Restaurant · Wake County, NC

Rosati's Pizza Morrisville

3605 Davis Dr

Last inspected Oct 22, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 92.5

Get the Next Inspection, Free.

We'll email you when Rosati's Pizza Morrisville has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

Quick Answers

When was Rosati's Pizza Morrisville last inspected?: The most recent inspection on record was on Oct 22, 2026. The result listed by Wake County Environmental Services was “Score 92.5” (official score 92.5).
Were any violations recorded at the last inspection?: Yes: 10 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 6 inspections on record, from Oct 2, 2023 to Oct 22, 2026.
Has Rosati's Pizza Morrisville ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Oct 2, 2023.

The Full Inspection History

6 inspections

1 - Inspection

Oct 22, 2026

Score 92.5

Official score: 92.5 · Understand This Area’s Scale

10 recorded violations

notedCode 2-301.14Handwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14; Priority; No hand washing from employees observed during inspection. Observed team member cleaning when changed tasks to prepare pizza without washing hands first. Hands shall be washed: After handling soiled equipment or utensils; During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; When switching between working with raw food and working with ready to eat food ; Before donning gloves for working with food; P and After engaging in other activities that contaminate the hands. EHS interrupted activities and request hand wash-team member washed hands.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.11; Priority Foundation; No soap available at hand sink next to 3 comp sink. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. 6-301.12; Priority Foundation; No paper towel available at handsink next to the walk in cooler. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; Pf or (C) A heated-air hand drying device; Pf or (D) A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. P Soap and towels obtained 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

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Observed dried food debris and black growth inside two food prep sinks and on 4 cutting boards stored as clean above 3 comp sink. Observed debris on bowls and plates stored as clean on drying racks. Observed dried cheese present on large blade for the dough mixer. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.

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

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Observed tomato sauce with chunky tomatoes inside holding above 41F. TCS food shall be held at 41F or below. Items discarded.

In Plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; No label on clear chemical. 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

notedCode 6-202.15Pests

Official Wording

Insects & rodents not present; no unauthorized animals

Inspector’s Notes

6-202.15; Core; Observed a few ceiling tiles missing near office; that will allow for rodents/pest to easily enter the building. Outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors; walls; and ceilings; (2) Closed; tight-fitting windows; and (3) Solid; self-closing; tight-fitting doors. Replace ceiling tiles that are missing.

In Plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode 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; Several scored/ stained cutting boards in-use during inspection. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall 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 4-204.117Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-204.117; Priority Foundation; Observed detergent bottle empty that is connected to the dish machine. WAREWASHING machine that is installed after adoption of this Code by the REGULATORY AUTHORITY; shall be equipped to: (A) Automatically dispense detergents and SANITIZERS. New bottle connected during 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 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; Extensive cleaning is needed; but not limited to the following items/areas: all exterior surfaces of cooking equipment; all exterior surfaces of prep equipment; all cooler interior and exterior surfaces (electrical cords;gaskets; racks; hinges; doors; door frames; ceiling; etc.); shelving for dry storage/miscellaneous items; and shelving above and by prep areas. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations. Increase cleaning frequency. Violation noted on 3 or more consecutive inspections.

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; Floors and walls throughout the kitchen are soiled with food and debris; particularly underneath and behind cooking equipment; prep sinks; prep areas; the 3-compartment sink; and refrigeration units. Ceiling tiles and vents throughout the kitchen are soiled/stained with thick accumulation black residues. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. 6-201.11 Core; Observed floor tiles buckled near walk in cooler and floor damaged particularly in the backroom area. . Floors are not easily cleanable. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable. Violation noted on 3 or more consecutive inspections. 6-501.11 Core; Observed walk in freezer door cracked and screws exposed. Physical facilities shall be maintained in good repair. Repair door ASAP.

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 22, 2026 · Original Source

1 - Inspection

Jan 13, 2026

Score 95.5

Official score: 95.5 · Understand This Area’s Scale

9 recorded violations

notedCode 4-601.11 (A)Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-601.11 (A); Priority Foundation; Observed dried food debris inside food prep sinks. Observed several wooden pizza boards soiled with food debris. Observed soiled knives on magnet above food prep table Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink. 4-602.11; Core; Observed light black residue inside ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.

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 3-501.17Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.17; Priority Foundation; Observed wings ; alfredo sauce cooked and frozen on 1/4/26 holding in walk in cooler without a date that reflects when the item was moved from the freezer to the walk in cooler. At the beginning of inspection; Observed team member date marking items inside line coolers. Frozen cooked chicken held inside walk in freezer without date marking. TCS items shall be date marked when the item is opened or when it is prepared. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. All items dated.

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 4-302.14 Observed soap added to chlorine sanitizer bucket. Chemical sanitizers must be used per label instructionsChemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

4-302.14 Observed soap added to chlorine sanitizer bucket. Chemical sanitizers must be used per label instructions; with no detergents present in the sanitizing solution. Solution re-mixed during inspection. 7-201.11; Priority; Observed sanitizer bucket and soapy water container stored inside food prep sink. 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.

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 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; Observed several uncovered bulk containers of dry flour and spices. Observed uncovered items inside walk in freezer. Food shall be protected from contamination by storing the food : (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor. Items covered during inspection.

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 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); Core; Observed pizza boxes stored on heavily soiled shelving. Observed several plates stored with food contact surface exposed to dust and contamination. Cleaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor.

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 Cutting surfaces 4-501.12Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

Cutting surfaces 4-501.12; Core; Several scored/ stained cutting boards in-use during inspection. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall 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

majorCode 4-302.13Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-302.13; Priority Foundation; There are no thermometer or heat stickers provided for the hot water sanitizing dish machine. In hot water mechanical ware washing operations; an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Obtain thermometer or stickers to measure sanitizing hot water temps by 1/23/26. 4-501.14; Core; Soiled and grease buildup on 3 comp sink basins and spray nozzle. Ware-washing machine; the compartments of sinks; basins; or other receptacles used for washing and rinsing equipment; utensils; or raw foods; or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards as specified under sec. 4 301.13 shall be cleaned: (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and (C) If used; at least every 24 hours. Clean equipment.

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

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; Floors and walls throughout the kitchen are soiled with food and debris; particularly underneath and behind cooking equipment; prep sinks; prep areas; the 3-compartment sink; and refrigeration units. Ceiling tiles throughout the kitchen are soiled/stained with black residues. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency. 6-201.11 Core; Observed floor tiles buckled near walk in cooler and floor damaged particularly in the backroom area. . Floors are not easily cleanable. Floors; floor coverings; walls; wall coverings; and ceilings shall be designed; constructed; and installed so they are smooth and easily cleanable.

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 13, 2026 · Original Source

1 - Inspection

May 8, 2025

Score 95

Official score: 95 · Understand This Area’s Scale

10 recorded violations

notedCode 2-201.11(A-C)&(E)Permits, training, and postings

Official Wording

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

Inspector’s Notes

2-201.11(A-C)&(E); Priority; Employee health policy provided; but no employee signatures available for review. Policy has never been reviewed by employees according to PIC. Employees shall be knowledgeable of food-borne illnesses; their associated symptoms; and when not to report to work/be excluded. CDI - PIC to have all employees review and sign.

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)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2) and (B); Priority; Multiple TCS foods holding above 41 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Foods moved to cool rapidly in the reach-in freezer or voluntarily discarded based on times prepared and temperatures observed.

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; A few foods prepared recently cooling in large portions and in prep coolers. When cooling foods use rapid cooling equipment (walk-in cooler/freezer); small/thin portions; loosely cover or leave uncovered if no potential overhead contamination; use metal pans (if able); ice baths; and stir frequently to distribute heat. This allows for air flow. CDI - Foods moved to cool rapidly in the walk-in/reach-in freezer.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; Water is pooled in the bottom of the salad cooler. Containers of food stored in the pooled water. Food shall be protected from contamination by storing the food in a clean; dry location where it's not exposed to splash. Evaluation of the salad cooler is needed to ensure it is functioning as intended. Contact a technician for evaluation of the salad cooler; and in the meantime; wipe the cooler out prior to placing containers of food inside to prevent contamination.

In Plain English

More about food not protected from contamination

notedCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; A spatula held in water observed with the handle fully submerged in the water. Only utensils with handles shall be used; and the handle shall be stored above the top to prevent contamination. The handle shall remain upwards at all times. Spatula removed and taken to be cleaned at the 3-compartment sink; and water dumped.

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 4-903.11(A)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A); (B) and (D); Core; Crumbs; food; and debris present in large containers holding clean utensils. Additionally; shelving where clean dishes are stored are soiled with food residue and debris. Cleaned and sanitized equipment and utensils shall be stored in a clean; dry location.

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; Excessive ice buildup is present around the walk-in freezer door. Additionally; the walk-in freezer door has no gasket; therefore there are no means to seal the door; and it will not close completely when pushed. There are loose screws exposed where a gasket is supposed to be placed. A gasket is needed on the walk-in freezer door. Obtain a gasket; and if ice buildup persists; evaluation of the walk-in freezer by a technician is needed. Equipment 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

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; Extensive cleaning is needed; but not limited to the following items/areas: all exterior surfaces of cooking equipment; all exterior surfaces of prep equipment; all cooler interior and exterior surfaces (gaskets; racks; hinges; doors; door frames; ceiling; etc.); shelving for dry storage/miscellaneous items; and shelving above and by prep areas. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations. Increase cleaning frequency.

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

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 4-204.11Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

4-204.11; Core; Residue and grease buildup present on the hood above the grill; and black encrusted deposits present on and above the Reed Oven. Light bulbs under the hood soiled with dust and grease residues. Exhaust ventilation hood systems in food preparation and ware washing areas including components such as hoods; fans; guards; and ducting shall be designed to prevent grease or condensation from draining or dripping onto food. Clean areas above the grill and oven on a more frequent basis. 6-303.11; Core; Two light bulbs are burnt out under the hood and one is flickering; indicating it is close to burning out. The main light bulb in the walk-in cooler is burnt out and lighting is dim. Lighting shall be sufficient in areas where employee safety is a factor. Replace light bulbs.

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, May 8, 2025 · Original Source

1 - Inspection

Jul 15, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

6 recorded violations

criticalCode 3-101.11Contamination

Official Wording

Food in good condition; safe & unadulterated

Inspector’s Notes

3-101.11; Priority; A cucumber in the walk-in cooler was observed rotting with black microbial growth. Food shall be safe and unadulterated. CDI- cucumber discarded. All other foods were observed in good condition. No point taken

In Plain English

More about food not protected from contamination

criticalCode 7-204.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11 ; Priority; Super concentrated bleach solution observed in sanitizer bucket (>200ppm). Ensure bleach concentration is properly mixed and no more than 200ppm in wiping cloth buckets. Point taken under item #41. CDI- bleach diluted.

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; Super concentrated bleach solution of greater than 200ppm was observed in wiping cloth bucket. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114. CDI- solution diluted.

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; Plastic bowls observed used as scoops inside pizza sauce bin and mozzarella cheese. Use utensils with handles that can be kept out of food and above the rim of the container if used on TCS foods. CDI- bowls removed. No point taken today.

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 4-202.11Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-202.11; Priority Foundation; Multiple plastic food storage containers on the clean equipment shelf were observed with cracks or damage along the edges. Multiuse food-contact surfaces shall be smooth and free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections. CDI- broken containers were voluntarily discarded.

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; Extensive cleaning needed on exterior surfaces of equipment in kitchen; especially fryers; oven and toaster oven where greasy residue buildup and food debris is present. Can rack has residue accumulation as well. Plastic trays used to transport clean equipment through the warewashing machine have residue buildup. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning frequency. Discard or clean plastic trays used in warewashing machine.

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 15, 2024 · Original Source

1 - Inspection

Feb 20, 2024

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 recorded violations

majorCode 6-301.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12; Priority Foundation; Handwashing sink near cook line did not have paper towels. Each handwashing sink or group of sinks shall be provided with individual; disposable towels. CDI - Paper towels provided.

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

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation; One spray bottle of cleaner was not labeled with the name of the product. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers shall be identified with the common name of the material. CDI - PIC labeled the bottle.

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 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; Observed several torn gaskets on the pizza cooler. Equipment components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Replace the gaskets.

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 4-501.14Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-501.14; Core; The dish machine has considerable build up of lime and debris on the inside ceiling and sides. Ware washing machines shall be cleaned before use; throughout the day as necessary; and at least once per 24 hour period when in use. Increase cleaning frequency of the dish machine.

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 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core; Observed that the caulking above the 3-comp sink is deteriorating and darkening. Physical facilities shall be maintained in good repair. Replace the caulking.

In Plain English

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

More about cleaning or sanitizing problems

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

1 - Inspection

Oct 2, 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; Found raw shelled eggs stored above cheese in walk-in cooler. To prevent possible contamination; food shall be stored according to final cook temperature with ready-to-eat foods on the top and raw chicken on the bottom. CDI - The food was rearranged.

In Plain English

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

More about other finding

minorCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; Found several containers of flour and spices that were not covered with a lid. Food shall be protected from contamination by storing the food in a clean; dry location; where it is not exposed to splash; dust; or other contamination. Cover containers with lids.

In Plain English

More about food not protected from contamination

minorCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Inside a container of flour found a bowl instead of a scoop with a handle. During pauses in food preparation; utensils shall be stored with their handles above the food. Use scoops instead of bowls.

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

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; Equipment throughout the kitchen need detailed cleaning: cooler doors; handles; gaskets; fryer's sides covered with food debris; dishwasher's crates; shelving etc. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean these items more often.

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 6-501.113Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.113; Core; Observed maintenance tools in many places in the kitchen. Store in an orderly manner that facilitates cleaning the area used for storing the maintenance tools. CDI - remove tools that are not used in the kitchen.; 6-501.12; Core; Cleaning needed through facility; particularly in walk-in freezer; under and above 3-compartment sink; under the equipment; etc.). Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the facility.

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 2, 2023 · Original Source