Restaurant · Wake County, NC

Cinco Estrellas Pizzeria & Restaurante

Name: Cinco Estrellas Pizzeria & Restaurante
Address: 3805 Brentwood Rd, Wake County, NC

3805 Brentwood Rd

Last inspected Sep 21, 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

6 inspections

1 - Inspection

Sep 21, 2026

Score 93

Official score: 93 · Understand this area’s scale

9 recorded violations

majorCode 5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 6-301.12 Each handwash sink shall be provided with paper towels or an air drying device. Pf - Observed all handwashing sinks with a loose roll of paper towelsHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 6-301.12 Each handwash sink shall be provided with paper towels or an air drying device. Pf - Observed all handwashing sinks with a loose roll of paper towels; without continuous paper towel flow when dispensed. With this setup; the paper towel roll does not stay in the dispenser; the handwashing sink is considered inaccessible. Verify that paper towels dispense properly and continuously; without environmental contamination; by 10/1/26.

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)(4)-(B)(5) Separation; Packaging & Segregation; environmental contamination. 3-302.11(A)(1) Separation; Packaging & Segregation; Raw animal food and Ready to Eat (RTE) - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from RTE FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw RTE FOOD such as fruits and vegetables; and unwashed produce.(4) Except during cooling and par. B; storing the FOOD in packages; covered containers; or wrappings - Walk-in cooler: observed raw chicken and raw fish stored above beer cans and packaged beverages; raw chicken stored above the cooked chicken wings. Also; a container of peeled plantain with no cover. Corrected during inspection (CDI): Moved the raw fish and raw chicken to the bottom shelf; not above beer cans and packaged beverages. The plantain container was covered. Repeat.

In plain English

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

More about other finding

notedCode 4-501.114(A) A chlorine solution shall have a minimum temperature that depends on its concentration: 120°F for 2549 ppmCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114(A) A chlorine solution shall have a minimum temperature that depends on its concentration: 120°F for 2549 ppm; 75°F for 5099 ppm; and 55°F for a concentration of 100 ppm. P. Chlorine sanitizer concentration effective range shall be within 50-200ppm. - Observed a sani-bucket that stored clean towels with a chlorine concentration of less than 50 ppm. CDI - Refilled the sani-bucket with a chlorine sanitizer at 100 ppm.

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) (1) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Except during preparation; cooking; or cooling; or when time as a public health control (TPHC) is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. P - Observed fried beans on the stovetop with a temperature below 135F. The food handler stated the fried beans were left out of temperature control for 1 hour. CDI - The fried beans were reheated to 165F for 15 seconds.

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 —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12 POISONOUS OR TOXIC MATERIALS shall be:(A) Chlorine sanitizer concentration shall not exceed 200 ppm. P - Observed 1 spray bottle of chlorine sanitizer with a concentration higher than 200 ppm. CDI - Refilled the spray bottle with 100 ppm chlorine sanitizer. Repeat.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitation (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in sanitizer and laundered daily. - Observed a damp towel on the cutting board. CDI - Returned the damp towel to the sani-bucket. 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 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 In-Use Utensils; Between-Use Storage (C) In-use utensils in TCS food; must be stored with handles above the food and top of the food container. - Observed a cup (with no handle) inside a container of Parmesan cheese;also a cup found inside a bucket of sugar. CDI - Removed the cups from the service.

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

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. - Observed standing water under the shelf inside the walk-in cooler. Discussed the matter with the 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 6-501.16 After useCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.16 After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. - Observed the mop head stored in the mop bucket instead of hanging to dry; with the mop head down and the handle up. Discussed the matter with the PIC. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) - The back screen door is in poor repair and needs fixing. Discussed the matter with 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

Official record from Wake County Environmental Services, Sep 21, 2026 · Original Source

1 - Inspection

Mar 6, 2026

Score 93

Official score: 93 · Understand this area’s scale

11 recorded violations

criticalCode 5-202.12 Provide at least 100F water at handsinks. 5-203.11 Handwashing Sinks - Numbers and Capacities (Pf) 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.12 Hand Drying Provision (Pf) - Observed no paper towels or ways to dry hands at the handsink in the male and female restrooms. Corrected during inspection (CDI)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 Provide at least 100F water at handsinks. 5-203.11 Handwashing Sinks - Numbers and Capacities (Pf) 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 6-301.12 Hand Drying Provision (Pf) - Observed no paper towels or ways to dry hands at the handsink in the male and female restrooms. Corrected during inspection (CDI); the paper towels were provided. - Observed that the only handsink in the kitchen is not functioning with a hot and cold water combination. The hot water from this handsink is 120°F; which is scalding. The person in charge (PIC) directed employees to wash their hands at the restroom sink before handling food. Discussed with PIC about the maintained handwashing sink; it needs to be accessible at all times; with a hot-and-cold combination at 100F. Verification due by 3/9/26

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 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P)(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Walk-in cooler and reach-in cooler: the raw eggs and raw chicken are stored above ready-to-eat (RTE) food (fried chicken; cooked rice; mayonnaise). CDI; the raw eggs and raw chickens were restored under RTE food.

In plain English

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

More about other finding

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

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety (TCS) Food; Date Marking (Pf) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed cooked potato with the date mark longer than 7 days (2/20/26). CDI - the cooked potato discarded.

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

criticalCode 7-203.11 Poisonous or Toxic Material Containers - Container Prohibitions (P)7-203.11 A container previously used to store poisonous or toxic materials may not be used to storeChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-203.11 Poisonous or Toxic Material Containers - Container Prohibitions (P)7-203.11 A container previously used to store poisonous or toxic materials may not be used to store; transport; or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P 7-204.11 Sanitizers; Criteria - Chemicals (P)7-204.11 Provide sanitizer at correct concentrations; diluting as required.-P Chlorine sanitizer concentration shall be within 50-200ppm. - Observed an old spray bottle of glass cleaner being used to store sanitizer solution. Verification of spray bottle replacement due by 3/9/26 - Chlorine sanitizer concentration higher than 200ppm. CDI - the sanitizer diluted to 100ppm.

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 - Observed the potato salad cooling on top of the ice bath; but not submerged in ice; which did not facilitate cooling. CDI - the potato salad pan; rearrange to have ice around inside the ice tub. Discussed the matter with PIC. .

In plain English

More about food kept at an unsafe temperature

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - No thin probe food thermometer available during the current inspection. CDI- PIC presents the Amazon order receipt for the thin-probe food thermometer to be delivered on 3/9/26.

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

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed in-use wiping cloths stored in a bucket of water. CDI - the in-use wiping cloths are restored in a sanitizer bucket.

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 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed multiple dry goods containers (sugarEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. - Observed multiple dry goods containers (sugar; flour; salt; rice) have a scoop with no handle inside. CDI - the scoop with no handle removed from the dry goods containers. Discussed the matter with PIC. - Ice machine: Observed the ice scoop handle lying on the ice. CDI - ice scoop restored; handle up above the ice.

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

4-501.11 Maintain equipment in good repair. - Walk-in cooler door without a self-closing feature. Discussed the matter with 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

majorCode 4-501.19 During manual warewashingCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.19 During manual warewashing; maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed the 3-comp sink is down for pipe fixing related to the handwashing sink issue. See line 10. The operation currently stop using multi-use dining sets and will only use single-use articles for dine-in service. Discussed the procedure to wash-rinse-sanitize the prep sink every time before and after using the prep sink for other tasks (not for handwashing sink). Verification due by 3/16/26

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 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) - The back screen door is in poor repair and needs fixing. Discussed the matter with 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

Official record from Wake County Environmental Services, Mar 6, 2026 · Original Source

1 - Inspection

Mar 6, 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; [Repeat] No person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during operation. CDI- available courses in the area were provided.

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 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Paper towels were not available in the men's restroom. Provide paper towels or approved alternative for hand drying at each handsink. CDI- paper towels provided.

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

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

Inspector’s notes

4-501.11; Core; [Repeat] Observed some rusty wire shelves; damaged walk-in cooler floor...Food service equipment shall be kept in good repair; and equipment components such as doors and seals shall be kept intact and tight...Replace rusty shelves and door gasket with similar approved equipment and repair walk-in cooler floor.

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 Cleaning of Plumbing Fixtures (C)Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18 Cleaning of Plumbing Fixtures (C); [Repeat] The underside of the urinal in the men's restroom is soiled. PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals 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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Floor surfaces in walk-in cooler and by ice machine were damaged and not easy to clean. Women's restroom light fixture is being held up with tape...Physical facilities shall be kept in good repair...Repair damaged floor surfaces so they easy to clean. Repair burned out/nonfunctioning light fixture.

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, Mar 6, 2025 · Original Source

1 - Inspection

Oct 8, 2024

Score 90

Official score: 90 · Understand this area’s scale

12 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

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 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; [Repeat] Large dough hook and bowl observed with dried on food debris present from several days ago. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- dishes were taken back to 3-compartment sink.

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 3-701.11Other

Official wording

Proper disposition of returned; previously served; reconditioned & unsafe food

Inspector’s notes

3-701.11; Priority; [Repeat] A bag of green bell peppers with white fuzzy growth and a package of provolone cheese with black spots present observed in the walk-in cooler. A FOOD that is unsafe; ADULTERATED; or not honestly presented as specified under sec. 3 101.11 shall be discarded or reconditioned according to an APPROVED procedure. CDI- food voluntarily discarded by PIC.

In plain English

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

More about other finding

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; [Repeat] Slices of pizza not being held on TPHC (Time as a Public Health Control) sitting under the counter since last night according to the PIC was holding at 70F. Except during preparation; cooking; or cooling; or when time is used as the public health control; TCS foods shall be maintained at a minimum of 135F or above. CDI- pizza voluntarily discarded by PIC.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; [Repeat] No dates were on cut lettuce; mushrooms (removed from can); pizza sauce; noodles; ham; sausage and meat sauce...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing known dates on foods or voluntarily discarded by PIC.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; [Repeat] containers of salt and sugar observed being stored without lids in the kitchen. FOOD shall be protected from contamination by storing the FOOD: Where it is not exposed to splash; dust; or other contamination. CDI- containers were covered.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; [Repeat] Observed food worker with uncovered hair handling food...Food employees shall wear hair restraints such as hats; hair coverings or nets; or beard restraints to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct workers to wear required 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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); Wiping cloths observed in a bucket of sanitizer water with a concentration of 0ppm. PIC stated this sanitizer was leftover from last night. Quaternary ammonium solutions shall be at a concentration between 200-400ppm.

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

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; [Repeat] Observed soiled wire and solid metal shelves in the walk-in cooler; stove/oven exteriors; microwave interior; large dough mixer exteriors; refrigerator/freezer interiors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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

criticalCode 5-103.11(B)Other

Official wording

Hot & cold water available; adequate pressure

Inspector’s notes

5-103.11(B); Hot water is not available throughout the facility. The hot water heater is off. Provide sufficient hot water to meet the peak hot water demands. Water may be boiled on the stove top to wash dishes as a temporary solution only. Verification required- EHS will return on Friday; October 11; 2024 to verify hot water is available.

In plain English

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

More about other finding

minorCode 6-501.18 Cleaning of Plumbing Fixtures (C)Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18 Cleaning of Plumbing Fixtures (C); The underside of the urinal in the men's restroom is soiled. PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals 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, Oct 8, 2024 · Original Source

1 - Inspection

May 23, 2024

Score 90

Official score: 90 · Understand this area’s scale

14 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

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

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Large dough hook and a few large plastic containers observed with dried on food debris present. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- dishes were taken back to 3-compartment sink.

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

criticalCode 3-701.11Other

Official wording

Proper disposition of returned; previously served; reconditioned & unsafe food

Inspector’s notes

3-701.11; Priority; A box of moldy tomatoes and green bell peppers observed in the walk-in cooler. A FOOD that is unsafe; ADULTERATED; or not honestly presented as specified under sec. 3 101.11 shall be discarded or reconditioned according to an APPROVED procedure. CDI- food voluntarily discarded by PIC.

In plain English

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

More about other finding

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Slices of pizza not being held on TPHC (Time as a Public Health Control) sitting under the counter was holding at 75F. Except during preparation; cooking; or cooling; or when time is used as the public health control; TCS foods shall be maintained at a minimum of 135F or above. CDI- pizza voluntarily discarded by PIC.

In plain English

More about food kept at an unsafe temperature

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; Pizza sauce; mozzarella cheese; and sardines in the pizza prep cooler was above 41F (see temperature chart). Except during preparation; cooking; or cooling; or when time is used as the public health control; TCS foods shall be maintained at 41F or less. CDI-items were moved to walk-in cooler and temperature adjusted on the cooler.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; [Repeat] No dates were on cut lettuce; mushrooms (removed from can); and beef topping (kept more than 24 hours); tomato sauce; pizza sauce; chicken wings; sausage and meat sauce...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing known dates on foods or voluntarily discarded by PIC.

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

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; A large water bug observed in the doorway of the walk-in cooler. The PREMISES shall be maintained free of insects; rodents; and other pests.

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

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Several bags of food observed on the floor of the walk-in cooler. Food shall be at least inches above the floor.

In plain English

More about food not protected from contamination

minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; [Repeat] Observed food worker with uncovered hair...Food employees shall wear hair restraints such as hats; hair coverings or nets; or beard restraints to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct workers to wear required 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 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; [Repeat] Observed some rusty wire shelves and damaged/duck taped door gasket on walk-in cooler; the walls of the walk-in cooler are corroding; damaged walk-in cooler floor...Food service equipment shall be kept in good repair; and equipment components such as doors and seals shall be kept intact and tight...Replace rusty shelves and door gasket with similar approved equipment and repair walk-in cooler floor and walls.; 4-101.19; Core; [Repeat] Soiled and greasy cardboard was lining shelf above stove top...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove cardboard.

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Test strips for sanitizer not available. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Verification Required- EHS will return on Wednesday; May 29; to verify that test strips are 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

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; [Repeat] Observed soiled wire and solid metal shelves; stove/oven exteriors; large dough mixer exteriors; 3-comp sink drainboard undersides; refrigerator/freezer interiors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

In plain English

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

More about cleaning or sanitizing problems

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; [Repeat] Several kitchen ceiling tiles were peeling or damaged; and floor surfaces in walk-in cooler and by ice machine were damaged and not easy to clean. One kitchen ceiling light fixture did not illuminate...Physical facilities shall be kept in good repair...Repair damaged floor surfaces so they easy to clean. Repair burned out/nonfunctioning light fixture.

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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Several lights in the kitchen are blown and not working. At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives; slicers; grinders; or saws where EMPLOYEE safety is a factor.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

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

1 - Inspection

Feb 1, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

10 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 person in charge with food protection manager certification was present during inspection...At least one supervisor/manager or person in charge shall be a certified food protection manager (CFPM) by passing a test (such as ServSafe) that is part of an accredited program...Provide a person in charge who is a CFPM and is on-site at all times during 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

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation - No dates were on cut lettuce; mushrooms (removed from can); and beef topping (kept more than 24 hours)...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.

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

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority - A few cleaners/chemicals were stored near/next to cans of food in dry storage...Chemicals shall be stored to prevent contamination of food and clean equipment and utensils...CDI by properly storing chemicals.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core - A few bottles/containers of sauces and dry foods were not labeled with their contents...Unlabeled containers of foods not easily recognizable must be labeled with the common name of food...Properly label food containers to denote contents.

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

minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core - Observed food worker with uncovered hair...Food employees shall wear hair restraints such as hats; hair coverings or nets; or beard restraints to effectively keep their hair from contacting exposed food and clean equipment/utensils...Instruct workers to wear required 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 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 - Many beverage glasses were stacked while wet; and clean food containers and dishes were stored with food contact sides up and unprotected...Clean equipment and utensils shall be stored in self-draining position that allows air drying and covered or inverted...Separate wet glasses so they completely air dry before stacking. Cover or invert cleaning containers/dishes.

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 - Food contact sides of pizza box and a few other disposable food containers had food contact sides up and uncovered...Single service disposable food containers shall be protected from contamination...Cover or invert disposable food/beverage containers.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core - One cutting board had deep knife cuts and dark stains...Cutting boards subject to scratching and scoring shall be resurfaced or replaced if they can't be effectively cleaned and sanitized...Resurface or replace damaged cutting board.; 4-501.11; Core - Observed some rusty wire shelves and damaged/duck taped door gasket on walk-in cooler...Food service equipment shall be kept in good repair; and equipment components such as doors and seals shall be kept intact and tight...Replace rusty shelves and door gasket with similar approved equipment.; 4-502.11(A) and (C); Core - A few food containers were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged containers.; 4-101.19; Core - Soiled and greasy cardboard was lining shelf above stove top...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...CDI by removing cardboard. Consider using removable metal pans on this shelf instead.

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 - Observed soiled wire and solid metal shelves; stove/oven exteriors; large dough mixer exteriors; 3-comp sink drainboard undersides; refrigerator/freezer interiors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 6-501.114Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114; Core - Many pieces of unused and nonfunctional equipment and utensils were in facility and by dumpster area...Items unnecessary to operation or maintenance of establishment shall be removed...Remove unnecessary equipment and utensils; etc.; 6-501.11; Core - Several kitchen ceiling tiles were peeling or damaged; and floor surfaces in walk-in cooler and by ice machine were damaged and not easy to clean. One kitchen ceiling light fixture did not illuminate...Physical facilities shall be kept in good repair...Repair damaged floor surfaces so they easy to clean. Repair burned out/nonfunctioning light fixture.; 6-501.12; Core - Many kitchen ceiling tiles were brown/discolored; and walls and flooring were soiled in various areas...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.

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 1, 2024 · Original Source