Restaurant · Wake County, NC

A Slice Of Ny Pizza

Name: A Slice Of Ny Pizza
Address: 2316-102 Hillsborough St, Wake County, NC

2316-102 Hillsborough St

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

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Score 97

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

The full inspection history

5 inspections

1 - Inspection

Jul 6, 2026

Score 97

Official score: 97 · Understand this area’s scale

7 recorded violations

notedCode 3-302.11(A)(1) SeparationOther

Official wording

Food separated & protected

Inspector’s notes

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. -Observation: shell eggs were being stored on top of RTE cheese and green cut leaves in make prep unit cooler. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily moved eggs in bottom shelf.

In plain English

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

More about other finding

notedCode 3-501.17(A)(B)(D) Ready-to-eat TCS foodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17(A)(B)(D) Ready-to-eat TCS food; date marking - Pf - READY-TO-EAT; TCS FOOD prepared in house or opened from a commercial container 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. -Observation: a gallon of milk was open with less than half gallon inside and food employees could not answer when food container was open. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily discarded milk.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. -Observation: three (3) food employees were handling food while wearing watch. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 4-202.11 Multiuse food-contact surfaces shall be smoothCleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11 Multiuse food-contact surfaces shall be smooth; in good repair; free of sharp angles; and finished to have smooth seams and joints.Pf -Observation: fryer basket had metal coming off that can fall on the food and become a solid hazard. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed discarded fryer basket. 4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: hand wash sink near mop sink had caulk breaking and sink is coming out of the wall. Make sure to re-caulk sink on the wall. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-501.11 Maintain equipment in good repair. -Observation: hand wash sink faucet handle / lever was broken. It was still possible to open and close faucet. Make sure to keep equipment in good repair. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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

notedCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observation: around the soda nozzles in soda machine had accumulation and growing white and black accumulation. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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

notedCode 6-501.13 (A) Cleaning FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.13 (A) Cleaning Floors; Dustless Methods. (A)Only dustless methods of cleaning shall be used; such as wet cleaning; vacuum cleaning; mopping with treated dust mops; or sweeping using a broom and dust-arresting compounds. -Observation: food employee was sweeping the floor without any dust-arresting compounds while exposed pizzas were being held on time control and pizza oven had pizza being cooked. When sweeping the floor dust is raised on the air that can contaminate food items. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (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

notedCode 6-501.110 Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. -Observation: employee’s cellphone was on top cold hold unit. Make sure to keep food employees possessions in designated area to avoid food contamination. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 6-501.16 After useFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110 Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. -Observation: employee’s cellphone was on top cold hold unit. Make sure to keep food employees possessions in designated area to avoid food contamination. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 6-501.16 After use; mops shall be placed in a position to air-dry without soiling walls; equipment; or supplies. -Observation: after using; mop were stored with mop head touching the floor. Establishment has mop hangers. Please make sure employees are using and hanging mops to allow mop head to air dry. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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, Jul 6, 2026 · Original Source

1 - Inspection

Oct 27, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 3-501.14(B)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(B); Priority; Chopped lettuce observed cooling in top flip top cooler at 45F at 2:30pm. At 3:30pm; the lettuce was still at 45F. The lettuce is in the top of a flip top cooler that is opened frequently and in a plastic pan (not metal). Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. CDI- The PIC had 30 mins left to cool the lettuce (first cut at 12pm) and was instructed to place in the reach in freezer to cool to 41F. Lettuce cooled to 40F.

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 3-501.19(B)(3)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(3); Priority Foundation; NY white and BBQ chicken pizza times were not marked for four hour hold time at beginning of inspection. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI- PIC was able to confirm times pizzas were made and immediately marked them on time holding sheet.

In plain English

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

More about other finding

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Lettuce observed cooling in plastic pans in top of heavily used prep top cooler. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- PIC moved immediately to the reach in freezer to cool to 41F. Discussed ambient cooling methods with the PIC; utilizing freezers; metal pans; etc.

In plain English

More about food kept at an unsafe temperature

notedCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; PIC ran out of test strips this morning and showed me the empty bottle. Provide a test kit that accurately measures sanitizer concentrations. CDI- PIC ordered chlorine test strips during inspection. Expected delivery in the next few days. PIC will text a pic of the strips in house when they've been delivered per EHS request.

In plain English

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

More about cleaning or sanitizing problems

notedCode 5-501.113(B)Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113(B); Core; Dumpster doors were open today. Keep dumpster; outside waste containers covered with tight-fitting lids or doors. 5-501.115; Core; Litter noted on ground surrounding dumpster. Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance.

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, Oct 27, 2025 · Original Source

1 - Inspection

Jan 8, 2025

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

majorCode Observation: The pizza prep refrigeratorFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

Observation: The pizza prep refrigerator; salad prep refrigerator and the 2 door upright refrigerator are not able to hold 41F or below as required. No additional refrigeration is available at the front service production area. Operator determined during opening that prep refrigerators not holding temperature and placed TCS (temperature control safety) food products on ice as a temporary measure for production tasks. Repair refrigeration units to ensure adequate refrigeration is provided. Verification by 1/18/2025 for corrective action. 4-301.11 Cooling; Heating; and Holding Capacities - Equipment (Pf) Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved. -Pf

In plain English

More about food kept at an unsafe temperature

majorCode Observation: Unlabeled packaged desserts on display in front service refrigerator and on counter for sale. Ingredients labels on products or written disclosure at point of sale with visible listing of ingredients in descending order/allergens is not available. Verification by 1/18/2025 for corrective action. 3-602.11 Food Labels (Pf) (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food. (SoyFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

Observation: Unlabeled packaged desserts on display in front service refrigerator and on counter for sale. Ingredients labels on products or written disclosure at point of sale with visible listing of ingredients in descending order/allergens is not available. Verification by 1/18/2025 for corrective action. 3-602.11 Food Labels (Pf) (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food. (Soy; wheat; milk; peanuts; tree nuts; sesame; eggs; shelfish; fish) (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

minorCode Observation: Staff are not wearing hair coveringEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff are not wearing hair covering; beard restraints during production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

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 Observation: Gasket on both salad/pizza prep refrigerators and upright reach in refrigerator are in poor repair. Door sweep on walk in door poor repair. Can opener blade is dull/poor repair. 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Gasket on both salad/pizza prep refrigerators and upright reach in refrigerator are in poor repair. Door sweep on walk in door poor repair. Can opener blade is dull/poor repair. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (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. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened. Observation: The cardboard shelving wrapped in aluminum foil does not meet the definition of smooth; sealed and easily cleanable. Eliminate using cardboard and consider plastic trays or other items that are cleanable and do not absorb food residue; splash debris. 4-101.19 Nonfood-Contact Surfaces (C) NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material.

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 Observation: The grout is missing from floor tiles in the dish room. Plan for regrouting and sealing of floor where grout is deteriorating. This creates a floor that is no longer cleanable due to accumulation of debris in these areas. 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The grout is missing from floor tiles in the dish room. Plan for regrouting and sealing of floor where grout is deteriorating. This creates a floor that is no longer cleanable due to accumulation of debris in these areas. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observation: The mop holder at the utility sink is not able to hold mops up to air dry the mop heads between use. Provide a different way to ensure mops are stored to allow air drying of mop heads. 6-501.16 Drying Mops (C) Store mops for air drying after use.

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 Observation: Insufficient lighting is provided over the hand sink and the food prep sink on the front line. 6-303.11 Intensity - Lighting (C) Provide required lighting intensity. (B) At least 215 lux (20 foot candles): (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashingFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

Observation: Insufficient lighting is provided over the hand sink and the food prep sink on the front line. 6-303.11 Intensity - Lighting (C) Provide required lighting intensity. (B) At least 215 lux (20 foot candles): (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing; WAREWASHING; and EQUIPMENT and UTENSIL storage; and in toilet rooms; and (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives; slicers; grinders; or saws where EMPLOYEE safety is a factor.

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, Jan 8, 2025 · Original Source

1 - Inspection

Jun 20, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

criticalCode Observation: TCS (temperature control safety) food not cold holding at 41F or below. CDI: Products discarded. 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: TCS (temperature control safety) food not cold holding at 41F or below. CDI: Products discarded. 3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P

In plain English

More about food kept at an unsafe temperature

minorCode Observation: 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: 3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution

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 Observation: Gasket on the prep refrigerator poor repair. Door sweep on walk in door poor repair. 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Gasket on the prep refrigerator poor repair. Door sweep on walk in door poor repair. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (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. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 20, 2024 · Original Source

1 - Inspection

Feb 23, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Cleaning needed of 3 comp sink. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Paint peeling on walls and caulking needed behind handsink. PHYSICAL FACILITIES shall be maintained in good repair. 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, Feb 23, 2024 · Original Source