1 - Inspection
May 28, 2026
Official score: 94.5 · Understand this area’s scale
5 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11(B); Priority foundation; Upon entry to food truck; observed a food employee removing containers that had been stored in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Items removed and talked to PIC about not storing containers at the handwashing sink. Repeat.
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 problemsOfficial wording
Food separated & protected
Inspector’s notes
3-302.11(A)(1); Priority; Observed trays of raw shell eggs stored above vegetables; cheese; and drinks in the reach-in cooler. Food shall be protected from cross-contamination by: separating raw animal foods from cooked ready-to-eat foods and raw ready-to-eat foods such as washed/unwashed fruits and vegetables. CDI - PIC voluntarily discarded raw eggs. Repeat.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-602.11(D)(1)-(2); Priority; Observed inside the drawer cooler significant residue buildup on the container walls holding the bacon; as well as several layers of cardboard packaging from old bacon packages; indicating that this container has not been cleaned recently. Surfaces of utensils/equipment contacting TCS food may be cleaned less frequently than every 4 hours if: In storage at 41F or below and the containers are cleaned when they are empty; Used to prepare food in a refrigerated room or area that is maintained at one of the temperatures in the following chart (41°F or less 24 hours) and: cleaned at the frequency in the chart (41°F or less 24 hours); and the cleaning frequency based on the ambient temperature of the refrigerated area is documented in the establishment. CDI - Container removed and set aside for cleaning and bacon discarded.
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 wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; A container of shredded cheese in the prep cooler; raw beef in the drawer cooler; and the raw eggs and shredded cheese in the reach-in cooler were holding above 41F; see temperature table. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded TCS foods above 45F. Refrigerator does not appear to be functioning properly; do not store TCS foods in this cooler until it is fixed.
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
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Observed significant grease buildup on the hood vents and ceiling; as well as a large amount of dust buildup on the wall and shelving next to the flattop griddle. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently. 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 problemsOfficial record from Wake County Environmental Services, May 28, 2026 · Original Source