1 - Inspection
Sep 16, 2026
Official score: 95.5 · Understand this area’s scale
4 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
2-103.11(A-P) - PIC Duties - Pf Person in Charge Duties need to be addressed; including assuring Employee washes hands; and proper cold holding temperatures; with routine monitoring; checking food with the thermometer. Discussed today for correction.
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 issuesOfficial wording
Certified Food Protection Manager
Inspector’s notes
2-102.12 (A) The PIC must be a certified food protection manager. A list of ANSI approved CFPM classes is available at wake.gov/food.
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 issuesOfficial wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.11 Handwashing Cleanser; Availability (Pf) Soap is not dispensing and is therefore not available for handwashing. Soap dispenser was cleared and function restored during inspection. Lack of soap while the food truck operates indicates employees are not washing their hands. Emphasize the importance of handwashing and teach employees to wash hands in the handwashing sink with Soap.
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
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Cold Holding (P) Pizza Make-Line Refrigerator is not holding food at 41F: Ham 45F; Shredded Cheese 45F; Garlic in Oil 48.5F; pork 60F. Upright 2-Door Refrigerator has unopened package of Ham 42.3F. Refrigerator may need to be replaced if it cannot maintain food at 41F. There is a wood-fired oven near the refrigerator. 5 months out of the year may have temperatures inside the unit well-above what equipment is rated to function effectively at. Mid-September today and food temperature is not as required. Both refrigerators were adjusted to colder settings. Pork was removed and is intended for employee use; not service to customers. Owner will follow-up with me tomorrow to address the long-term correction. We also discussed storing smaller portion of Ham in the top of the pizza refrigerator and storing back-up in the 2-door 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 record from Wake County Environmental Services, Sep 16, 2026 · Original Source