Restaurant · Wake County, NC

Tazza Kitchen - Scv

Name: Tazza Kitchen - Scv
Address: 600 Ledgestone Way, Wake County, NC

600 Ledgestone Way

Last inspected Jul 8, 2026 · View Map ↗ · Compare ↗

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Score 95

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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 8, 2026

Score 95

Official score: 95 · Understand this area’s scale

7 recorded violations

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; Soap at server station handwashing sink was misplaced by employee. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- soap dispenser brought back to sink. Keep soap close to sink at all times. All other sinks were stocked. No point taken today.

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 hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Lentils in the hot holding unit were not a uniform temperature. Lentils near the top measured 118 and lentils near the bottom measured 162 - 168F. Maintain TCS foods in hot holding at 135F or above. CDI- Lentils were stirred and turned over until all parts of the food measured at least 165F. Ensure TCS foods maintain a temperature of 135F or above in hot holding units throughout all parts of the food. Full points may be taken for repeat violations. All other hot holding observed compliant.

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Some TCS (Time/Temperature Control for Safety) foods in top of pizza prep unit and makeline fliptop unit were holding above 41F. TCS foods shall maintain 41F or below in refrigeration. Refer to temperature chart. Ensure foods are filled below the fill line of containers and are not over-stocked to maintain proper temperature. CDI - foods were separated into smaller portions and moved to cool inside refrigeration unit.

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; Cooked pasta from 6/29 and cooked leeks from 6/27 were observed in separate prep units. Ready-To-Eat; Time/Temperature Control for Safety Food (TCS) shall be discarded after 7 days in refrigeration. The day of preparation or opening from a package shall count as day 1. CDI- foods 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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Salt and sugar observed in unlabeled containers. Except 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 such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. CDI- labels added. No point taken

In plain English

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

More about food source, dating, or labeling problems

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Residue observed in-between fliptop covers at the makeline. Plastic film is present and peeling off interior door of reach-in dessert fridge. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Peel plastic film off cooler door so it can be easily cleaned and detail clean exterior of fliptop units.

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 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14; Core; The AC vent on ceiling to entrance of kitchen has visible dust accumulation. Clean ventilation systems and change filters so they do not become a source of contamination by dust or debris. No point taken

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, 2026 · Original Source

1 - Inspection

Nov 12, 2025

Score 94

Official score: 94 · Understand this area’s scale

8 recorded violations

notedCode 3-302.11(A)(1)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(1); Priority; Observed raw salmon stored directly above cooked crab cake mix in the reach-in cooler. Raw shell eggs stored above brussel sprouts in same cooler. Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables to prevent cross contamination. CDI- salmon relocated to lower shelf and foods rearranged.

In plain English

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

More about other finding

notedCode 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Tortilla soup in the walk-in cooler prepared about 4 hours prior to inspection was observed between 85 and 105F. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- soup voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Meatballs in the hot box only measured 126 to 133F on one side of the pan. Maintain TCS foods in hot holding at 135F or above. CDI- meatballs sent to oven for reheating to 165F. All other hot holding observed compliant. Full points not taken.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Tortilla soup did not cool fast enough due to improper cooling methods (large portion/large container). Quickly cool TCS foods using methods such as open/vented shallow pans; large ice baths or ice wands and active stirring. Cold air or ice water must flow around product to remove the heat. CDI - tortilla soup voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Avocado on the makeline prep unit still had produce stickers on the skin. Wash fruits and vegetables prior to use and remove any stickers or wrappings. Avocados sent for washing. No point taken today.

In plain English

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

More about other finding

notedCode 3-304.12 (A)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A); Core; Tongs stored inside raw shrimp container. A plastic bowl was used to scoop cooked squash and left in the squash. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. CDI- tongs removed and bowl discarded. Only use dispensing utensils with handles. Educational moment with PIC. No point taken

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; The paint on a few walk-in cooler shelves is peeling and flaking. This may contaminate food and is a cleanability issue. Shelving will eventually start to rust. Equipment shall be kept in good repair. Replace shelving in the near future. No point taken.

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; No bleach testing paper was available to measure dish machine chlorine concentration. A testing device or kit shall be available to accurately measure the concentration of sanitizing solutions. CDI- provided some bleach paper and PIC will order new testing strips. Full point 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, Nov 12, 2025 · Original Source

1 - Inspection

Jul 1, 2025

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Rice in the hot box only measured 120F. Maintain TCS foods in hot holding at 135F or above. CDI- rice was removed to be reheated on the stove to at least 165F. Rice was less than 4 hours old. All other hot holding observed compliant. No points taken.

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; House made tomato sauce and containers of stewed tomato from 6/24 were observed in separate prep units. Ricotta cheese taken from the freezer was observed thawed with the freeze date of 5/31 still on the container. Ready-To-Eat; Time/Temperature Control for Safety Food (TCS) shall be discarded after 7 days in refrigeration. The day of preparation or opening from a package shall count as day 1. CDI- stewed tomato and sauce were voluntarily discarded. Ricotta was dated with the appropriate thaw date. Ensure date marking is accurate so time can be tracked.

In plain English

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

More about food source, dating, or labeling problems

notedCode 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); Core; Clean plates were stored at the bottom of the salad prep cooler with the food-contact surface exposed. Store clean equipment and utensils covered or inverted; especially inside refrigeration where it can become contaminated by food.

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

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

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

notedCode 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14; Core; Several AC vents on ceiling in kitchen have dust build-up around the vent. Vents above dish storage area have heavy dust accumulation on them. Clean ventilation systems and change filters so they do not become a source of contamination by dust or debris.

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 1, 2025 · Original Source

1 - Inspection

Feb 26, 2025

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

notedCode 3-301.11Employee health and hygiene

Official wording

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

Inspector’s notes

3-301.11; Priority; An employee on the cook line observed with one gloved hand; and the other with no glove. The employee handled RTE (ready-to-eat) bread with the non-gloved hand while plating. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or other dispensing equipment. CDI - EHC spoke with employee. Bread voluntarily discarded. Best practice is to don gloves on both hands; if single-use gloves are to be used.

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F. TCS foods shall maintain 41 F or below. Refer to temperature chart. Ensure foods are filled below the fill line and are not over-stocked to maintain proper temperatures. Halloumi cheese stored on top of the prep cooler; not inside of the cooler as required to maintain proper temperatures. CDI - Foods holding 42-45 F moved to cool in the walk-in cooler. Halloumi cheese voluntarily discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; A wet wiping cloth stored on a prep surface on the cook line. Additionally; a sanitizer bucket on the cook line observed with wet wiping cloths filled to the brim and not fully submersed in the sanitizer solution. Wet wiping cloths shall be held between uses in a chemical sanitizer solution. Do not overfill sanitizer buckets. Fill cloths up to the sanitizer line to ensure cloths are saturated with the sanitizer solution.

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; The walk-in freezer fan guards are soiled with dust. The deep chest freezer's fan (on the cook line) is also soiled with dust and debris. 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Ceiling tiles; light fixtures; and fire sprinklers on the cook line and in the dish pit area are soiled with dust and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. Replace ceiling tiles/fire sprinklers as necessary/if unable to remove soot and 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, Feb 26, 2025 · Original Source

1 - Inspection

Jun 21, 2024

Score 95

Official score: 95 · Understand this area’s scale

5 recorded violations

criticalCode 3-301.11Employee health and hygiene

Official wording

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

Inspector’s notes

3-301.11; Priority; An employee on the cook line observed with one gloved hand; and the other with no glove. The employee handled RTE (ready-to-eat) bread with both the gloved and the non-gloved hand while plating. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or other dispensing equipment. CDI - PIC spoke with employee. Best practice is to don gloves on both of the hands; if single-use gloves are to be used.

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

majorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; The ice machine baffle and interior (sides) soiled with black accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.; 4-601.11 (A); Priority Foundation; Multiple scoops; measuring cups; and various containers stored as clean soiled with food; debris and old sticker residue. Equipment; food-contact surfaces; and utensils shall be clean to sight and touch. Stickers shall be removed prior to/during the cleaning process. CDI - Dishes moved to be thoroughly 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

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; Multiple TCS (Time/Temperature Control for Safety) foods including; but not limited to; 2 containers of whole milk; key lime pie; arugula; and house-made grana padano dressing holding above 41 F. The glass reach-in cooler and the expo cooler holding above 41 F ambient. TCS foods shall maintain 41 F or below. Refer to temperature chart above. CDI - Whole milk moved to the walk-in cooler. Grana padano dressing moved to the prep cooler; holding at 41 F or below. The reach-in cooler and the expo cooler to be adjusted down by PIC and monitored. Keep doors closed as much as possible to maintain temperatures.

In plain English

More about food kept at an unsafe temperature

minorCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; A few cleaned and sanitized dishes stacked wet. After cleaning and sanitizing; equipment and utensils shall be arranged to air dry completely prior to stacking.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; As mentioned above; the expo cooler and the glass reach-in cooler holding above 41 F ambient. Refer to temperature chart above. Monitor units; and repair/replace as necessary. Limit the amount of TCS foods stored in these units/store on ice until 41 F or less is reached. Units shall be able to maintain 41 F or less. Equipment shall be in good repair and proper adjustment.

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, Jun 21, 2024 · Original Source

1 - Inspection

Oct 27, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 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; Cut marinated tomatoes stored on a prep surface. If stored at room temperature; TCS (Time/Temperature Control for Safety) foods shall have an approved procedure. CDI - Timestamp added. EHS provided TPHC (Time as a Public Health Control) procedure. Approved to store at room temperature for up to 4 hours; so long as procedures are followed correctly. Keep onsite for review next inspection.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Recently prepared mozzarella and salami cooling in prep coolers and wrapped tightly with plastic wrap. Refer to temperature chart above. When cooling TCS (Time/Temperature Control for Safety) foods use rapid cooling equipment (walk in cooler/freezer) and loosely cover or leave uncovered if there's no overhead contamination. CDI - Mozzarella and salami moved to cool in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Walk-in cooler fan guards and the white ceiling fan closest to the cook line soiled with dust and debris. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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 27, 2023 · Original Source