Mobile Food · Wake County, NC

El Toluco (Wcid #781)

Name: El Toluco (Wcid #781)
Address: 4320 Ten Ten Rd, Wake County, NC

4320 Ten Ten Rd

Last inspected Feb 9, 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

7 inspections

1 - Inspection

Feb 9, 2026

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; Both of employee's food protection manager certification expired on 3/07/2025; therefore there was no certified food protection manager 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. The person in charge shall be present during all hours of operation. CDI - Provided PIC website where they can renew certification: Servsafe.com Renew certification before the next inspection. 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 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; No hot water was available at the handwashing sink. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. CDI - After waiting for about an hour; hot water supply returned to handwashing 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

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed a container of cooked carnitas with a 1/28 prep date and containers of cooked beef and chicken without prep dates; discussion with PIC revealed these foods had been cooked several days ago. A TCS (time/temp control for safety); refrigerated; ready-to-eat food shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code; Is in a container or package that does not bear a date or day; or is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in the NC Food Code. CDI - PIC voluntarily discarded foods.;

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 4-501.19Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.19; Priority foundation; Due to the lack of available hot water; the wash solution cannot be maintained at 110F. The temperature of the wash solution in manual warewashing equipment shall be maintained at not less than 110F or the temperature specified on the cleaning agent manufacturer's label instructions. CDI - After waiting about an hour; with the use of a space heater the piping warmed enough to allow hot water flow.

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 5-103.12Other

Official wording

Hot & cold water available; adequate pressure

Inspector’s notes

5-103.12; Priority foundation; Due to freezing of water pipes; not enough water pressure is available to wash hands or wash dishes. Water under pressure shall be provided to all fixtures; equipment; and nonfood equipment that are required to use water. CDI - After waiting about an hour; with the use of a space heater the piping warmed enough to allow hot water flow. 5-103.11(B); Priority foundation; Due to pipes freezing; hot water is not available at any of the available faucets. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. CDI - After waiting about an hour; with the use of a space heater the piping warmed enough to allow hot water flow.

In plain English

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

More about other finding

Official record from Wake County Environmental Services, Feb 9, 2026 · Original Source

1 - Inspection

Sep 22, 2025

Score 97.5

Official score: 97.5 · 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

2-102.12(A); Core; The employee's food protection manager certification expired on 3/07/2025; therefore there was no certified food protection manager 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. The person in charge shall be present during all hours of operation. Renew certification before the next 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 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The spray bottle of chlorine sanitizer solution; used for sanitizing prep surfaces and other areas in the food truck; was tested to be 10ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A chlorine solution shall have a minimum concentration of 50ppm not to exceed 200ppm. CDI - Sanitizing solution remade and tested to be within the required range.

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 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; A couple containers of cooked chorizo and cooked vegetables in the refrigerator were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded foods.

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 5-304.13Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-304.13; Core; The water tank outlet for wastewater is missing a protective cap. If not in use; a water tank and hose inlet and outlet fitting shall be protected using a cover or device as specified in the NC Food Code (a cap and keeper chain; closed cabinet; closed storage tube; or other approved protective cover or device). Replace missing cap for wastewater outlet before the next inspection.

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 problems

Official record from Wake County Environmental Services, Sep 22, 2025 · Original Source

1 - Inspection

Mar 10, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Observed hand sink hot water 56-61F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature to meet requirement.

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

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed no date marking for items prepared on days prior... Rice; green salsa; mozzarella; and carnitas. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Items discarded.

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, Mar 10, 2025 · Original Source

1 - Inspection

Jan 17, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode Observed raw shell eggs stored above uncovered limesOther

Official wording

Food separated & protected

Inspector’s notes

Observed raw shell eggs stored above uncovered limes; RTE sauces; and orange juice inside tall reach in.3-302.11; Priority Foundation; Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In plain English

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

More about other finding

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed no date marking for items prepared on days prior... housemade tripe and pork fat. Item discarded. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified.

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, Jan 17, 2025 · Original Source

1 - Inspection

Mar 20, 2024

Score 100

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on one container of salt/flour spice blend; no longer needed. 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 this item.

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, Mar 20, 2024 · Original Source

1 - Inspection

Jan 16, 2024

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Date-Marking missing on rice cooked yesterday; and on pork cooked 2 days ago. Refrigerated; READY-TO-EAT; POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) prepared and held in a FOOD ESTABLISHMENT for more than 24 hours shall be date-marked. The day of preparation shall be counted as Day 1 (ex.-date the milk opened; date the meat/vegetable cooked). When freezing cooked TCS foods; include the Date Cooked/Date Frozen/Date Thawed. Add date mark to prepared TCS foods that will be held over to the next day. CDI- Known cooked-on dates added during inspection.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Labeling missing on squeeze bottle of Dawn dish soap. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Labeling added 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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Cooling Method: Batches of Carne asada and Chicken cooked today observed cooling on the MFU (food truck). Cooling batches of cooked food (ex.- meat; rice) on the MFU is not allowed; this is a stipulation of your permit. Cook and cool batches of meat/rice at the Commissary. Only transfer these foods to the MFU once it has cooled to 41F and less; or maintain hot. If you need to make more while out on site; maintain hot; do not start cooling process on the MFU. CDI- Permit requirements/limitations explained to PIC.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Can of jalapenos stored on the floor. FOOD shall be protected from contamination by storing the FOOD: In a clean; dry location; Where it is not exposed to splash; dust; or other contamination; and At least 15 cm (6 inches) above the floor. CDI- Food moved up off floor during inspection.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer concentration too low in sanitizer spray bottle; measured at 0ppm chlorine. Maintain chemical sanitizer solutions at the required concentration; 50-200ppm chlorine. Remake the sanitizer and use test kit to confirm required concentration reached. [REPEAT]

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, Jan 16, 2024 · Original Source

1 - Inspection

Oct 31, 2023

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Handwashing sink blocked with large mixing bowl and utensils. A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing sink may not be used for purposes other than handwashing. CDI- Items removed from handwashing 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

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; Just one bucket of sanitizer lacking label. Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI- Label added during inspection.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer concentration too low in one bucket of sanitizer; measured at 25ppm chlorine. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: Held between uses in a chemical sanitizer solution at the required concentration. Maintain chlorine sanitizer at 50-200ppm. CDI- Sanitizer returned to dish sink 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 problems

minorCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Pans stored as clean stacked wet. Clean EQUIPMENT and UTENSILS shall be stored In a self-draining position that allows air drying; and Covered or inverted. CDO- Pans rearranged to allow for air-drying.