Restaurant · Wake County, NC

Rocco's Raleigh, Nc

Name: Rocco's Raleigh, Nc
Address: 565 Competition Rd, Wake County, NC

565 Competition Rd

Last inspected Aug 14, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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

The full inspection history

7 inspections

1 - Inspection

Aug 14, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

7 recorded violations

minorCode 2-401.11(A) There were employee drinks stored on work surfaces. Except when drinking from a closed beverage containerEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11(A) There were employee drinks stored on work surfaces. 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.

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 3-302.11(A)(1) Raw hamburger patties and ready-to-eat deli meats were stored in the same container. Food must be stored according to the final cook temperature. Food must be stored in manner to prevent contamination. Packaging & SegregationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1) Raw hamburger patties and ready-to-eat deli meats were stored in the same container. Food must be stored according to the final cook temperature. Food must be stored in manner to prevent contamination. Packaging & Segregation; Raw animal food and Ready to Eat - P FOOD shall be protected from cross contamination (except when frozen in original commercial packaging) by separating raw animal FOODS during storage; preparation; holding; and display from READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH; or other raw READY-TO-EAT FOOD such as fruits and vegetables; and unwashed produce. CDI... The food items were placed in the correct final cook temperature arrangement. This is a repeat item but not severe enough to take full credit.

In plain English

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

More about other finding

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf There were a few dishes that were stored as clean that had food debris on the inside of the dish. CDI... The dishes were placed at the dish machine area to be washed again.

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 3-302.12 There were several dry food items that were not labeled. Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pastaFood source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 There were several dry food items that were not labeled. 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. CDI... The dry food items 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

minorCode 3-305.11 Food Storage-Preventing Contamination from the Premises In the walk-in freezer ice was hanging above the boxes in the freezer. Food must be stored in a manner to prevent contamination. A)Except as specified in par. (B) and (C) of this sectionContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Food Storage-Preventing Contamination from the Premises In the walk-in freezer ice was hanging above the boxes in the freezer. Food must be stored in a manner to prevent contamination. A)Except as specified in par. (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 6 inches above the floor. (B) FOOD in packages and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under sec. 4-204.122 . (C) Pressurized BEVERAGE containers; cased FOOD in waterproof containers such as bottles or cans; and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Repair the leak in the walk-in freezer. There was ice and frost around the walk-in freezer door. There was ice hanging above the boxes in the walk-in freezer. Equipment must be in good repair.

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) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the gaskets on the cold hold units. Clean around the cooking equipment. Clean the storage shelves. Clean parts of the walk-in freezer to remove the ice build-up. Clean equipment at a frequency necessary to remove 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

Official record from Wake County Environmental Services, Aug 14, 2026 · Original Source

1 - Inspection

Dec 16, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

7 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 Provide at least 100F water at handsinks. The water at the handwashing sink was only reaching 85F.

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 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) In the walk-in cooler raw beef was stored in a container with cooked deli meat and other ready-to-eat foods. In the walk-in freezer raw beef was stored with bologna. Food must be stored according to the final cooked temperature. Food must be stored in a a manner to prevent contamination. This is a repeat item but not severe enough to take full credit. CDI.. The items were placed in the correct final cook temperature.

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) EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) There were some knives that were stored as clean but had some food debris on the knives. Equipment stored as clean must be clean to sight and touch. CDI... The dishes were placed back at the dish machine to be washed again.

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 3-603.11 (B)(1) The restaurant just got new menu's printed. The menu has asterisk beside the chicken products. No restaurant can offer undercooked chicken. All chicken must be cooked to a final cook temperature of 165F. The manager stated no undercooked chicken is offered by kithen. Please remove the asteriks beside the chicken products offered.Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as rawFood temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (B)(1) The restaurant just got new menu's printed. The menu has asterisk beside the chicken products. No restaurant can offer undercooked chicken. All chicken must be cooked to a final cook temperature of 165F. The manager stated no undercooked chicken is offered by kithen. Please remove the asteriks beside the chicken products offered.Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw; undercooked; cooked to order; etc.; or by asterisking to a footnote per 3-603.11 (B)(2). -Pf A return visit will be made to see if the item has been corrected.

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 3-305.11 There was some food items stored on the floor in the walk-in freezer. Store food items at least 6 inches above the ground. This has been a general comment on the last two inspections. Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 There was some food items stored on the floor in the walk-in freezer. Store food items at least 6 inches above the ground. This has been a general comment on the last two inspections. Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor.

In plain English

More about food not protected from contamination

notedCode 4-903.11 (A) Clean dishes were stored in a contianer that had debris in the bottom of the contianer. Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) Clean dishes were stored in a contianer that had debris in the bottom of the contianer. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. This is a repeat item from the last inspection. CDI. The dishes were placed at the dish machine to be washed again.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor in the walk-in freezer had ice on the floor. Clean the physical facilities as often as necessary to remove the 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

Official record from Wake County Environmental Services, Dec 16, 2025 · Original Source

1 - Inspection

Aug 1, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 3-305.12 Food StorageContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.12 Food Storage; Prohibited Areas (C) There was some food items stored on the floor in the walk-in freezer. Store food items at least 6 inches above the ground.

In plain English

More about food not protected from contamination

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) In the Walk-in Cooler raw hamburger meat was stored in the same container as hot dogs and deli ham. There was no barrier between the products. Foods must be stored according to the final cook temperature. Food must be stored in a manner to prevent contamination. CDI... The food items were placed in the correct final cook temperature arrangement.

In plain English

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

More about other finding

notedCode 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall stateFood temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state; * Items are served raw or undercooked; or contain (or may contain) raw or undercooked ingredients. -P The menu has asterisks beside the chicken products. No restaurant can offer undercooked chicken . All chicken must be cooked to a final cook temperature of 165F. The manager stated no undercooked chicken is offered by the kitchen. Please remove the asterisks beside the chicken products offered.

In plain English

More about food kept at an unsafe temperature

notedCode 4-903.11 (A) Clean disehs were stored in continers that had debris in the bottom of them. Store cleaned equipmentEquipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A) Clean disehs were stored in continers that had debris in the bottom of them. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI... The dishes and containers were cleaned at the three compartment sink.

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 4-501.12 Cutting Surfaces (C) The working cutting board is scratched and discolored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitizedCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12 Cutting Surfaces (C) The working cutting board is scratched and discolored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced.

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) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the vents above the food prep areas. Clean the gaskets on the cold hold unit. Clean around the cooking equipment. Clean the storage shelves.

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 1, 2025 · Original Source

1 - Inspection

Jan 29, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- Noted an overfilled container of sliced provolone and a container of raw pork were measuring between 45-47 F in the counter top cooler unit. Maintain TCS foods in cold holding at 41F or less. CDI-Items cooled down with zip block bags of ice or transported to WIC to cool down.

In plain English

More about food kept at an unsafe temperature

majorCode 3-603.11 - Noted Consumer Advisory missing for the "Build your own Burger" section of the lunch menu. Consumption of Animal Foods that are RawFood temperature

Official wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s notes

3-603.11 - Noted Consumer Advisory missing for the "Build your own Burger" section of the lunch menu. Consumption of Animal Foods that are Raw; Undercooked; or Not Otherwise Processed to Eliminate Pathogens . EHS shall return by February 7th to ensure lunch menu updated.

In plain English

More about food kept at an unsafe temperature

notedCode 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 work top cutting board is deeply scratched and discolored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no long be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted ice build up leaking from the condenser unit in the walk-in freezer. Also observed ice build-up along the bottom of the door frame of the walk-in freezer. Maintain equipment in good repair. Person in charge is working to repair noted areas; including the floor panel in the walk-in cooler.

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 —Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14 - Chlorine test strips missing for the chemical dishmachine unit. Provide a test kit that accurately measures sanitizer concentrations. EHS shall return by February 7th the ensure test strips available.

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; Observed an accumulation of residue build up along the left side of the conventional oven unit and sides of deep fryer. Also discussed cleaning the tops of the chemical dishmachine unit. Non-food contact services shall be clean to sight and touch.

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 29, 2025 · Original Source

1 - Inspection

Aug 28, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No one currently available with Food Safety Manager Certification. Facility must have someone on site at all times with Food Safety Manager Certification.

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

majorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Priority Foundation; Observed an accumulation of black organic build-up along the deflector lid of the bulk ice machine. TENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs; scoops; or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; and (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer; or (b) Absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or mold.

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; Found deep container of curry temping at 45 F in the reach in cooler. Further discussion determined the Curry was not properly cooled the night prior. Cool TCS items completely to 41 F prior to transferring TCS food into deep tightly covered containers. CDI- Education provided; item discarded; 3-501.16 (A)(2) and (B); Priority; Noted TCS items reading above 41 F in the Avantco work top cooler unit. Noted containers used for unit were not meeting the specifications of the work top cooler. Discussed using the appropriate containers for equipment to ensure consistency in cold holding temperature. TCS items must be maintained at 41 F or below. CDI- items cool down in walk in cooler and placed in appropriate containers or discarded.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core;Label missing on squeeze bottles of condiments and sauces in the prep kitchen. 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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Noted Quat sanitizer reading below 200 ppm for the working sanitizer containers and spray bottles throughout the prep area. Maintain Quat sanitizer between 200-400 ppm. Ensure sanitizer mix is prepared daily for use. CDI- Sanitizer remixed to 200 ppm.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

In plain English

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

More about cleaning or sanitizing problems

Official record from Wake County Environmental Services, Aug 28, 2024 · Original Source

1 - Inspection

Apr 16, 2024

Score 97

Official score: 97 · 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; Observed several TCS items reading above 41 F in the 2 door reach in cooler (see chart). Further investigation determine ambient air for reach in cooler was 45 F. Maintain TCS items at 41 F or below for cold storage. CDI- reach in cooler ambient air adjusted during inspection. Food reading above 41 F discarded.

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; Found a few containers of baked ziti date marked for 4/4 in the reach in cooler. Ensure TCS items that are held for more than 24 hours after prep/cooking or opening must be dated to indicate the day or date by which the product must be used or discarded and/or the date that the product was prepped/cooked. Items may be held for no more than 7 days with the day of prep counting as day one. CDI- ITEMS 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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Label missing on squeeze bottles of condiments and sauces in the prep kitchen. 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 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; Tall 2 door reach in cooler both sides gaskets badly torn. Also noted an accumulation of ice buildup along the condensor unit in the walk in freezer. Weather stripping below walk in freeezer door panel missing; thus causing ice to form around dor panel. Equipment shall be kept in good repair.

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 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core; The top lid to the outside garbage dumpster has been torn off. Discussed contacting the City to have dumpster lid replaced.

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 16, 2024 · Original Source

1 - Inspection

Dec 13, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Hot dogs holding at 118F. Hot PHF shall be kept at 135F or above. CDI – Food reheated

In plain English

More about food kept at an unsafe temperature

minorCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Tall 2 door reach in cooler both sides gaskets badly torn. Pizza oven door spring failed; held up with wire (new spring on order). Equipment shall be kept in good repair.

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; Some cleaning needed interior coolers. Non-food contact services shall be clean to sight and touch.

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 13, 2023 · Original Source

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Score 97.5

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