Push Carts · Wake County, NC

Cousins Confections #2 (Wcid #473)

Name: Cousins Confections #2 (Wcid #473)
Address: 4700 Trinity Rd, Wake County, NC

4700 Trinity Rd

Last inspected Sep 19, 2026 · View Map ↗ · Compare ↗

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Score 97

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Repeat problemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

The full inspection history

3 inspections

1 - Inspection

Sep 19, 2026

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 3-304.14(D)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(D); Core - (REPEAT) Moist wiping cloth was on counter top. Moist/soiled in-use wiping cloths shall be kept in approved clean sanitizer between uses. Store moist/soiled cloths as stated above.

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 4-501.114 (E)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 (E); Priority- Observed Clorox No-Splash bleach being used for wiping cloths and sanitizer in spray bottle. No-splash bleach is not to be used for sanitizing food contact surfaces. Sanitizers shall be used only according to label instructions. Provide regular chlorine bleach for sanitizing purposes. Low splash; no splash or scented bleaches are not to be used as sanitizers in a food service operation. Not corrected during inspection.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - (REPEAT) Sanitizer bucket was not labeled as "sanitizer". Working containers of cleaners; sanitizers; etc. shall be labeled with common name of product inside. CDI by labeling sanitizer bucket as "sanitizer". 7-204.11; Priority - Chlorine sanitizer in spray bottle was greater than 200 ppm. Sanitizers shall not exceed required concentration limits. CDI by discarding chlorine sanitizer from bottle. Correct concentration of chlorine sanitizer is 50-200 ppm.

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

Official record from Wake County Environmental Services, Sep 19, 2026 · Original Source

1 - Inspection

Aug 22, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority - Chlorine concentration in one sanitizer spray bottles was less than 50 ppm...The chlorine concentration shall be at least 50 ppm but should not exceed 200 ppm...CDI by filling bottle with correct sanitizer strength.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - Chlorine sanitizer solution was stored in bucket labeled "Detergent"...Working containers of cleaners; sanitizers; etc. shall be labeled with common name of product inside...CDI by labeling sanitizer bucket as "sanitizer".

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

notedCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core - Food workers working with food and clean utensils had facial hair/beards that were not covered or restrained...Head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils shall be worn...Instruct food workers to wear required hair restraints/beard guards.

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 issues

notedCode 3-304.14(D)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(D); Core - Wiping cloth was hanging over top of sanitizer bucket--not down inside sanitizer solution. Sanitizer solution was also soiled and cloudy...Moist in-use wiping cloths shall be stored down inside clean approved sanitizer between uses...Maintain moist wiping cloths as stated above.

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 22, 2025 · Original Source

1 - Inspection

Aug 23, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Observed cole slaw in cold hold container with temperature of 43F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Cole slaw was moved to another cold hold container at 41F

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

Official record from Wake County Environmental Services, Aug 23, 2024 · Original Source