1 - Inspection
Oct 23, 2026
Official score: 96 · Understand This Area’s Scale
7 recorded violations
Official Wording
Proper cold holding temperatures
Inspector’s Notes
3-501.16 (A)(2) TCS FOOD shall be maintained at 41F or less. P -Observation: steak containers in reach-in cooler was 48F and 50F respectively. When asked to Person in Charge (PIC) what happened; he mentioned they were in another event that is 30min driving from where they currently are and because of that the food went out of temperature. Environmental Health Specialist (EHS) asked if they turn off the cooler when driving and he stated that he lower the temperature. -Corrected During Inspection (CDI): cooling rate from the product was 0.14F/min; as it can be checked in TEMP LOG. Environmental Health Specialist (EHS) explained to Person in Charge (PIC) that equipment shall be operating in their normal capacity to guarantee food will be kept at 41F or below and guarantee that food is safe for their customers.
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 temperatureOfficial Wording
Toxic substances properly identified stored & used
Inspector’s Notes
7-202.12 POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code (2) Manufacturer's use directions included in labeling; and; for a pesticide; manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT (P) -Observation: RAID pesticide found in food truck is for household use only. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed spray from the food truck.
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 unsafelyOfficial Wording
Personal cleanliness
Inspector’s Notes
2-303.11 Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. -Observation: food employee was wearing bracelet while cooking food and preparing sandwich. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
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 issuesOfficial Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
4-904.11 Kitchenware and Tableware Preventing Contamination (B) Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. -Observation: single-use forks and knives were not upside down and customers had access to where lips touch. It was not pre-wrapped. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
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 issuesOfficial Wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s Notes
4-205.10 Except for toasters; mixers; microwave ovens; water heater; and hoods; food equipment shall be certified for commercial use. -Observation: rice cooker is for household use only as described in the manufacturer sticker placed in the bottom of the equipment. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).
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 problemsOfficial Wording
Non-food contact surfaces clean
Inspector’s Notes
4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: grease accumulation was found in cold hold unit lid; reach-in cooler handle and around prep table foot. Make sure to clean as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
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 problemsOfficial Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.114 The Premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used and litter. -Observation: space is limited and food truck has items that is not necessary to the food operation and is disorganized. Make sure to review all items; keep only items necessary to the operation and organize food truck. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).
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 problemsOfficial record from Wake County Environmental Services, Oct 23, 2026 · Original Source