1 - Inspection
Apr 27, 2026
Official score: 94.5 · Understand this area’s scale
7 recorded violations
Official wording
Food separated & protected
Inspector’s notes
3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P)- Noted raw beef patties stored above ready-to-eat food items in the reach in cooler. Ensure raw animal products are stored below ready-to-eat food items to avoid cross contamination. CDI- Items rearranged.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- Noted refried beans and shredded chicken were temping below 135 F in the steam well unit. Maintain TCS foods in hot holding at 135F or above. CDI- Noted items reheated and placed back in hot holding. Temperature on steam well adjusted.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P)- Overfilled container of salsa verde was reading between 44-45 F in the work top cooler. Maintain TCS foods in cold holding at 41F or less. CDI- Container divided out and and placed in prep cooler.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Sanitizers; Criteria - Chemicals (P)- Noted Sanitizer solution reading too strong. Maintain chlorine sanitizer solution between 50 -200 ppm. CDI- Chlorine sanitizer remixed during inspection. 7-102.11 Common Name - Working Containers (Pf)- Working spray bottle of sanitizer solution missing label. Ensure all sanitizer solutions are labeled.
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 unsafelyOfficial wording
Thermometers provided & accurate
Inspector’s notes
4-203.12 (B) - Ambient air thermometer missing for prep cooler. Ambient air and water thermometers shall be accurate to +/- 3F. CDI- Instructed PIC to place ambient air thermometer in prep unit. 4-302.12 Food Temperature Measuring Devices (Pf)- No food thermometer available onsite. Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. CDI- Thermometer provided during inspection.
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
Single-use & single-service articles: properly stored & used
Inspector’s notes
4-903.11(A)(C) Noted plastic lids and to-go containers being stored outside behind the food truck. Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above 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 issuesOfficial wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14 - No chlorine test strips available. Provide a test kit that accurately measures sanitizer concentrations. CDI- EHS provided test strips 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 problemsOfficial record from Wake County Environmental Services, Apr 27, 2026 · Original Source