Restaurant · Wake County, NC

Ruckus Pizza, Pasta Spirits

Name: Ruckus Pizza, Pasta Spirits
Address: 8111-208 Tryon Woods Dr, Wake County, NC

8111-208 Tryon Woods Dr

Last inspected Feb 20, 2026 · View Map ↗ · Compare ↗

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Score 98

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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

Feb 20, 2026

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

notedCode 3-501.19 (A) (1) House Pie / Cheese Pizza is held according to the rule Time as a Public Health Control. There are no written procedures. Written procedures for Time as a Public Health Control shall be prepared in advanceOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 (A) (1) House Pie / Cheese Pizza is held according to the rule Time as a Public Health Control. There are no written procedures. 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). -Pf. Today we discussed what to include in the procedures and the recommendation to post them with other laminated pizza signs. Manager is working on developing the written procedures now.

In plain English

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

More about other finding

criticalCode 3-502.12 Reduced Oxygen PackagingOther

Official wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s notes

3-502.12 Reduced Oxygen Packaging; Criteria (P) (Pf) Mahi-mahi and tuna are stored thawed in the refrigerator in vacuum packaging. Fish that is not frozen requires oxygen. Follow labeling instructions printed on the Mahi to remove from Reduced Oxygen Packaging before thawing. Thawed packages of fish were opened today.

In plain English

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

More about other finding

notedCode 3-501.15 Cooling Methods (Pf) Cooling Methods used for chicken wings in single layer on metal sheet pans inside the walk-in cooler on the speed rack is excellent. There is a pan of cooked ground beef 88 degrees F that a pan of hot chicken is stored on. Air flow is important for rapid cooling. Allow air to flow around the hotFood temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) Cooling Methods used for chicken wings in single layer on metal sheet pans inside the walk-in cooler on the speed rack is excellent. There is a pan of cooked ground beef 88 degrees F that a pan of hot chicken is stored on. Air flow is important for rapid cooling. Allow air to flow around the hot; cooling pans. Ground beef was moved upon request to increase air flow.

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 Pans of lettuce / salad are stored inside the refrigerated drawer but there is debris easily wiped from the barContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Pans of lettuce / salad are stored inside the refrigerated drawer but there is debris easily wiped from the bar; interior refrigerator components directly above the ready-to-eat salad. Store food in a clean; dry location; not exposed to contamination. Very importantly; maintain the interior of the refrigerator and surfaces above the food clean and free of debris that may fall into pans of food. Discussed today for effective cleaning and protection of salad.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11 (A) and (C) Good Repair -Utensils (C) Dough Lid is cracked and not clean. Replacement is needed. . . Assure that can opener and mount can be effectively cleaned or replace it.

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

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Shelves inside the walk in cooler need cleaning. Clean the shelf above the meat sink. Remove unclean build-up from the tight splash surface above the pizza make-line refrigerator.

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, 2026 · Original Source

1 - Inspection

May 22, 2025

Score 94

Official score: 94 · Understand this area’s scale

7 recorded violations

notedCode 2-102.11 (C ) (2)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-102.11 (C ) (2); (3); (17) The Person in charge shall have information on employee health process and procedures. -Pf Assure employees know what symptoms and illnesses must be reported to the manager. Manager shall have access to what corrective actions to take in responding to illnesses and symptoms reported by employees. Recommend posting information near the employee entrance or handwashing sink that can be referenced. I provided an employee illness action chart; decision guide and poster to use as initially to meet the requirement for employee health policy and notice to employees. Expansion of supporting documents for manager is needed.

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 —Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11 No supporting documents are available to the manager or employees to encourage safe response to vomit and diarrhea clean up. Bleach is the reported method for handling vomit clean-up. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Manager printed a set of procedures from the Wake County website during inspections and we discussed the possibility of using salt as an absorbent material. Manager ordered a clean up kit during today's inspection.

In plain English

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

More about other finding

notedCode 3-302.11 (A)(4) 2-Door Upright Freezer has a lot of accumulated iceOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(4) 2-Door Upright Freezer has a lot of accumulated ice; frost on the shelf directly above uncovered mozzarella sticks and dumplings. Except when the food is being cooled; store food in packages; covered containers; or wrappings. Protect food from material above it. Remove ice and frost from the freezer shelves and use covers or wrap to protect food.

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) Meat preparation sink is not clean. Slicer blade has unclean build up on the under-side. Use cleaning tools such as brushesCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Meat preparation sink is not clean. Slicer blade has unclean build up on the under-side. Use cleaning tools such as brushes; green scrub pad; detergent; to clean equipment after use. Leave food contact surfaces clean and glistening wet with sanitizer after use. . . Plastic Dough Lid has black build up on creases and edges. Effective cleaning is needed. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Food preparation sink; dough lid; and meat slicer were cleaned during today's inspection.

In plain English

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

More about cleaning or sanitizing problems

notedCode 3-307.11 Protect food from contamination sources. The wall above the meat slicer has many insect parts and bug-debris adhering to it. There is an insect light above the table with the Cuisinart food processor and meat slicer that has created an unclean environment for food preparation and equipment and food storage. Green shelf above the meat sink is very dustyContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Protect food from contamination sources. The wall above the meat slicer has many insect parts and bug-debris adhering to it. There is an insect light above the table with the Cuisinart food processor and meat slicer that has created an unclean environment for food preparation and equipment and food storage. Green shelf above the meat sink is very dusty; not clean. Assure effective cleaning is achieved in food preparation areas. . . Speed Rack inside the walk in cooler is not clean and needs to be removed regularly for cleaning. . . Pizza storage area above the pizza refrigerator is not clean. Extensive cleaning of the pizza storage area is needed; including replacement of blue tape labels. Maintain food storage and food preparation areas clean and free of build up.

In plain English

More about food not protected from contamination

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; Nonfood Contact Surfaces (C) Shelves in the dish washing area are not clean. Clean the shelves and shelf supports. Can opener mount is not clean. Remove build up around the blue plastic insert and along the table surface.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Walls; ceiling vents and surrounding surfaces are not clean. Condenser coils for the walk in cooler are very dusty. Wall component is missing above the walk in cooler. There is a lot of dust accumulated above and around the meat sink and walk in cooler ; in addition to insect parts adhering to the wall in this area. Fly fan and surrounding attachments above and around the back door (near onions and slicer) are not clean. Maintain physical facilities clean.

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, May 22, 2025 · Original Source

1 - Inspection

Jan 16, 2025

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode 6-301.11 Handwashing CleanserHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Handwashing Cleanser; Availability; Priority Foundation; Back handsink out of soap at beginning of inspection. Each handwashing sink shall be supplied with hand cleaning liquid. Soap added to this sink during inspection.

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 cooling time & temperatures

Inspector’s notes

3-501.14; Priority; One large deep container of Queso in walk-in cooler at 48-50F; with yesterdays date marking. TCS (Time/Temperature Controlled for Safety) foods shall be cooled from 135F to 70F in 2 hours and from 70F to 41F in 4 hours. Since Queso cooled day previous; they never met cooling rate. Ensure items meeting this rate using thermometer and appropriate cooling methods. Items voluntarily discarded during inspection.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Several containers of ready-to eat foods with date marking exceeding 7 days. Ribs and pasta dated 1/8 container of roasted red peppers missing date and several house made dressings dated 1/1/ and 1/2. Ready-to-eat TCS (Time/Temperature Controlled for Safety) foods shall be discarded if it exceeded 7 days; excluding time in freezer. Foods voluntarily discarded during 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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Queso in large container cooling from the night before at 48-50F. Cooling shall be accomplished by using one or more of the following methods; placing in rapid cooling equipment loosely covered or uncovered if protected from overhead contamination. Stirring frequently in ice bath; or with ice wand or other effective methods. Ensure sauces and other items that are unable to cool on a sheet tray are cooled within the time frame. Queso voluntarily discarded during inspection.

In plain English

More about food kept at an unsafe temperature

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

1 - Inspection

Jul 1, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Both handsink had paper towels inside dispenser but were not dispensing out; making them inaccessible. Each handwashing sink shall be provided with individual disposable towels. Paper towel dispensers adjusted and correct roll added to allow to dispense. Ensure all handsinks are supplied with all necessary items. ; 5-205.11; Priority Foundation; Back handsink in salad station had bag of clean cloths sitting inside sink basin. Each handwashing sink shall be maintained so that it is accessible at all times for employee use. Towels moved during inspection. If handsink is blocked; employees are not washing hands appropriately.

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

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Several pizzas on rack over pizza station under TPHC but without time markings indicating when pizzas removed from the oven. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Time added to whiteboard during inspection. Future pizzas not labeled for time procedures will be discarded.

In plain English

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

More about other finding

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Marinara cooling in deep containers stacked in walk-in cooler. Cooling shall be accomplished by using one or more of the following methods; placing in rapid cooling equipment loosely covered or uncovered if protected from overhead contamination. Stirring frequently in ice bath; or with ice wand or other effective methods. Onions cooling on sheet tray in walk-in meeting cooling rate. Ensure sauces and other items that are unable to cool on a sheet tray are cooled within the time frame. Marinara containers moved so they were no longer stacked; uncovered and stirred during inspection.

In plain English

More about food kept at an unsafe temperature

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; Front flip top cooler with dressings and pasta salad has food debris residue accumulation along door gaskets and bottom of cooler. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. 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

Official record from Wake County Environmental Services, Jul 1, 2024 · Original Source

1 - Inspection

Feb 26, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Minor accumulation of black residue on ice shield in ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment shall be cleaned at a frequency necessary to prevent buildup o soil or residues. Clean the ice machine more frequently. No points deducted. Employee placed clean sheet tray over ice and cleaned shield during visit.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Several containers of sundried tomatoes and another container with Ready-to-eat foods with date marking exceeding 7 days. Several dated 2/12 or 2/16. Ready-to-eat TCS (Time/Temperature Controlled for Safety) foods shall be discarded if it exceeded 7 days; excluding time in freezer. Foods voluntarily discarded during 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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Metal bowl as scoop in flour bin and portion container in ranch in salad cooler. In-use utensils shall be stored with handle portion above the food; or on a clean portion of the prep table. These containers do not have handles. Items removed during inspection.

In plain English

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

More about equipment or utensil issues

minorCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; Medicine bottle on shelf above make line. Lockers or other suitable facilities shall be located in a designated area or room so that contamination of food and equipment can not occur. Medicine discarded during inspection.

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, Feb 26, 2024 · Original Source

1 - Inspection

Oct 16, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

criticalCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority; Two pizzas on rack for time as a public health control; but not labeled with what time pizzas were cooked. TPHC forms state once pizzas are cooked and placed on the rack; it will be labeled for 4 hours using blue tape and time written on tape. Labels added to whole pizza and pizza missing several slices. Recommend a white board or other method to label pizzas; instead of the blue tape.

In plain English

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

More about other finding

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wiping cloth buckets with 0ppm quaternary sanitizer solution. Quat solution at three compartment sink not dispensing out. Bottle changed and Ecolab visited for service during inspection and solutions corrected during inspection. Solutions at 200ppm.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Metal bowl in flour bin and portion cup in house made blue cheese in flip top cooler. During pauses in food prep; in-use utensils shall be stored on a clean portion of the prep table or a scoop shall be stored in the food with the handle above the top of the food. Bowl and cup removed during inspection. Replace with scoops with handles.

In plain English

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

More about equipment or utensil issues

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Build up of food debris on green walk in cooler wire shelves. Wire shelves near back prep area and on wall by back door have heavy build-up of dust. Gasket on front make line coolers with food buildup. Non-food contact surfaces shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently. Full points taken for repeat violation.

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 16, 2023 · Original Source