Restaurant · Wake County, NC

Mezza Luna Pizzeria

Name: Mezza Luna Pizzeria
Address: 1763 W Williams St, Wake County, NC

1763 W Williams St

Last inspected Sep 29, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

The full inspection history

9 inspections

1 - Inspection

Sep 29, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11(A)(1)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1); Priority; Observed raw; repackaged calamari above an open bag of ready-to-eat beef in the reach-in freezer. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- food was relocated. Calamari was in a metal pan and sealed in bags so risk of cross contamination is low. Once repackaged in the freezer; raw animal food shall follow the same storage requirements as in refrigeration. No point taken today.

In plain English

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

More about other finding

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Small flies present in the kitchen near floor drain of prep sink. The premises shall be maintained free of insects; rodents; and other pests. Increase pest control measures. Cleaning and rinsing drains with hot water will help control drain flies.

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 4-202.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11; Priority Foundation; A plastic food storage container lid was badly cracked. Multiuse food-contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. CDI- lid was voluntarily discarded.

In plain English

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

More about cleaning or sanitizing problems

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; Top of pizza oven has dust and residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Increase cleaning frequency. Cleaning has improved greatly since previous inspections. All other surfaces observed clean. Full point not taken.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Sep 29, 2026 · Original Source

1 - Inspection

Mar 4, 2026

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Spray bottle of degreaser had a faint label. Label working containers of toxic materials such as cleaners and sanitizers with clear; individual labels. CDI- label reapplied. 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 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; Single-use trays stored on dirty shelf above cookline. 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. Clean shelf and store items in a clean location; especially if removed from original packaging.

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)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; Makeline reach-in unit has visible residue build-up under front counter portion and near gaskets. Shelf above makeline has visible food residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris accumulation. Increase cleaning frequency of stated items. Cleaning has improved greatly since previous inspection. Full point not taken.

In plain English

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

More about cleaning or sanitizing problems

notedCode 6-101.11/6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-101.11/6-501.11; Core; Broken floor tiles present around grease trap on floor in kitchen. Physical facilities shall be maintained in good repair. Repair/replace floor tiles to be smooth and 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

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

1 - Inspection

Dec 4, 2025

Score 93

Official score: 93 · Understand this area’s scale

8 recorded violations

notedCode 5-205.11 (A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A); Priority Foundation; Pizza prep area handwashing sink was blocked by a tall stack of pizza boxes upon arrival. Sink access was completely obstructed. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- boxes removed.

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(A)(1); Priority; Observed raw shell eggs above ready-to-eat wings and lettuce in the walk-in cooler. An open box of raw beef was stored above an open box of ravioli in the reach-in freezer. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- foods were relocated. Full points taken for repeat violation.

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; Two metal pans stored as clean had some visible food residue on the interior. Food-contact surfaces shall be clean to sight and touch. CDI- pans moved to the dish area for thorough cleaning. All other equipment was observed clean. No points taken.

In plain English

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

More about cleaning or sanitizing problems

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation: Cooked pasta; lasagna and eggplant parm were observed in the reach-in cooler without date marks. Pasta was made Monday 12/1 and lasagna and eggplant parm were more than 24 hours old. Date mark/label all ready-to-eat; TCS foods once opened or prepared and held more than 24hrs. CDI- dates known and affixed. 3-501.18; Ready-to-eat; TCS foods shall be discarded if they do not have a date label or the date is incorrect. CDI- in this case; dates were known and affixed. Full points may be taken for repeat violations.

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 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Cut lemons in the reach-in cooler still had produce stickers on the skin. Wash fruits and vegetables prior to use and remove any stickers or wrappings. No point taken today.

In plain English

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

More about other finding

notedCode 3-304.12 (A)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A); Core; Spoon was left in the ricotta cheese container. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- spoon 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

notedCode 4-202.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11; Priority Foundation; Two plastic food storage container lids were badly cracked. Multiuse food-contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. CDI- lids were voluntarily discarded. 4-205.10; Core; Ninja household blender is not NSF/ANSI approved equipment. Ensure equipment other than toasters; mixers; microwaves; water heaters and hoods is ANSI certified or equivalent (NSF commercial grade). Owner to bring Ninja blender home. Facility has another commercial blender for use.

In plain English

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

More about cleaning or sanitizing problems

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; Top of oven has extensive dust and food residue accumulation. Interior of drink cooler and pizza prep unit have food debris and residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris. Increase cleaning frequency of stated items. Full point taken for repeat violations.

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 4, 2025 · Original Source

1 - Inspection

Jul 21, 2025

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 3-302.11(A)(1)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1); Priority; Observed raw calamari above ready-to-eat wings in the reach-in cooler. Raw chicken was observed above lettuce in the walk-in cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- food was relocated.

In plain English

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

More about other finding

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Numerous TCS foods in the walk-in cooler were observed above 41F (see temp chart). Cooler was open for a prolonged period of time during restocking and some foods were out of refrigeration for a period of time. Maintain TCS foods in cold holding at 41F or less. CDI- ice wand was used to rapidly cool pizza sauce. Some foods above 45F were moved to the freezer to flash cool. Maintain TCS foods in cold holding at 41F or below at all times unless active prep is occuring. Full points may be taken for repeat violations. Walk-in cooler was maintaining air below 41F once door was shut.

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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation: Cooked meatballs; lasagna and pasta were observed in the reach-in cooler without date marks. Foods were made approximately 24 hours prior to inspection. Date mark/label all ready-to-eat TCS foods once opened or prepared and held more than 24hrs. CDI- dates known and affixed. No points 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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Dry ingredients such as salt and oregano on the cookline were observed without labels. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. CDI- labels 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 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; Front sides of reach-in cooler and gaskets have visible residue. Top of oven has greasy residue accumulation. Drainage tray on drink machine is soiled. Exterior surface of ice chute on drink machine has black residue accumulation. The nonfood-contact surfaces of equipment shall be kept free of dust; dirt; food residue and other debris. Increase cleaning frequency of stated items. All other surfaces observed clean. Full point not taken today.

In plain English

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

More about cleaning or sanitizing problems

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Floor under reach-in units at grill station is heavily soiled. Physical facilities shall be kept clean. Clean floors under equipment more often.

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 21, 2025 · Original Source

1 - Inspection

Apr 14, 2025

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Multiple plates stored as clean on the cook line soiled with food and debris. One stack of plates observed with a phone charger cord draped across the plates. Various utensils stored in a drawer in the pizza prep area soiled with food and debris. Food contact surfaces shall be clean to sight and touch. CDI - All items moved to the dish area for thorough 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 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Pizza sauce maintaining 42 F; and chicken maintaining 43-45 F in the pizza prep cooler. Cooler holding 41 F or below ambient. TCS (Time/Temp. Control for Safety) foods shall hold cold at 41 F or below. CDI - Pizza sauce and chicken moved to cool rapidly in the reach-in freezer.

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

6-501.111; Core; Flies present in the kitchen. The premises shall be maintained free of insects; rodents; and other pests. Increase pest control measures.

In plain English

More about signs of rodents or insects

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The prep sink's drain soiled with excessive brown residue. The compartments of sink basins; drainboards or other receptacles used for washing and rinsing equipment; utensils or raw foods shall be cleaned at a frequency necessary to prevent recontamination. Drain cleaned 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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Walk-in cooler fan (inside) and fan above the walk-in cooler (outside) soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; dust; food residue; and other 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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Broken floor tiles present throughout the kitchen. Physical facilities shall be maintained in good repair. Repair/replace floor tiles.

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 14, 2025 · Original Source

1 - Inspection

Nov 22, 2024

Score 98

Official score: 98 · 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; Tomato sauce prepared on 11/13/2024. Current date: 11/22/2024. TCS (Time/Temperature Control for Safety) foods shall be date marked on their prep/open date; and they shall be held for 7 days maximum. Tomato sauce held past the 7-day hold. CDI - Tomato sauce 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 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; Prep cooler interiors on the cook line are soiled with debris. Reach-in freezer flooring and interior soiled with food and debris. Storage racks above the prep area on the cook line are soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dirt; dust; food residue; and other 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Ceiling tiles and vents on the cook line; in the dry storage area; and in the dish area are soiled with dust and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Nov 22, 2024 · Original Source

1 - Inspection

Jul 16, 2024

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

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; All foods in the pizza prep cooler holding above 41 F; and the prep cooler holding 46 F ambient. Refer to temperature chart above. TCS (Time/Temp. Control for Safety) foods shall hold cold at 41 F or below. All TCS foods moved to cool rapidly in the reach-in freezer. Pizza cooler scheduled for repair. VR - EHS will return to ensure the cooler can hold at 41 F or below.

In plain English

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; Vodka sauce prepared on 7/07. Current date: 7/16. TCS foods shall be date marked on their prep/open date; and they shall be held for 7 days maximum. Vodka sauce held past the 7-day hold. CDI - Vodka sauce 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

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Flies present in the kitchen. The premises shall be maintained free of insects; rodents; and other pests. Increase pest control measures.

In plain English

More about signs of rodents or insects

minorCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; The prep cooler cutting board on the cook line is scored and stained. Cutting surfaces shall be re-surfaced or replaced once no longer 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

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; Outsides of prep coolers on the cook line soiled with accumulation. Reach-in freezer floors soiled with food and debris. The fan above the dish area soiled with dust. Surfaces of equipment shall be kept free of an accumulation of dirt; dust; food residue; and other debris. Prep coolers and freezers cleaned 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

Official record from Wake County Environmental Services, Jul 16, 2024 · Original Source

1 - Inspection

Mar 20, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Facility has begun using a new sanitizer; M-C 10 Sanitizer; which is an approved Quat product at their 3-compartment sink. Quat measured 150 ppm when tested. According to manufacturer instructions; 200 ppm is required for effective sanitization. When dumped and re-filled; levels remained at 150 ppm. PIC added additional sanitizer manually and will continue to do so until a rep. repairs. 200 ppm reached during inspection after adding additional sanitizer by hand. VR - PIC to call a rep. for repair. EHS will return to ensure sanitizer dispenses 200 ppm.; 4-601.11 (A); Priority Foundation; Knives stored as clean on a magnetic rack soiled with food and debris. Slicer stored as clean soiled with debris. Food and debris present on various utensils in the drawer across from the pizza rack. Equipment; food-contact surfaces and utensils shall be clean to sight and touch. CDI - Items moved to be thoroughly cleaned.

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)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; The inside of the drawer across from the pizza rack is soiled with food and debris. Various utensils are stored in this drawer. Cleaned equipment and utensils shall be stored in a clean location. Drawer cleaned during inspection.

In plain English

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

More about equipment or utensil issues

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The sanitize vat at the 3-compartment sink soiled with food debris. Ware-washing equipment shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function. Sink cleaned 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

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 exterior and interior of the microwave is soiled with food and debris. The plastic liner on the cookline shelf where disposable containers are stored is soiled with debris. Insides of fryers soiled with grease deposits. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue; and other debris. Cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations.

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; Flooring underneath and behind cooking equipment soiled with food and debris. Walk-in cooler floor soiled with debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Mar 20, 2024 · Original Source

1 - Inspection

Dec 11, 2023

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

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; Pizza sauce maintaining 44 F in the walk-in cooler. TCS (Time/Temp Control for Safety) foods shall hold cold at 41 F or below. CDI - Ice wand used to facilitate cooling; 41 F or below reached.

In plain English

More about food kept at an unsafe temperature

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); Core; Racks where clean dishes are stored soiled with dust and debris. Cleaned equipment and utensils shall be stored in a clean location. Clean white racks. ; 4-901.11; Core; A few dishes stacked wet. After cleaning and sanitizing; equipment and utensils shall be arranged to air dry completely prior to stacking.