Restaurant · Wake County, NC

Cappolla's Pizza Grill

Name: Cappolla's Pizza Grill
Address: 1857 Aversboro Rd, Wake County, NC

1857 Aversboro Rd

Last inspected Jun 1, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 95

Get the next inspection, free.

We'll email you when Cappolla's Pizza Grill has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

The full inspection history

6 inspections

1 - Inspection

Jun 1, 2026

Score 95

Official score: 95 · Understand this area’s scale

8 recorded violations

notedCode 2-401.11 (A) Except when drinking from a closed beverage containerEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A) Except when drinking from a closed beverage container; employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. There was an employee drink above the clean dishes. CDI.. The drink was moved away from the dishes. This is a repeat item but not severe enough to take full credit.

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 —Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to Wash (P) A employee made a pizza delivery he entered the kitchen without washing his hands. The employee went on to touch other items in the kitchen without washing his hands. Employee must wash their hand after they engage in activities that contaminate the hands. CDI... The employee was instructed on when handwashing needs to occur. CDI... The employee was washing his hands properly before the end of the inspection.

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 Using a handwashing sink Operation and maintenance (A)A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf (B) A handwashing sink may not be used for purposes other than handwashing. Pf There was storeage in the handwashing sink near the grill. There were utensils that were stored in the handwashing sink. A handwashing sink must not be used for any other purpose other than handwashing. CDI... The items were moved out of 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

Food separated & protected

Inspector’s notes

3-302.11(A)(1) Packaged & Unpackaged Food Separation; Packaging & Segregation (A)FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(d) below; separating raw animal FOODS during storage; preparation; holding; and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; P and Raw beef was stored above Tuna salad and cannoli filling. Food must be stored in a manner to prevent contamination. CDI... The food items were placed in the correct is final cook temperature arrangement. This is a repeat item but not severe enough to take full credit.

In plain English

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

More about other finding

notedCode 4-501.115 Manual Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.115 Manual Warewashing Equipment; Chemical Sanitization Using Detergent-Sanitizers (C) Dishes were being washed; rinsed; but not sanitized. Dishes must be washed; rinsed and then sanitized by an approved method. CDI... The employee was instructed on the corrected way to wash dishes. Dishes were being properly washed before the end of the in section.

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 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Sanitizers; Criteria - Chemicals (P) The chlorine sanitizer in the spray bottles were above 200 parts per million. The sanitizer solution bleached out the test strips. Chlorine sanitizer must be between 50 to 200 parts per million at all times. Check the sanitizer solution to ensure the correct amount of sanitizer is being used. CDI... The sanitizer solution was corrected to 200 parts per million.

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 4-903.11 (A) Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Several clean dishes were stored in dirty storage containers. There was food debris and tools in the containers. CDI... The dishes and the containers were placed back at the three compartment sink to be washed again.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the shelves in the walk-in cooler. Clean the gaskets on the cold hold unit. Clean around the grill and cooking equipment. Clean the baffles above the grill area to remove the grease build-up. Clean equipment at a frequency necessary to remove debris 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

Official record from Wake County Environmental Services, Jun 1, 2026 · Original Source

1 - Inspection

Dec 10, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode —Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11 There was no written procedures on hand to address a vomiting or diarrheal event. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf CDI... A written form was given to the manager on duty.

In plain English

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

More about other finding

notedCode 2-401.11 (A) There were employee water bottles that were stored above food prep areas. Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A) There were employee water bottles that were stored above food prep areas. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. CDI... The manager placed the water bottles in the trash can.

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 3-302.11 (A)(2) Raw beef was stored above cooked chicken and other ready-to-eat foods. Raw foods must be stored below ready-to-eat foods. Food must be stored in a manner to prevent contamiantion. Separate types of raw animal foods from each other such as beefOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2) Raw beef was stored above cooked chicken and other ready-to-eat foods. Raw foods must be stored below ready-to-eat foods. Food must be stored in a manner to prevent contamiantion. Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. CDI.. The food items were placed in the correct final cook temperature arrangement.

In plain English

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

More about other finding

notedCode 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Sanitizers; Criteria - Chemicals (P) There were several chlorine sanitizer bottles that were above 200 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million. Check the sanitizer daily to ensure the correct amount of sanitizer being used. CDI.. The sanitizer was corrected to 200 parts per million.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. The gaskets on the pizza prep areas was torn. All equipment must be in good condition and easy to repair. This is a repeat from the last inspection but not severe enough to take full credit.

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) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the gaskets on the cold hold units. Clean the storage shelves. Clean around the flat-top grill. Clean the interior bottom surface of the front- end prep cooler. Equipment must be kept clean. Increase frequency of cleaning for all equipment.

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 10, 2025 · Original Source

1 - Inspection

May 22, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 2-402.11 Effectiveness - Hair Restraints (C) Food employees were not wearing hair restraint. Food Employees shall wear hair restraints such as hatsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Effectiveness - Hair Restraints (C) Food employees were not wearing hair restraint. Food Employees shall wear hair restraints such as hats; hair covering; 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.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were some dishes that were stacked wet.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A) Maintain utensils in good repair. The gaskets on the pizza prep refrigerator are torn. All equipment must be maintained in a state of good repair. Equipment must be easy to clean.

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) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean around the grill and cooking equipment. Clean the gaskets on the cold hold units. Clean the shelves in the walk-in cooler. Clean the storage shelves. Clean the flat grill top. Clean around the pizza oven. Clean all the storage shelves.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor around the pizza oven and cooking equipment. Clean the floors around the food prep areas. Clean physical facility at a frequency necessary 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

Official record from Wake County Environmental Services, May 22, 2025 · Original Source

1 - Inspection

Nov 25, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf)- Noted date marking stickers missing for containers of lasagna; sliced turkey and sliced roast beef in the walk-in cooler. Also noted date marking label missing for a container of fettucine in the pizza prep cooler as well. Ensure TCS items that are held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- Noted items properly labeled during inspection.

In plain English

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

More about food source, dating, or labeling problems

notedCode 7-102.11 Common Name - Working Containers (Pf)-Noted label missing on one of the working spray bottles of chemical. Label working containers of toxic materials such as cleaners and sanitizers. CDI- Noted chemical discarded. 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf)-Noted label missing on one of the working spray bottles of chemical. Label working containers of toxic materials such as cleaners and sanitizers. CDI- Noted chemical discarded. 7-204.11 Sanitizers; Criteria - Chemicals (P)- Noted working spray bottles of chlorine sanitizer were reading well above 200 ppm. Ensure Chlorine sanitizer concentration is maintained between 50-200 ppm. CDI- Chlorine sanitizer remixed to 150 ppm during inspection.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Observed food employees not donning hair restraint. 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. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS; hostesses; and wait staff if they present a minimal RISK of contaminating 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 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; Observed a pack of pizza boxes stored on the floor near the rear of the facility. 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

notedCode 4-501.11- Gaskets on the pizza prep refrigerator torn/poor repair. 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- Gaskets on the pizza prep refrigerator torn/poor repair. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Maintain equipment in good repair. 4-501.12 Cutting Surfaces (C)- Noted cutting boards are deeply scratched and discolored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

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) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C)- Noted residue build-up along the bottom storage racks in the walk-in cooler. Increase frequency of cleaning. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

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 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)- Noted personal beverages and personal food items stored on a shelf directly above the vegetable prep sink. Also noted cell phones stored closely near clean serving containers near the dishwashing area. Areas designated for employees to eat and drinkFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C)- Noted personal beverages and personal food items stored on a shelf directly above the vegetable prep sink. Also noted cell phones stored closely near clean serving containers near the dishwashing area. Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination.

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 25, 2024 · Original Source

1 - Inspection

May 23, 2024

Score 98.5

Official score: 98.5 · 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; Noted containers of chicken wings and portioned out lasagna missing date marking stickers. According to PIC; noted items were prepared more than 24 hours prior. Ensure TCS items that are held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Noted labels missing on a few working spray bottles of degreaser and sanitizer. Working containers used for storing POISONOUS OR 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- Noted spray bottles relabeled.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Observed food employee not donning hair restraint. 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. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS; hostesses; and wait staff if they present a minimal RISK of contaminating 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

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

Official wording

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

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

Official record from Wake County Environmental Services, May 23, 2024 · Original Source

1 - Inspection

Feb 7, 2024

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

minorCode Observation: Due to in-operation of the hot water heaterHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: Due to in-operation of the hot water heater; hot water is not available for hand sinks. 5-202.12; Core; (A) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.

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

Toxic substances properly identified stored & used

Inspector’s notes

Observation: Working containers of chemicals were not labeled with contents. 7-102.11; Priority Foundation; Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf CDI: Person in charge labeled bottles during inspection.

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 Food service employees are not wearing hair restraints.2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Food service employees are not wearing hair restraints.2-402.11; Core; Food service employees shall wear effective hair restraints such as hats; hair coverings or hair nets. CDI: Operator ensure staff had a hair restraints.

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

minorCode Observation: Gaskets on the pizza prep refrigerator torn/poor repair. 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Gaskets on the pizza prep refrigerator torn/poor repair. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

In plain English

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

More about cleaning or sanitizing problems

majorCode Observation: Hot water is not available to supply dish sink or hand sink due to hot water element not working. Operator implemented emergency plan yesterday 2/6/24 - Observed use of hot water from pot boiling on stove for dish washing and sanitizing. 5-103.11Other

Official wording

Hot & cold water available; adequate pressure

Inspector’s notes

Observation: Hot water is not available to supply dish sink or hand sink due to hot water element not working. Operator implemented emergency plan yesterday 2/6/24 - Observed use of hot water from pot boiling on stove for dish washing and sanitizing. 5-103.11; Priority Foundation; (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Pf Verification to take place to have corrective action by 2/17/2024.