Mobile Food · Wake County, NC

And Also With 'Cue (Wcid #743)

Name: And Also With 'Cue (Wcid #743)
Address: 99 N Salisbury St, Wake County, NC

99 N Salisbury St

Last inspected May 27, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

May 27, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 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; No one is 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. Sign up for an ANSI manager class such as ServSafe. Check the wake.gov website for options.

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) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Chicken in Sauce 81 degrees F in the upper portion of the upright refrigerator. Corn 49F. Recommend moving the chicken that will later be served to seniors to the commissary walk-in freezer or walk-in cooler with good air flow and the ability to rapidly cool food. When the commissary is not readily available; recommend using the small make-line refrigerator for cooling chicken since it is currently only used for soda. Chicken was taken to the commissary walk-in today.

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 4-501.14 Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency (C) Ware Washing Sink needs cleaning. Clean the entire sink.

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 4-602.13 Nonfood Contact Surfaces (C) RefrigeratorCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Refrigerator; plastic containers on upper shelf; equipment; etc need 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

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Walls; electrical outlets and wall attachments are greasy and need cleaning. Handwashing Sink needs cleaning. Maintain physical facilities clean.

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 27, 2026 · Original Source

1 - Inspection

Nov 25, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

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 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Spray bottle of quaternary ammonium sanitizer is above 500ppm. Chemical sanitizers applied to food-contact surfaces shall be at the correct concentration. Only bleach/chlorine test strips are available. Purchase Quat test strips and properly dilute the solution. Quat sanitizer solution shall be 200-400ppm. Water added to the sanitizer concentrate today.

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

minorCode 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Cutting Boards need refinishing on edges to remove the dark cuts. Assure cutting boards are maintained clean and cleanable. In general; both cutting boards are in good condition with the exception of areas near the edges. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Remove the laser film from the upright refrigerator and provide cleanable surfaces. . Lower shelf and legs of the table are rusty; damaged.

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 4-302.14 Sanitizing SolutionsCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14 Sanitizing Solutions; Testing Devices (Pf) only chlorine test strips are available but QUATERNARY Ammonium Sanitizer is in use on the truck. Purchase Quat test strips that register in the 200 to 300 ppm range. Owner took a picture of the correct test strips today to order. Sanitizer was diluted with bottled water. 4-501.14 Warewashing Equipment; Cleaning Frequency (C) 3-compartment ware washing sink is not clean. Remove build-up from the sink. Consider using an acid cleaner to remove the build-up if it is mineral deposits. Clean the sink daily with detergent.

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 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; Nonfood Contact Surfaces (C) Refrigerator needs detailed cleaning. Clean the exterior of the hot holding cabinet and all pans inside. Equipment and cabinets throughout the unit need 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

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Walls; electrical outlets and wall attachments are greasy and need cleaning. Handwashing Sink needs cleaning. Maintain physical facilities clean.

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 25, 2025 · Original Source

1 - Inspection

Feb 18, 2025

Score 98

Official score: 98 · 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; No one at time of inspection was 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. Upcoming ServSafe classes sent to manager during inspection.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Sides of equipment; hot hold table; sides of handsink; inside of hot holding cabinet and reach-in cooler with food debris buildup and greasy residue. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more often. Consider using a power washer on a low setting for the shelving and racks inside hot holding cabinet and reach-in cooler.

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 18, 2025 · Original Source

1 - Inspection

Jun 11, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

majorCode 2-102.11 (A)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-102.11 (A); (B) and (C) (1); (4) - (16); Priority Foundation; The PIC (Person in charge) shall demonstrate knowledge of foodborne disease prevention; and the requirements of this Code. They shall demonstrate this knowledge by: A) Complying with this Code by having no violations of PRIORITY ITEMS during the current inspection; or B) Being a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. One priority violation during inspection; strong sanitizer spray bottle. Operator able to explain food safety prevention and no other priority violations; no points deducted today. Ensure no priority violations and/or obtain food protection manager certification to prevent point deductions in future inspections.

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

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No one at time of inspection was 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.- Please have person in charge be 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

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Spray bottle of quaternary sanitizer above 500ppm. Chemical sanitizers applied to food-contact surfaces shall meet the requirements and be at the correct concentration. Solution diluted during inspection. Quat sanitizer solution shall be 200-400ppm.

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

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

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, Jun 11, 2024 · Original Source

1 - Inspection

Oct 17, 2023

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

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

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Sides of equipment; hot hold table; sides of handsink and other equipment soiled with greasy residue and food debris. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more often.

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

majorCode 5-103.11Other

Official wording

Hot & cold water available; adequate pressure

Inspector’s notes

5-103.11; Priority Foundation; Hot water low when washing hands at handsink; how water around 80F. Three compartment sink had clean dishes stored on clean side and manager stated he recently washed dishes and used hot water. Facility parks at commissary and re-supplied water during visit and hot water checked after re-filling. Ensure dishes are saved until after lunch to save hot water supply.