Mobile Food · Wake County, NC

Craft Public House Food Truck (Wcid #1073)

Name: Craft Public House Food Truck (Wcid #1073)
Address: 1040 Tryon Village Dr, Wake County, NC

1040 Tryon Village Dr

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

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Score 96.5

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Sep 19, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 2-102.11 - The person in charge (PIC) shall demonstrate knowledge of foodborne disease preventionPermits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-102.11 - The person in charge (PIC) shall demonstrate knowledge of foodborne disease prevention; application of HACCP principles; and the requirements of this code by having no Priority violations during the current inspection; being a certified food protection manager; or by responding correctly to the inspector's questions related to the operation of the food establishment. Pf - Observed no certified food protection manager present; and a violation of a priority item was found during the current inspection. Corrected during inspection (CDI); provided the PIC with information on the food protection manager course and exam at www. servsafe.com

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 —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) The PIC must be a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food. - No certified food protection manager present during the current 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 2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEESOther

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11 Clean-up of Vomiting and Diarrheal Event (Pf) A food establishment shall have a written vomit and diarrhea clean up plan that address the actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES; consumers; FOOD; and surfaces. Pf - Observed no written procedure for clean-up of vomiting and diarrheal events available for review during the current inspection. CDI - the written plan was provided. Repeat.

In plain English

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

More about other finding

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed dirty towels stored in the hand sink. CDI - Removed the dirty towels from the hand sink.

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.

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12 Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta; working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. - Observed a spray bottle of water with no label. Discussed the matter with the PIC.

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

majorCode —Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14 A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Pf - Observed no quat sanitizer test strips available during the current inspection. The quat sanitizer was mixed through the sanitizer dispenser device from the commissary (their restaurant location). Test strips must be verified and in place by 9/29/26.

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, Sep 19, 2026 · Original Source

1 - Inspection

Nov 19, 2025

Score 96.5

Official score: 96.5 · 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 Certified Food Protection Manager (CFPM) present. 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. Have additional staff with managerial control certified to provide better coverage.

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 2-103.11(O)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-103.11(O); Priority Foundation; PIC unable to locate Employee Health Policy. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. CDI- Employee Health Policy provided to PIC. [REPEAT]

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 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority Foundation; PIC does not currently have written procedures available to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. CDI- Written procedures and educational material provided to PIC. [REPEAT]

In plain English

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

More about other finding

notedCode 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; Cold-Holding: Hot dogs on stick at 4F and egg batter at 42.5F in bottom drawer of short prep cooler. In the tall reach-in unit; bundles of chicken and beef holding at 44-53F as shown in above grid. PIC states these items were prepped earlier today at the Commissary. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Recommend verifying temperatures before loading food onto truck; then transport and maintain cold at 41F and less. Allow sufficient time for prepared foods to cool back down after handling at Commissary to 41F and less so ready when you need them. [REPEAT]

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on spices and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items. [REPEAT]

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

Official record from Wake County Environmental Services, Nov 19, 2025 · Original Source

1 - Inspection

Sep 19, 2025

Score 96

Official score: 96 · Understand this area’s scale

8 recorded violations

notedCode 2-103.11(O)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

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 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

In plain English

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

More about other finding

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Hot-Holding: Both pans of cheese/beer cheese hot-holding at too low a temperature; measured at 129F and 119F. Maintain hot Temperature Control for Safety (TCS) foods at 135F and above. Verify foods reach the proper final cook or reheat temperatures before placing in hot-holding. CDI- Product reheated to at least 165F corrective.

In plain English

More about food kept at an unsafe temperature

notedCode 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; Cold-Holding: Large pan of shredded potato with egg in the prep line drawer cold-holding above 41F; measured at 44F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- TCS foods exceeding 41F voluntarily discarded by PIC during inspection. Recommend verifying temperatures before loading food onto truck; then transport and maintain cold at 41F and less.

In plain English

More about food kept at an unsafe temperature

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Three spray bottles of sanitizer/cleaner stored on wall rack above the prep table; with large sheet pan of soft pretzels out on the prep table. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES by: Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning; and Locating the POISONOUS OR TOXIC MATERIALS in an area that is not above FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE or SINGLE-USE ARTICLES. CDI- Chemicals moved to low shelf during inspection.[REPEAT]

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

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 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core; Food employee observed wearing large watch while working with food. Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. CDI- PIC educated on Food Code requirements. [REPEAT]

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 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Boxes of single-service containers stored on the floor. SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. Items moved up off the floor.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from Wake County Environmental Services, Sep 19, 2025 · Original Source

1 - Inspection

Apr 12, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

minorCode Observation: In use wiping clothes are not being held in a sanitizer between use. Ensure that wiping clothes are held in a sanitizer. 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: In use wiping clothes are not being held in a sanitizer between use. Ensure that wiping clothes are held in a sanitizer. 3-304.14 Wiping Cloths; Use Limitations (C) 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 problems

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

Observation: The spray bottles with sanitizer were not labeled with the contents. CDI: Spray bottles were labeled. 7-102.11 Common Name - Working Containers (Pf) Label working containers of toxic materials such as cleaners and sanitizers.-Pf

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 Observation: The staff performing production tasks did not have hair restraints. Ensure that all hair is covered during production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coveringsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: The staff performing production tasks did not have hair restraints. Ensure that all hair is covered during production tasks. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils.

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

Official record from Wake County Environmental Services, Apr 12, 2025 · Original Source