ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Pescky Vegan (Wcid #898) last inspected?
The most recent inspection on record was on Oct 29, 2026. The result listed by Wake County Environmental Services was “Score 98.5” (official score 98.5).
Were any violations recorded at the last inspection?
Yes: 2 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 30, 2025 to Oct 29, 2026.
Has Pescky Vegan (Wcid #898) 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 30, 2025.
Toxic substances properly identified stored & used
Inspector’s Notes
7-204.11 Sanitizers; Criteria - Chemicals (P) Chemical sanitizing solution mixed above required concentration. Chemical SANITIZERS and other chemical antimicrobials applied to FOOD-CONTACT SURFACEs shall not exceed tolerance levels. PIC remade and tested to the required concentration. ***CORRECTED DURING INSPECTION (CDI)***
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.
4-501.11 Good Repair and Proper Adjustment-Equipment Tip of knife broken and creates ridges. EQUIPMENT shall be maintained in a state of repair. PIC discarded knife.
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.
2-102.12 (A) Certified Food Protection Manager (C) PIC does not have a certified food protection manager certificate. PIC shall demonstrate knowledge by being a certified food protection manager.
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.
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Sanitizing supplies and cleaning items stored in the hand washing sink. (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. PIC removed items and cleaned handwasing sink. ***CORRECTED DURING INSPECTION (CDI)***
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.
4-501.12 Cutting Surfaces (C) Both sides on the prep table cutting board are deeply scratched; scored; and discolored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. PIC advised to resurface or replace.
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.
notedCode 4-302.14 Sanitizing SolutionsCleaning and sanitizing
Official Wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf) 4-501.116 Warewashing Equipment; Determining Chemical Sanitizer Concentration (Pf) PIC mixed chlorine sanitizing solution without testing the concentration and was unable to provide chlorine test kit. Provide a test kit that accurately measures sanitizer concentrations. Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. PIC mixed a quaternary ammonia sanitizing solution and tested the solution to the required concentration using approved quaternary ammonia test strips. (CDI)
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.
notedCode 4-602.13 Nonfood Contact Surfaces (C) The microwave exteriorCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-602.13 Nonfood Contact Surfaces (C) The microwave exterior; the food thermometer; and the food thermometer sheath were soiled. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. PIC cleaned the surfaces during the 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.