Mobile Food · Wake County, NC

Bagara Birynai (Wcid #1128)

1900 E Williams St

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

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Score 96.5

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

Quick Answers

When was Bagara Birynai (Wcid #1128) last inspected?: The most recent inspection on record was on Oct 21, 2026. The result listed by Wake County Environmental Services was “Score 96.5” (official score 96.5).
Were any violations recorded at the last inspection?: Yes: 7 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Oct 27, 2025 to Oct 21, 2026.
Has Bagara Birynai (Wcid #1128) ever been closed by the health department?: No closure appears in the 3 inspection records we hold for this business. The earliest is dated Oct 27, 2025.

The Full Inspection History

3 inspections

1 - Inspection

Oct 21, 2026

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

7 recorded violations

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

Official Wording

Certified Food Protection Manager

Inspector’s Notes

2-102.12 (A); Core; No certified Food Protection Manager present. Must have a CFPM on site at all hours of operation. EHS recommends multiple employees obtain this certification. Obtain Serv Safe Food Protection Manager certification(s) or ANSI equivalent.

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; One container of yogurt holding above 41 F in multiple spots when temped. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. Refer to temperature chart. CDI - Yogurt placed in the tall reach-in cooler to chill.

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 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Priority Foundation; Rice stored at room temperature (maintaining 135 F or above; refer to temperature chart). No time control procedure available for review; but timestamps present to indicate the time it was prepared/removed from temperature control. If time without temperature control is used as the public health control for a working supply of potentially hazardous food (TCS food) procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. CDI - PIC emailed TPHC procedures for use.

In Plain English

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

More about other finding

notedCode 7-204.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11; Priority; Spray bottle of sanitizer (chlorine) registered 0-10 ppm; little to no color change present on test strip once tested. Chlorine shall register 50-200 ppm for effective sanitization. CDI - Solution re-made.

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 4-101.19Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-101.19; Core; Original packaging stickers present on shelving in various spots on the MFU. 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; non-absorbent; and smooth material. Remove packaging for cleanability.

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; Flooring underneath and behind equipment soiled with food and debris. MFU walls soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. 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

Official record from Wake County Environmental Services, Oct 21, 2026 · Original Source

1 - Inspection

Feb 25, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 recorded violations

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

Official Wording

Certified Food Protection Manager

Inspector’s Notes

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 4-205.10Cleaning and sanitizing

Official Wording

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

Inspector’s Notes

4-205.10; Core; A new refrigerator observed in the MFU (Mobile Food Unit) for the storage of various foods. Refrigerator type: Frigidaire 5.5 cu. ft. Side-by-Side (EFR551). It is a residential-grade mini-fridge featuring a freezer. It is not designed for commercial restaurant use and is not listed as NSF/ANSI certified for food service. As a residential mini-fridge; it may not withstand frequent; daily commercial opening and closing. Food equipment shall be used in accordance with the manufacturers intended use and certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program. Remove food from unit or replace with approved equipment for food use if needed. For restaurant needs; consider a proper commercial-grade unit; such as the Frigidaire FCRS181RQB; which is NSF-certified for food service.

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 4-303.11Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-303.11; Priority Foundation; No prepared sanitizer available. Sanitizers shall be provided and available during all hours of operation. Sanitizer may be prepared in the 3-compartment sink (must be available during ware washing); a spray bottle; or a sanitizer bucket. CDI - Sanitizer to be obtained by PIC. 4-302.14; Priority Foundation; No test strips available to measure the concentration of sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR - EHS will return to ensure test strips have been obtained.

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; All cooler interiors and exteriors soiled with food and debris. Clean exterior cooler handles; hinges and doors on a more frequent basis. Clean interior cooler gaskets; shelving and flooring on a more frequent basis. Sliding storage cabinet tracks and general interior soiled with food and debris. Microwave interior soiled with food and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Sides and exterior surfaces of all cooking equipment encrusted in grease. 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

6-501.12; Core; Flooring underneath and behind equipment soiled with food and debris. Physical facilities shall be cleaned as often as necessary to keep them clean. 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

Official record from Wake County Environmental Services, Feb 25, 2026 · Original Source

1 - Inspection

Oct 27, 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; No employee health policy available for review. Employees shall be knowledgeable of food-borne illnesses; their associated symptoms; and when not to report to work/be excluded. CDI - Health policy provided. Print and have all employees review and sign. Store the policy on MFU.

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 2-501.11Other

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

2-501.11; Priority Foundation; Facility does not have written procedures for clean-up of vomiting and diarrheal events. CDI - Written procedures provided. Facility may use as is or adapt for their facility. Store the policy on MFU.

In Plain English

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

More about other finding

notedCode 5-202.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

5-202.12; Core; Handwashing sink reached 68 F at the highest. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Repair handwashing sink to reach 100 F minimum.

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 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. CDI - Lids removed and foods placed closer to cooler fans. Foods above 45 F voluntarily discarded.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

3-501.19; Priority Foundation; Rice stored at room temperature. No time control procedure available for review or timestamp present on the food to indicate the time it was prepared/removed from temperature control. If time without temperature control is used as the public health control for a working supply of potentially hazardous food (TCS food) procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. CDI - Education provided and PIC emailed TPHC procedures for use; if rice is to be held on time control. Rice was prepared at 4 PM according to PIC. PIC to dispose of rice by 8 PM.

In Plain English

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

More about other finding

notedCode 3-304.12Equipment and utensils

Official Wording

In-use utensils: properly stored

Inspector’s Notes

3-304.12; Core; Bowls observed being used for portioning various foods. Only utensils with handles shall be used; and the handle shall be stored above the top of the food to prevent 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

notedCode 4-502.13Equipment and utensils

Official Wording

Single-use & single-service articles: properly stored & used

Inspector’s Notes

4-502.13; Core; Single-use plastic containers are being re-used to portion various foods. Single-use articles may not be re-used. One time use only.

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 4-303.11Cleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-303.11; Priority Foundation; No prepared sanitizer available. Sanitizers shall be provided and available during all hours of operation. CDI - PIC to obtain bleach and prepare at the 3-compartment 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 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; Sides and exterior surfaces of all cooking equipment encrusted in grease. 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

majorCode 5-103.11Other

Official Wording

Hot & cold water available; adequate pressure

Inspector’s Notes

5-103.11; Priority Foundation; No hot running water available on MFU. As mentioned above in violation #10; water reached 68 F at the highest at the handwashing sink and the 3-compartment sink. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands. The hot water heater is not working according to the PIC. VR - EHS will return to ensure the water heater has been repaired/replaced. See additional notes on intent to suspend document.