Restaurant · Wake County, NC

Nancy's Pizzeria

Name: Nancy's Pizzeria
Address: 8111 Creedmoor Rd, Wake County, NC

8111 Creedmoor Rd

Last inspected Jul 16, 2026 · View Map ↗ · Compare ↗

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Score 97

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

The full inspection history

5 inspections

1 - Inspection

Jul 16, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 2-401.11(A)Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11(A); Core; Observed an employee beverage can stored on the prep area of the main prep cooler. Except when drinking from a closed beverage container; employees shall eat; drink; or use tobacco only in designated areas where the contamination of food; clean equipment and utensils can not result. CDI - Beverage can moved to a location where it could not contaminate food.

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; Observed some clean plastic food containers with sticky residue and paper pieces of stickers on their surfaces while nested together. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers removed and placed at dishwasher for cleaning. 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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed a container of sliced; precooked sausage with a prep date label of 7/05 and a container of blanched brussel sprouts with a prep date label of 7/03; making these foods over 7 days old. A refrigerated; ready-to-eat; TCS (time/temp control for safety) food shall be discarded if it: Exceeds the temp/time combination specified in the NC Food Code (7 days at 41F or less with the date of prep/opening of package counted as day 1); Is in a container or package that does not bear a date or day; Is inappropriately marked with a date or day that exceeds a temperature and time combination specified in the NC Food Code. CDI - PIC voluntarily discarded out-of-date foods.

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; Observed rust buildup on one set of green shelves in the walk-in cooler; on the left side upon entering. Equipment shall be maintained in a state of good repair and condition. Replace or repair shelving before the next 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, 2026 · Original Source

1 - Inspection

Nov 20, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

majorCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority foundation; Observed almost all of the plastic food containers had sticker pieces and sticky sticker residue on their surfaces. Equipment food contact surfaces and utensils shall be clean to sight and touch. Unable to separate and clean the containers at this time due to large volume; follow-up by 11/28/2025.

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)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; One container of chopped romaine lettuce was holding at 49F and another container was holding at 43F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded romaine lettuce holding above 45F; the other container had lid lifted to allow lettuce to cool rapidly. Repeat.

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; Observed some trays of cooked pasta; green peppers; and chicken wings that were prepared earlier this week but did not have dates. Refrigerated; ready-to-eat; TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI - Correct dates added to trays of foods.

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 metal sheet on the interior side of the door to the walk-in cooler is starting to lift at the corner. Equipment shall be maintained in a state of good repair and condition. Replace or repair metal sheet before the next 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, Nov 20, 2025 · Original Source

1 - Inspection

Apr 23, 2025

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

notedCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority foundation; Bodily fluid cleanup procedures could not be located during the inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI - REHS emailed extra bodily fluid cleanup procedures for PIC to print.

In plain English

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

More about other finding

notedCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; A couple handwashing sinks were missing signs. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible. CDI - Extra signage provided to PIC by REHS.

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

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; All of the TCS foods in the prep cooler next to the stove holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Foods placed in prep cooler less than an hour ago; ice bags added and lid closed on unit to rapidly cool foods. REHS strongly recommends having unit serviced to check for mechanical issues.

In plain English

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; A couple containers of mozzarella sticks had prep dates of 4/16 and one with the prep date of 4/10; making them over 7 days old. A refrigerated; ready-to-eat; TCS food shall be discarded if it exceeds the time and temperature combination specified in the NC Food Code; 7 days at 41F or less with the date of preparation counted as day 1. CDI - PIC voluntarily discarded out-of-date food.

In plain English

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

More about food source, dating, or labeling problems

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed a couple spray bottles of cleaners and sanitizer stored above jars of tomato sauce and containers of oil. Poisonous/toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single service articles by: separating the poisonous/toxic materials by spacing or partitioning; and locating the poisonous/toxic materials in an area that is not above the listed items. CDI - Spray bottles moved to a lower shelf. Repeat.

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 6-403.11(A)Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11(A); Core; Observed some employee beverages stored above clean utensils. Areas designated for employees to eat; drink; and use tobacco shall be located so that food; equipment; linens; and single-service/single-use articles are protected from contamination. CDI - Employee drinks relocated.

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, Apr 23, 2025 · Original Source

1 - Inspection

Jul 30, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

criticalCode 3-301.11Employee health and hygiene

Official wording

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

Inspector’s notes

3-301.11; Priority; At the beginning of inspection; observed team member handling RTE ruben sandwich with bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment-Item discarded. Team member donned gloves.

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

criticalCode 3-304.11Other

Official wording

Food separated & protected

Inspector’s notes

3-304.11; Priority; Observed Observed pizza dough stored in tall freezer stored uncovered on shelf. Food shall only contact surfaces of: Equipment and utensils that are cleaned. Keep food protected in food grade containers for storage. Do not stored exterior surfaces on containers in contact with uncovered food. Item placed in covered container.

In plain English

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

More about other finding

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed bottle of hand sanitizer on shelf next to candied pecans. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) 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- all items placed in designated area.

In plain English

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

More about chemicals stored or used unsafely

minorCode 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; Observed clean pizza pans stored on stages directly below a pizza pan with staples and screws. Cleaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor. Remove tools from food storage 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

Official record from Wake County Environmental Services, Jul 30, 2024 · Original Source

1 - Inspection

Apr 16, 2024

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

majorCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation;Priority Foundation; Policy not available for review. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus or fecal matter. EHS sent policy and poster to PIC via email.

In plain English

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

More about other finding

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Observed mug of coffee and employee beverage stored directly on top of pizza dough maker. Observed personal chicken comingling with pizza toppings inside reach in cooler. 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- 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

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 steamed brussel sprouts; roast beef; and sausage holding above 41F. TCS foods shall be held at 41F or below. Items placed in tall freezer for rapid cooling.

In plain English

More about food kept at an unsafe temperature

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed degreaser next to open box of single use gloves. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) 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- item placed in designated area.

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

criticalCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority; Observed wings stored at room temperature and mozzarella sticks cooling in tight container while cooling. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed.

In plain English

More about food kept at an unsafe temperature

majorCode 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; Observed three spatulas with breaks in the food surface. A) Multiuse food contact surfaces shall be: (1) Smooth; Pf (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf Items 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

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