Restaurant · Wake County, NC

Memo's Pizza

Name: Memo's Pizza
Address: 877 E Gannon Ave, Wake County, NC

877 E Gannon Ave

Last inspected Aug 4, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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

The full inspection history

4 inspections

1 - Inspection

Aug 4, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 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. Observed sticker residue on a few containers stored as being clean. Ensure all food contact surfaces are clean to sight and touch. CDI- Containers sent to dish pit.

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 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf)- Noted date marking labels were missing on containers of grilled chicken; tzatziki and an opened bag of meatballs in the prep coolers. Date mark all TCS items when held longer than 24 hours. CDI- Items properly relabeled.

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 4-302.14 Sanitizing SolutionsCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14 Sanitizing Solutions; Testing Devices (Pf)- Noted Quat test strips are missing for Quat sanitizer solution dispensed at the 3 compartment sink. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI- EHS provided Quat test strips during 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

notedCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Undersides/backsides of equipment door handles; sides/edges of equipment doors; solid metal shelving; ventilation fan surfaces (very dusty).Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment above; and remove protective plastic from drainboards. Repeat.

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; Cleaning is needed on the floors/walls throughout facility. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat.

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 4, 2026 · Original Source

1 - Inspection

Aug 4, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -PCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P; Chlorine sanitizer coming out of line 0ppm. CDI: Corrected sanitizer to 100ppm prior to REHS departure.

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; Undersides/backsides of equipment door handles; sides/edges of equipment doors; solid metal shelving; ventilation fan surfaces (very dusty). Also; protective plastic was peeling under sink drainboards...Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment above; and remove protective plastic from drainboards. Repeat.

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; Cleaning is needed on the floors/walls throughout facility. Physical facilities shall be cleaned as often as necessary to keep them clean. Repeat.

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 6-403.11 (A)Areas designated for employees to eat and drinkFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 (A)Areas designated for employees to eat and drink; shall be located so that food; equipment; linens; single service/use items are protected from contamination. Employee items stored over foods used for customers.

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 4, 2025 · Original Source

1 - Inspection

Aug 13, 2024

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Observed raw chicken being stored directly above RTE foods.- Foods shall be stored according to final cook temperatures and to prevent cross-contamination- CDI; items moved to proper storage procedures.

In plain English

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

More about other finding

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; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods stored for cold holding shall be at 41 degrees F or less.- CDI; items moved and unit lids closed.

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

majorCode 6-404.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

6-404.11; Priority Foundation; Observed dented cans being stored with other food.- Products that are held by the PERMIT HOLDER for credit; redemption; or return to the distributor; such as damaged; spoiled; 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; items removed to be sent back for credit.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Undersides/backsides of equipment door handles; sides/edges of equipment doors; solid metal shelving; ventilation fan surfaces (very dusty). Also; protective plastic was peeling under sink drainboards...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above; and remove protective plastic from drainboards.

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

6-501.12; Core; Cleaning is needed on the floors/walls throughout facility.- Physical facilities shall be cleaned as often as necessary to keep them clean.- Please clean floors/walls throughout.

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 13, 2024 · Original Source

1 - Inspection

Nov 30, 2023

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

majorCode The hand wash sinks could not meet minimum water temperature requirements as hot water was not in working condition. Ensure that a minimum of 100F water is available to the handsinks. 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

The hand wash sinks could not meet minimum water temperature requirements as hot water was not in working condition. Ensure that a minimum of 100F water is available to the handsinks. 5-202.12; Core; A) A handwashing sink shall be equipped to provide water at a temperature of at least 38oC (100oF) through a mixing valve or combination faucet.; The front hand sink was not available as a chair had been placed in front of it blocking access to staff. CDI: Chair was removed from hand sink for access. 5-205.11; Priority Foundation; A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. 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.

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Utensils and equipment were not sanitized before use as sanitizer was not available on sink. The operator has not received sanitizer order. CDI: Chlorine was pulled out to use a sanitizer and dishware; utensils were rewashed and sanitized as required during inspeciton.4-702.11; Priority; UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P

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 Tongs for cooking chicken were stored on handles of oven where staffing are walking into them and are exposed to contamination. Discontinue storing tongs on oven handles and store in use utensils on a clean surface that is washedEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Tongs for cooking chicken were stored on handles of oven where staffing are walking into them and are exposed to contamination. Discontinue storing tongs on oven handles and store in use utensils on a clean surface that is washed; rinsed and sanitized at a minimum of every (4) four hours. CDI: Tongs removed from oven handles. 3-304.12; Core; During pauses in FOOD preparation or dispensing; FOOD preparation and dispensing UTENSILS shall be stored:(C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT only if the in-use UTENSIL and the FOOD-CONTACT surface of the FOOD preparation table or cooking EQUIPMENT are cleaned and SANITIZED at a frequency

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; The gaskets on the roll top prep refrigerator at the cook line are in poor repair. Ensure that all equipment is maintained in good repair. A) 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

majorCode Upon testing the sanitizer sinkCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Upon testing the sanitizer sink; there was no level of quat sanitizer found in sink. PIC was not using test strips to determine proper sanitizer levels. It was observed that the sanitizer container(quat ammonia) was empty. CDI: The PIC drained and used chlorine bleach and tested levels in sink. 4-501.116; Priority Foundation; Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf

In plain English

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

More about cleaning or sanitizing problems

majorCode When checking the hot water at dish sinkOther

Official wording

Hot & cold water available; adequate pressure

Inspector’s notes

When checking the hot water at dish sink; hand sinks - no hot water available due to hot water heater in poor repair. PIC was boiling water on stovetop to fill wash basin to ensure wash; rinse and sanitize utensils and equipment. Verification for corrective action by 12/1/23. 5-103.11; Priority Foundation; (B) Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the FOOD ESTABLISHMENT. Pf

In plain English

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

More about other finding

notedCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; The water spigot that is installed on the three (3) compartment sink does not have a spout long enough to reach all basins of the sink setup. A spigot that can reach/fill the last basin is needed for functionality.

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, Nov 30, 2023 · Original Source