Mobile Food · Wake County, NC

2 Boys Tacos And Burritos (Wcid #846)

Name: 2 Boys Tacos And Burritos (Wcid #846)
Address: 410 W Gannon Ave, Wake County, NC

410 W Gannon Ave

Last inspected May 13, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

1 - Inspection

May 13, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

3 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) Present employee is not an ANSI certified food protection manager. Continued food safety training is needed. Consider Raise the Grade for classes in Spanish.

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.

More about paperwork, training, or posting issues

notedCode 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Upright Refrigerator is not holding food at 41F as required. Raw Steak 44FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Upright Refrigerator is not holding food at 41F as required. Raw Steak 44F; Raw Chicken 45F; Blended Beans 43.5F; Ground Pork 44.2F; Salsa 59.5F. Use your thermometer to monitor food temperature. Food temperatures above 41F were observed on the last inspection also. Today; Food not requiring refrigeration (ketchup; tortillas) were removed from the upright refrigerator. Lettuce was moved to the make-line refrigerator. Meats; chicken; beans were moved to the top shelf of the upright refrigerator. Use your thermometer daily to verify food is maintained at 41F and colder; replace the refrigerator if holding food in the top of the unit does not maintain chicken; beef; pork; beans; salsa at required 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.

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.12 Cutting Surfaces (C) Cutting Board has black cuts. Cleaning needed to remove the black residue in the cuts. Assure cutting board can be effectively cleaned. Discussed use of bleach today.

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, May 13, 2026 · Original Source

1 - Inspection

Nov 24, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Upright Refrigerator is not holding food at 41F as required. Bacon wrapped sausages 44FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Upright Refrigerator is not holding food at 41F as required. Bacon wrapped sausages 44F; Blended Beans 49F; Raw Meat 43F. Use your thermometer to monitor food temperature. Today; the blended beans were discarded upon request. Food items were switched between the two refrigerators. Bread; tortillas; raw vegetables including peppers and onions were removed from the make line refrigerator holding food at 37F and moved to the upright refrigerator. Hot Dogs; Sausages; Cheese; Beans; Rice (cooked food) were moved to the make-line refrigerator where temperatures are colder.

In plain English

More about food kept at an unsafe temperature

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Better cleaning of the cutting board on the refrigerator is needed. Scrub with hot soapy detergent and remove the dark cuts that are developing. Discussed today

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, Nov 24, 2025 · Original Source

1 - Inspection

May 31, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode —Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Nothing is available today to meet this requirement. Provided written clean-up procedures that we discussed during today's inspection.

In plain English

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

More about other finding

notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink is dry indicating lack of use and there is a green bucket stored in the handwashing sink. Keep the handwashing sink clearHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Handwashing sink is dry indicating lack of use and there is a green bucket stored in the handwashing sink. Keep the handwashing sink clear; free of storage. Use the handwashing sink to wash hands before working with food; clean wares; before putting on gloves; etc. Bucket was removed and handwashing was discussed.

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.

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Hot Dogs 110 degrees F in a cooking pot of water on the stove. Maintain TCS foods in hot holding at 135F or above. -P Hot Dogs were reheated to 165 degrees F upon request. We discussed food must be maintained at 135F and hotter (hot dogs in the steam table are 187F). If food has been below 135F for more than 2 hours; discard it.

In plain English

More about food kept at an unsafe temperature

notedCode 4-204.112 Temperature Measuring Devices - Functionality (C) Digital Thermometer will not turn onEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112 Temperature Measuring Devices - Functionality (C) Digital Thermometer will not turn on; batteries are not functioning. Replacement of the digital thermometer is needed. Dial top thermometer is available today.

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Shelf above the steam table needs cleaning.

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, May 31, 2025 · Original Source