Mobile Food · Wake County, NC

Cousins Maine Lobster T3 (Wcid #1124)

3209 Gresham Lake Rd

Last inspected Oct 16, 2026 · View Map ↗ · Compare ↗

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Score 98

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

Quick Answers

When was Cousins Maine Lobster T3 (Wcid #1124) last inspected?: The most recent inspection on record was on Oct 16, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
Were any violations recorded at the last inspection?: Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 3 inspections on record, from Oct 16, 2025 to Oct 16, 2026.
Has Cousins Maine Lobster T3 (Wcid #1124) 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 16, 2025.

The Full Inspection History

3 inspections

1 - Inspection

Oct 16, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

1 recorded violation

criticalCode Observation: Hand sink only has cold water. Hot water speakette is not working. 2-301.12 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms using the following cleaning procedure: P (1) Rinse under cleanHandwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

Observation: Hand sink only has cold water. Hot water speakette is not working. 2-301.12 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms using the following cleaning procedure: P (1) Rinse under clean; running warm water; (2) Apply a cleaning compound; (3) Rub together vigorously for at least 10 to 15 seconds paying particular attention to removing soil from underneath the fingernails and creating friction on the surfaces of the hands and arms; finger tips; and areas between the fingers; (4) Thoroughly rinse under clean; running warm water; and (5) Dry hands and arms using paper towels or a hand drying device

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.

May 13, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

2 recorded violations

notedCode 3-501.15: Priority FoundationFood temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15: Priority Foundation; Pico in a large tub was observed cooling in the reach-in from this morning. Quickly cool TCS foods using methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI- pico was moved to the freezer to cool faster. Avoid cooling on the truck when possible.

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 6-305.11/6-501.110Facility maintenance

Official Wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s Notes

6-305.11/6-501.110; Core; Employee cell phone stored on a cutting board. Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of clean equipment; single-service articles and food cannot result. CDI- cell phone removed.

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 13, 2026 · Original Source

1 - Inspection

Oct 16, 2025

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

2 recorded violations

notedCode 2-501.11Other

Official Wording

Procedures for responding to vomiting & diarrheal events

Inspector’s Notes

2-501.11; Priority Foundation; No bodily fluid cleanup procedures were available. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- educational material provided. No point taken.

In Plain English

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

More about other finding

notedCode 4-904.11 (A)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-904.11 (A); Core; Single-service trays were stored with the food-contact surface exposed under the handwashing sink towel dispenser. Display and handle single-use and single-service articles to prevent contamination or keep in original packaging until used. CDI - trays moved and inverted.