Mobile Food · Wake County, NC

Not Just A Fry Guy (Wcid #842)

Name: Not Just A Fry Guy (Wcid #842)
Address: 2161 S Wilmington St, Wake County, NC

2161 S Wilmington St

Last inspected Aug 14, 2026 · View Map ↗ · Compare ↗

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Score 100

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Aug 14, 2026

Score 100

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Aug 14, 2026 · Original Source

1 - Inspection

Feb 17, 2026

Score 100

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Feb 17, 2026 · Original Source

1 - Inspection

Sep 17, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer concentration in sanitizer bucket too low; measured at 0ppm chlorine sanitizer. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be Held between uses in a chemical sanitizer solution at the proper concentration (50-200ppm 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

Official record from Wake County Environmental Services, Sep 17, 2025 · Original Source

1 - Inspection

Feb 15, 2025

Score 100

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Feb 15, 2025 · Original Source

1 - Inspection

Aug 21, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed multiple items (see chart above) that were below 135 degrees F.- TCS foods being stored for hot holding shall maintain a temperature of 135 degrees F or higher.-CDI; items reheated and steam table turned up.

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

Official record from Wake County Environmental Services, Aug 21, 2024 · Original Source

1 - Inspection

Mar 21, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - On steam table; Chili and cheese sauce in three containers was below 135F in various parts of product...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product (including during transport from the commissary)...CDI by properly reheating cheese sauce and chili. NOTE: At commissary; if cheese sauce or chili is made from scratch (heated) and then cooled; when it's ready to be used on MFU; it must be reheated to 165F or above for 15 seconds throughout entire product before hot holding it at 135F or above (including during transport). Use calibrated thermometer to ensure proper temperatures are maintained.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - Somewhat soiled wiping cloth was hanging on food worker's clothing...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by removing cloth and placing in soiled laundry area. Cloth towels are not to be used to wipe hands.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core - Back wall under vent hood had dripping grease...Physical facilities shall be kept clean...Increase cleaning frequency of back wall. Use caulk to seal cracks where grease is dripping out. Ensure grease is adequately contained and diverted to drain into drip pan or other approved container.

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, Mar 21, 2024 · Original Source

1 - Inspection

Oct 6, 2023

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core - Employee covered bottle of water was on top shelf above MFU foods in upright refrigerator...Employees shall eat and drink only in designated areas where contamination of food and clean equipment/utensils cannot result...Store employee beverage below and away from MFU's food and clean equipment/utensils.

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

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - On steam table; cheese sauce in three containers was 123-135F...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by properly reheating cheese sauce. NOTE: At commissary; if cheese sauce is made from scratch (heated) and then cooled; when it's ready to be used on MFU; it must be reheated to 165F or above for 15 seconds throughout entire product before hot holding it at 135F or above. Use calibrated thermometer to ensure proper temperatures are maintained.

In plain English

More about food kept at an unsafe temperature

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 - Top portion of sour cream in squeeze bottle was above refrigerated make line top chill line and was as high as 48F in a some parts...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by placing squeeze bottle in make line bottom.

In plain English

More about food kept at an unsafe temperature

minorCode 4-102.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-102.11; Core - Observed a few food containers lined with paper toweling (paper towels not approved for direct food contact)...Materials used for single-service or single use articles shall be clean...Do not use paper towels for direct storage of food. Consider using absorbent deli paper; etc. designed for direct food contact.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core - Lid exteriors of large covered storage containers were soiled. Two compartment sink drain lines were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces above.

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 6, 2023 · Original Source