Restaurant · Wake County, NC

Bussin Pizza

Name: Bussin Pizza
Address: 3209 Hillsborough St, Wake County, NC

3209 Hillsborough St

Last inspected Aug 19, 2026 · View Map ↗ · Compare ↗

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Score 93.5

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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

Aug 19, 2026

Score 93.5

Official score: 93.5 · Understand this area’s scale

9 recorded violations

notedCode 2-401.11 Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 Employees shall eat; drink; or use any form of tobacco only in a designated area to prevent cross-contamination. (B) A food employee may drink from a closed beverage container if it is handled to prevent contamination. -Observation: open cup and open coke bottle was placed on top of prep table. -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 2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (E) After handling soiled EQUIPMENT or UTENSILSHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (E) After handling soiled EQUIPMENT or UTENSILS; -Observation: after washing soiled dishes food employee was donning gloves and preparing food. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained that hands shall be washed after handling dirty dishes. Gloves do not replace handwashing. Food employee voluntarily washed hands.

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

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: handwashing sink was being used to store wet cloth. Make sure to use handwashing sink for handwashing only. Do not store anything on it. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed wet cloth from the handwashing sink.

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

Insects & rodents not present; no unauthorized animals

Inspector’s notes

REPEAT 6-202.15 Outer Openings; Protected. (A) Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1)Filling or closing holes and other gaps along floors; walls; and ceilings; (3)Solid; self-closing; tight-fitting doors. -Observation: exit door located near prep area had sunlight coming through the door and several holes on it. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). REPEAT 6-501.111 Controlling Pests The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (C) Using methods; if pests are found; such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12; 7 206.12; and 7 206.13; Pf and (D) Eliminating harborage conditions. -Observation: soda drink was broke in dry storage area and several fruit flies were in the leaked soda. Pest control device is installed in a hidden area that is very unlikely to have flies. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily agreed to change the location of the flies trap. As mentioned in the violation above; 6-202.15; flies are coming through the door’s hole. Make sure to fix it.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 3-304.12 (A) During pauses in food preparation or dispensingEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A) During pauses in food preparation or dispensing; utensils shall be stored with their handles above the top of the food and the container. -Observation: inside sugar container was found scoop without handle. Make sure scoops inside food container has a handle and handle is kept up; not touching the food item to avoid contamination. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 REPEAT 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: ice machine had growing pink slime throughout the ice deflectorCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

REPEAT 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: ice machine had growing pink slime throughout the ice deflector; -Under prep tables where pans are stored had grease accumulation; -Make sure to clean ice machine as often as necessary to avoid accumulation. -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

minorCode 5-501.111 Garbage and recycling storage areasFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111 Garbage and recycling storage areas; enclosures; and receptacles shall be maintained in good repair. -Observation: outside dumpster was rusty; with holes on the bottom that attracts pests. Make sure to keep dumpster in good repair. -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

minorCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. -Observation: behind equipments; grilled and oven had grease accumulation. Make sure to clean floor and walls to avoid accumulation behind and under equipments. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 6-501.11 PHYSICAL FACILITIES shall be maintained in good repair. -Observation: ceiling tiles are swallowed throughout the facility looking like it will fall in the employees. Make sure to keep ceilings 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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

REPEAT 6-501.110 Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. -Observation: employee’s wallet was on top of prep table. 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).

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, Aug 19, 2026 · Original Source

1 - Inspection

Oct 22, 2025

Score 96

Official score: 96 · Understand this area’s scale

8 recorded violations

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Employee observed entering from the outside without first washing hands. Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. CDI- Employee instructed to wash hands by EHS. Employee washed hands. 2-301.15; Priority Foundation; Two employee(s) observed washing hands in the three compartment sink. Only wash hands in handwashing sink. CDI- Employee instructed to wash hands in the handwashing sink only. Employee washed hands in handwashing sink.

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

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15; Core; Observed bottom right of exit door casing rusted with gaps to outside. Repair. Protect outer openings of establishment from insect or rodent entry. 6-501.111; Several fruit flies noted in kitchen during inspection. Ensure staff is regularly cleaning drains; garbage areas; and wall and floor surfaces to remove residue. Contact pest control for additional measures. Keep the premises free of insects; rodents; and other pests.

In plain English

More about signs of rodents or insects

notedCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Per conversation with PIC (not observed today) he states they do not wash cabbage and that they tear of the leaves before preparing. EHS instructed the PIC to wash cabbage after removing leaves. EHS does not see any permit conditions indicative of pre-cut/pre-washed product required. Wash fruits and vegetables prior to use. Discussed how to do this properly in the three compartment sink sanitize vat.

In plain English

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

More about other finding

notedCode 4-901.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11(A); Core; Clean dishes stacked wet in clean dish area. Educated PIC on proper airdrying. Air dry equipment and utensils after cleaning and sanitizing.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; The non food contact surfaces of the deli slicer have accumulation of debris. Clean the drip pans and shelving throughout. Increase cleaning frequency of these areas and use the right tools to eliminate debris buildup in these areas. Non food-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; No drain plug at dumpster. Obtain. Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.113(B);Core; Lids not on top of dumpster and/or are broken. Request new lids or new dumpster. Keep dumpster; outside waste containers covered with tight-fitting lids or doors.

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 6-101.11/6-201.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-101.11/6-201.11; Core; Re-paint the wall to the left side of the larger three compartment sink with cleanable paint as it is chipped and flaking. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 6-501.12; Cut; Floors; including drains; and walls throughout in need of cleaning. Re-caulk both three compartment sinks as caulk is black and backside of small three comp sink is not securely attached to wall (or provided enough room to effectively clean the wall behind the sink. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

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; Employee personal items stored with dry storage items. Employee food stored intermixed with establishment food. Lockers or other suitable facilities shall be used for the orderly storage of employee items. Educated 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, Oct 22, 2025 · Original Source

1 - Inspection

Dec 16, 2024

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode Observation: In use drinking container store don the prep table on the cook line where contamination can occur of the cutting boardEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: In use drinking container store don the prep table on the cook line where contamination can occur of the cutting board; utensils and production area. CDI: Drink was removed romt his table and placed on a shelf where contamination cannot occur. 2-401.11 Eating; Drinking; or Using Tobacco (C) (B) Closed beverage containers may be used 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.

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: Written procedures are kept in facility for sliced pizza on time control (sell by slice)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: Written procedures are kept in facility for sliced pizza on time control (sell by slice); Production time for cheese pizzas were not marked on the food product; CDI: Pizza was discarded and a review was done for the time control policy regarding how identification would occur for pizzas sold off by slice. 3-501.19 Time as a Public Health Control (P) (Pf) (B)(3) 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. Pf

In plain English

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

More about other finding

notedCode Observation: In use wiping clothes for cutting board at food preparation area was not held in a sanitizer between use. CDI: Wiping clothes were placed in a bleach sanitizer during inspection. 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: In use wiping clothes for cutting board at food preparation area was not held in a sanitizer between use. CDI: Wiping clothes were placed in a bleach sanitizer during inspection. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution; 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 Observation: The metal banded brushes are not approved for food contact. These are not cleanable and corrosion resistant. CDI: Operator removed brushes from service. 4-101.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The metal banded brushes are not approved for food contact. These are not cleanable and corrosion resistant. CDI: Operator removed brushes from service. 4-101.11; Materials that are used in the construction of UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors; odors; or tastes to FOOD and under normal use conditions shall be: B) Durable; CORROSION-RESISTANT; and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH; EASILY CLEANABLE surface; and (E) Resistant to pitting; chipping; crazing; scratching; scoring; distortion; and decomposition. Core;

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 womens restroom door does not have a self closur device to ensure door remains closed. 6-202.14 Toilet RoomsCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

Observation: The womens restroom door does not have a self closur device to ensure door remains closed. 6-202.14 Toilet Rooms; Enclosed (C) A toilet room located on the PREMISES shall be completely enclosed and provided with a tight-fitting and self-closing door.

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: Mops should be dried over the utility sink and not where can contaminateCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Mops should be dried over the utility sink and not where can contaminate; Can hang up by handle to ensure wastewater doe snot drip down the handle during drying. 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

Official record from Wake County Environmental Services, Dec 16, 2024 · Original Source

1 - Inspection

Sep 18, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

notedCode Observation: The rear entrance door has rusted out at the framing creating areas where pests can enter building. Ensure that door areas are repaired and are sealed when closed. 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The rear entrance door has rusted out at the framing creating areas where pests can enter building. Ensure that door areas are repaired and are sealed when closed. 6-202.15 Outer Openings; Protected (C) FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by:(1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors. Observation: Flies observed throughout facility today. Mobile truck parked on sight is using rear entrance door to enter/exit and door does not have air curtain. Standing water at the rear door. 6-501.111 Controlling Pests (C) The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES. Eliminate flies through Integrated Pest Management approach as follows: (1) The rear entrance door should not be used by mobile food truck to enter/leave the building regularly; Can install air curtain on rear door for this use. (2) Provide trapping devices such as fly lights/traps on walls of facility (3)Eliminate standing water in areas of parking lot that are dirt/gravel (4) Remove all equipment not in good repair that is becoming harborage areas

In plain English

More about signs of rodents or insects

notedCode Observation: In use wiping clothes for cutting board at food preparation area was not held in a sanitizer between use. 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: In use wiping clothes for cutting board at food preparation area was not held in a sanitizer between use. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution; 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 Observation: Dough cutter stored between prep refrigerator and prep table in an unclean space. Discontinue this practice and store utensils on clean space. CDI: Operator removed utensil to dish to be cleaned. 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: Dough cutter stored between prep refrigerator and prep table in an unclean space. Discontinue this practice and store utensils on clean space. CDI: Operator removed utensil to dish to be cleaned. 3-304.12 In-Use Utensils; Between-Use Storage (C) During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored on clean space; in water 135F or higher.;

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 Observation: The quaternary ammonia sanitizer used for cleaning countertops and dining areas has not test strips for use to determine concentration. Discontinue use of sanitizer until test strips are obtained. (*Chlorine sanitizer used in dish machine/3 compartment sink) CDI: Operator removed products from use until test kit can be provided. 4-302.14 Sanitizing SolutionsCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: The quaternary ammonia sanitizer used for cleaning countertops and dining areas has not test strips for use to determine concentration. Discontinue use of sanitizer until test strips are obtained. (*Chlorine sanitizer used in dish machine/3 compartment sink) CDI: Operator removed products from use until test kit can be provided. 4-302.14 Sanitizing Solutions; Testing Devices (Pf) A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided.

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 Observation: Excessive vegetable cratesFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Observation: Excessive vegetable crates; prep refrigerator and other items are being stored in and around refuse area. Remove all these items as they are creating harborage conditions. 5-501.115 Maintaining Refuse Areas and Enclosures (C) A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean.

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 Observation: The floor areas behind dish sinkCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The floor areas behind dish sink; dish machine and in areas under equipment in kitchen unclean. Increase cleaning frequency of floor drains accumulated with debris. 6-501.12 Cleaning; Frequency and Restrictions (C) A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Observation: There is not a place to hang mops up by handle to allow to fully dry. Consider a hanging device on the wall at utility sink so mops can be hung up by the handle with the mop head turned down. 6-501.16 Drying Mops (C) After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies.

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 18, 2024 · Original Source

1 - Inspection

May 29, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

criticalCode Observation: Chicken broth hot holding on stove at 98F. CDI: Operator voluntarily discarded during inspection. 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Chicken broth hot holding on stove at 98F. CDI: Operator voluntarily discarded during inspection. 3-501.16(A)(1) ; Priority; (A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under sec.3 501.19; and except as specified under par. (B) and in par. (C ) of this section; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be maintained: (1) At 57oC (135oF) or above;

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

minorCode Observation: In use wiping clothes for cutting board at food preparation area was not held in a sanitizer between use. CDI: Operator removed wiping clothes form service. 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: In use wiping clothes for cutting board at food preparation area was not held in a sanitizer between use. CDI: Operator removed wiping clothes form service. 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: The straws bein dispensed unwrapped or not out of a dispenser have moth contact exposed to consumer hands. The spoons are laying in a basket wihout the handles up for dispensing. CDI: Operator removed straws to replace with wrapped. Spoons were placed in containers with handle up at consumer station.4-904.11Equipment and utensils

Official wording

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

Inspector’s notes

Observation: The straws bein dispensed unwrapped or not out of a dispenser have moth contact exposed to consumer hands. The spoons are laying in a basket wihout the handles up for dispensing. CDI: Operator removed straws to replace with wrapped. Spoons were placed in containers with handle up at consumer station.4-904.11; Core; A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled; displayed; and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented.

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 Observation: The metal banded brushes are not approved for food contact. These are not cleanable and corrosion resistant. CDI: Operator removed brushes from service. 4-101.11Cleaning and sanitizing

Official wording

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

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

minorCode Observation: The non food contact surfaces of the deli slicer have accumulation of debris. Increase cleaning frequency of these areas and use the right tools to eliminate debris buildup in these areas. 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The non food contact surfaces of the deli slicer have accumulation of debris. Increase cleaning frequency of these areas and use the right tools to eliminate debris buildup in these areas. 4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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, May 29, 2024 · Original Source

1 - Inspection

Feb 29, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Ravioli was marked with a date of 2/14; and chicken dated 2/20. PIC stated that these items were removed from the walk-in freezer. For items that are frozen; the following dates shall be recorded: date of preparation/cooking; date of freezing; and date of thawing. These dates allow accurate calculation of required disposal date of food and can prevent food from being discarded before necessary. CDI: Dates added.

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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Large metal pot of fried chicken cooling inside walk-in cooler. Inner portions of the fried chicken are not in contact with cold air. Cooling shall be accomplished by: placing the food in shallow pans; separating the food into smaller or thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilities heat transfer; adding ice as an ingredient; or other effective methods. CDI: Chicken placed on sheet pans on a speed rack for more efficient cooling.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Boxes of raw chicken with ice collecting on them from the leaking walk-in freezer condenser. 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.

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

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; Ice collecting on condenser system inside walk-in cooler. Nonfood-contact surfaces of equipment shall be frequently cleaned.

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 29, 2024 · Original Source

1 - Inspection

Oct 3, 2023

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Over the counter liquid cough medications and aerosol paint sealer can stored over food and prep surfaces. Toxic materials shall be stored so that they cannot contaminate food; equipment; utensils; linens or single-service items. CDI: Items moved and stored safely.

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

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; Grease collecting on hood ventilation system over grill station. Nonfood-contact surfaces of equipment shall be frequently cleaned.

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, Oct 3, 2023 · Original Source