Push Carts · Wake County, NC

Durty Dogz (Wcid #849)

Name: Durty Dogz (Wcid #849)
Address: 500 E Davie St, Wake County, NC

500 E Davie St

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

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Score 95.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Apr 28, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

3 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; PIC has a Serv Safe Food Handler certification; but no Food Protection Manager certification. The PIC 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. At least one manager shall be available during all hours of operation. Obtain Serv Safe Food Protection Manager certification(s).

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 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Coleslaw on serving table observed above 41F. Maintain TCS foods in cold holding at 41F or less. More ice added to container and placed below ice line. Full points taken for repeat violations

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

majorCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; PIC did not have a food temperature thermometer. A food thermometer shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures as specified under Chapter 3. VR- Verification shall be conducted within 10 days.

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, Apr 28, 2026 · Original Source

1 - Inspection

Oct 2, 2025

Score 95

Official score: 95 · Understand this area’s scale

4 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

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 —Food source and labeling

Official wording

Food obtained from approved source

Inspector’s notes

3-201.11(A) Use food from approved sources only.-P PIC that banana pudding was supplied by Kelz Kitchen. Desserts must be provided by approved suppliers. Discussed requirement with 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

criticalCode 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Vegan dogs 108FFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Vegan dogs 108F; hot dogs 53F.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) Opened containers of food such as hot dogs; sausage dogs; etc. were not labeled with a date they were opened.

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, Oct 2, 2025 · Original Source

1 - Inspection

Mar 19, 2025

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

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 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; Cut tomatoes holding 45-50 F. TCS foods shall maintain 41 F or below for safety. CDI - Tomatoes prepared around 12 PM. PIC to discard by 4 PM. Additional ice to be added by PIC to container underneath tomatoes to facilitate cooling.

In plain English

More about food kept at an unsafe temperature

notedCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Quat test strips available; but no chlorine test strips available. PIC is using chlorine (bleach) for sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided to ensure accuracy of solutions. CDI - PIC ordered chlorine test strips.

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 19, 2025 · Original Source

1 - Inspection

Feb 26, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No one at time of inspection was a certified food protection manager.- 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.- Please obtain certificate.

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

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; Found a container of hot dog temping between 82-101 F during time of inspection. Maintain TCS items at 41 F or below. CDI- items discarded.

In plain English

More about food kept at an unsafe temperature

majorCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; Facility missing food temperature thermometer. FOOD TEMPERATURE MEASURING DEVICES shall be provided and readily accessible for use in ensuring attainment and maintenance of FOOD temperatures as specified under Chapter 3. VR- Verification shall be conducted within 10 days.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Operator missing Chlorine test strips for sanitizer. A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI- Test strips

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, Feb 26, 2024 · Original Source