Restaurant · Wake County, NC

Randy's Pizza

Name: Randy's Pizza
Address: 2458 Wycliff Rd, Wake County, NC

2458 Wycliff Rd

Last inspected Jul 2, 2026 · View Map ↗ · Compare ↗

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Score 94

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

The full inspection history

6 inspections

1 - Inspection

Jul 2, 2026

Score 94

Official score: 94 · Understand this area’s scale

9 recorded violations

notedCode 2-103.11 The Person in Charge (PIC) shall ensure that: (B) PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparationPermits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-103.11 The Person in Charge (PIC) shall ensure that: (B) PERSONS unnecessary to the FOOD ESTABLISHMENT operation are not allowed in the FOOD preparation; FOOD storage; or WAREWASHING areas. Pf -Observation: kids were in the pizza cooking area. Make sure persons unnecessary to the operation stays in office or in customers area. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily left with kids.

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 2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (G) When switching between working with raw FOOD and working with READY-TO-EAT FOODHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; -Observation: food employee grabbed raw chicken with gloves and placed in grilled. After that; removed gloves; wore new gloves without washing hands and grabbed bread to make sandwiches. -Corrected During Inspection (CDI): food employee voluntarily removed gloves and washed hands. 2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (E) After handling soiled EQUIPMENT or UTENSILS; (P) -Observation: food employee turned off soiled faucet without any type of barrier after hand washing and it was going to finish to prepare sandwich to customer. -Corrected During Inspection (CDI): food employee voluntarily remove-washed hands.

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

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf -Observation: hand washing sink near mop sink was blocked by two mop cart and buckets. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed mop carts to unblock hand washing sink.

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

Thermometers provided & accurate

Inspector’s notes

4-204.112 A temperature measuring device sensor shall be located in a mechanically refrigerated or hot food storage unit to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit. -Observation: several coolers didn’t have an air thermometer in the warmest part of the cooler. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Protect food from contamination sources not specifically noted by the code. FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306. -Observation: sugar and salt were being stored in giant container that is not approved as food contact surface container. Make sure to store food only in containers that is approved for food-contact. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. -Observation: food employee was cooking while wearing bracelets. Make sure to remove bracelets or any jewelry in arms when cooking food that goes to the customer. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 2-402.11 Effectiveness-Hair Restraints Except counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. -Observation: food employee was cooking food without any type of hair restraints. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 4-502.11 Utensils shall be maintained in good repair. -Observation: several spatulas had handle melted and it can no longer be considered cleanable. Make sure to keep spatulas and utensils in good repair. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-402.11 Fixed EquipmentCleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11 Utensils shall be maintained in good repair. -Observation: several spatulas had handle melted and it can no longer be considered cleanable. Make sure to keep spatulas and utensils in good repair. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC). 4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: hand wash sink in prep dough area and 3 comp sink had caulk coming out. Make sure to re-caulk sink on the wall. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 REPEAT 4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

REPEAT 4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: reach-in cooler had food debris and accumulation in gaskets. Make sure to review all coolers and clean as often as necessary to avoid accumulation. Including shelving throughout facility. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 —Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17 Provide a covered waste bin in female restrooms. -Observation: female restroom didn’t have a trash can with lid. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 2, 2026 · Original Source

1 - Inspection

Nov 13, 2025

Score 94

Official score: 94 · Understand this area’s scale

10 recorded violations

notedCode 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Three deep containers of indivdually packaged chicken wings cooling from last night at 43-45F in walk-in. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- PIC voluntarily discarded.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Two containers of chicken dated 11/4 inside reach-in cooler. Food shall be discarded if it exceeds the appropriately marked time and temperature combination as specified. CDI- Items 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 3-501.19 (A) (1)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 (A) (1); Priority Foundation; Written procedure on white board did not include disposal method and did not indicate all items on time (marinara sauce; pizza sauce; mozzarella cheese). Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). CDI- EHS helped PIC with editing the TPHC sheet. EHS sent via email for facility to print. 3-501.19(B)(3); Priority Foundation; Pizza by the slice was not marked properly on white board. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI- PIC wrote the times on the white board and discarded pizza that was about to expire at 3pm (made at 11am).

In plain English

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

More about other finding

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Chicken wings cooling in tightly wrapped portions inside deep plastic containers from last night. Quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- PIC described correct cooling methods and will ensure employees are following procedure. Wings were voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; Thin tip thermometer provided was glitching during inspection and PIC could not repair. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. CDI-PIC contacted district manager during inspection who ordered a couple of them and will have them in house tomorrow.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Damp wiping cloths on prep surfaces. Cloths in-use for wiping shall be held between uses in a chemical sanitizer at the specified concertation. Cloths removed. 3-304.14(B); Core; Wiping cloth stored in sanitizer bucket at 100ppm of quaternary ammonia. PIC remade bucket at 200ppm quat. Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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; Replace all clean dish shelving that is beginning to rust. Cabinetry below the soda machine is no longer in good repair. Repaint and consider applying FRP for a smooth easily cleanable surface inside the cabinetry. Maintain equipment in good repair. 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 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; Cleaning needed on cooler gaskets and shelving throughout facility. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; 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 6-101.11/6-201.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-101.11/6-201.11; Core; The paint used for the restroom walls is not sufficient for cleaning and no longer smooth due to wear and tear. EHS suggests FRP wall board in this area at least half way covering the walls surrouding sinks and toilet areas. Floors; walls and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture.

In plain English

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

More about cleaning or sanitizing problems

notedCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Employee food stored on top of flour. Employee food bin stored above restaurant drinks. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food; equipment; utensils; linens; and single-service items cannot occur. 6-304.11; Core; The mechanical vents in the restrooms are not working due to an electrical short. PIC has them on schedule to be repaired. This is causing condensation/humidity in the restrooms; including black microbial growth on ceiling. Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat; steam; condensation; vapors; odors; smoke; and fumes. 6-501.14; Core; Clean the vents throughout the kitchen and back prep area as dust is accumulated. Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust; dirt or other materials.

In plain English

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

More about building upkeep issues

Official record from Wake County Environmental Services, Nov 13, 2025 · Original Source

1 - Inspection

Feb 12, 2025

Score 99

Official score: 99 · Understand this area’s scale

5 recorded violations

notedCode Observation: Boxes of food items stored on floor of walk in freezerContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: Boxes of food items stored on floor of walk in freezer; Discontinue this practice to prevent potential contamination by placing on shelf rack or other item elevatin off of the floor. 3-305.11 Food Storage. (A) Except as specified in (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD: (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor.

In plain English

More about food not protected from contamination

notedCode Observation: Staffing observed wearing bracelet jewelry during food produciton tasks. CDI: This was corrected during inspection by removal of bracelet and education of staff. 2-303.11 Prohibition - Jewelry (C) Except for a plain ring such as a wedding bandEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staffing observed wearing bracelet jewelry during food produciton tasks. CDI: This was corrected during inspection by removal of bracelet and education of staff. 2-303.11 Prohibition - Jewelry (C) Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands.

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 Observation: The tongs being stored on the oven handle are exposed to contamination by passing staffEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: The tongs being stored on the oven handle are exposed to contamination by passing staff; potential dropping food products coming off the stove and end of tongs less than 6 inches from the floor. CDI: Tongs were removed for cleaning and than placed on top of shelf on back of oven for use. 3-304.12 In-Use Utensils; Between-Use Storage (C) 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 specified 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

notedCode Observation: The gasket on the left door of the pizza prep refrigerator torn. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doorsCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The gasket on the left door of the pizza prep refrigerator torn. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications.

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 Observation: The drop ceiling tile framing over the dish storage area in kitchen isbent and falling apart/tiles partially damaged. 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The drop ceiling tile framing over the dish storage area in kitchen isbent and falling apart/tiles partially damaged. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) PHYSICAL FACILITIES shall be maintained in good repair. Observation: The ceiling vents have accumulation of dust and debris Increase cleaning in these areas. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

In plain English

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

More about cleaning or sanitizing problems

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

1 - Inspection

Oct 11, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode Observation: Thermometer in the refrigerators are in the rear of the unit. Place air temperature measuring thermometers in the warmest part of th eunit which is located at topEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

Observation: Thermometer in the refrigerators are in the rear of the unit. Place air temperature measuring thermometers in the warmest part of th eunit which is located at top; front of the unit.4-204.112 Temperature Measuring Devices - Functionality (C) (B) Provide and position correctly an air thermometer in cold/hot holding equipment.

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 Observation: The rear entrance door is gapped at bottom allowing the entrance of insects and/or vermin. Ensure all doors are sealed. 6-202.15Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The rear entrance door is gapped at bottom allowing the entrance of insects and/or vermin. Ensure all doors are sealed. 6-202.15; Core; Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors.

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 Observation: Floor drains interiorCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Floor drains interior; exterior accumulated with debris; piping lines under equipment accumulated with debris; debris under equipment in dry storage room. Ensure that all floors; walls and ceiling are kept clean. 6-501.12 Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

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, Oct 11, 2024 · Original Source

1 - Inspection

Jun 4, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

criticalCode Observation: The TCS (temperature control safety) food products under sandwich prep refrigerator is above 41F which is the critical limit for cold holding. Prep refrigerator is overstocked (trays of dressing) are blocking air flow within refrigerator disallowing air to circulate throughout. CDI: Operator removed 2 trays of salad dressings and voluntarily discarded chicken on top of prep bins in top section of refrigerator. 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: The TCS (temperature control safety) food products under sandwich prep refrigerator is above 41F which is the critical limit for cold holding. Prep refrigerator is overstocked (trays of dressing) are blocking air flow within refrigerator disallowing air to circulate throughout. CDI: Operator removed 2 trays of salad dressings and voluntarily discarded chicken on top of prep bins in top section of refrigerator. 3-501.16 (A)(2) and (B); Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P

In plain English

More about food kept at an unsafe temperature

minorCode Observation: Working containers of dry ingredients and sauces are not labeled with contents. Ensure that all working containers of food products once removed from original packaging are labeled with the common name on the container. CDI: Operator labeled all containers during inspection. 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

Observation: Working containers of dry ingredients and sauces are not labeled with contents. Ensure that all working containers of food products once removed from original packaging are labeled with the common name on the container. CDI: Operator labeled all containers during inspection. 3-302.12; Core; Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the 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

minorCode Observation: The rear entrance door is gapped at bottom allowing the entrance of insects and/or vermin. Ensure all doors are sealed. 6-202.15Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

In plain English

More about signs of rodents or insects

minorCode Observation: Staffing behind the cookline were not wearing hair coverings during production tasks. CDI: Operator requested staff wear hair restraints during inspection. 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staffing behind the cookline were not wearing hair coverings during production tasks. CDI: Operator requested staff wear hair restraints during inspection. 2-402.11; Core; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

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

Official record from Wake County Environmental Services, Jun 4, 2024 · Original Source

1 - Inspection

Feb 20, 2024

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; Old day dot stickers left on several food containers. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI: Dishes moved to be cleaned. PIC to coach staff on removing date marking stickers.

In plain English

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

More about cleaning or sanitizing problems

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Container of fried chicken pieces holding above 41F (see above chart) Time/Temperature Control for Safety Food shall be maintained at 41F or less. CDI: Items taken to cooler. Please be aware; repeat violations will result in full points taken.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Few boxes of food stored on the floor inside walk-in cooler. Food shall be stored at least 6-inches above the floor. No points taken.

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; Minor ice build-up on walk-in freezer door. Non-food contact surfaces shall be frequently 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

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