1 - Inspection
Oct 30, 2025
Official score: 95.5 · Understand this area’s scale
6 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- Upon arrival noted a pot stored in the handwash sink . Keep handwash sink clear of excesss items and accessible at all times. CDI- items removed.
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 problemsOfficial wording
Proper date marking & disposition
Inspector’s notes
3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P)- Observed bags of shredded chicken missing date marking labels in the tall reach in cooler. Noted shredded chicken was cooked and prepped a few days prior. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- Items relabeled.
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 problemsOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Food Storage - Preventing Contamination from the Premises (C)- Observed a small bag of onions stored on the ground. Keep all food items at least 6 inches off the floor. 3-307.11 Miscellaneous Sources of Contamination (C)- Noted homemade chips were stored in a soiled container during time of inspection. Protect food from contamination sources not specifically noted by the code.
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 contaminationOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.12 Cutting Surfaces (C)- Cutting boards are deeply scratched and discolored. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
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 problemsOfficial wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13; Core; Detail cleaning needed along all interior and exterior equipment surfaces. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
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 problemsOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.13 Cleaning Floors; Dustless Methods (C)-Detail cleaning needed for the floors throughout food truck. Observed heavy presence of grime and grease build-up along the floors throughout food truck.
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 problemsOfficial record from Wake County Environmental Services, Oct 30, 2025 · Original Source