Restaurant · Wake County, NC

A Slice Of Ny Pizza

Name: A Slice Of Ny Pizza
Address: 8301 Brier Creek Pky, Wake County, NC

8301 Brier Creek Pky

Last inspected Sep 30, 2026 · View Map ↗ · Compare ↗

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Score 98

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

The full inspection history

7 inspections

1 - Inspection

Sep 30, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 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; Employee drinks stored on prep surfaces next to facility food and clean equipment. Store employee beverages on the lowest possible non-work surface to prevent contamination. Drinks re-located to an area where contamination will not occur.

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)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Various TCS (Time/Temperature Control for Safety) foods holding above 41 F in different areas. Refer to temperature chart. TCS foods shall maintain 41 F or below. Do not fill containers past the 'food line' or overfill them as it will be hard for foods to maintain proper temperatures (at 41 F or less). The walk-in cooler door observed left open upon entry. Keep the walk-in cooler door closed unless actively in use for re-stocking/deliveries. CDI - Top portion of cut tomato (holding above 41 F) moved to the bottom portion of the prep cooler to cool. Foods out of temperature in the pizza prep cooler moved to the back of the unit; closer to cooler fans. Inspection conducted during lunch rush. PIC to conduct a temp. check of foods in the pizza cooler following lunch rush; and either move foods to the walk-in cooler to chill rapidly; or dispose of; based on temperatures observed. Walk-in cooler maintaining 41 F ambient.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Walk-in cooler gasket soiled with black accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Clean walk-in cooler gasket.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee bags and other personal belongings stored on prep tables. Employee items shall be stored in a designated area to prevent contamination. Items re-located.

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, Sep 30, 2026 · Original Source

1 - Inspection

May 18, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 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; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F in prep coolers. Refer to temperature chart. TCS foods shall maintain 41 F or below. CDI - Foods moved to cool rapidly in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee keys stored on a prep surface. Employee items shall be stored in a designated area to prevent contamination. Keys re-located.

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, May 18, 2026 · Original Source

1 - Inspection

Nov 5, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 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; Numerous foods in the pizza prep cooler holding above 41 F. Cooler maintaining 48 F ambient. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Cooler cooled to 41 F. Foods moved to cool rapidly in the walk-in cooler/freezer.

In plain English

More about food kept at an unsafe temperature

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

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 5, 2025 · Original Source

1 - Inspection

Jul 2, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; No labels present on a few spray bottles of chemicals/cleaners. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - PIC to label spray bottles. Ensure labels are reapplied to bottles when they start to wear and fade.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Scoops used for portioning sugar and salt (large white bins) stored with the handles touching the food. The handle shall be stored above the top of the food to prevent contamination. Store with the handles up.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

notedCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

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, Jul 2, 2025 · Original Source

1 - Inspection

Feb 4, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

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 TCS foods in the salad prep cooler holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - Containers of food were moved into the walk-in cooler to rapidly cool. Improvement from previous inspection; full points not taken. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Observed a couple damp wiping cloths stored on various tables. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer at adequate concentrations. CDI - Wiping cloths were removed and placed in the hamper. 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 4, 2025 · Original Source

1 - Inspection

Jul 3, 2024

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A couple spray bottles with chemicals did not have labels. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - PIC wrote name of chemicals on bottles. Ensure labels are reapplied to bottles when they start to wear and fade.

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

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 several TCS foods in the walk-in cooler holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - Foods were moved into walk-in freezer to rapidly cool.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed a couple damp wiping cloths stored on a storage shelf. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer at adequate concentrations. CDI - PIC placed damp wiping cloths in the hamper.

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; Observed a damaged corner on the half-wall leading into the kitchen. Physical facilities shall be maintained in good repair. Repair damaged corner.

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, Jul 3, 2024 · Original Source

1 - Inspection

Jan 3, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

2 recorded violations

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A couple spray bottles of chemicals did not have name labels. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - Labels were added to the spray bottles.

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

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; A container of shredded mozzarella was holding a couple degrees above 41F; see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - PIC moved mozzarella into walk-in cooler; spoke with REHS about TPHC procedures for out-of-temperature foods for this cooler.