Restaurant · Wake County, NC

Peri Brothers Pizza

Name: Peri Brothers Pizza
Address: 7321 Six Forks Rd, Wake County, NC

7321 Six Forks Rd

Last inspected Mar 26, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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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

Mar 26, 2026

Score 96.5

Official score: 96.5 · 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; The handwashing sink in the men's bathroom does not temp above 93F and 96F in the women's bathroom. Tempered water of at least 100F water shall be provided at handwashing sinks. Adjust thermostat at these sinks.

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; Mushrooms (44F); pizza sauce (44F); sliced tomatoes (43F); diced chicken (44F); ricotta (45F); and sausage (45F) in the top and bottom sections of the pizza cooler temped above 41F. The pizza cooler has an ambient air temperature of 39F. TCS foods in cold holding shall be maintained at 41F or less. CDI - Lids were put down and foods began to cool down; items that were above the fill line were removed

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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; A bottle of rubbing alcohol was stored on top of the paper towel dispenser at the handwashing sink by the 3 compartment sink. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI- Rubbing alcohol was moved to a bottom shelf. *No points taken due to improvement in chemical storage.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; A case of canned tomatoes in shrink wrap was stored on the floor of the storage room. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Ensure all food is stored on shelving/pallets.

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); Core; Portion cups were stored in yeast; feta; and grated parmesan cheese on the pizza side of the restaurant. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. Ensure only utensils with handles are stored in foods. *Points not increased due to Modern side not having any utensil storage issues.

In plain English

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

More about equipment or utensil issues

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

Official wording

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

Inspector’s notes

4-903.11(A)(C); To-go food containers are stored below sauces and ingredients with their food contact surface exposed. 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. Invert containers and their lids or keep in their 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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; There are torn air curtains in the walk-in cooler; a torn gasket on the display cooler; and a torn gasket on the clear door cooler by the salad cooler on the pizza side of the restaurant. Maintain equipment in good repair. Repair/replace broken equipment. *Points not increased due to equipment being in the same condition as last inspection; inspector forgot to mention the torn gasket on the clear door cooler. *3 blown bulbs over the pizza oven and 4 blown bulbs in the hood on the Modern side need replacing.

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; There is pooled water on the floor in front of the double door cooler on the Modern side. The physical facilities shall be maintained 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 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Employee items are stored above the salad prep cooler. Employee food and drinks shall be stored in designated areas. CDI- Employee items moved to the designated area. *Points not increased due to improvement in this area.

In plain English

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

More about building upkeep issues

Official record from Wake County Environmental Services, Mar 26, 2026 · Original Source

1 - Inspection

Jan 21, 2026

Score 94.5

Official score: 94.5 · Understand this area’s scale

12 recorded violations

notedCode 5-205.11 (B)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B); Priority Foundation; The handwashing sink on the Modern Italian side was being used as a dump sink. Handwashing sinks may only be used for handwashing. CDI- Education. 6-301.14; Core; The men's bathroom does not have a handwashing sign/poster. A handwash sign or poster shall be posted at each handsink. CDI- Handwashing sign 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.

Official wording

Required records available: shellstock tags; parasite destruction

Inspector’s notes

3-203.12; Priority Foundation; Shell stock tags are being kept; but the last date used or discarded is not being recorded. Retain tag on the bag of shellstock until empty. Record date on the tag when the last shell stock from the container is used. Store tags in chronological order for 90 days. A verification visit will be made no later than Thursday; Janaury 29th; 2026 to ensure tags are being dated and stored in chronological order.

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 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Lasagna being thawed and pasta salad in the display case are being used within 5 days; but not datemarked. Refrigerated; ready-to-eat; time/temperature control for safety 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. The day of preparation shall be counted as Day 1; the day food is removed from the freezer counts as Day 2. CDI- Date mark labels were allowed to be placed on foods. Foods should either be datemarked or a log maintained so that all staff members know the time frame of foods being held cold.

In plain English

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

More about food source, dating, or labeling problems

majorCode 3-603.11 (C )(2)Food temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (C )(2); Priority Foundation; The add-on salmon on the lunch and dinner menus and the steak frites need to have an asterisk by them. A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * This item is served raw or undercooked. Consuming raw or undercooked meats; poultry; seafood; shellfish; or eggs may increase your risk of foodborne illness. A verification visit will be made no later than Thursday; January 29; 2026 to ensure the menus have been updated.

In plain English

More about food kept at an unsafe temperature

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Cabinet and wood cleaner was stored on the beverage counter cooler and spray bottles of cleaners were hanging off of racks above boxed Pelligrino. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI- Items were relocated to bottom shelves and/or chemical storage 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

notedCode 3-304.13Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-304.13; Core; Raw salmon stored in the bottom of the three door counter cooler is wrapped in linen. Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Only use linens and napkins for serving food such as bread.

In plain English

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); Core; Portion cups were stored in pepper; feta; and grated parmesan cheese on the pizza side and in the salad on the Modern Italian side. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- Portion cups were removed.

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; There are torn air curtains in the walk-in cooler. Maintain equipment in good repair. Repair/replace broken equipment.

In plain English

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

More about cleaning or sanitizing problems

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Test strips are not available for testing the quat.ammonia concentration of the sanitizer in the buckets. Provide a test kit that accurately measures sanitizer concentrations. A verification visit will be made no later than Thursday; January 29; 2026 to ensure quat. ammonia test strips have been purchased.

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 high chairs have food crumbs in them and the vents on the front and side of the ice machine have a buildup of dust. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items on a more frequent basis. *No points taken due to these being different violations 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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; The handwashing sink in the kitchen on the Modern Italian side of the building leaks from the bottom. Maintain a plumbing system in good repair. Repair leak.

In plain English

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

More about water, plumbing, or sewage problems

notedCode 6-501.19Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.19; Core; Employee bathroom in the kitchen has door that is propped open. Bathroom doors shall be kept closed except during cleaning and maintenance. CDI- Bathroom door was closed.

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, Jan 21, 2026 · Original Source

1 - Inspection

Jul 8, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

7 recorded violations

notedCode 2-401.11 (B)Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 (B); Core; Employee drinks were stored in the kitchen without a lid or cover. Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI- Lids were added to cups.

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 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Hand sanitizers and stainless steel cleaner were stored above and mixed in with packaged food products. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI- Items were relocated to bottom shelves and/or chemical storage 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

notedCode 3-304.14(E)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(E);Core; Two sanitizer buckets are stored on the floor. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils. CDI- Sanitizer buckets were relocated.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; There are torn air curtains in the walk-in cooler; the mechanical cover is missing from the bottom of the Coke beverage cooler; and a portion of paneling is missing from the side of the walk-in cooler door. Maintain equipment in good repair. Repair/replace broken equipment. 4-205.10; Core; Two of the beverage coolers are being used for storing potentially hazardous foods. Equipment shall be used in accordance with the manufacturer's intended use. Ensure only non-potentially hazardous foods are stored in these coolers.

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 fanguard on the evaporator in the walk-in cooler has a buildup of dust/debris. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean the fanguard 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 6-501.19Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.19; Core; Employee bathroom in the kitchen has door that is propped open. Bathroom doors shall be kept closed except during cleaning and maintenance. CDI- Bathroom door was closed.

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 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Employee items are stored above employee food and supplies throughout the restaurant. Employee food and drinks shall be stored in designated areas. CDI- Employee items moved to the designated area.

In plain English

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

More about building upkeep issues

Official record from Wake County Environmental Services, Jul 8, 2025 · Original Source

1 - Inspection

Feb 18, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; Person in charge is not a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure the person that is left in charge is a certified food protection manager. CDI- Emailed PIC a website link of current accredited CFPM classes.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Chemical dish machine dispensing 0ppm chlorine when tested. It was determined that the bulk container was empty and there was no chlorine chemical in the line. A chemical used in a sanitizing solution for a manual or mechanical operation shall be at the proper concentration (50-200ppm chlorine). CDI- Bulk chlorine solution was switched out; machine was primed; and machine is now dispensing at 50ppm chlorine.

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; Lasagna and cooked chicken wings in the walk-in cooler and sausage in the refrigerated drawer were prepped on Sunday and lacking a date. Facility is closed every Monday and today is the first day returning to facility. Refrigerated; ready-to-eat; time/temperature control for safety 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. The day of preparation shall be counted as Day 1. CDI- Date mark labels were allowed to be placed on 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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Two chemical spray bottles did not have labeling at the 3-comp sink. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- labeling was added during the inspection.

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 6-404.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

6-404.11; Priority Foundation; A few heavily dented cans of food found on dry storage rack with working stock. Products that are held by the permit holder 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 and distributor was contacted for credit.

In plain English

More about food not protected from contamination

Official record from Wake County Environmental Services, Feb 18, 2025 · Original Source

1 - Inspection

Oct 24, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Bulk flour and sugar containers were missing the identifying label. Food ingredients that are removed from their original packages and are unrecognizable shall be identified with the common name of the food. CDI-containers were labeled 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Walls in kitchen; especially in warewashing area need cleaning to remove the accumulated residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to these areas.

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 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; Handwashing sink upon entering makeline lacking handwashing sign. A sign or poster that notifies food employees to washtheir hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Printed handwashing sign was provided.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Chemical spray bottle observed on bottom shelf commingling with single-service foil and lids. Two containers of hand soap observed on shelf above food in dry storage area. Poisonous or toxic materials shall be stored so that they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles. CDI- Chemicals were relocated upon request.

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

Official record from Wake County Environmental Services, Oct 24, 2024 · Original Source

1 - Inspection

Dec 28, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Diced ham with a prep date of (12/21) found in the walk-in cooler. Vodka sauce in the refrigerated drawer of the pizza prep cooler found with a prep date of (12/16). 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- Food was 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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Two chemical spray bottles missing the identifying label near the warewashing area; chemicals include bleach and Lysol cleaner. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Chemical spray bottles were labeled during the inspection.

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

majorCode 6-404.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

6-404.11; Priority Foundation; Found two dented food cans on bulk storage rack. 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. Facility received a food delivery earlier this morning which included these dented cans. CDI- Dented cans were separated from bulk storage during the inspection to be voluntarily discarded after photos are sent to service rep.

In plain English

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; A few fans in the kitchen have accumulated dust and should be cleaned more frequently. Hood vents have accumulated dust and should be cleaned. More frequent cleaning is needed on and around floor mixer to remove the accumulated powder. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these areas 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

minorCode 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Employee personal items (bag/coat) found stored in the back prep area on dry storage shelving holding spices and to-go containers. Two employee phones found stored where contamination may occur; one on cutting board of pizza prep cooler and the other on dry storage shelving above prep surface that was actively being used to prep dough. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Manager stated that there is a designated area for employees to store their personal belongings. Ensure this area is being used.

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, Dec 28, 2023 · Original Source