Mobile Food · Wake County, NC

T-N-T Fish Chicken (Wcid #861)

Name: T-N-T Fish Chicken (Wcid #861)
Address: 10125 Division Dr, Wake County, NC

10125 Division Dr

Last inspected Oct 1, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

The full inspection history

6 inspections

1 - Inspection

Oct 1, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Water was not dispensing from handwashing sink at the start of inspection due to water heater and pump being turned off. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. CDI- Water heater and pump were turned on.

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

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Cleaning needed on floor and walls near the fryers to remove the accumulated grease. The physical facilities shall be cleaned as often as necessary to keep them clean. Clean the physical facilities 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 problems

notedCode 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Employee phone found stored on prep table and on shelf above prep surface. Lockers or other suitable facilities shall be used for the orderly storage of employee items and other possessions. Designate a better location for employee belongings or keep in pocket. CDI -Employee phones were relocated.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Oct 1, 2026 · Original Source

1 - Inspection

Feb 10, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Handwashing sink in MFU was blocked with containers of ketchup packets in basin. A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing. CDI- Containers were relocated.

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 separated & protected

Inspector’s notes

3-302.11 (A)(2); Priority; In reach-in cooler; raw seafood was stored above cooked chicken wings and raw chicken was stored on shelf above raw seafood. In reach-in freezer; raw chicken found stored on shelf above french fries. Food shall be stored to prevent cross contamination. Store food according to final cook temperature. CDI- Food was rearranged during the inspection.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Extensive cleaning needed on floor and walls near the fryers to remove the accumulated grease. The physical facilities shall be cleaned as often as necessary to keep them clean. Clean the physical facilities 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 problems

Official record from Wake County Environmental Services, Feb 10, 2026 · Original Source

1 - Inspection

Mar 17, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 7-207.11 (B)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-207.11 (B); A container of Advil was stored with the seasonings. Labeled; employee medications shall be stored to prevent contamination of food; equipment; and other food service related items. CDI- Medication relocated to an employee storage area.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 6-403.11 Designated AreasFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 Designated Areas; Core; An employee's water jug was stored on the top shelf of the tall reach in cooler. Employee food/drinks shall be stored in a manner that prevents the contamination of the mobile food unit's food and supplies. Store employee food on bottom shelves in contained in areas.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

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

1 - Inspection

Aug 15, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 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 cup of ice stored above sealed bags food in the tall reach in cooler without a lid. Employees may drink from closed beverage containers when handled in a manner that does not contaminate exposed food; clean equipment or other supplies. CDI-Cup was covered and relocated to an appropriate storage area.

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

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The box fan has a buildup of dust on the back of it and some of the cooking equipment needs wiping down. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. **Points reduced due to improvement in cleaning.

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, Aug 15, 2024 · Original Source

1 - Inspection

Apr 16, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The three-compartment sink basins as well as drain boards need cleaning. Warewashing equipment shall be cleaned as often as necessary to prevent the recontamination of clean equipment and utensils - at a minimum of once every 24 hours. Clean the 3 compartment sink area.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; The insides of the freezer and cooler need wiping down as well as some of the countertop spaces and shelving. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items 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 problems

minorCode 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; The basin of the handwashing sink needs cleaning due to soil residues. Plumbing fixtures such as handwashing sinks shall be cleaned as often as necessary to keep them clean. Clean the handwashing sink 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 problems

Official record from Wake County Environmental Services, Apr 16, 2024 · Original Source

1 - Inspection

Dec 7, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Observed dish soap; hand sanitizer; sanitizer bottle and other items stored inside handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI-EHA removed items from hand 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

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Observed container of raw fish; shrimp and cooked chicken wings stored on countertop near fryers with temperatures above 41F(see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Foods were moved to reach-in fridge.

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

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Observed container of cole slaw prepped on Tuesday 12/5 not date marked. Potentially hazardous foods opened or prepared; in the establishment and kept for more than 24 hours shall be date marked. Date marking should be either a preparation date; or a consume-by/discard date. CDI by date marking cole slaw.

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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Observed soiled interior of three compartment sinks. The compartments of sinks used for washing and rinsing equipment; utensils shall be cleaned throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and if used as least every 24 hours. Increase cleaning frequency of three compartment sink.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed soiled interior of reach-in fridge and freezer and exterior of equipment. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning on these surfaces.

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, Dec 7, 2023 · Original Source