Restaurant · Wake County, NC

Manhattan Pizza

Name: Manhattan Pizza
Address: 9660-133 Falls Of Neuse Rd, Wake County, NC

9660-133 Falls Of Neuse Rd

Last inspected Jul 27, 2026 · View Map ↗ · Compare ↗

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Score 98

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Jul 27, 2026

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Handwashing sinks in both restrooms only reached as high as 83F. All handwashing sinks in the kitchen measured above 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust temperature in bathrooms to a higher setting. 6-301.14; Core; A handwashing sign/poster is not in the women's bathroom. A sign that notifies food employees to wash their hands shall be provided and clearly visible at all handwashing sinks used by food employees. CDI- A handwashing sign was given to PIC.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; The bulk salt and wheat flour containers were not labeled. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. CDI- Containers were labeled.

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 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; The gasket is separating from the left door of the salad cooler . Maintain equipment in good repair. Repair gasket. *No points taken due to this being a different violation under the same rule.

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 4-601.11Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11; Core; The inside of the microwave; the base of the slicer have a buildup of food residue; the inside of the hood has a buildup of oil residue; the fan guards on the evaporator in the walk-in cooler have a buildup of debris; the floor fans have a buildup of dust; and the bulk container of wheat flour needs wiping down. Non-food contact surfaces of equipment shall be frequently cleaned to avoid build up of dust; food residue or debris. Clean these items more thoroughly.

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 5-205.15 (B)Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 (B); Core; The hot water side of the faucet is missing from the prep sink. Plumbing systems shall be maintained in good repair. Part was received by establishment on Saturday; maintenance staff will be scheduled to replace it.

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

Official record from Wake County Environmental Services, Jul 27, 2026 · Original Source

1 - Inspection

Nov 24, 2025

Score 96

Official score: 96 · Understand this area’s scale

8 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; The paper towel dispenser in the dessert area was empty. Paper towels or approved alternative for hand drying shall be provided at each handsink. CDI- Paper towels were added to the dispenser.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Salami and corned beef were past their discard date of 11/21. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- Foods were voluntarily 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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; The spray bottle of sanitizer in the cashier area was not labeled. Working containers of cleaners; sanitizers; and other poisonous/toxic materials shall be labeled with the common name of the material. CDI- Spray bottle was labeled.

In plain English

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

More about chemicals stored or used unsafely

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); A wet wiping cloth was stored beside the sanitizer bucket in the cashier area and at the 3 compartment sink. Hold in-use wiping cloths in properly concentrated sanitizer between uses. Ensure damp/wet wiping cloths are in sanitizer or dirty linen area.

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(C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C); Core; A stack of clear clam-shell trays for desserts; paper plates; and to-go lids for food containers were stored with their food contact surface exposed as well as paper plates. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. CDI- Trays were inverted; plates and lids were turned to face the wall.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The caulking around the handwashing sink with splash guards is missing causing for water to leak out around the edges. Maintain equipment in good repair. PIC states that sink has been scheduled for re-caulking.

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 4-601.11Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11; Core; The ceiling of the microwave; the base of the slicer have a build up of food residue; and food crumbs are along the edges of the seats in the highchairs. Non-food contact surfaces of equipment shall be frequently cleaned to avoid build up of dust; food residue or debris. Clean these items more thoroughly.

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; The recycling dumpster is missing its drain plug. Drains in dumpsters and waste containers shall have drain plugs in place. Have your landlord request a new drain plug.

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 24, 2025 · Original Source

1 - Inspection

May 9, 2025

Score 97

Official score: 97 · Understand this area’s scale

9 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Handwashing sinks in both restrooms only reached as high as 78F. All handwashing sinks in the kitchen measured above 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust temperature in bathrooms to a higher setting.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; The salt containers with green lids were not labeled; but the sugar in the containers with the red lids was labeled. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. CDI- Salt was labeled.

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 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; Parsley is stored in a grocery store plastic bag. Food shall be protected from all sources of contamination. Store foods in food grade containers/bags.

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 3-304.12 (A)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A); The scoop was laying in the wheat flour and a pair of tongs was laying in one of the wing sauce bowls. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- Tongs and scoop were removed and sent to dish area.

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 4-903.11Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11; Core; Wrapped pizza boxes were stored on the floor and paper plates were stored with their food contact surface exposed. Single service/use items shall be kept in the original protective package or stored using other means that protect the item until used and at least six inches above the floor. Store plates in packaging or inverted; store boxes on shelving/pallets.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; The mechanical doors are missing at the bottom of the 3 door freezer. Maintain equipment in good repair. Keep mechanical doors at base of reach-in freezer.

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 4-601.11Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11; Core; The inside of the microwave and the base of the slicer have a build up of food residue. Non-food contact surfaces of equipment shall be frequently cleaned to avoid build up of dust; food residue or debris. Clean these items more thoroughly.

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; The ceiling vents in the women's and men's bathrooms are dusty. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Clean the floors; walls and ceilings on a more frequent basis.

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 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; An employee's ice-cream was stored on the top shelf of the reach-in freezer by the cookline. Employee food/drinks shall be stored in a manner that prevents the contamination of the restaurant's food and supplies. CDI- Icecream was moved to the bottom shelf.

In plain English

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

More about building upkeep issues

Official record from Wake County Environmental Services, May 9, 2025 · Original Source

1 - Inspection

Feb 12, 2025

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Turkey chub in walk-in cooler with a date mark of (2/4-2/10); chopped steak in bottom portion of prep cooler with a date mark of (1/27-2/2); portioned spaghetti in chef base with a date mark of (2/5-2/11); gyro meat in walk-in cooler and chef base missing a date mark; chicken wings in bottom portion of prep cooler missing a datemark. A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- Foods exceeding the discard dates were voluntarily discarded during the inspection. TCS foods missing a date mark were prepared within the past few days and facility was allowed to place a label on these products.

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 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; One closed employee beverage was found stored on prep table at the start of the inspection. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. CDI- Employee beverage was relocated without being prompted.

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 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Table-mounted slicer found stored as clean with food debris present. Dicer found stored with onions still present on blade. Equipment food-contact surfaces and utensils hall be clean to sight and touch. CDI- Slicer was broken down and dicer was taken to the warewashing area to be cleaned and sanitized 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

Official record from Wake County Environmental Services, Feb 12, 2025 · Original Source

1 - Inspection

Aug 6, 2024

Score 93

Official score: 93 · Understand this area’s scale

9 recorded violations

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Handwashing sinks in restrooms only reached as high as 84F. All handwashing sinks in the kitchen measured above 100F. A handwashing sink shall be equipped to provide water at a temperature of oat least 100F through a mixing valve or combination faucet. Adjust temperature in bathrooms to a higher setting.

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

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Core; Raw; prepped philly steak in reach-in freezer stored on shelving above ready-to-eat foods. Uncooked; prepped chicken filets in same reach-in freezer stored on shelving above ready-to-eat foods. Food shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Foods were re-arranged during the inspection.

In plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Improvement noted on this violation since last inspection. Table-mounted slicer used a few days ago found stored as clean with food debris present on blade and guard. Equipment food-contact surfaces and utensils hall be clean to sight and touch. CDI- Slicer was broken down and taken to the warewashing area to be cleaned and sanitized during the inspection.; 4-602.11; Core; Unclean residue observed on the ice chute at the drink dispenser and water/soda nozzles in the self-serve area. Equipment such as ice bins and beverage dispensing nozzles; and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI- Cleaning was initiated during the inspection. Clean this area 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

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; TCS foods in prep cooler closest to 1-door reach-in freezer found holding above 41F: mozzarella cheese (42F); cut tomato (44F); chicken wings (44F). TCS foods shall be maintained at 41F or less for cold holding. Ambient temperature of unit holding 43F. TCS foods were given a shelf life of 4 days until unit is repaired and capable of holding food at 41F or below. VR- EHS will return to verify compliance of this violation. See additional notes below.

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

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Blue cheese in walk-in cooler with discard date of (7/28); lasagna in walk-in cooler and chef base with a discard date of (8/3); gyro meat in walk-in cooler and chef base missing a date mark. Opened deli chubs in walk-in cooler missing a date mark. Ricotta cheese in prep cooler with a discard date of (8/4). A food shall be discarded if it is appropriately marked with a date or day that exceeds the 7 day hold at 41F or below. CDI- Foods were voluntarily discarded during the inspection.

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 6-404.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

6-404.11; Priority Foundation; Three heavily dented cans of food found on dry storage rack with working stock. Products that are held by the permitholder for credit; redemption; or return to the distributor such as damaged; soiled; or recalled products shall be segregated and held in designated areas that are separated from food; equipment; utensils; linens; and single-service and single-use articles. CDI- Dented cans were relocated to designated area.

In plain English

More about food not protected from contamination

minorCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Observed employee remove lettuce and tomatoes from walk-in cooler and begin to cut them on makeline prior to washing. Romaine lettuce bag did not state that contents were pre-washed. 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. CDI- Vegetables were washed in prep sink upon request.

In plain English

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

More about other finding

minorCode 4-101.17Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.17; Core; Three magnetic bamboo knife holders found mounted on wall in kitchen used to store in-use knives. Wood and wood wicker may not be used as a food-contact surface. Hard maple or an equivalently hard; close-grained wood may be used for cutting boards. Discontinue using this absorbent material and replace with magnetic strip.

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; (1)Prep cooler at entrance of kitchen with accumulation of stickers on seam when door is opened- remove stickers. (2)Duct tape with sticky residue found on dry storage shelving. (3)Wire shelving directly near large mixer with dust accumulation. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas mentioned.

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 6, 2024 · Original Source

1 - Inspection

Dec 18, 2023

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; The towel dispenser in the women's restroom isn't functioning or is empty...Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual; disposable towels or a heated-air/high velocity drying device. CDI: Towels placed inside.

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

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Quat sanitizer in the sink basin measured below 100 ppm while utensils were being washed...A quaternary ammonium compound solution shall have a concentration indicated by the manufacturer's instructions (150-400 ppm) when used as a sanitizing solution. CDI: Manufacturer's bottle didn't indicate a temperature but the solution measured 116F. Solution was drained and refilled using cooler water and measured 200-300 ppm.; 4-601.11 (A); Priority Foundation; Plastic and metal containers stacked together as clean had stickers on them or light food debris in or on them...Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI: Soiled utensils were sent back to dish to be cleaned and sanitized.

In plain English

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

More about cleaning or sanitizing problems

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Soiled towels were sitting on the table near the slicer...In-use wiping cloths used on equipment surfaces shall be held in a chemical sanitizer solution at the proper concentration according to EPA guidelines or manufacturer's instructions (150-400ppm for quaternary ammonium) and these solutions shall be free of food debris and visible soil. CDI: Towels sent to dirty bin.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Scoops used at the gelato station were sitting in still water that measured 67F. Portion cups were sitting inside containers of salt at the slicing station and cheese in the walk-in cooler...During pauses in food preparation; utensils may be stored in running water; water that is maintained at a temperature of at least 57C (135F); in food with the handles outside of the food; in a clean location (when used for non-TCS foods); or on a clean surface if washed/sanitized every 4 hours when used with TCS foods.

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; The dry storage shelves around the kitchen have some grease buildup and a lot of them have tape that is collecting residue. The coolers on the line have food debris/residue buildup...Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean any areas building up soil; debris; and/or grease.

In plain English

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

More about cleaning or sanitizing problems

minorCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The handwashing sink in the pizza prep area has a slow drain...The plumbing system and its fixtures shall be 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; The floor drain near the Coke machine is heavily soiled. The floor; drains; and wall near the dish area are soiled with food residue...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, Dec 18, 2023 · Original Source