Restaurant · Wake County, NC

Rush Hour Inc.

1021 Wcc Lane

Last inspected Oct 30, 2026 · View Map ↗ · Compare ↗

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Score 99

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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 Rush Hour Inc. last inspected?: The most recent inspection on record was on Oct 30, 2026. The result listed by Wake County Environmental Services was “Score 99” (official score 99).
Were any violations recorded at the last inspection?: Yes: 4 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 Jan 4, 2024 to Oct 30, 2026.
Has Rush Hour Inc. ever been closed by the health department?: No closure appears in the 6 inspection records we hold for this business. The earliest is dated Jan 4, 2024.

The Full Inspection History

6 inspections

1 - Inspection

Oct 30, 2026

Score 99

Official score: 99 · Understand This Area’s Scale

4 recorded violations

notedCode 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Observed containers of black beans and chili holding below 135F. TCS(time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Items reheated above 165F.

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; Unlabeled purple cleaner observed. 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 3-501.13Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13; Priority Foundation; Observed containers of frozen chili turkey slices and cheese thawing at room temp.TCS food shall be thawed: Under refrigeration that maintains the food at a temperature of 41F or less; or completely submerged under running water: at a water temperature of 70F or below; within the container holding thawing the food; with sufficient velocity to agitate and float off loose particles in an overflow; and for a period of time that does not allow thawed portions of raw animal food requiring cooking to be above 41F for more than 4 hours. Items moved into walk-in cooler.

In Plain English

More about food kept at an unsafe temperature

majorCode 4-204.11PfCleaning and sanitizing

Official Wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s Notes

4-204.11Pf; Observed rinse aid solution dispursed after the machine cycle is over. Cycle wash run more than 5 times duirng the inspection. of the Food Code requires that warewashing machines be functional; including properly delivering detergents; sanitizers; and rinse additives as designed. This covers automatic dispensing systems used for rinse aid; ensuring they operate correctly during the dish machine cycle. 4-302.13 Pf; Wash and rinse thermometers are not working at the dish machine. Manual and mechanical warewashing temperature measuring devices (thermometers or irreversible registering indicators required.

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 30, 2026 · Original Source

1 - Inspection

Jun 8, 2026

Score 97

Official score: 97 · Understand This Area’s Scale

3 recorded violations

notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Observed cooked peppers; edamame; salsa holding with prep dates 5-26; 5/29; and 6/1. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.

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 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; observed cut lettuce and slaw cooling inside tightly covered plastic. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-304.13Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-304.13; Core; Observed spinach stored directly on wiping cloth. Observed green onions and lettuce stored in contact with paper towel. Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new customer. Refrain from using paper towels; food grade deli paper may be used. Items removed.

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

Official record from Wake County Environmental Services, Jun 8, 2026 · Original Source

1 - Inspection

Feb 26, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Observed cooked nacho chicken; cooked lamb; fry cheese and pickled onions holding with preparation dates 12/13/25 through 2/19126. Observed no date marking on pan of lettuce wedges.Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.

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

majorCode 4-204-112Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-204-112; Priority Foundation; Thermometer is missing inside reach in cooler on the line. A) In a mechanically refrigerated or hot FOOD storage unit; the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. Obtain ambient air thermometer.

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 3-304.14Cleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

3-304.14; Core; Observed wet and soiled wiping cloths on counters. Wet or soiled wiping cloths shall be submerged in a sanitizer solution in between uses.

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 26, 2026 · Original Source

1 - Inspection

May 6, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 3-501.16(A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; A few ramekins with pimento cheese; stored above the fill line of the container; were holding above 41F in a prep cooler; see temperature table. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Off-temperature pimento cheese ramekins were removed and placed in walk-in for cooling. Do not store foods above fill line in containers.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; Observed a container of TCS marinated tomatoes with a discard date of 4/30 and some wrapped; sliced cheeses without any date marking. A refrigerated; ready-to-eat; TCS food; either prepared in the food establishment or opened from a container from a food processing plant; shall be discarded if it: exceeds the time/temperature combination specified in the NC Food Code; or is in a container or package that does not bear a date or day. CDI - PIC voluntarily discarded out-of-date foods; packages of cheese without dates were prepared today and were adequately date marked. Repeat. 3-501.17; Priority foundation; Observed a container of black bean dip with the date marking of a prep date on 5/04 and a discard date of 5/11; making the date range over the allowable amount due to the prep date not being counted as day 1. A refrigerated; ready-to-eat; TCS food either prepared in the food establishment or packaged by a food processing plant shall be clearly marked with the at the time the original container is opened in a food establishment and if the food is held for more than 24 hours; to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at 41F or less for a maximum of 7 days. The day of preparation/opening of package shall be counted as day 1. CDI - Educated PIC on proper date marking guidelines; foods were not over 7 day maximum and discard dates were corrected.

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

Official record from Wake County Environmental Services, May 6, 2025 · Original Source

1 - Inspection

Jul 9, 2024

Score 96.5

Official score: 96.5 · Understand This Area’s Scale

5 recorded violations

majorCode 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-on food debris on the back of the deli slicer. Equipment food-contact surfaces and utensil shall be clean to sight and touch. CDI - Slicer was moved to 3-compartment sink for cleaning and sanitizing.

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

criticalCode 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Observed containers of marinara; backup black beans and queso cheese sauce holding below 135F. TCS(time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - After stirring the black beans and queso rose to over 135F; marinara was moved to stovetop and reheated to 150F before being returned to hot-hold unit.

In Plain English

More about food kept at an unsafe temperature

criticalCode 3-501.18Food source and labeling

Official Wording

Proper date marking & disposition

Inspector’s Notes

3-501.18; Priority; A container of cooked sausage crumbles was marked with a date of 6/26 and a TCS sauce marked with a date of 5/21. A food shall be discarded if it: exceeds the temperature and time combination specified in the NC Food Code; with the date of opening a package from a food processing plant or the date the food is prepared in-house being counted as day 1 not to exceed 7 days. CDI - PIC voluntarily discarded out-of-date foods.

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

majorCode 3-603.11Food temperature

Official Wording

Consumer advisory provided for raw/ undercooked foods

Inspector’s Notes

3-603.11; Priority Foundation; Menu contains a dish with raw tuna but is not marked with a consumer advisory indicating that the food is uncooked or a reminder of increased risk of foodborne illness when consuming raw or undercooked animal foods. If an animal food such as beef; eggs; fish; lamb; shellfish; etc. is served or sold raw; undercooked; or otherwise being processed to eliminate pathogens; either in ready-to-eat form or as an ingredient in another ready-to-eat food; the permit holder shall inform consumers of the significantly increased risk of consuming foods by way of a disclosure and reminder. A disclosure shall include a description of the animal-derived foods; such as "oysters on a half shell (raw oysters)"; "hamburgers (cooked to order)"; or identification of the animal-derived foods by asterisking (*) them to a footnote that states that the items are served raw or undercooked. A reminder shall include asterisking the animal-derived foods requiring a disclosure to a footnote that states: consuming raw or undercooked meats; seafood; shellfish; or eggs may increase your risk or foodborne illness. Add disclosure to ahi tuna dish and reminder to menu. Follow-up by 7/19/2024.

In Plain English

More about food kept at an unsafe temperature

majorCode 3-501.13Food temperature

Official Wording

Approved thawing methods used

Inspector’s Notes

3-501.13; Priority Foundation; Observed raw chicken thawing under running water; where the water in the container was holding at 73-75F. TCS food shall be thawed: Under refrigeration that maintains the food at a temperature of 41F or less; or completely submerged under running water: at a water temperature of 70F or below; within the container holding thawing the food; with sufficient velocity to agitate and float off loose particles in an overflow; and for a period of time that does not allow thawed portions of raw animal food requiring cooking to be above 41F for more than 4 hours. CDI - Ice was added to basins to maintain water for thawing at 70F due to current heat advisory; the water from faucet cannot reach 70F or below. REHS recommends moving thawed chicken wings into walk-in cooler.

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jul 9, 2024 · Original Source

1 - Inspection

Jan 4, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

criticalCode 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Observed that one of the queso (cheese sauce) containers was below 135F; see chart above. TCS foods (time/temperature control for safety food) shall be maintained at 135F or above. CDI - cheese sauce was reheated on the stove to 165F.

In Plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core; Observed boxes of food on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food at least 15 cm (6 inches) above the floor. Move the food on the shelving.

In Plain English

More about food not protected from contamination

minorCode 4-903.11(A) and (C)Equipment and utensils

Official Wording

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

Inspector’s Notes

4-903.11(A) and (C); Core; To-go containers had food contact sides upwards in kitchen area. Single use articles shall be stored where they are not exposed to splash; dust or other contamination. CDI - Inverted by PIC.