1 - Inspection
Oct 16, 2025
Official score: 96 · Understand this area’s scale
5 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (A); Priority Foundation; Box of food stored on top of handsink at beginning of inspection. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Box moved during inspection. 6-301.12; Priority Foundation; Hand Drying Provision; No paper towels available on food truck. Each handwashing sink shall have paper towels or other approved hand drying device. Employee obtained paper towels at end of inspection.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core; Box of French Fries 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- Fries moved up off the 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 contaminationOfficial wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11(B) and (C); Core; Clean grease/food debris on exterior and interior surfaces of equipment such as shelves and coolers. Non-food contact surfaces shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently.
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
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15;Core; Prep sink faucet sprays water when water is turned on at this sink. Maintain a plumbing system in good repair. Repair this faucet.
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 problemsOfficial wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Clean soil build-up on floors around and under equipment. Walls have residue buildup. Physical facilities; floors walls and ceilings; shall be cleaned as often as necessary to keep them clean. Clean these areas more frequently.
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, Oct 16, 2025 · Original Source