Restaurant · Wake County, NC

La Roma Pizza

Name: La Roma Pizza
Address: 1322 Fifth Ave, Wake County, NC

1322 Fifth Ave

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

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Score 94.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Aug 20, 2026

Score 94.5

Official score: 94.5 · Understand this area’s scale

7 recorded violations

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 There were some dishes that were stored as clean that had pink build-up on the dishes. CDI.... The dishes were placed at the three compartment sink to be washed again. This is a repeat item but not severe enough to take full credit.

In plain English

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

More about cleaning or sanitizing problems

minorCode 3-305.11 Food Storage-Preventing Contamination from the Premises In the walk-in cooler food was left uncovered. The shelves above the uncovered food items were dirty. Food items must be stored in a manner to prevent contamination. A)Except as specified in par. (B) and (C) of this sectionContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage-Preventing Contamination from the Premises In the walk-in cooler food was left uncovered. The shelves above the uncovered food items were dirty. Food items must be stored in a manner to prevent contamination. A)Except as specified in par. (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD: (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in packages and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under sec. 4-204.122 . (C) Pressurized BEVERAGE containers; cased FOOD in waterproof containers such as bottles or cans; and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

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

minorCode 2-402.11 Effectiveness - Hair Restraints (C) Some employee's were not donning hair restraints. Use head coveringsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Effectiveness - Hair Restraints (C) Some employee's were not donning hair restraints. Use head coverings; beard guard and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Clean dishes were stored on shelves that needed to be cleaned. Clean dishes must be stored in a manner to prevent contamination.

In plain English

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

More about equipment or utensil issues

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

Official wording

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

Inspector’s notes

4-903.11(A) and (C) Equipment; Utensils; Linens and Single-Service and Single Use Articles-Storing Single-Service items were stored on shelves that needed to be cleaned. Stored Single-Service items in a manner to prevent contamination. (A)Except as specified in par. (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under par. (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used. 4-903.11(A) and (C) Equipment; Utensils; Linens and Single-Service and Single Use Articles-Storing (A)Except as specified in par. (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under par. (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.

In plain English

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

More about equipment or utensil issues

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the filters to remove the dust above the pizza oven. Detail cleaning is needed for every piece of equipment throughout the facility. Clean the shelves in the walk-in cooler. Clean the gaskets; hand sink basin. Clean the storage shelves. Clean the interior and exterior shelving. Clean equipment at a frequency necessary to preclude the accumulation of soil residues.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Detailed cleaning is needed along the floors and walls throughout the prep kitchen. Clean the floors and walls near the three compartment sink and dishmachine. Physical facilities must be cleaned at a frequency necessary to remove food debris.

In plain English

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

More about cleaning or sanitizing problems

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

1 - Inspection

Jan 22, 2026

Score 94

Official score: 94 · Understand this area’s scale

7 recorded violations

notedCode 2-301.12 (A)Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12 (A);(B) The handwashing sink that was being used by emeployees only had cold water at the handwashing sink. The hot water was turned off because of a leak. Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water; soap; scrub 10 to 15 seconds; rinse; and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P CDI... The hot water was turned on to the handwashing.

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.

More about handwashing problems

notedCode 3-301.11(B) A male employee touched three calzones that came out of the oven with his bare hands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensilsEmployee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11(B) A male employee touched three calzones that came out of the oven with his bare hands. Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils; single-use gloves or dispensing equipment. -P CDI.. The employee was instructed on how to handle ready-to-eat foods. The employee was using gloves to handle ready-to-eat.

In plain English

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

More about employee hygiene or health policy issues

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 Provide at least 100F water at handwashing sinks. The water temperature at the handwashing sink in the kitchen was only 70F. Provide hot and water cold running water at all handwashing 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.

More about handwashing problems

notedCode 4-903.11 (A) Dirty aprons were stored with clean dishes. Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) Dirty aprons were stored with clean dishes. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI... The aprons were moved away from the clean 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 4-501.14 The sanitizer side of the three compartment sink had debris on the sink.The sanitize side must stay clean at all times. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 The sanitizer side of the three compartment sink had debris on the sink.The sanitize side must stay clean at all times. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. CDI... The sink was cleaned during the inspection.

In plain English

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

More about cleaning or sanitizing problems

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the shelves in the walk-in cooler. Clean the shelves in the reach-in cold-hold unit. Clean the gaskets on the cold hold. Clean the sink basin and shelving in the kitchen. Clean around the cooking equipment. Equipment must be cleaned at a frequency necessary to eliminate the accumulation of soil residues.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Detailed cleaning needed along the floors and walls throughout the prep kitchen. Clean the walls throughout the kitchen. Physical Facilities must 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, Jan 22, 2026 · Original Source

1 - Inspection

Jul 23, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

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. There were some dishes that were stored as clean that had pink build up on the dishes. CDI.. The dishes were placed at the three compartment sink to be washed again.

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 4-903.11 (A) Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

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

In plain English

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

More about equipment or utensil issues

notedCode 4-502.12 Single-Service and Single-Use ArticlesEquipment and utensils

Official wording

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

Inspector’s notes

4-502.12 Single-Service and Single-Use Articles; Required Use (P) Single-Service items were stored on shelves that needed to be cleaned. Single-Service items must be stored in a manner to prevent contamination.

In plain English

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

More about equipment or utensil issues

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Detailed cleaning in needed in the kitchen. Clean the shelves in the reach-in cold hold unit. Clean the gaskets on the cold-hold unit. Clean the sink basin and shelving in the kitchen. Clean around the cooking equipment. Equipment must be cleaned at a frequency necessary to eliminate the accumulation of soil residues.

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 —Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17 Provide a covered waste bin in female restrooms. Provide a covered receptacle in restrooms used by females. The covered receptacle is needed for disposal of sanitary napkins.

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

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Jul 23, 2025 · Original Source

1 - Inspection

Jan 3, 2025

Score 92

Official score: 92 · Understand this area’s scale

8 recorded violations

notedCode Observation: Paper towels missing from rear handwashing sink. 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: Paper towels missing from rear handwashing sink. 6-301.12; Priority Foundation; Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; Pf or (C) A heated-air hand drying device; Pf or (D) A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. CDI- paper towels replaced.

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.

More about handwashing problems

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) - Observed a container of marinara sauce temping at 96 F in the warmer unit. Maintain TCS foods in hot holding at 135F or above. CDI- item reheated and placed bake into hot holding.

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 3-305.11- Found a case of mozzarella cheese being stored on the ground in the walk-in cooler. Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11- Found a case of mozzarella cheese being stored on the ground in the walk-in cooler. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.

In plain English

More about food not protected from contamination

minorCode 2-402.11 Effectiveness - Hair Restraints (C) - employee's not donning hair restraints. Use head coveringsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Effectiveness - Hair Restraints (C) - employee's not donning hair restraints. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Cutting Surfaces (C) - Cutting boards are deeply scratched. The cutting boards above the can goods is deeply scratched and discolored. Cutting boards must have smooth contact surfaces that are easily cleanable.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Detail cleaning needed for the interior and exterior surface of the chemical dishmachine. . All warewash equipment to include manual and machines shall be kept clean. 4-501.14; Core; A WAREWASHING machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing EQUIPMENT; UTENSILS; or raw FOODS; or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used; at least every 24 hours.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Detail cleaning needed for every piece of equipment throughout the facility. Cleaning needed for all refrigeration; gaskets; hand sink basin and shelving (interior and exterior shelving). Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Detail cleaning needed along the floors and walls throughout the prep kitchen. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Discussed conducting deep cleaning along noted floors and walls spaces.

In plain English

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

More about cleaning or sanitizing problems

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

1 - Inspection

Jun 10, 2024

Score 94

Official score: 94 · Understand this area’s scale

10 recorded violations

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; Noted hand soap missing for the rear handwashing sink and Women's bathroom sink. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- EHS instructed PIC to replace hand soap in noted areas. ; 6-301.12; Priority Foundation; Noted paper towels were missing from the Womens bathroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; (B) A continuous towel system that supplies the user with a clean towel; or (C) A heated-air hand drying device; or (D) A hand drying device. CDI- EHS instructed PIC to replace paper towels in noted areas.

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.

More about handwashing problems

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Noted a few containers of cooked chicken wings missing date marking label. Noted chicken wings were prepared on Saturday. Ensure TCS items that are held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one.

In plain English

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

More about food source, dating, or labeling problems

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; The chemical spray bottle observed without labeling. 7-102.11; Priority Foundation; Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf CDI: Operator labeled bottle during inspection.

In plain English

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

More about chemicals stored or used unsafely

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core. Need to label working squeeze bottles of sauces. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD.

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; Noted staff not donning hair restraints. ) Except as provided in par. (B) of this section; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. (B) This section does not apply to FOOD EMPLOYEES such as counter staff who only serve BEVERAGES and wrapped or PACKAGED FOODS; hostesses; and wait staff if they present a minimal RISK of contaminating exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

In plain English

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

More about employee hygiene or health policy issues

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

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Noted stacks of exposed; single-service to-go containers were stored in a upright position. A) Except as specified in par. (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under par. (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.

In plain English

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

More about equipment or utensil issues

minorCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Gaskets on the pizza prep cooler are deeply torn and split. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

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

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Detail cleaning needed for every piece of equipment throughout the facility. Cleaning needed for all refrigeration; gaskets; hand sink basin and shelving. Non-FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

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

Official record from Wake County Environmental Services, Jun 10, 2024 · Original Source

1 - Inspection

Feb 16, 2024

Score 94

Official score: 94 · Understand this area’s scale

11 recorded violations

criticalCode Observation: Staff member bare hand contacting lettuce for salad production. Staff member stopped production and discarded food product before making another salad using gloves.3-301.11Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

Observation: Staff member bare hand contacting lettuce for salad production. Staff member stopped production and discarded food product before making another salad using gloves.3-301.11; B) Except when washing fruits and vegetables as specified under Section 3-302.15 or as specified in Paragraphs (D) and (E) of this section; food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; SINGLE-USE gloves; or dispensing equipment. P CDI: Staff member out on gloves and remade salad. Priority;

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

majorCode Observation: The hand sink at the dish area doe snot have a way to dry hands - The hand towel dispenser is empty. The hand towel dispenser in the kitchen doe snot work and towels are sitting on top of prep refrigerator currently. 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: The hand sink at the dish area doe snot have a way to dry hands - The hand towel dispenser is empty. The hand towel dispenser in the kitchen doe snot work and towels are sitting on top of prep refrigerator currently. 6-301.12; Priority Foundation; Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; Pf or (C) A heated-air hand drying device; Pf or (D) A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. Pf

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.

More about handwashing problems

notedCode Observation: A written time control policy is not available for pizza sauce or cooked chicken wings left out at room temperature. 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: A written time control policy is not available for pizza sauce or cooked chicken wings left out at room temperature. 3-501.19;A) Except as specified under par. (D) of this section; if time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf (a) Methods of compliance with Subparagraphs (B)(1)-(3) or C)(1)-(5) of this section; Pf and (b) Methods of compliance with sec. 3-501.14 for FOOD that is prepared; cooked; and refrigerated before time is used as a public health control. Pf CDI: Created TPHC policy during inspection as corrective action.

In plain English

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

More about other finding

majorCode Observation: The chemical spray bottle observed without labeling. 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

Observation: The chemical spray bottle observed without labeling. 7-102.11; Priority Foundation; Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf CDI: Operator labeled bottle during inspection.

In plain English

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

More about chemicals stored or used unsafely

minorCode Observation: Premade pizza is being store don the racks above the prep area without being covered or under a shelf. Advised operator during inspection to place top pan on rack to provide protection for pizza dough stored. 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: Premade pizza is being store don the racks above the prep area without being covered or under a shelf. Advised operator during inspection to place top pan on rack to provide protection for pizza dough stored. 3-307.11; Core; FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306. CDI: Operator palced plastic cover on top shelf of rack over premade pizza pans.

In plain English

More about food not protected from contamination

minorCode Observation: Wiping cloth used to wipe up food contact production surfaces at the pizza pep station is not being stored in a sanitizer between use. 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: Wiping cloth used to wipe up food contact production surfaces at the pizza pep station is not being stored in a sanitizer between use. 3-304.14; Core;(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114;

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 Observation: The gaskets on the pizza prep refrigerator are torn and in poor repair. 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

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

In plain English

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

More about cleaning or sanitizing problems

minorCode Observation: The warewash machine has heavy food debris accumulation exterior and interior of machine. The dish sink is unclean. All warewash equipment to include manual and machines shall be kept clean. 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: The warewash machine has heavy food debris accumulation exterior and interior of machine. The dish sink is unclean. All warewash equipment to include manual and machines shall be kept clean. 4-501.14; Core; A WAREWASHING machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing EQUIPMENT; UTENSILS; or raw FOODS; or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used; at least every 24 hours.

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 Observation: The non-food contact surfaces of the following areas observed accumulated with debrisCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The non-food contact surfaces of the following areas observed accumulated with debris; unclean: All shelving in refrigeration; interior walls of refrigeration equipment; gasket on equipment; shelving for cans and prep tables. 4-602.13; Core; NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 Observation: The hot water handle on the dish sink does not close off when turned. 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: The hot water handle on the dish sink does not close off when turned. 5-205.15; PLUMBING SYSTEM shall be: (B) Maintained in good repair.

In plain English

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

More about water, plumbing, or sewage problems

minorCode Observation: FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Floors; walls under and behind equipment unclean. 6-501.12; Core; (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, Feb 16, 2024 · Original Source