Restaurant · Wake County, NC

Colletta

Name: Colletta
Address: 1 Fenton Main St, Wake County, NC

1 Fenton Main St

Last inspected Sep 18, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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

The full inspection history

7 inspections

1 - Inspection

Sep 18, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

8 recorded violations

notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Observed employee getting water from the second hand sink for prep. A handwashing sink may not be used for purposes other than handwashing. CDIHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Observed employee getting water from the second hand sink for prep. A handwashing sink may not be used for purposes other than handwashing. CDI; education provided to only use hand sinks for hand washing. Get water for prep from preparation sinks.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. REPEAT- Observed food contact surfaces of the slicer soiled stored as clean. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI; slicer washed; rinsed; 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 3-501.14(A) Cooked TCS FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. P Large pot of tomato sauce in walk in cooler at 82F after cooling overnight. CDI-EHS used pH test strips to determine that this sauce had a pH of 3.9Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A) Cooked TCS FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. P Large pot of tomato sauce in walk in cooler at 82F after cooling overnight. CDI-EHS used pH test strips to determine that this sauce had a pH of 3.9; making it nonTCS; sauce did not need to be discarded. May consider obtaining a variance to use pH as a control method for this sauce instead of temperature control. Until a variance is approved use more aggressive cooling measures to ensure cooling temperature requirements are always met.

In plain English

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

More about food kept at an unsafe temperature

notedCode 3-501.15 Cooling Methods (Pf) Tomato sauce in walk in cooler did not meet required cooling temperature parameters. CDI- Employee stated a cooling wand is normally used and did not appear to have been used for this batchFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Tomato sauce in walk in cooler did not meet required cooling temperature parameters. CDI- Employee stated a cooling wand is normally used and did not appear to have been used for this batch; will be used in future batches. Monitor temperatures as needed to ensure that cooling methods used ensure products meet the cooling temperature requirements. May consider cooling in smaller portions; cooling in the walk in freezer; or using an ice bath in place of or in addition to ice wands.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.13 (A)-(D) Thawing - Pf. Observed food item thawing in prep sink in water at 82F. Except when thawed and prepared for immediate service when orderedFood temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 (A)-(D) Thawing - Pf. Observed food item thawing in prep sink in water at 82F. Except when thawed and prepared for immediate service when ordered; TCS FOOD shall be thawed: (1) At a water temperature of <70F. CDI; food item moved to the walk in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 4-903.11(A)(B) and (D) EquipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A)(B) and (D) Equipment; Utensils; Linens; and Single-Service and Single-Use Articles-Storing- Observed multiple dishes wet stacked. (A)Except as specified in (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE USE ARTICLES shall be stored: (1) In a self-draining position that allows air drying. Cross stack or separate 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

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment-Equipment- Observed a torn gasket on the far right reach in cooler door at the makeline. A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Replace gasket.

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) REPEAT- Observed floors soiled in the walk in freezer. (A)PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them 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

Official record from Wake County Environmental Services, Sep 18, 2026 · Original Source

1 - Inspection

Mar 9, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode —Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf- Establishment did not have any shellstock in at the time of inspection. EC asked kitchen manager of establishments holding and marking procedures for tags at which EC was informed the date of last use was not marked on tags. Ensure tags are marked with last use and stored in chronological order. Estbalishment has a record to indicate when the last shell stock was sold so corrective action was done.

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 —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed portions of the slicer and multiple utensils stored clean were not clean to sight and touch. CDI by breaking down slicer and placing utensils in soiled dish line for cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Dish machine was dispensing sanitizer during initial test during inspection. After priming sanitizer and 2-3 cycles sanitizer concentration registered at 100ppm.

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 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P Observed sausage in walk in cooler with a date of 2/22 which is over the 7 day holding window at 41 F. CDI by discarding food item.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) floors and walls near and around three compartment sink and dish machine need cleaning. cleaning plumbing system underneath spray basin next to dish machine.

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 9, 2026 · Original Source

1 - Inspection

Apr 3, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

2 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; The can opener had old food residue on it. Plates and slicer stored as clean had food debris on them. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI-Items were moved to dish pit for cleaning and sanitizing. Recommend using a cover over equipment to protect from food splash when not in use.

In plain English

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

More about cleaning or sanitizing problems

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); TCS foods stored in the prep coolers were holding above 41F. Boiled eggs were overstacked in the unit. The middle prep cooler had an ambient temperature of 55F; and probably needs service. TCS foods must be held cold at 41F or below. CDI-Foods in the middle prep cooler and the boiled eggs were voluntarily discarded. This unit has been scheduled for service; and will not be used until it is capable of holding foods at 41F or below.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Apr 3, 2025 · Original Source

1 - Inspection

Oct 30, 2024

Score 94

Official score: 94 · Understand this area’s scale

7 recorded violations

notedCode 3-501.14(A) Lasagna cooked 9 am today was 66-75F at 12 pm. Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A) Lasagna cooked 9 am today was 66-75F at 12 pm. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. CDI-Lasagna was voluntarily discarded. EC provided cooling logs and corrections to cooling methods observed today.

In plain English

More about food kept at an unsafe temperature

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) The PIC was not a certified food protection manager. The PIC shall pass an exam as part of an ANSI-accredited food protection manager course. There must be a certified food protection manager on site during all hours of food preparation and service. CDI: List of approved courses posted here: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4 so more employees can be sent to cover management absences.

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) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P); Foods in two prep coolers were holding 45F. Cheese and pork sausage were overfilled and overstacked in the coolers. TCS foods shall be cold held at 41F or below. CDI-Units were adjusted down. Cheese was moved to walk in to cool. Pork was voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 7-102.11 Common Name - Working Containers (Pf) Two spray bottles were unlabeled (one waterChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf) Two spray bottles were unlabeled (one water; in kitchen; and one cleaner in dish room). Working containers of chemicals shall be clearly identified with the common name of the substance they contain. CDI-Bottles were labeled.

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 Lasagna to be cooled was left on a speed rack at room temperatureFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Lasagna to be cooled was left on a speed rack at room temperature; then moved to walk in cooler and stacked tightly. Mushrooms were left at room temperature to cool. Foods must be in active cooling (ice bath or walk in cooler) when they reach 135F. 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 Food can remain uncovered if it is on the top shelf; or protected on a speed rack. CDI-Educational materials on cooling methods provided to PIC via email. .

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Prep cooler gasket was almost torn of completely. Equipment shall be maintained in good repair. Repair or replace torn gasket. 4-501.12 (C) Some cutting boards had peeling plastic along the edges. 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

minorCode 6-201.11 FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-201.11 Floors; Walls and Ceilings - Cleanability (C) The wall behind the uncovered prep coolers has spilled caulk; providing an uneven and uncleanable surface that collects soil. Walls shall be smooth and easily cleanable. Repair or replace wall. 6-501.12 Cleaning; Frequency and Restrictions (C) Wall behind the prep coolers and the prep area in the kitchen were soiled. Walls shall be maintained clean. Increase cleaning frequency; and ensure that walls are made of cleanable materials.

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 30, 2024 · Original Source

1 - Inspection

Jun 6, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Several Lexan and metal food pans stored as clean had sticker residue. A few cutting boards stored as clean had food residue on them. The ice machine interior panel had a small amount of pink residue. Food contact surfaces of equipment and utensils shall be clean to sight and touch. CDI-All food contact surfaces were 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

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; Lexan and metal pans were tightly stacked for storage while still wet. Utensils shall be stored to allow for air drying prior to stacking. CDI-Pans were cleaned again and rearranged to allow air drying.

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, Jun 6, 2024 · Original Source

1 - Inspection

Feb 2, 2024

Score 96

Official score: 96 · Understand this area’s scale

2 recorded violations

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; Unsalted butter and garlic confit were held at room temperature on the counter on the grill line. Sliced meat and mozzarella cheese were holding 50-63F in the middle prep unit. TCS (Temperature/Time Control for Safety) foods shall be cold held at 41F or below. CDI-Unit was adjusted down; and lid was placed over the top part. Meat was moved to freezer to chill rapidly; as it was added to unit recently and left stacked above the fill line of the unit. Facility will use a TPHC (Time as a Public Health Control) plan for butter and garlic confit.

In plain English

More about food kept at an unsafe temperature

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Facility is storing degreaser/cleaner and sanitizer in red sanitizer buckets. There was an unlabeled spray bottle stored on the hand sink in the dish pit. Working containers containing chemicals shall be clearly identified with the common name of the chemical. CDI-Containers were labeled.

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

Official record from Wake County Environmental Services, Feb 2, 2024 · Original Source

1 - Inspection

Sep 29, 2023

Score 93

Official score: 93 · Understand this area’s scale

9 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; A breading station was set up in front of the hand sink on the grill/prep line. Hand washing sinks shall be accessible at all times for employee use. CDI-Breading station was moved away from the hand 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; Priority; Eggs were stacked above ready to eat foods in the walk in cooler. Ground beef was stored above pork in the walk in cooler. Raw foods shall be stored so they cannot contaminate ready to eat foods. Raw meats shall be stored in order of final cook temperature. CDI-Foods were rearranged. Food storage chart was provided and reviewed with PIC.

In plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Pans stacked above grill line as clean had food residues and grease drippings on them. Pans stored as clean on the shelf had stickers and residues. The ice machine has black residue on the side and front panels. Equipment and utensil food contact surfaces shall be clean to sight and touch.

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 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; TCS (Temperature Control for Safety) foods in the middle prep cooler were holding above 50F (see chart above). TCS foods shall be cold held at 41F or below. CDI-Foods were voluntarily discarded. Unit was adjusted down; and will be serviced. EC will visit in a few days to verify that unit is holding food at 41F or below.

In plain English

More about food kept at an unsafe temperature

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; Ice buckets were stored next to the mop sink. Brooms and soiled dust pans are stored next to cleaned dish and drink ware. Cleaned equipment and utensils shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination. Cleaned pans and bowls were stacked tightly while still wet. Utensils and equipment shall be arranged to allow air drying after cleaning. CDI-Ice buckets were cleaned and moved to a shelf. Wet pans were cleaned again; and arranged for air drying.

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; Most single service items were stored on the floor in the dry storage loft. Single service items must be stored at least 6 inches above the floor. More shelving is needed to ensure these items are protected from splash; dust; etc. Ensure items are stored above 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

majorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; There was a lot of food residue on the clean side of the dish machine line. Ware washing areas shall be cleaned at least once per day; and be maintained clean; to avoid re-contaminating equipment. CDI-Line was cleaned. ; 4-302.14; Priority Foundation; The available test strips in use in dish pit were discolored. An accurate method of measuring sanitizer concentration shall be available. CDI-A new set of test strips was found and used.

In plain English

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

More about cleaning or sanitizing problems

minorCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The hand sink in the dish pit is draining very slowly. Plumbing systems shall be maintained in good repair. Service sink to avoid this issue.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls throughout facility were soiled with splash. Walls shall be maintained clean. Clean the walls.

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 29, 2023 · Original Source