1 - Inspection
Apr 1, 2025
Official score: 94.5 · Understand this area’s scale
8 recorded violations
Official wording
Certified Food Protection Manager
Inspector’s notes
Observation: A certified food manager is not available on the truck . Ensure at least one person is a certified food manager during truck operation. 2-102.12 (A) Certified Food Protection Manager (C) (A) PIC shall demonstrate knowledge by being 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 issuesOfficial wording
Hands clean & properly washed
Inspector’s notes
Observation: The staff member operating truck did not engage in handwashing and was observed wiping gloves on wiping cloth; not changing gloves or washing hands prior to enagaging in preparation after performing other tasks. CDI: Discussed and educated staff member about when to wash hands; changing gloves and not multitasking. 2-301.14 When to Wash (P) Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles. -P
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
Handwashing sinks supplied & accessible
Inspector’s notes
Observation: The handsink had dirty utensils and prep bins store din the basin preventing staff from washing hands. Ensure that hand sinks are maintained clean and not used for other purposes. CDI: Utensils and prep bins removed from hand sink for handwashing access. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
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
Food separated & protected
Inspector’s notes
Observation: The staff member was osberved wiping soiled gloves on cloth; not changing between tasks handling other items/equipment kiosk and food products. CDI: Staff was educated on glove use; discontinue multitasking with gloves - Gloves are only not touch ready to eat foods. Gloves were removed during inspection. 3-304.15 (A) Gloves; Use Limitation (P) (A) Discard gloves after a task is complete or any time they are damaged or soiled. -P
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper cold holding temperatures
Inspector’s notes
Observation: The almond fluid is being left out on the counter during production tasks allowing for improperly tempered product exceeding 41F (Observed at 54F) Ensure that almond fluid that is a TCS food (temeprature control safety) is kept under refrigeration. CDI: Product was discarded during inspection for corrective action. 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) (A)(2) Maintain TCS foods in cold holding at 41F or less. -P
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
Personal cleanliness
Inspector’s notes
Observation: Staff wearing watch and bracelet during production. Ensure that staff are informed that watches and other wrist items cannot be cleaned under effective handwashing and pose a bacteria risk when preparing foods. 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Wiping cloths: properly used & stored
Inspector’s notes
Observation: The wiping cloth used to wipe up cutting board and other production areas was not stored in a sanitizer between use. CDI: Sanitizer bucket was made during inspection for corrective action. 3-304.14 Wiping Cloths; Use Limitations (C) (B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
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
Observation: There are not sanitizer test strips located on the mobile truck. A sanitizer bucket for wiping clothes was made up and test strips were provided to test concentration of bucket 300ppm after adding additional water. Verification for test strips by April 11;2025. 4-302.14 Sanitizing Solutions; Testing Devices (Pf) Provide a test kit that accurately measures sanitizer concentrations. -Pf
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, Apr 1, 2025 · Original Source