Mobile Food · Wake County, NC

Jerk Man Island Cuisine (Wcid 1030)

Name: Jerk Man Island Cuisine (Wcid 1030)
Address: 11016 Capital Blvd, Wake County, NC

11016 Capital Blvd

Last inspected Jul 22, 2026 · View Map ↗ · Compare ↗

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Score 95

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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

5 inspections

1 - Inspection

Jul 22, 2026

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); PIC does not have a valid food protection manager certification. PIC shall demonstrate knowledge by being a certified food protection manager. CDI- list of available classes provided.

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 3-202.11(F)Food temperature

Official wording

Food received at proper temperature

Inspector’s notes

3-202.11(F); Priority Foundation; Jerk chicken cooked this morning around 7am at the commissary was delivered at 9am "warm" according to the PIC but; no actual temperature was taken. At the time of my arrival that chicken was 57F. Goat prepared yesterday at the commissary and delivered this morning was holding in the reach-in cooler at 54F upon my arrival. Upon receipt; TCS FOOD shall be free of evidence of previous temperature abuse. CDI- TCS food items were voluntarily discarded by PIC. Delivery receiving logs recommended in the future.

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 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Container of goat and chicken inside refrigerator between 54-57F. PIC stated these items were prepared either this morning or yesterday at the commissary. CDI: food items voluntarily discarded by PIC.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16 (A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A)(1); Priority; A container of jerk chicken overstocked on the steam table was holding between 111-122F. Except during preparation; cooking; or cooling; or when TPHC is used; TCS FOOD shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. CDI- chicken was reheated to 165F.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A container of rice (7/10/26) was observed being held beyond the allowed 7 day timeframe. A container of chicken wings were also observed without a date. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- rice was voluntarily discarded by PIC and known date added to chicken.

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

minorCode 4-501.11 Good Repair and Proper Adjustment-EquipmentCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment-Equipment; The small reach-in freezer is not working and quick cooling can not be achieved if needed. A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. Repair this cooler.

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, Jul 22, 2026 · Original Source

1 - Inspection

Nov 14, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Collard greens in the reach-in cooler were holding between 47-48F. Maintain TCS foods in cold holding at 41F or less. CDI- greens were voluntarily discarded by PIC.

In plain English

More about food kept at an unsafe temperature

notedCode 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Food employee observed wearing bracelets while preparing foods. Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed.

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 3-304.12 (F)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (F); A spoon sitting in a container of water on the countertop was holding at 72F. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.

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

notedCode 8 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

8 4-302.14; Priority Foundation; Test strips are not available. Provide a test kit that accurately measures sanitizer concentrations. Verification Required- EC will return by 11/24/25 to verify test strips are available. 4-501.18; Both the wash/rinse and sanitize solutions were observed soiled and need to be remade. Maintain wash; rinse; and sanitize solutions clean.

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, Nov 14, 2025 · Original Source

1 - Inspection

Jun 5, 2025

Score 92.5

Official score: 92.5 · Understand this area’s scale

9 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); PIC does not have a valid food protection manager certification. PIC shall demonstrate knowledge by being a certified food protection manager. CDI- list of available classes provided.

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 2-301.15Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15; Priority Foundation; Employee observed washing their hands in the 2-compartment sink. Only wash hands in handwashing sink. CDI- education given and employee washed their hands in the appropriate 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

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B); Priority Foundation; A bucket of soapy bleach water was observed inside of the handwashing sink. A handwashing sink may not be used for purposes other than handwashing CDI- bucket removed.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Several lids observed with dried on food debris present. Equipment food contact surfaces and utensils shall be clean to sight and touch. CDI- dishes were sent back to be washed.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; A container of rice (5/24/25) was observed being held beyond the allowed 7 day timeframe. Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. CDI- rice was voluntarily discarded by PIC.

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 5-101.11Food source and labeling

Official wording

Water and ice from approved source

Inspector’s notes

5-101.11; Priority; Water for the truck is being supplied by the gas station in the same parking lot of the MFU. Drinking water shall be obtained from an approved source. Verification Required- EC will return by 6/9/25 to verify that the water hose being used has been removed and that the truck can effectively show that the truck has been getting water from their approved commissary.

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 —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(D) The sanitizer bucket is filled with soiled soapy bleach water. Maintain sanitizer containers for in-use cloths free of visible debris and soil. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Test strips are not available. Provide a test kit that accurately measures sanitizer concentrations. Verification Required- EC will return by 6/15/25 to verify test strips are available.

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

majorCode 5-402.14Water, plumbing, and sewage

Official wording

Sewage & wastewater properly disposed

Inspector’s notes

5-402.14; Priority Foundation; The wastewater line was observed buried underground and flowing out into a small creek. Sewage shall be removed from a mobile food unit at an approved servicing area. Verification Required- EC will return by 6/15/25 to verify that the mobile food unit has removed the wastewater line from the ground and is effectively disposing of wastewater at their approved commissary.

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, Jun 5, 2025 · Original Source

1 - Inspection

Jan 3, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -PHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P; Employees observed handling money and money machine and proceeding to use hand sanitizer instead of washing hands. CDI: Employees washed hands.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use; after cleaning.-P; Employee observed washing dishes but not sanitizing. CDI: Dishes rewashed and sanitizer was set up and dishes were sanitized in 50ppm chlorine.

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 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Container of wings inside refrigerator 88F. PIC stated wings were placed inside trailer prior to her entry at 10am and then placed inside refrigerator. CDI: Chicken discarded.

In plain English

More about food kept at an unsafe temperature

notedCode 4-501.110 Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.110 Mechanical Warewashing Equipment; Wash Solution Temperature (Pf); Wash solution temp shall be maintained at 110F when washing dishes. Employee observed washing dishes in 70F water. CDI: Wash water corrected to 110F.

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 3, 2025 · Original Source

1 - Inspection