1 - Inspection
Sep 10, 2026
Official score: 80 · Understand this area’s scale
19 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to wash - Priority; All food employees observed not washing their hands at the appropriate times (entering and exiting the truck; handling raw meat; after cleaning; etc.) Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals; (D) Except after drinking from a closed beverage container in a manner that prevents contamination; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves for working with FOOD; and (I) After engaging in other activities that contaminate the hands. CDI- education given and hands were washed.
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
6-301.11; Priority Foundation; [Repeat] Soap was not available at the hand sink. Soap must be always at the sink for hand washing. CDI-Soap was provided.; 6-301.12; Priority Foundation; There were no paper towels at the hand sink. There must always be paper towels at the hand sink for drying cleaned hands. CDI-Paper towels were provided.
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
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) [Repeat] Container of open raw chicken was stored directly above containers of ready to eat pickled onions and cabbage. Food shall be protected from cross contamination by separating raw animal foods during storage; preparation; holding; and display from ready to eat foods. Corrected During Inspection - Items were relocated to proper storage order. 3-304.15 (A) ; Priority; Several employees observed using the same pair of gloves for multiple tasks. SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. CDI- education given and gloves were changed.
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
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Several TCS items were observed above 41F (see temperature chart). Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection -Items were voluntarily discarded by PIC.
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 date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) [Repeat] Facility has failed to date all temperature control for safety; ready to eat foods that have been prepared or opened. Several cooked food products observed such as cooked chicken; cooked barbacoa; cooked beans; etc. All TCS/RTE foods once opened or prepared shall bear a date marking label if held more than 24hrs. Corrected During Inspection - Provided education on date marking and known dates added.
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 problemsOfficial wording
Approved thawing methods used
Inspector’s notes
3-501.13 (A)-(D) Thawing - Pf; Raw meat was observed thawing sitting out on the countertop. Except when thawed and prepared for immediate service when ordered; TCS FOOD shall be thawed: (A) Under refrigeration at =41F; or (B) Completely submerged under running water: (1) At a water temperature of <70F; (2) With sufficient water velocity to agitate and float off loose particles in an overflow; and (3) So that thawed portions of READY-TO-EAT FOOD do not rise above 41F; or (4) So that thawed portions of a raw animal FOOD requiring cooking are not above 41F for more than 4 hours including: (a) Thawing time and the time needed for preparation for cooking; or (b) The time it takes to lower the temp to 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 temperatureOfficial wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Bulk food containers beside the make unit at the entrance of the food truck are not properly labeled to identify the contents of the container. Several sauces and spices were also observed without labels. Label all working containers of food products such as oils; spices; salts; flour; and sugar.
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 problemsOfficial wording
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-501.111 Controlling Pests; Several flies observed in the mobile food unit. The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods; if pests are found; such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12; 7 206.12; and 7 206.13; Pf and (D) Eliminating harborage conditions.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Personal cleanliness
Inspector’s notes
2-402.11; Food employees observed handling food without hair restraints. Except counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.
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
3-304.14(B) Core; There was no sanitizer solution in the water holding wiping cloths. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI-Chlorine was available; and was added to the water to be a 50ppm solution.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-502.13 Single Service and Single Use Articles-Use Limitations (A)SINGLE-SERVICE and SINGLE-USE ARTICLES may not be reused. (B) The bulk milk container dispensing tube shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head.
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 issuesOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.12 Cutting Surfaces; The cutting boards are heavily soiled and scored and in need of replacement. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED; or discarded if they are not capable of being resurfaced.
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; Cleaning needed of the cooking equipment; gaskets; and interior of the coolers. Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency.
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
Sewage & wastewater properly disposed
Inspector’s notes
5-402.13 Conveying Sewage (P) [Repeat] At the time of inspection there was a puddle of gray water on the ground underneath the back of the truck (closest to the road and sidewalk). Maintain sanitary sewage system according to Law. Corrected During Inspection - At the time; it did not seem as though this was actively coming from the food truck itself during the inspection. Discussed proper sewage disposal to ensure gray water is not being disposed of on the ground.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-501.14 Cleaning Ventilation Systems; Nuisance and Discharge Prohibition; Grease has overflowed out of the catch container and is overflowing and dripping down the sides of the truck and onto the ground. (A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust; dirt; and other materials. (B) If vented to the outside; ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-103.11 (A) - (P) (Pf) [Repeat] Several repeat and priority violations observed throughout the inspection. PIC shall ensure rules in the code for food safety and handling are met. CDI-Reviewed requirements for active managerial control with PIC.
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
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) Certified Food Protection Manager (C) [Repeat] The person in charge was unable to provide a Food Protection Manager Certification at the time of inspection. 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
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-103.11 (O) ; An employee health policy was not available. The PIC shall ensure that employees are informed in a verifiable manner of their responsibility to report information about their health and activities as they relate to foodborne illnesses to the PIC. CDI- documentation provided.
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
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; Written procedures for the cleanup of vomit and diarrheal events were not available. 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. CDI- documentation provided.
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, Sep 10, 2026 · Original Source