1 - Inspection
Feb 10, 2026
Official score: 98 · Understand this area’s scale
3 recorded violations
Official wording
Proper cooling time & temperatures
Inspector’s notes
3-501.14(A); Priority; Beef/steak cooling from commissary in flip top cooler; at 76F and 100F respectively. PIC states these meats were cooked and cooled around 8am in the commissary; then placed on the mobile food unit. Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI- Foods voluntarily discarded from cooler. Reminded the PIC of the permit condition; "Any bulk cooling must be done in the commissary refrigerator."
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 cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Steak/beef cooling in prep cooler in tightly covered containers. Do not cool bulk meats on the mobile food unit as discussed above. When cooling; quickly cool foods. Use methods such as open/vented shallow pans; large ice baths and active stirring. Cold air must flow around product to remove the heat. Dicsused proper cooling methods to use at the commissary before placing cooked meats on the truck; i.e. utilize commissary freezer; small portions/sheet pans; etc to get food to 41F before placing for service. Or; cook and maintain 135F on truck in additional commercial steam table.
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15; Core; Back service doors ajar. PIC states to allow cool air in. Consider alternative cooling for truck i.e. fans; AC unit; screens for back door; etc to protect outer openings of establishment from insect or rodent entry.
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 record from Wake County Environmental Services, Feb 10, 2026 · Original Source