Mobile Food · Wake County, NC

Chick-N-Que III (Wcid #600)

Name: Chick-N-Que III (Wcid #600)
Address: 903 N Smithfield Rd, Wake County, NC

903 N Smithfield Rd

Last inspected May 28, 2026 · View Map ↗ · Compare ↗

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Score 98

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

The full inspection history

6 inspections

1 - Inspection

May 28, 2026

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P); Chicken BBQ was holding 45F. Hold TCS food 41F or below. CDI-Chicken likely became warm during lunch rush; being moved in and out of refrigerator. Facility has been parked for less than 1 hour; so chicken was allowed to be reheated for hot holding; and reached 177F on stove.

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

minorCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (Core) Hood filters over grill line are heavily soiled. Maintain physical facilities clean. Clean the filters.

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 28, 2026 · Original Source

1 - Inspection

Jan 8, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Ware washing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used. Clean the 3-compartment 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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; The floor is coming loose throughout the truck. The wall panel behind the grill has many holes; and is coming loose. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair/replace floor and wall that are coming loose; and wall panel that is not smooth.

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, Jan 8, 2026 · Original Source

1 - Inspection

Aug 21, 2025

Score 96

Official score: 96 · Understand this area’s scale

2 recorded violations

notedCode 3-501.19(B)(3)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(3) ; Priority Foundation; Fries held on time control were not marked with the discard time as required. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI-Fries were voluntarily discarded. PIC will mark foods held on time control.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 4-601.11(C )Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ); Hood filters above the grill line were soiled with dust and grease. Fry baskets had build up on them. Fan covers were dusty. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Increase cleaning frequency of these areas.

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, Aug 21, 2025 · Original Source

1 - Inspection

Mar 11, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Chicken Wings are not date marked. Chicken wings are reportedly cooked Sunday; March 9. Date was added to the pan. . . Pan of Chicken is date marked 3 4 25; indicating that this chicken is on day 8. When date marking; count the day the chicken is cooked as day one. Chicken on the 8th day was discarded during inspection.

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

notedCode —Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(3) Chicken Tenders held in fry basket with no time labeling. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Written procedures indicate dry erase board will be used to record the time heating is completed. Follow written procedures. You may modify procedures. Record the time on the dry erase board. discussed today.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

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; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) General cleaning of shelves; can opener; spice rail; etc is needed. Remove build up from equipment and surfaces.

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, Mar 11, 2025 · Original Source

1 - Inspection

Nov 7, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 4-601.11(A) Several utensilsCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Several utensils; lids; wares stored on the shelf above the 3 compartment sink are not clean. Remove unused items. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Today I removed some items from the utensil storage area and added them to the ware washing sink to be cleaned and sanitized. For more information; please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg ; How to Test Sanitizer https://youtu.be/y0SjmnabFaY ; and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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

minorCode 4-502.11 (A) and (C) Good Repair -Utensils (C) Soft Spatula is tatteredCleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11 (A) and (C) Good Repair -Utensils (C) Soft Spatula is tattered; worn on edges. 3 compartment sink faucet drips. Replace/discard the spatula. Eliminate dripping from the 3 compartment sink faucet.

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

minorCode 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; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Cleaning needed for upper surfaces (and walls) in the truck. Food preparation surfaces such as the top of the working top freezer and other equipment in the cooking area are clean. Assure shelves and higher spaces are also maintained 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 7, 2024 · Original Source

1 - Inspection

Jan 10, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Bottle of sanitizer had a concentration of 0 PPM chlorine. Chlorine shall have a concentration of 50-200 PPM. Ensure that sanitizer has proper concentration.

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

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Spray bottle labeled sanitizer was stored above prepared foods. Chlorine concentration was 0 PPM in bottle. Toxic materials shall be stored so they can not contaminate food. CDI: Bottle was moved to dish area.

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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Chicken was cooling on prep table in a deep container. Cooling shall be accomplished by placing the food in shallow pans; separating the food into smaller portions; and using rapid cooling equipment. CDI: Chicken was portioned into multiple containers and placed into prep cooler.