handle up.
Hallazgo Problemas con equipos o utensilios
Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
Redacción oficial (en inglés): Utensils; equipment & linens: properly stored; dried & handled
Nota del inspector (en inglés): 4-903.11 (A) Ice bin stored facing up with water collecting in the bottom. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor and in a self draining position. During inspection a clean sheet pan placed on ice machine and ice bucket flipped to allow it to drain and air dry.
Hallazgo Problemas de limpieza o desinfección
Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
Redacción oficial (en inglés): Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Nota del inspector (en inglés): 4-205.10 Classification (C) Pepsi cooler being used for opened TCS foods like milk and unsalted butter. The manufacturer label in this unit states it is only intended for unopened; commercially packaged products. Open TCS items removed from this fridge during inspection. If necessary; an approved classification of equipment would need to be approved by EH&S department and added to replace the usage of this unit.
Hallazgo Problemas de mantenimiento del local
Los pisos, paredes, techos, la iluminación, la ventilación o las áreas de basura necesitaban reparación o limpieza. Por lo general son menos urgentes que los problemas de manejo de alimentos, pero igual deben corregirse.
Redacción oficial (en inglés): Garbage & refuse properly disposed; facilities maintained
Nota del inspector (en inglés): 5-501.12 Outdoor Enclosure (C) Some trash items on the ground of the dumpster area. Enclosure must be maintained clean and free from accumulation. Clean the ground. 5-501.13 Dumpster is leaking from the bottom corner. Receptacles for refuse; recyclables; and returnables shall be durable; cleanable; insect- and rodent-resistant; leakproof; and non-absorbent. Contact provider to have repaired or replaced and ensure the new unit has a drain plug if they provide you with a new one.
Hallazgo Problemas de mantenimiento del local
Los pisos, paredes, techos, la iluminación, la ventilación o las áreas de basura necesitaban reparación o limpieza. Por lo general son menos urgentes que los problemas de manejo de alimentos, pero igual deben corregirse.
Redacción oficial (en inglés): Meets ventilation & lighting requirements; designated areas used
Nota del inspector (en inglés): 6-305.11 Designation - Dressing Areas and Lockers (C) Several phones throughout stored on prep surfaces or on shelving with food items. Employee drink coffee mug stored on table next to clean dishes at a prep area. Lockers or other suitable facilities shall be provided for the orderly storage of employees clothing and other possessions. Store employee items on a bottom shelf separate from food and food items.

Los registros provienen de Wake County Environmental Services. Describen las condiciones en la fecha de la inspección y es posible que no reflejen las condiciones actuales.