Restaurant · Wake County, NC

Cici's Pizza

Name: Cici's Pizza
Address: 2700 Nc 55 Hwy, Wake County, NC

2700 Nc 55 Hwy

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

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Score 97

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

The full inspection history

5 inspections

1 - Inspection

Jul 20, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 3-501.19(B)(3)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(3); Priority Foundation; Timestamps for pizzas held on time control indicated a time that exceeds a 4 hour time hold. These were never changed from 11:08am this morning. The time pizzas are removed from temperature control shall be recorded and old timestamp removed. CDI - all foods voluntarily discarded by PIC. New times written on new pizza. Ensure employees are following TPHC procedures.

In plain English

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

More about other finding

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Canned garbanzo beans opened approximately 3 hours prior to inspection were observed cooling in the reach-in unit in a deep container with a lid. Quickly cool foods using open/vented shallow pans; small portions; ice baths or ice wands; rapid cooling equipment and frequent stirring. TCS food opened from a commercial container at ambient temp shall cool to 41F within 4 hours. CDI- beans separated into two smaller containers and placed in walk-in cooler uncovered. Cooling education provided.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Reach-in door of pizza prep unit is cracked and insulation material is showing on interior panel. Equipment shall be maintained in good repair so that it is easily cleanable. Repair/replace 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

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; The top of the pizza oven is soiled with dust and debris. The sides of several baking sheets have encrusted and burnt food residue accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean pizza oven and replace baking sheets 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

Official record from Wake County Environmental Services, Jul 20, 2026 · Original Source

1 - Inspection

Sep 25, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 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 is not a certified food protection manager. Must have a CFPM on site during all hours of operation. PIC is set to take ServSafe course soon.

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 could not locate bodily fluid clean-up procedures. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- provided educational material. No point taken today

In plain English

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

More about other finding

notedCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13; Priority Foundation; Observed 2 bags of spinach that had been thawed at room temperature overnight. Bags measured over 70F. Labeling on bag says to keep product frozen until ready to cook. Thaw TCS foods under refrigeration overnight or under running water at 70F or less to avoid temperature abuse. CDI- bags were voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.12 (A)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A); Core; A metal bowl was being used to scoop cooked pasta. Bowl was left inside the container of pasta in the reach-in cooler. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Use proper dispensing utensils with handles. CDI- bowl removed.

In plain English

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

More about equipment or utensil issues

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The bottom interior of the chest freezer is soiled with debris. Exterior surfaces of dish racks that hold equipment and plates in the warewasing machine are soiled. The sides of several baking sheets have encrusted and burnt food residue accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these items.

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 25, 2025 · Original Source

1 - Inspection

Feb 13, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

7 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 is not a certified food protection manager. Must have a CFPM on site at all hours of operation.

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Soup holding less than 135 F in the steam well. TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. Soup prepared within the past hour. CDI - Soup reheated in the oven.

In plain English

More about food kept at an unsafe temperature

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; The hot bar is in disrepair and is unable to maintain proper temperatures. Equipment shall be maintained in good repair. Technicians onsite at time of inspection for repair. Continue to work with technicians for full repair of the hot bar. Facility to use TPHC until full repair.

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Quat test strips are discolored in multiple spots and are water damaged. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. CDI - Quat test strips to be ordered by 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 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; The bottom interior of the prep cooler is soiled with food and debris. 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

notedCode 5-403.12Water, plumbing, and sewage

Official wording

Sewage & wastewater properly disposed

Inspector’s notes

5-403.12; Core; There is a leak in the ceiling in the back area near the dish pit. Condensate drainage and other non-sewage liquids and rainwater shall be drained from point of discharge to disposal according to law. Until repair; place a container underneath the leak to catch spillage. Continue to work with maintenance/contractors for repair.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The walk-in cooler floor is soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.

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 13, 2025 · Original Source

1 - Inspection

Jul 12, 2024

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; No timestamps present for pizzas held on time control. The time pizzas are removed from temperature control shall be recorded. CDI - Timestamps known and added by PIC.

In plain English

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

More about other finding

minorCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Cleaned and sanitized containers stacked wet. After cleaning and sanitizing equipment and utensils shall be arranged to air dry completely prior to stacking.

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

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; Salad holding above 41 F in the lower portion of the salad cooler. Salad cooler holding 45 F ambient. Cooler is used to store mainly non-PHF (potentially hazardous foods). The only PHF stored in this unit is salad. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Salad moved to cool in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

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; Single-service to-go containers stored with the food-contact surface exposed. Once removed from plastic packaging; store inverted until use to prevent 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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; As mentioned above; the salad cooler is holding 45 F ambient. The salad cooler is used to store mainly non-PHF (potentially hazardous foods). Equipment shall be in good repair and proper adjustment. Repair cooler to hold at 41 F or below.

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; Prep cooler interiors and flip top coolers soiled with brown/black buildup; food and debris. 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

Official record from Wake County Environmental Services, Jul 12, 2024 · Original Source

1 - Inspection

Jan 8, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; A few employee drinks stored improperly (next to food on a prep surface/with clean dishes). Employee drinks shall be stored on the lowest possible non-food contact surface to prevent contamination.

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 2-301.12Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12; Priority; A food employee cleaned their hands for 5-10 seconds; and following handwashing; the faucet handles were touched to turn off with no barrier used; thus re-contaminating the hands. Food employees shall clean their hands for at least 20 seconds and to avoid re-contaminating their hands; they may use disposable paper towels or similar clean barriers when touching surfaces such as manually operated faucet handles on a handwashing sink. CDI - Employee educated and hands re-washed.

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

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Salad holding above 41 F in the lower portion of the salad cooler. Refer to temperature chart above. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Salad moved to cool in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

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; Prep cooler interiors soiled with brown/black buildup and debris. Walk-in cooler gasket and door soiled with black accumulation. 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

Official record from Wake County Environmental Services, Jan 8, 2024 · Original Source