Restaurant · Wake County, NC

J S New York Pizza

Name: J S New York Pizza
Address: 804 Perry Rd, Wake County, NC

804 Perry Rd

Last inspected Jun 4, 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

7 inspections

1 - Inspection

Jun 4, 2026

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) No certified food protection manager was on site during inspection. The PIC/owner's servsafe expired in 2023. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.***REPEAT VIOLATION***

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 —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14 Handwashing Signage (C) Hand washing sinks were not equipped with hand washing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. PIC was advised to keep hand washing signs posted after cleaning fixtures.

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

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C) Pan of olives stored directly on top of chopped lettuce without a barrier. Food shall be protected from contamination. Pan of olives was removed from the lettuce pan. Pan of lettuce replaced with a pan of uncontaminated lettuce.

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

Official record from Wake County Environmental Services, Jun 4, 2026 · Original Source

1 - Inspection

Oct 22, 2025

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode —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 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) The warewashing machine was observed with no chlorine residual when run through a cycle. Maintain sanitizer at correct concentrations when being used to sanitize. PIC reset tubing and chlorine sanitizer began to flow through. ***CORRECTED DURING INSPECTION (CDI)***

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 FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Several food items in the walk-in refrigerator were maintained above 41F (SEE TEMPERATURE CHART) due to the lid being held open throughout the day. Maintain TCS foods in cold holding at 41F or less. PIC is advised not to over stock the walk in refrigerator. The PIC voluntarily discarded the food items. ***CDI***

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 3-501.17 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) Two pans of chopped lettuce were stored in the walk in refrigerator without a date label. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. The PIC voluntarily discarded the pans of lettuce. ***CDI***

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

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

1 - Inspection

May 29, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode —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 —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency Some pink residue build-up was observed on the interior panel of the ice machine. The inside compartment of ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or microbial residues. Panel removed and cleaned. ***CORRECTED DURING INSPECTION (CDI)***

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) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Several food items in the pizza prep unit were maintained above 41F (SEE TEMPERATURE CHART) due to the lid being held open throughout the day. Maintain TCS foods in cold holding at 41F or less. PIC is advised to maintained the lids closed when business is slow to aid in temperature control. ***WILL RETURN TO VERIFY TEMEPERATURES*** No points taken at this time.

In plain English

More about food kept at an unsafe temperature

notedCode 4-602.13 Nonfood Contact Surfaces (C) Food residue and debris observed inside gasket on pizza and salad prep unit below fliptop. The nonfood-contact surfaces of equipment shall be kept free of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Food residue and debris observed inside gasket on pizza and salad prep unit below fliptop. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris. Clean gaskets. All other surfaces observed clean. Full point taken. ***REPEAT VIOLATION***

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, May 29, 2025 · Original Source

1 - Inspection

Nov 4, 2024

Score 97

Official score: 97 · Understand this area’s scale

6 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; No certified food protection manager was on site during inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. The PICs ServSafe food protection manager certificate expired in February. Obtain required credential.

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; The can opener blade was observed visibly soiled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- can opener cleaned during inspection. All other equipment observed clean. No points taken today.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A spray bottle of degreaser and a bottle of bleach sanitizer were observed without labels. Label working containers of toxic materials such as cleaners and sanitizers taken from bulk supplies. CDI- labels added.

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 4-202.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11; Priority Foundation; A plastic food storage container was observed with a large crack on the clean equipment shelf. Multiuse food-contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. CDI- container discarded. 4-501.11; Core; A rusting storage shelf observed in the warewashing area. Gasket on reach-in unit for salad prep is torn. Maintain equipment in good repair so that it is easily cleanable. Replace rusting shelf and torn 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 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; Food residue and debris observed inside gasket on salad prep unit below fliptop. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris. Clean gaskets. All other surfaces observed clean. Full point not taken.

In plain English

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

More about cleaning or sanitizing problems

notedCode 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; Drain plugs are missing on outside garbage receptacles. Drain plugs shall be in place on outdoor garbage receptacles for refuse and recyclables. Replace drain plugs. No point taken today.

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 4, 2024 · Original Source

1 - Inspection

Jul 1, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

6 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Some pink residue build-up was observed on the interior panel of the ice machine. The inside compartment of ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or microbial residues. CDI- panel cleaned during inspection. No points taken

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; A box of lettuce was placed on the floor during preparation. Food shall be protected from contamination by storing at least 6" above the floor. CDI- box of lettuce was moved off the floor.

In plain English

More about food not protected from contamination

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; Unassembled pizza boxes were observed stored with one edge on the floor in the back storage area. Single-service articles shall be stored at least 6 inches off the floor. CDI- boxed moved to a shelf. Please keep boxes off the floor. Full point may be taken for repeat violations.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Some minor food residue observed along the top of the warewashing machine. This machine shall be cleaned at least every 24 hours if used. Please increase cleaning frequency of dish machine. No point taken.

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; Some minor dust accumulation observed on the vent in the walk-in cooler. Dust/flour residue observed on the top of the pizza oven. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Clean these areas more frequently.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Two open beverage containers were observed stored above food prep areas. Store employee dinks in a designated area where contamination of food; single-service articles and clean equipment cannot result. CDI- cups removed/discarded

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, Jul 1, 2024 · Original Source

1 - Inspection

Mar 5, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; A large; plastic tub of marinara sauce was observed cooling in the walk-in under a tight fitting lid. Sauce had been cooling almost 4 hours and was observed to be 70F in the middle. Another large tub of tomato sauce was observed at 52F in the middle from earlier this morning. In addition; some large tubs of shredded Mozzarella prepared shortly before inspection were observed around 48F with tight fitting lids. Cooling shall be accomplished by separating TCS (temperature/time controlled for safety) foods into smaller and thinner portions; using ice as an ingredient in liquid foods or ice wands to rapidly cool and leaving uncovered if protected from overhead contamination to disperse heat. CDI- sauce was placed into smaller containers in an ice bath to complete cooling. Ice was added to the large tub of sauce to finish the cooling process. Lids were removed to cool mozzarella faster. Follow approved and effective cooling methods to ensure foods cool quickly. Full point taken for repeat violation.

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; Unassembled pizza boxes were observed stored with one edge on the floor in the storage area. Single-service articles shall be stored at least 6 inches off the floor. CDI- boxed moved to shelf.

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, Mar 5, 2024 · Original Source

1 - Inspection

Nov 16, 2023

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The warewashing machine was observed with no chlorine residual when run through a cycle. At least 25ppm chlorine residual is needed to properly sanitize. CDI- the bleach line was placed back into the bleach bucket and chlorine was once again flowing into the machine. The cleaning crew probably displaced this line last night. No points taken today.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; A large; plastic tub of marinara sauce was observed cooling in the walk-in under a tight fitting lid. Sauce had been cooling almost 4 hours and was observed to be 70F in the middle. Cooling shall be accomplished by separating TCS (temperature/time controlled for safety) foods into smaller and thinner portions; using ice as an ingredient in liquid foods or ice wands to rapidly cool and leaving uncovered if protected from overhead contamination to disperse heat. CDI- sauce was placed into smaller containers; ice added and mixed in to rapidly cool. Then; sauce was placed into the freezer to rapidly complete cooling. Follow approved cooling methods.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; A plastic ramekin was being used as a scoop in the feta cheese under the salad flip top. Only use dispensing utensils with handles that can be kept out of the food. CDI- ramekin removed. No point taken today.

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; No bleach paper could be found during the inspection. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Operator will order new bleach paper. CDI- gave facility a strip of bleach paper to use in the meantime.

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; The vent of the walk-in cooler has dust accumulation. This vent blows directly onto food product. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. 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, Nov 16, 2023 · Original Source