Mobile Food · Wake County, NC

504 Zone (Wcid # 991)

Name: 504 Zone (Wcid # 991)
Address: 160 Sommerville Park Rd, Wake County, NC

160 Sommerville Park Rd

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

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Score 99

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Sep 16, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

minorCode 4-601.11Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11; Core; The black fan that sits near the drain board has a buildup of dust and food residue. Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Clean the black fan on a more frequent basis.

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

notedCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; Jalapenos were stored in direct contact with a non-food grade plastic to-go bag. Food shall be protected from all sources of contamination. CDI - Jalapenos put in a Ziploc bag.

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, Sep 16, 2026 · Original Source

1 - Inspection

May 27, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; A lid that was taken off of a seasoning container to add to the marinade for beef was stored in the handwashing sink and was promptly removed at inspector's arrival while meat was placed in the tall cooler. Handwashing sinks shall only be used for handwashing. CDI- Lid was removed from sink.

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.

More about handwashing problems

notedCode 3-501.16Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16; Priority; Shredded cheese in the cooling drawers temped at 42F and raw chicken pieces temped at 43F; the ambient air is 39F. TCS foods being held cold and not in the cooling process shall be maintained at 41F or less. CDI- Operator states foods will be used by the end of the day; inspector is in agreement due to the portions being small.

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

Official record from Wake County Environmental Services, May 27, 2026 · Original Source

1 - Inspection

Oct 30, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; The person in charge is not certified as a food protection manager; she states that she and other employee are new workers. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure the person in charge becomes 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.

More about paperwork, training, or posting issues

notedCode 2-103.11(O)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-103.11(O); Priority Foundation; Employee health policy was unavailable during inspection; but signs are posted in English and Spanish. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. CDI - Policy given to PIC for she and other employee to sign.

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

majorCode 5-205.11 (A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A); Priority Foundation; There is no hot water at the handwashing sink (the hot water side of the faucet does not work at all) - employees are washing their hands in cold water A handwashing sink shall be maintained so that it is accessible at all times for employee use. Add hot water of 100F or above to this handwashing sink by Thursday; 11.6.25.

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.

More about handwashing problems

Official record from Wake County Environmental Services, Oct 30, 2025 · Original Source

1 - Inspection

Mar 11, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; PIC has a manager certification that is expired. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. PIC agreed to get re-certified prior to next routine inspection. CDI- Emailed PIC a website link of current accredited CFPM classes.

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 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; No paper towels were available at handwashing sink upon entering mobile food unit. Each handwashing sink shall be provided with individual; disposable towels. CDI- Paper towels were provided.

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.

More about handwashing problems

Official record from Wake County Environmental Services, Mar 11, 2025 · Original Source

1 - Inspection

Oct 8, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; The person in charge is not a certified food protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Ensure the person that is left in charge is a certified food protection manager. Owner with valid manager certification arrived when EHS was typing report. CDI-Emailed PIC a website link of current accredited CFPM classes.

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 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13; Priority Foundation; Two large vacuum sealed packages of raw beef found thawing on drainboard of prep sink at room temperature. Temperature control for safety (TCS) foods shall be thawed under refrigeration; completely submerged under running water with water temperature below 70F; or as part of the cooking process. CDI- Raw meat was relocated.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; One box of onions was stored on the floor in the MFU. Food shall be protected from contamination by storing the food: in a clean; dry location; where it is not exposed to splash; dust; or other contamination; and at least 15 cm (6 inches) above the floor. Store food off of the floor. CDI- Onions were relocated to shelving.

In plain English

More about food not protected from contamination

Official record from Wake County Environmental Services, Oct 8, 2024 · Original Source

1 - Inspection

Apr 10, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; A container of individual cups of salsa verde did not have a date on them. refrigerated; READY-TO-EAT; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be clearly marked to indicate the date or day by which the FOOD shall be consumed on the PREMISES; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI- date added.

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

minorCode 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19; Core; The top of the grill that is rarely used is being lined with cardboard for storage of bowls filled with different breading's. NonFOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash; spillage; or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT; nonabsorbent; and SMOOTH material.

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, Apr 10, 2024 · Original Source

1 - Inspection

Dec 19, 2023

Score 98

Official score: 98 · Understand this area’s scale

1 recorded violation

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Employee observed going around the back of the truck to adjust the propane tank but did not wash hands upon entering the kitchen and putting on gloves. Hands shall be washed before donning gloves for working with food; and after engaging in other activities that contaminate the hands. CDI- education given and employee washed their hands.

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.

More about handwashing problems

Official record from Wake County Environmental Services, Dec 19, 2023 · Original Source