Mobile Food · Wake County, NC

Flavors On Wheels (Wcid #1043)

Name: Flavors On Wheels (Wcid #1043)
Address: 10420 Chapel Hill Rd, Wake County, NC

10420 Chapel Hill Rd

Last inspected Jun 16, 2026 · View Map ↗ · Compare ↗

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Score 95

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

The full inspection history

5 inspections

1 - Inspection

Jun 16, 2026

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode 3-301.11(B)Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11(B); Priority; An employee was slicing an onion that she was holding in place with their non-gloved hand (knife was in gloved hand). Employee stated the onion will not be cooked. Employees may not contact ready-to-eat food with their bare hands except when washing fruits and vegetables. CDI - Onion was voluntarily discarded.

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 issues

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

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 problems

notedCode 3-302.11(A)(2)(b)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(2)(b); Priority; Raw shell eggs were stored behind onions in the top section of the fliptop cooler (prep cooler). FOOD shall be protected from cross contamination by arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented. CDI- Containers were switched so that the eggs can be in the front.

In plain English

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

More about other finding

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; Sanitizer was not available during inspection. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- An employee brought bleach from the commissary/gas station and made a batch.

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Only quat.ammonia test strips were available during inspection and one of the owners states he wants to use chlorine based sanitizer on the food truck. Provide a test kit that accurately measures chlorine sanitizer concentrations. CDI - Test strips were ordered from Amazon.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Pooled water is on the floor. The floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Ensure water is mopped up to prevent further rusting of floor.

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, Jun 16, 2026 · Original Source

1 - Inspection

Oct 30, 2025

Score 94

Official score: 94 · Understand this area’s scale

9 recorded violations

notedCode 2-103.11(A-P)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-103.11(A-P); Priority Foundation; The person in charge does not have managerial control; PIC states meats are being stored and transported from the commissary to the food truck instead of being stored on the food truck (no meat was found on food truck only shell eggs; but menu has chicken dishes); the potable and discharge water lines are connected to the food truck during operation; PIC and employee state that they do not keep sanitizer on the food truck; PIC is using time in lieu of temperature for food safety but foods are not time stamp (Form was provided by end of inspection with date of 3.25.25). PIC shall ensure rules in the code for food safety and handling are met. CDI - Education and review of policies/permit conditions.

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 2-103.11(O)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-103.11(O); Priority Foundation; Posters are available; but a written policy regarding employee health is not available. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. PIC states they signed and emailed form to previous inspector. CDI- Employee health form and decision chart given to owner; all employees that were present reviewed and signed form.

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 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

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 problems

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

NOTE: No dishwashing is occurring on truck - they are taking everything back to the commissary/gas station.

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 3-501.19(B) (1): PriorityOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B) (1): Priority; Form dated 3.25.25 was found inside of commissary/gas station and states foods shall have stickers showing time hold of 4:30-8:30 pm; no stickers were found on any of the foods on counters (peanut chutney; rice; or noodles). Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. CDI - Timestamps added for 5 - 9 pm/cold holding violation removed.

In plain English

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

More about other finding

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Buckets of cornflakes and batter are stored on the floor during preparation. 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 6 inches above the floor. CDI- Food was put on countertop. 3-307.11; Core; The skin has been removed and the ends have been cut off of onions that are stored in direct contact with plastic grocery bag on a countertop. Cut veggies such as cabbage and peppers are stored in direct contact with plastic bags in the top section of the prep cooler. These bags are not approved for direct food contact. Food shall be protected from miscellaneous sources of contamination. Use approved containers/sealable bags to store exposed TCS food.

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

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; The inside of the microwave has dried on food debris. Non-food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean the inside of the microwave.

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, Oct 30, 2025 · Original Source

1 - Inspection

Mar 25, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Working containers of dry goods were missing the identifying label. Food ingredients that are removed from their original packages and are unrecognizable shall be identified with the common name of the food. Ensure these containers are labeled.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Buckets of food stored on the floor during preparation. 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 6 inches above the floor. CDI- Food was relocated on racks. 3-307.11; Core; Observed paneer in direct contact with plastic grocery bag in the prep cooler. These bags are not approved for direct food contact. Food shall be protected from miscellaneous sources of contamination. Use approved containers to store exposed TCS food.

In plain English

More about food not protected from contamination

Official record from Wake County Environmental Services, Mar 25, 2025 · Original Source

1 - Inspection

Feb 28, 2025

Score 95

Official score: 95 · Understand this area’s scale

4 recorded violations

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; (REPEAT) Handwashing sink had a few utensils stored in the basin upon entering MFU. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Utensils were removed. 6-301.12; Priority Foundation; (REPEAT) No paper towels were available at handwashing sink upon entering mobile food unit. Each handwashing sink shall be provided with individual; disposable towels. 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 problems

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; (REPEAT) Cooked noodles (57F); cooked rice (53F); and paneer (44F) found stored on prep table in mobile food unit. PIC stated that these items were recently removed from refrigeration. TCS food shall be maintained at 41F or less for cold holding. CDI- Foods were relocated to the bottom portion of the prep cooler to cool. Store these foods in an ice bath and use ice from commissary if it is going to be kept out on the prep table for easy access. Alternatively; TPHC discussed for these foods due to making fresh batches each shift and discarding product after 4 hours.

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 3-306.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-306.11; Priority; (REPEAT) Soup in kettle warmer; tomato chutney and peanut chutney found stored on a table for self-service outside of mobile food unit. Food on display shall be protected from contamination by the use of packaging; counter; service line; or salad bar food guards; display cases; or other effective means. CDI- Food was relocated to tables inside of the mobile food unit. Do not store anything for self-service outside of the mobile food unit. All food must be prepared and kept inside of the mobile food unit. 3-305.11; Core; Buckets of non-TCS food stored on the floor throughout the MFU. 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 6 inches above the floor. CDI- Food was relocated on racks.

In plain English

More about food not protected from contamination

notedCode 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; Clean utensils were stored directly on the floor under the prep table. Cleaned equipment and utensils shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- Utensils were relocated and utensil coming in contact with the floor was stored separate to be washed.

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, Feb 28, 2025 · Original Source

1 - Inspection

Sep 4, 2024

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; No paper towels were available at handwashing sink upon entering mobile food unit. Each handwashing sink shall be provided with individual; disposable towels. CDI- Paper towels were provided. ; 5-205.11; Priority Foundation; Handwashing sink had a few utensils stored in the basin and a wire shelf stored in front of sink that was restricting access. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- Utensils were removed and wire shelf was relocated inside of mobile food unit. Handwashing sink can now be accessed.

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 problems

criticalCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; Container of raw chicken in bottom portion of prep cooler stored above ready-to-eat vegetables. Raw shell eggs commingling with ginger and fresh bay leaves in container in prep cooler. Foods shall be stored to prevent cross contamination. Store foods according to final cook temperature. CDI- Ginger was voluntarily discarded; bay leaves removed; and raw chicken was relocated to bottom shelf of prep unit.

In plain English

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

More about other finding

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; Bowl of potato curry found stored on table in mobile food unit at a temperature between 45F-47F. PIC stated that the bowl was recently removed from refrigeration. TCS food shall be maintained at 41F or less for cold holding. CDI- Potato curry was relocated to the bottom portion of prep cooler to cool. Store bowl of potato curry in ice bath and use ice from commissary if it is going to be kept out on the prep table for easy access.

In plain English

More about food kept at an unsafe temperature

minorCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Containers of spices and squeeze bottles are missing an identifying label. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta; 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 these containers.

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 3-306.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-306.11; Priority; Tomato chutney; peanut chutney and sambar found stored under a tent on a table for self-service outside of mobile food unit. Food on display shall be protected from contamination by the use of packaging; counter; service line; or salad bar food guards; display cases; or other effective means. CDI- Food was relocated to tables inside of the mobile food unit. Do not store anything for self-service outside of the mobile food unit. All food must be prepared and kept inside of the mobile food unit.

In plain English

More about food not protected from contamination

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; Several stacks of single-service to-go containers found stored with food-contact portion facing up in cabinet; container observed with visible debris collecting where food contacts. When asked; PIC stated that during service; containers are taken out and placed on counter. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. CDI- Single-service containers were inverted during the inspection and soiled container voluntarily discarded.

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

minorCode 4-205.10Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-205.10; Core; Small dorm refrigerator added to mobile food unit after permitting (according to PIC) is not certified for commercial use. Except for toasters; mixers; microwave ovens; water heaters; and hoods; food equipment shall be used in accordance with the manufacturer's intended use and certified or classified for sanitation by an ANSI-accredited certification program. CDI- Small dorm refrigerator was removed from mobile food unit.

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, Sep 4, 2024 · Original Source