More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Wicked Links Sausage Company (Wcid #1016) last inspected?
The most recent inspection on record was on May 14, 2025. 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: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Mar 4, 2024 to May 14, 2025.
Has Wicked Links Sausage Company (Wcid #1016) ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Mar 4, 2024.
notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official Wording
Proper hot holding temperatures
Inspector’s Notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Chili observed at 114 F upon arrival for inspection. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Per PIC; this item was reheated around 8:55am; though it has dropped below 135 F. Since it has only been two hours since the initial reheat; PIC immediately removed product from steam unit and placed on flat top to reheat to appropriate temperature.
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.
4-501.114; Priority; Chlorine sanitizer solution available was measuring below 50ppm. Chlorine solutions shall measure 50-200ppm for sanitizing surfaces. Sanitizing solution was remade to be 50ppm.
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.