Restaurant · Wake County, NC

Leo's Italian Social

Name: Leo's Italian Social
Address: 1301 Market Center Dr, Wake County, NC

1301 Market Center Dr

Last inspected Aug 31, 2026 · View Map ↗ · Compare ↗

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Score 96

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Aug 31, 2026

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed raw salmon and fish stored in drawers below raw chicken. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In plain English

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

More about other finding

criticalCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed dried food debris on potato dicer measuring cups; ladles; peeler; knives stored as clean on drying racks ect... Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed inside 3 comp sink. 4-501.114; Priority; Observed chlorine residual 0PPM after running the dish cycle several times. Chlorine shall register 50-200PPM when tested. Manager will call for service on unit.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed some improvement on date marking. Observed meatballs prepared on 8/18/26; cooked peppers prepared 8/24/26 and pans of lasagna without date marking. Food shall be discarded if it: (1. ) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items 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

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Observed gnats and flies active in facility. Large cod webs are present in the window near the pizza oven. The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and (D) Eliminating harborage conditions. If issue persists; Call pest control. Observed door and windows to bar held open during inspection. Advise keeping these areas closed.

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

notedCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Observed produce stickers on washed; RTE avocados held inside cold top stations. Raw fruits and vegetables that are intended for washing by the consumer before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to eat form. Remove stickers before washing all produce

In plain English

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

More about other finding

notedCode 3-304.13Equipment and utensils

Official wording

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

Inspector’s notes

3-304.13; Core; Observed cooked broccoli stored inside metal container lined with a wiping cloth inside. Linens; such as cloth napkins; may not contact food directly unless they are used to line a container for food service and are replaced each time the container is refilled for a new consumer.

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, Aug 31, 2026 · Original Source

1 - Inspection

Apr 9, 2026

Score 94

Official score: 94 · Understand this area’s scale

8 recorded violations

notedCode 2-401.11 (A) Observed unlabeled personal food stored on shelf above consumer goods inside reach in cooler. Employees shall eatEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (A) Observed unlabeled personal food stored on shelf above consumer goods inside reach in cooler. Employees shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment and utensils; and other items needing protection can not result. designate an area inside cooler for employee food. Item removed.

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 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; Observed fresh mozzarella; mozzarella; lobster stock; half and half ricotta ect.. holding above 41F inside cold top station. TCS food shall be held at 41F or below. Items discarded.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed gluten free pasta; carvatti pasta; fresh mozzarella; pickled onion; cooked spinach; garlic aoli;housemade cream dish with preparation dates 2-11-26 through 4-1-26. Observed no date marking for open packages of fresh mozzarella; cooked banana peppers and risotto. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items 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

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Sanitizer bucket stored on prep table next to clean bowls. Poisonous or toxic materials shall be stored so they cannot contaminate food; equipment; utensils; linens; and single-service or single-use articles by: •Separating the poisonous or toxic materials by spacing or partitioning; •Locating the poisonous or toxic materials in an area that is not above food; equipment; utensils; linens; and single-service articles or single-use articles. Items placed in designated area 7-102.11; Priority Foundation; A unlabeled clear substance in spray bottle. Label working containers of toxic materials with the common name when taken from bulk supplies. Item discarded.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Observed gnats and flies active in facility. The premises shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the premises by: (A) Routinely inspecting incoming shipments of food and supplies; (B) Routinely inspecting the premises for evidence of pests; (C) Using methods; if pests are found; such as trapping devices and (D) Eliminating harborage conditions. If issue persists; Call pest control. Observed door and windows to bar held open during inspection. Advise keeping these areas closed.

In plain English

More about signs of rodents or insects

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed uncovered ice cream inside reach in cooler. Observed a few packages of food on the floor inside walk in freezer. 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 15 cm (6 inches) above the floor.

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 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 a buildup of dust on shelves above prep tables in the back room and black residue on shelving inside (pizza)reach in cooler. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.

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 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Core; Observed an accumulation of dust in ceiling vents at restroom entrance area. 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, Apr 9, 2026 · Original Source

1 - Inspection

Nov 19, 2025

Score 92.5

Official score: 92.5 · Understand this area’s scale

7 recorded violations

criticalCode 3-402.11Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-402.11; Priority; Before service or sale in READY-TO-EAT form; raw; raw-marinated; partially cooked; or marinated-partially cooked FISH shall be: (1) Frozen and stored at a temperature of 20 C ( 4 F) or below for a minimum of 168 hours (7 days) in a freezer; P (2) Frozen at 35 C ( 31 F) or below until solid and stored at 35 C ( 31 F) or below for a minimum of 15 hours; P or (3) Frozen at 35 C ( 31 F) or below until solid and stored at 20 C ( 4 F) or below for a minimum of 24 hours. P Or Paragraph (A) of this section does not apply to:(2) Tuna of the species Thunnus alalunga; Thunnus albacares (Yellowfin tuna); Thunnus atlanticus; Thunnus maccoyii (Bluefin tuna; Southern); Thunnus obesus (Bigeye tuna); or Thunnus thynnus (Bluefin tuna; Northern); or (3) Aquacultured FISH; such as salmon; that: (a) If raised in open water; are raised in net-pens; or (b) Are raised in land-based operations such as ponds or tanks; and (c) Are fed formulated feed; such as pellets; that contains no live parasites infective to the aquacultured FISH. (4) FISH eggs that have been removed from the skein and rinsed. Obtain parasite destruction letter by 11/21/25.

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 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed repackaged raw tuna stored directly above cured RTE capicollo; raw shrimp stored above RTE salami; whole steaks stored above raw tuna in walk in cooler. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In plain English

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

More about other finding

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Observed dried food debris on ladles; metal pans; lids ect... Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in dish machine. 4-602.11; Core; Observed thick black residue on wall behind metal shield inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean 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

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed housemade garlic aoli with preparation date 10/24/25. Observed no date marking for cooked sausage; cut cabbage in water; housemade pepper sauce; ricotta; open packages of ravioli; cooked lobster; and liquid eggs. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items 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

majorCode 3-603.11Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11; Priority Foundation; Observed astericked items Mahi Mahi and Branzino listed on the menu. According to the PIC these items cannot be served raw or undercooked. Remove astericks from these items. Disclosure shall include: (1) A description of the animal-derived foods; such as oysters on the half shell (raw oysters raw-egg Caesar salad; and hamburgers (can be cooked to order); or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

In plain English

More about signs of rodents or insects

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; Observed a buildup of grease and debris on hot holding lamps on the line. Observed soiled reach in cooler doors. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean equipment.

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 19, 2025 · Original Source

1 - Inspection

May 14, 2025

Score 91.5

Official score: 91.5 · Understand this area’s scale

12 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; No paper towels were available at the expo handwashing sink. Provide paper towels or approved hand drying device at each handwashing sink. CDI- towels replaced. 6-301.14; Core; No handwash sign was posted at the makeline handwashing sink. A sign directing employees to wash their hands shall be provided at each handwashing sink. CDI- signage 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

Food separated & protected

Inspector’s notes

3-302.11; Priority; A single container of raw pork was observed above lemons and broccoli in the reach-in cooler. Raw animal foods shall be stored to prevent cross contamination with ready-to-eat foods. CDI- pork removed from top shelf. All other storage was observed compliant. Full points may be taken for repeat violations.

In plain English

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

More about other finding

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 deli slicer had food residue on and around the blade from previous days use. A veggie slicer stored as clean had food residue. Multiple metal pans on the clean equipment shelf were stacked together with date marking sticker residue still present. Some still had whole stickers. The can opener blade was visibly soiled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- deli slicer was cleaned and sanitized. Other pans and equipment were removed for cleaning.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Two containers of cooked beans from Saturday did not have date marking stickers. Ready-to-eat; TCS food in unmarked containers shall be discarded. In this case; dates were known but the PIC opted to discard the beans. Ensure ready-to-eat; TCS foods are date marked so time can be accurately tracked. Ready-to-eat; TCS foods shall not be kept longer than 7 days in refrigeration. 3-501.17; Priority Foundation; Ready-to-eat ;TCS foods shall be date marked if held for longer than 24 hours and discarded after 7 days in refrigeration. The day of preparation shall count as day 1. Ensure dates are properly affixed. The chef recently took over kitchen operations last week. All other date marking was observed compliant. Full points not taken today.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A single spray bottle of degreaser did not have a label. Label working containers of toxic materials with the common name when taken from bulk supplies. CDI- label added. No point taken.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; A bin of flour did not have a label. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta or rice. CDI- label added. No point taken.

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 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; Quat sanitizer measured near 0ppm in sanitizer cloth buckets. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- sanitizer remade.

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)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (B); Core; A plastic container was being used as a scoop and left inside a bin of panko breadcrumbs. 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. Use appropriate dispensing utensils with handles. CDI- container removed. No point taken.

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 (B)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (B); Core; Multiple metal pans were stacked wet on the clean equipment shelf. Store clean equipment in a self-draining position that allows air drying. Make room on shelving to properly air dry equipment and utensils.

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

Official wording

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

Inspector’s notes

4-903.11(A)(C); Core; A box of napkins was stored on the floor in the closet. Store single-use and single-service articles 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- box 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

notedCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The three compartment sink main drain pipe is broken underneath and faucet above is leaking. Maintain a plumbing system in good repair. Repair plumbing at three comp sink. Facility is using the dish machine right now instead.

In plain English

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

More about water, plumbing, or sewage problems

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Cove tile on wall near entrance to dry storage area is broken and the wall underneath is exposed. Maintain physical facilities in good repair. Repair wall cove tile.

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 14, 2025 · Original Source

1 - Inspection

Aug 1, 2024

Score 93.5

Official score: 93.5 · Understand this area’s scale

8 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 food protection manager was present 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. PIC ServSafe certificate expired in 2022. Obtain new certification.

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

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Raw; whole shell eggs were observed stored above cooked pasta in the reach-in cooler. Raw animal foods shall be stored to prevent cross contamination with ready-to-eat foods. CDI- eggs moved to lower shelf.

In plain English

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

More about other finding

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; When asked; PIC stated that new foods are added to metal containers in the cooler drawer unit when they become empty. A container of cooked pasta with a date of 7/23 prompted this conversation. Surfaces of utensils and equipment contacting TCS food may be cleaned less frequently than every 4 hours if in storage; containers of TCS food and their contents are maintained at cold holding temperature (41F or below) AND the containers are cleaned when they are empty. Ensure containers of TCS foods are cleaned when they are empty and do not continually fill containers without washing; rinsing and sanitizing in-between fills. CDI- spoke with PIC about cleaning procedures. Small amount of pasta was voluntarily discarded and container was sent to be washed. The ice machine was observed with extensive black microbial residue on the inside above ice. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean ice 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

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Multiple containers of ready-to-eat TCS foods were missing dates. Ready-to-eat TCS food in unmarked containers shall be discarded. In this case; dates were known and affixed. Ensure ready-to-eat TCS foods are date marked so time can be accurately tracked. Ready-to-eat TCS foods shall not be kept longer than 7 days in refrigeration. ; 3-501.17; Priority Foundation; Multiple containers of ready-to-eat TCS foods were observed without dates today including cooked pasta; cooked broccoli and mushrooms; cooked chicken and cooked ground beef. Ready-to-eat TCS foods shall be date marked if held for longer than 24 hours and discarded after 7 days in refrigeration. The day of preparation shall count as day 1. CDI- all dates known and affixed. Ensure dates are properly affixed and do not reuse containers for food with old date stickers.

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 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13; Core; Observed calamari thawing under running water in the prep sink upon arrival. Water coming out of the tap was 80F and water in the container was measuring 75F. TCS foods shall be thawed completely submerged under running water at a water temperature of 70F or below. CDI- calamari was brought to walk-in cooler. Calamari measured 40F. In summer; it is advised to thaw foods overnight under refrigeration as the cold tap water can still be too warm.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Observed an avocado cut through the produce sticker in the salad prep cooler. Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in ready-to-eat form. Remove produce stickers and wash produce before cutting. Avocado was voluntarily discarded. No point taken.

In plain English

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

More about other finding

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; No testing kit was availalbe for quat sanitizer in three comp sink. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Text a photo of testing kit once it arrives to number below.

In plain English

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

More about cleaning or sanitizing problems

minorCode 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14; Core; AC vents on ceiling near prep area are coated in dust accumulation. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. Clean these vents. No point taken ; 6-303.11; Core; Light bulb is missing in mop sink area and it is very dim. At least 108 lux (10 foot candles) at a distance of 30 inches above the floor shall be provided in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Replace this bulb to provide adequate lighting. No point taken

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, Aug 1, 2024 · Original Source

1 - Inspection

Feb 26, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; A spoon was stored in the make line handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI: Spoon sent to 3-compartment sink for cleaning.

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

4-501.114; Priority; Dish machine had a concentration of 0 PPM. Chlorine sanitizer shall have a concentration 50-200 PPM. CDI: Facility will use 3-compartment sink until dish machine is repaired. Dish machine may be used for washing and rinsing; but sanitizing must be completed at 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

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; To-go containers were not inverted during storage. Single-service articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. Store to-go containers inverted or in original 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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee phones were stored on prep tables next to cutting board. Lockers or other suitable facilities shall be located in a designated area where contamination of food; equipment; utensils; and single-service articles can not occur. Store employee items in designated area.

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, Feb 26, 2024 · Original Source

1 - Inspection

Oct 23, 2023

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

majorCode 3-203.12Food source and labeling

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-203.12; Priority Foundation; Shellfish tags from August were not labeled with the date the last shellstock from the container was sold or served. The date when the last shellstock from the container was sold or served shall be recorded on the tag or label. CDI: Educational moment; informed person in charge of requirements regarding shellstock identification.

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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; One container of tomato paste and one hard boiled eggs were maintained without accurate date marking labels. Temperature controlled for safety foods shall be labeled with the dates of preparation and discarded within 7 days. CDI: Food was voluntarily discarded by person in charge.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Clean ice scoop container was stored in a soiled container. In-use utensils shall be stored in a clean location. Clean ice scoop container more frequently.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Exhaust vent on grill make line and bake station were soiled with grease and dust; respectively. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean exhaust vents.

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 23, 2023 · Original Source