Restaurant · Wake County, NC

Benny Capitale's

Name: Benny Capitale's
Address: 121-110 Fayetteville St, Wake County, NC

121-110 Fayetteville St

Last inspected Mar 20, 2026 · View Map ↗ · Compare ↗

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Score 93

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

The full inspection history

4 inspections

2 - Re-Inspection

Mar 20, 2026

Score 93

Official score: 93 · Understand this area’s scale

10 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 beverage (screw-top lid) stored on top of low cooler unit used for food. 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. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. Recommend adding wall-mount drink tray so employees have convenient and approved space for setting beverages that is not above food storage/prep.

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 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Written methods in place for holding raw and cooked pizzas on TPHC (Time as Public Health Control); but tracking not being used for multiple products (sauce; pepperoni; cheese) and pizzas sitting out; not under temperature control. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; 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. FOOD in unmarked containers or PACKAGES; or marked to exceed a 4-hour limit shall be discarded. CDI- PIC educated on use of TPHC. Off-temperature sauce sitting out on counter with no tracking in place voluntarily discarded during inspection by PIC. PIC stated the uncooked pizza was out less than 30 minutes. Start using your TPHC tracking logs and write clearly/legibly. [REPEAT]

In plain English

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

More about other finding

notedCode 4-203.11Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.11; Priority Foundation; Dialtop thick-stem probe thermometer with high dimple (so not appropriate for thin foods like pizza). Your written methods for using TPHC also specify using a thin tip thermometer to take final cook temps of pizza. A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to +-2F in the intended range of use. CDI- Obtain a thin-stem digital food probe thermometer. [REPEAT]

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Both food employees lacking hat or hair net. 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; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Ensure staff trained on Food Code requirements.

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 -501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

-501.11; Core; Long low storage unit door is pulling apart. Pizza oven missing one of the vent filter metal panels. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Replace the damaged door and vent panel. [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

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; Deep cleaning of racks needed throughout. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency and clean thoroughly. [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

notedCode 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core; Restrooms used by staff lacking covered receptacles. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Provide covered receptacle for everybody restrooms.

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 5-501.110Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.110; Core; Shared dumpster lid left propped open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain top lids of dumpster closed.

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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Residue accumulation along floors under and around equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. [REPEAT] 6-501.11; Core; Wall damage by the handwashing sink; and along wall corners by the office; lacking corner guards. A few lights are out under the oven hood. PHYSICAL FACILITIES shall be maintained in good repair. Replace the burnt out lights. Repair the walls so smooth and cleanable. Recommend installing stainless steel corner bumpers for the wall corners by the office. [REPEAT] 6-501.16; Core; Mop not hung to dry; sitting in soiled mop bucket water. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Hang mops to dry after use; floppy mop head side down; so draining into service sink drain.

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 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Multiple employee coats stored hanging on dry goods/soda rack and backpack with dry goods. Lockers or other suitable facilities shall be used for the orderly storage of EMPLOYEE clothing and other possessions. Provide dedicated storage space for employee items. Recommend adding cube lockers by the front end of the office desk to provide adequate storage space for employees.

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, Mar 20, 2026 · Original Source

1 - Inspection

Sep 19, 2025

Score 86

Official score: 86 · Understand this area’s scale

15 recorded violations

majorCode (H) EMPLOYEES are using proper methods to rapidly cool TIME/TEMPERATURE CONTROL FOR SAFETY FOODS that are not held hot or are not for consumption within 4 hoursPermits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

(H) EMPLOYEES are using proper methods to rapidly cool TIME/TEMPERATURE CONTROL FOR SAFETY FOODS that are not held hot or are not for consumption within 4 hours; through daily oversight of the EMPLOYEES' routine monitoring of FOOD temperatures during cooling; Pf 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Repeat violations of TPHC and cold hold requirements.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 2-103.11 (O)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-103.11 (O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC. [R-REPEAT Issue]

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC.

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Tongs put up as clean have build up on then. Large amount of accumulation in food prep sinks. Wash rinse and sanitize at a frequency to prevent build up.

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 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Mushrooms made from canned mushrooms at 69F at 2:34Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Mushrooms made from canned mushrooms at 69F at 2:34; then 67F at 2:57. Proper cooling not achieved. Mushrooms were tightly lidded and in a deep container. PIC put mushrooms in a shallow pan in walk in during inspection.

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) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Cold-holding: All TCS foods in the low cold-hold refrigerator and the two door refrigerator. Ambient temperature of low refrig. was 50F the two door was 55F. Containers of marinara sauce and cheese sitting out on counter; with TPHC not in place; holding at 68F and 50F respectivelyF. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Have the low both units serviced and temperature adjusted to maintain all TCS foods at 41F and less. Required verification [REPEAT]

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Written methods in place for holding raw and cooked pizzas on TPHC (Time as Public Health Control); but tracking not being used for multiple products and pizzas sitting out; not under temperature control. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; 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. FOOD in unmarked containers or PACKAGES; or marked to exceed a 4-hour limit shall be discarded. CDI- PIC educated on use of TPHC. Off-temperature ingredients sitting out on counter voluntarily discarded during inspection by PIC. PIC stated the cooked pizza was out less than 30 minutes. Start using your TPHC tracking log. [REPEAT]

In plain English

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

More about other finding

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Chemical spray bottles found stored on the shelf with other food items. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI- chemicals were removed.

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 Quickly cool foods. Use methods such as open/vented shallow pansFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 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. -Pf Mushrooms were in a tightly lidded; deep container. PIC moved food to walk in. .

In plain English

More about food kept at an unsafe temperature

notedCode 4-203.11Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.11; Priority Foundation; Dialtop thick-stem probe thermometer with high dimple (so not appropriate for thin foods). A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS such as MEAT patties and FISH filets. FOOD TEMPERATURE MEASURING DEVICES that are scaled only in Fahrenheit shall be accurate to +-2F in the intended range of use. CDI- Obtain a thin-stem digital food probe thermometer. [REPEAT]

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 -501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

-501.11; Core; Wire racks for dry storage and in walk-in cooler starting to rust. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Look into replacements for these racks. Dough mixer is rusting and peeling. Repaint or 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

notedCode 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C) Food accumulation on drainboards and in vats of dish sink. Clean the dish at a frequency to prevent accumulation.

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 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; Deep cleaning needed throughout. Heavy residue and debris accumulation in low cold-hold units; storage racks; and direct contact pizza racks. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency and clean thoroughly. [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

notedCode 6-501.18 Maintain handwashing sinksCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18 Maintain handwashing sinks; toilets and urinals clean. Cleaning needed of toilets and underneath hand sinks.

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; Residue accumulation along walls and floors throughout. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. [REPEAT] 6-501.11; Core; Wall damage above the pizza prep station; by the handwashing sink; and by the office. Caulk around 3-comp sink has ground in soil. A couple lights are out in the restroom and under the hood. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk the 3-comp sink so smooth and cleanable. Replace the burnt out lights. Repair the walls so smooth and cleanable. Recommend installing stainless steel corner bumpers for by the office. Floor under mixer is chipping. Walls are damaged throughout. Floor under sink needs cleaning.

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, Sep 19, 2025 · Original Source

1 - Inspection

Nov 27, 2024

Score 90.5

Official score: 90.5 · Understand this area’s scale

13 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core. PIC states that they are a Certified Food Protection Manager (CFPM); but unable to locate documentation. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage. Keep a copy of certification on site. Deduction will be taken on next inspection if documentation not available to confirm certification of PIC on site. [REPEAT]

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Employee beverages (screw-top lid) stored on dry storage rack and in walk-in cooler comingled and above stored food. 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. A food empoyee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- PIC educated on Food Code requirements. Recommend adding wall-mount drink tray so employees have convenient and approved space for setting beverages. [REPEAT]

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Residue accumulation along walls and floors throughout. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas. [REPEAT] 6-501.11; Core; Wall damage above the pizza prep station; by the handwashing sink; and by the office. Caulk around 3-comp sink has ground in soil. A couple lights are out in the restroom. PHYSICAL FACILITIES shall be maintained in good repair. Recaulk the 3-comp sink so smooth and cleanable. Replace the burnt out lights. Repair the walls so smooth and cleanable. Recommend installing stainless steel corner bumpers for by the office.

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 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Restroom handwashing sink paper towel dispenser not working. Each handwashing sink shall be provided with: Individual; disposable towels; A continuous towel system that supplies the user with a clean towel; or A heated-air hand drying device; or A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. CDI- Paper towels un-jammed during inspection. 6-301.14; Core; Handwashing station in restroom lacking handwashing sign. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Handwashing signs provided for posting.

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

4-703.11; Priority; Observed food employee clean pan in one bay of sink; then store as clean. After being cleaned; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED. Maintain sanitizer at 200-400ppm quat; and soak dish for required contact time specified on label. CDI- Pan retuned to dirty dish area for proper cleaning. Ensure dishes receive proper wash; rinse; sanitize steps.

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) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Cold-holding: All TCS foods in the low cold-hold measuring too warm at 46-48F as shown in above grid. Containers of marinara sauce and cheese sitting out on counter; with TPHC not in place; holding at 50-52F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 45F voluntarily discarded by PIC during inspection. Have the low cold-hold unit serviced and temperature adjusted to maintain all TCS foods at 41F and less. Do not use the long low unit for TCS foods until the repairs complete. [REPEAT]

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Written methods in place for holding raw and cooked pizzas on TPHC (Time as Public Health Control); but tracking not being used for multiple products and pizzas sitting out; not under temperature control. If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify Methods of compliance with Food Code. If time without temperature control is used as the public health control up to a maximum of 4 hours: the FOOD shall have an initial temperature of 5 C (41 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; 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. FOOD in unmarked containers or PACKAGES; or marked to exceed a 4-hour limit shall be discarded. CDI- PIC educated on use of TPHC. Off-temperature ingredients sitting out on counter voluntarily discarded during inspection by PIC. PIC stated the cooked pizza was out less than 30 minutes. Start using your TPHC tracking log. [REPEAT]

In plain English

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

More about other finding

notedCode 4-203.11Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Several boxes of food observed stored on the floor in the walk-in cooler and in dry storage area. When asked; PIC stated there were no food deliveries today. 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 15 cm (6 inches) above the floor. Move all these items up off the floor.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer concentration too low in santi-spray bottle; measured at 0-100ppm quat. Fresh made out of the dispenser also testing too low. Maintain sanitizer at the required concentration; 200-400ppm quat. CDI- Sanitizer returned to sink to be remade. Have quat dispenser adjusted so dispensing closer to 400ppm. [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

notedCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Wire racks for dry storage and in walk-in cooler starting to rust. Walk-in cooler door does not fully self-close. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Look into replacements for these racks. Adjust the walk-in door so self-closing. [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

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

notedCode 5-501.110Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.110; Core; Shared dumpster top lid is missing. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Contact trash service provider to have dumpster repaired or replaced. 5-501.16; Core; Kitchen Handwashing sink lacking a trash can. If disposable towels are used at handwashing lavatories; a waste receptacle shall be located at each lavatory. Add a trash can to tuck under this sink; that is not so large as to block access to the sink. 5-501.115; Core: Loose litter on ground around the shared dumpster. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area.

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 27, 2024 · Original Source

1 - Inspection

Feb 19, 2024

Score 93.5

Official score: 93.5 · Understand this area’s scale

11 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core. No Certified Food Protection Manager (CFPM) present. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Have additional staff with managerial control certified to provide better coverage. [R-REPEAT Issue]

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Observed Employee's personal beverages stored on prep counter closely near pizza dough. Except as specified in par. (B) of this section; 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. A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

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

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; Containers of marinara sauce and sliced sausage were temping between 43-44 F in the pizza prep cooler. Maintain TCS items at 41 F or below. CDI- Ambient air for prep cooler adjusted.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Noted pizza held on time as public health for 4 hours. Noted pizza held longer than the 4 hour allotted time period. Follow written procedures for foods held using Time as a Public Health Control (TPHC). All food not sold by the end of 4 hours shall be discarded. - CDI -Education provided. Items discarded.

In plain English

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

More about other finding

majorCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; Facility missing Food Temperature Measuring Devices. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. Verification required.

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 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 several multi-use utensils being stored in a soiled container. Except as specified in of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: (1) In a clean; dry location; where they are not exposed to splash; dust; or other contamination.

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 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Noted packs of pizza boxes being stored on the floor near the office entrance. Keep all single-service items in a clean dry location and at least 6 inches off the floor.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Need to replace the deeply torn/split gaskets on the walk in cooler unit. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.

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 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; Detail cleaning needed for the storage racks throughout the prep kitchen. Discussed cleaning the interior base of the lowboy reach in cooler as well. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Dust accumulation along ceiling vents and surrounding tiles Residue accumulation along floors under and around storage shelves in walk-in cooler. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas

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 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14; Core; Observed significant accumulation of dust/ and grease build up along the hood vent baffles above the commercial oven unit.

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, Feb 19, 2024 · Original Source