1 - Inspection
Jul 16, 2025
Official score: 93.5 · Understand this area’s scale
8 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12 Handwashing Sinks; Installation (C) Handwashing sink is only reaching 89 F due to water heater not being operational. Provide at least 100F water at handsinks. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) Upon arrival; the handwashing sink did not have running water due to water pump being turned off as plug to water pump supply was detached. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Corrected During Inspection - PIC was able to plug water pump in; which supplied water to handwashing sink for handwashing.
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 hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Cooked cheese pizzas observed between 103-107 F sitting on top of pizza oven. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - PIC stated that they are utilizing a 4 hour Time as a Public Health Control policy for the prepped pizzas; though the facility did not have written standard operating procedures nor were the pizzas time stamped to indicate when they were cooked as well as what time the product would be discarded. Inspector provided all necessary documents for facility to utilize a 4 hour procedure for these items and discussed the requirements. Per PIC; pizzas were prepped within the last hour; therefore will be discarded or used within the next 3 hours.
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 temperatureOfficial 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) All temperature control for safety foods items stored underneath the make unit cooler were registering between 43-56 F. Items to include cooked onions; cooked mushrooms; ham; marinara; and cheese; Temperature control for safety foods shall be maintained at 41 F or less. All TCS foods above 41 F stored in the bottom of the unit were immediately discarded. Discussed only storing non-TCS foods underneath the unit until it can be assessed and is operating at 41 F or less. Discussed supplying ice to any new product that is brought from the commissary to ensure 41 F or less or to adapt to a 4 hour Time as a Public Health Control policy for all new TCS products that will be stored underneath due to equipment being in a potential defrost mode. Top of unit is maintaining 41 F or less. Verification required.
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 temperatureOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
4-301.11 Cooling; Heating; and Holding Capacities - Equipment (Pf) The food truck only has one refrigerator (make unit) on the unit; which is failing to maintain 41 F or less underneath. Provide equipment in number and capacity so that cooling; heating; and holding temperatures are achieved. Verification required.
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 temperatureOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Make unit cooler is failing to maintain 41 F or less underneath the unit. Water heater is constantly leaking when the water pump is plugged in and water is running. Equipment shall be maintained in good repair and proper adjustment.
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
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 Sanitizing Solutions; Testing Devices (Pf) Facility does not have sanitizer test strips for quaternary ammonia sanitizer. Provide a test kit that accurately measures sanitizer concentrations. Verification required.
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 Nonfood Contact Surfaces (C) Hood filters and pizza oven have dust and debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
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
Hot & cold water available; adequate pressure
Inspector’s notes
5-103.11 Capacity - Quantity and Availability (Pf) At the time of inspection; the water heater was not in working condition. The water heater was leaking constantly when water was being used from handwashing sink and prep sink. Handwashing sink is only reaching 89 F. Provide sufficient hot water to meet the peak hot water demands. Verification required. 5-103.12 Pressure (Pf) Upon arrival; the handwashing sink did not have running water due to water pump being turned off as the plug detached from water pump supply. Provide water under pressure to all fixtures. Corrected During Inspection - PIC was able to plug water pump in; which supplied water to handwashing sink for handwashing.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Wake County Environmental Services, Jul 16, 2025 · Original Source