Restaurant · Wake County, NC

Assaggio's Italian Bistro

3501 W Millbrook Rd

Last inspected Oct 21, 2026 · View Map ↗ · Compare ↗

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Score 96

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

Quick Answers

When was Assaggio's Italian Bistro last inspected?: The most recent inspection on record was on Oct 21, 2026. The result listed by Wake County Environmental Services was “Score 96” (official score 96).
Were any violations recorded at the last inspection?: Yes: 4 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 8 inspections on record, from Dec 18, 2023 to Oct 21, 2026.
Has Assaggio's Italian Bistro ever been closed by the health department?: No closure appears in the 8 inspection records we hold for this business. The earliest is dated Dec 18, 2023.

The Full Inspection History

8 inspections

1 - Inspection

Oct 21, 2026

Score 96

Official score: 96 · Understand This Area’s Scale

4 recorded violations

notedCode Observation: Staff member observed wringing out wiping cloth in hand sink.Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

Observation: Staff member observed wringing out wiping cloth in hand sink.; CDI: Educated staff member and directed to dish sink for this task; Hand sink was cleaned after this task. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing.

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.

More about handwashing problems

notedCode Observation: When checked the hot water final rinse was found at 147F and 149F - Unable to reach 160F final rinseCleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

Observation: When checked the hot water final rinse was found at 147F and 149F - Unable to reach 160F final rinse; The rinse cycle on the machine is tripping the booster system; Operator has ordered another dish machine to be installed 11/2/26; CDI: Staff directed to sanitzie dishware and utensils in the dish sink after wahsing in dish machine. Follow up for machine replacement by 11/2/26 4-703.11 Hot Water and Chemical - Methods (P) After being cleaned; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds; or (B) Hot water mechanical operations by achieving a UTENSIL surface temperature of 160F as measured by an irreversible registering temperature indicator; or (C) Chemical manual or mechanical operations; applying SANITIZING chemicals by immersion; manual swabbing; brushing; or pressure spraying. Contact times shall be consistent with those on EPA-registered label use instructions by providing a minimum contact time of: (1) Except as specified under (C)(2); 10 seconds for a chlorine solution; (2) 7 seconds for a chlorine solution of 50ppm that has a pH<10 and a temperature of 100F+ or a pH of <8 and a temp of 75F+; (3) 30 seconds for other chemical SANITIZING solutions; or (4) when evaluated for efficacy; yields a 5 log reduction

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 Observation: lasagna was found at 96F after being cooled for (2) two hours unable to reach 70F. CDI: Lasagna was removed from walk in and reheated to 168F to begin cooling process againFood temperature

Official Wording

Proper cooling time & temperatures

Inspector’s Notes

Observation: lasagna was found at 96F after being cooled for (2) two hours unable to reach 70F. CDI: Lasagna was removed from walk in and reheated to 168F to begin cooling process again; Lasagna was placed on pan of ice; uncovered and placed in wlak in freezer; Observed down to 108F after 40 minutes; PIC to continue with this cooling process to ensure proper cooling of lasagna. 3-501.14 Cooling (P) (A) Cooked TCS FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. P

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 Observation: The rear panel in the back of the ice machine and the single service dispenser at the wait station are accumulated with debrisCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

Observation: The rear panel in the back of the ice machine and the single service dispenser at the wait station are accumulated with debris; Increase cleaning schedule for these areas. 4-602.13 Nonfood Contact Surfaces (C) Nonfood Contact 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 21, 2026 · Original Source

1 - Inspection

Jun 24, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

5 recorded violations

notedCode Observation: The rear sink at the dish sink was being blocked by storing sanitizer bucket in basinHandwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

Observation: The rear sink at the dish sink was being blocked by storing sanitizer bucket in basin; CDI: Staff member moved the bucket out of the hand sink as a corrective action. 5-205.11 Using a handwashing sink Operation and maintenance (A)A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf (B) A handwashing sink may not be used for purposes other than handwashing. Pf

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.

More about handwashing problems

notedCode Observation: Cooekd noodles and pizza were not individually labeled for time control - CDI: Operator was able to demonstrate time/temperature designation and placed labels on the food products as an approved corrective action. 3-501.19 Time as a Public Health Control (P) (Pf) If TPHC is used for up to a maximum of 4 hours: (3) The FOOD shall be identified to indicate the time that is 4 hours past the time when the FOOD is removed from temp controlOther

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

Observation: Cooekd noodles and pizza were not individually labeled for time control - CDI: Operator was able to demonstrate time/temperature designation and placed labels on the food products as an approved corrective action. 3-501.19 Time as a Public Health Control (P) (Pf) If TPHC is used for up to a maximum of 4 hours: (3) The FOOD shall be identified to indicate the time that is 4 hours past the time when the FOOD is removed from temp control; Pf

In Plain English

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

More about other finding

notedCode Observation: Working containers of bleachChemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

Observation: Working containers of bleach; oven cleaner and floor cleaner were not labeled on the containers; CDI: Bottles were labeled during inspection as a corrective action. 7-102.11 Common Name - Working Containers (Pf) Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode Observation: Large pans of lasagna were being cooled and tightly covered in the walk in refrigerator - Timed out for 1 hour and temp checked at 103F - After removing coverFood temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

Observation: Large pans of lasagna were being cooled and tightly covered in the walk in refrigerator - Timed out for 1 hour and temp checked at 103F - After removing cover; after 15 minutes in walk in temperature only dropped by 3 degrees; Lasagna was placed on iced pans and temp checked after 15 minutes 81F. CDI: Ice added to cooling measure in walk in refrigerator to ensure proper cooling temperatures are met 45 m left in cooling with 15F remaining to meet cooling time requirement. 3-501.15 Cooling Methods (Pf) (A)Cooling shall be accomplished in accordance with the time and temperature criteria specified under sec. 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf (B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2); during the cooling period to facilitate heat transfer from the surface of the FOOD.

In Plain English

More about food kept at an unsafe temperature

notedCode Observation: The cardboard shelving on the prep table (front cook line) and on the dry storage racks are not cleanableCleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: The cardboard shelving on the prep table (front cook line) and on the dry storage racks are not cleanable; Remove and replace with shelving covering that is a cleanable material. 4-101.19 Nonfood-Contact Surfaces (C) Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges; projections; and crevices; and designed and constructed to allow easy cleaning and to facilitate maintenance.

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 24, 2026 · Original Source

1 - Inspection

Jan 27, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

6 recorded violations

notedCode Observation: Written instructions for clean up of a bodily fluid incident were not available when PIC was askedOther

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

Observation: Written instructions for clean up of a bodily fluid incident were not available when PIC was asked; CDI: Educational materials with clean up instructions provided during inspection. 2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf

In Plain English

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

More about other finding

notedCode Observation: Meat sauce in several pots found on stove top with heat cut off without the benefit of hot holdingFood temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

Observation: Meat sauce in several pots found on stove top with heat cut off without the benefit of hot holding; CDI: Pots of sauce were removed from service and discarded as a corrective action; Discussed other options of hot holding for these products. 3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in hot holding at 135F or above. -P

In Plain English

More about food kept at an unsafe temperature

notedCode Observation: TCS deli meatsFood temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

Observation: TCS deli meats; cheese holding at 44F and 45F respectfully: The prep refrigerator was not maintaining (TCS) temeprature control saftey food products at 41F or below; Prep refrigerator was readjusted to lower temperature without recovery after 45 minutes; TCS (temperature control saftey) food products were moved to another refrigerator and some cheese/deli meat items set up on ice temp setup until refrigerator can be repaired. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P

In Plain English

More about food kept at an unsafe temperature

notedCode Staff weatring bracelets and other wrist jewelry whil performing production tasks. CDI: Staff removed bracelets during inspection as a corrective action. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

Staff weatring bracelets and other wrist jewelry whil performing production tasks. CDI: Staff removed bracelets during inspection as a corrective action. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.

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 thermometer in the prep refrigerator and the walk in refrigerator are inaccuratebeyond (+/- 3 degrees) - Prpe refrigerator was reading 29F and air temperature 44FCleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: The thermometer in the prep refrigerator and the walk in refrigerator are inaccuratebeyond (+/- 3 degrees) - Prpe refrigerator was reading 29F and air temperature 44F; wlak in thermomter is reading 46F and air temperature measured at 40F; Ensure that all refrigerator thermometers are monitored regularly and within calibration to ensure accurate readings for air temperature. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (C ) Maintain air thermometers in good repair and accurate.

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 Observation: The floor tiles are missing in front of the cook line in the rear kitchen causing the floor to be uncleanable/visible debris accumulationCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

Observation: The floor tiles are missing in front of the cook line in the rear kitchen causing the floor to be uncleanable/visible debris accumulation; Consider sealing this area to ensure cleanability is achieved through good repair of floor. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained 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

Official record from Wake County Environmental Services, Jan 27, 2026 · Original Source

1 - Inspection

Aug 11, 2025

Score 96

Official score: 96 · Understand This Area’s Scale

8 recorded violations

notedCode Observation: Staff not washing hands between preparation tasks. CDI: Educated staffing during inspection about handwashing/requirements. 2-301.14 When to Wash (P) Wash hands before engaging in food preparation including working with exposed foodHandwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

Observation: Staff not washing hands between preparation tasks. CDI: Educated staffing during inspection about handwashing/requirements. 2-301.14 When to Wash (P) Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. -P

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.

More about handwashing problems

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

Observation: The hadwash sink for use at the pizza prep station is inaccessible due to a fan. Ensure that the hand sink is accessible at all times for staff to wash hands. CDI: Fan was removed from in front of hand sink. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.

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.

More about handwashing problems

notedCode Observation: Staff are not wearing hair coverings during production tasks. Staff are not wearing hair restraints for head and face to cover hair. 2-402.11 Effectiveness - Hair Restraints (C)Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

Observation: Staff are not wearing hair coverings during production tasks. Staff are not wearing hair restraints for head and face to cover hair. 2-402.11 Effectiveness - Hair Restraints (C); 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

notedCode Observation: In use wiping clothes not stored in a sanitizer between use. Ensure that clothes used to wipe up food spills and production areas are stored in a sanitizer between use. CDI: Wiping cloth bucket made up with sanitizer (chlorine) 100ppm during inspection. 3-304.14 Wiping ClothsCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

Observation: In use wiping clothes not stored in a sanitizer between use. Ensure that clothes used to wipe up food spills and production areas are stored in a sanitizer between use. CDI: Wiping cloth bucket made up with sanitizer (chlorine) 100ppm during inspection. 3-304.14 Wiping Cloths; Use Limitations (C) (B) 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 Observation: LidsCleaning and sanitizing

Official Wording

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

Inspector’s Notes

Observation: Lids; containers (plastic); dish racks cracked and in poor repair. Maintain all utensils in good repair. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (A) Maintain utensils in good repair. Observation: The can opener blade is dull. Replace blade on can opener. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 Observation: The dumpster does not have a drain plug in place. 5-501.114 Using Drain Plugs (C) Drains in dumpsters and waste containers shall have drain plugs in place. Observation: The dumpsters are accumulated with buildup/food debris. 5-501.116 Cleaning Receptacles (C) (B) Soiled receptacles and waste handling units for REFUSEFacility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

Observation: The dumpster does not have a drain plug in place. 5-501.114 Using Drain Plugs (C) Drains in dumpsters and waste containers shall have drain plugs in place. Observation: The dumpsters are accumulated with buildup/food debris. 5-501.116 Cleaning Receptacles (C) (B) Soiled receptacles and waste handling units for REFUSE; recyclables; and returnables shall be cleaned at a frequency necessary to prevent them from developing a buildup of soil or becoming attractants for insects and rodents Observation: The doors on the dumpsters are not being kept closed. 5-501.113 Covering Receptacles (C) (B) Keep dumpster; outside waste containers covered with tight-fitting lids or doors.

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

notedCode Observation: The ceilings are accumulated with debris. Increase cleaning frequency of the ceiling. 6-501.12 CleaningCleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

Observation: The ceilings are accumulated with debris. Increase cleaning frequency of the ceiling. 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

notedCode —Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

Observation: Lightin over the rear hood system and production areas are dark due to light bulbs burned out. Replace burned out bulbs and ensure lighting is sufficient. 6-303.11 Intensity - Lighting (C) Provide required lighting intensity.

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, Aug 11, 2025 · Original Source

1 - Inspection

Mar 6, 2025

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

6 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); While improvements have been made in this area; deli meat and chicken were being held too highly in a cooler and were held above 41F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food was taken to closed refrigeration to be cooled before a 4 hour period elapsed.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.19 Time as a Public Health Control (P)Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19 Time as a Public Health Control (P); Pasta was found being held on time as a public health (TPHC) but the pasta containers were not labeled with the times they were removed from temperature control. This is required for use of TPHC to determine when the food must be discarded. CDI- Food was marked times.

In Plain English

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

More about other finding

notedCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C); Food was stored in a box on the floor of the walk-in cooler. Food shall be stored at least 6 inches above the floor. Place food on shelving.

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 2-402.11 Effectiveness - Hair Restraints (C)Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-402.11 Effectiveness - Hair Restraints (C); Employee was observed preparing food with no hair restraint. Employees shall wear a hair restraint while preparing food. CDI- Employee placed hat on head.

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 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Scoops with no handles were found being stored in food containers. If utensils are held in food containers; they shall have handles that are clearly above the food in order to prevent potential contamination.

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) 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); Shelving in the back of the walk-in cooler had residue buildup. Non food contact surfaces shall be kept free of soil 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

Official record from Wake County Environmental Services, Mar 6, 2025 · Original Source

1 - Inspection

Oct 10, 2024

Score 95

Official score: 95 · Understand This Area’s Scale

6 recorded violations

minorCode 2-102.12 (A) Certified Food Protection Manager (C)Permits, training, and postings

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A) Certified Food Protection Manager (C); No one present in the establishment was a certified food protection manager. PIC's certification expired in 2022. At least one employee present in the establishment shall have valid food protection 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

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); Repeat; Multiple potentially hazardous foods were being stored too highly above their fill lines and were over 41F (see temp chart). The pizza cooler was recently worked on and potentially were still being stored in the cooler at 47F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Food stored less than 4 hours were taken back to the walk-in cooler and other food was voluntarily discarded.

In Plain English

More about food kept at an unsafe temperature

minorCode 3-305.11 Food Storage - Preventing Contamination from the Premises (C)Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11 Food Storage - Preventing Contamination from the Premises (C); Bread was stored in a box on the floor of the walk-in freezer. Food shall be stored at least 6 inches above the floor. Place food on shelving.

In Plain English

More about food not protected from contamination

minorCode 4-903.11 (A)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Clean dishes were found being stacked closely together while wet. After being washed; rinsed; and sanitized; equipment and utensils shall be stored in a position that allows for air drying.

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

majorCode 4-302.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.14; Priority Foundation; PIC could not locate test strips for chlorine sanitizer being used. A testing device shall be provided for all sanitizer solutions being used. VR- EHS returning in 10 days to ensure test strips have been obtained/found.

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); Sticker residue was found on the non food contact surfaces of cleaned dishes. Non food-contact surfaces shall be kept free of soil residue and other debris. Remove sticker residue during the cleaning process.

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 10, 2024 · Original Source

1 - Inspection

May 28, 2024

Score 96

Official score: 96 · Understand This Area’s Scale

5 recorded violations

minorCode 2-401.11Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11; Core; Repeat; Observed employee beverage of prep table / cutting board. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single service and single use articles; or other items needing protection 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

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; While temperatures have improved since last inspection; some items in the prep cooler were holding at 42-44F on top and chicken at the bottom was at 47F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Chicken was voluntarily discarded and prep cooler was manually adjusted during the inspection.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; While improvements continue to be made based on past inspection reports; chicken and pasta was found with no date marking. After being cooked or prepared; ready to eat potentially hazardous food shall be dated to indicate when it must be discarded within a 7 day period.

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

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

majorCode 4-302.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.14; Priority Foundation; PIC could not locate test strips for quat sanitizer. A testing device shall be provided for all sanitizer solutions being used. VR- EHS returning in 10 days to ensure test strips have been obtained/found.

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 28, 2024 · Original Source

1 - Inspection

Dec 18, 2023

Score 96

Official score: 96 · Understand This Area’s Scale

6 recorded violations

criticalCode 3-302.11Other

Official Wording

Food separated & protected

Inspector’s Notes

3-302.11; Priority; Observed pan of raw chicken stored on rack directly above raw ground beef inside walk in. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Team member rearranged storage hierarchy.

In Plain English

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

More about other finding

minorCode 2-401.11Employee health and hygiene

Official Wording

Proper eating; tasting; drinking or tobacco use

Inspector’s Notes

2-401.11; Core; Observed employee water cup stored on food slicer. Observed coffee cu p stored above hot holding unit. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single service and single use articles; or other items needing protection can not result- item removed.

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

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 sausage; shredded meatballs; ham; spinach; holding above 41F . Observed pizza makeline ambient air temp 45-46F. Observed salads holding above 41F According to manager items were left on the counter before they were placed inside the case. TCS foods shall be held at 41F or below. Manager turned unit temp down. EHS will return to verify unit temps.

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; Observed some improvement on date marking. No date marking found for a pan of lasagna; open packages of ham; mozzarella. Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded. EHS provided training to employee marking items for the day that they were placed in the pan rather than the day the food was prepared.

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

criticalCode 7-201.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-201.11; Priority; Observed bottle of windex stored next to single use plates and on top of a bulk flour bag. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- all items placed in designated area.; 7-102.11; Priority Foundation; Observed three spray bottles of degreaser without a label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material- items labeled.

In Plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Observed wet and soiled wiping cloths on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in 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

Official record from Wake County Environmental Services, Dec 18, 2023 · Original Source