1 - Inspection
Aug 11, 2026
Official score: 93.5 · Understand this area’s scale
5 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)- Various items being stored inside handwashing sink. Keep access to handwashing sink at all times. CDI- items 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.
More about handwashing problemsOfficial wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P; TCS foods on hot hold unit reading between 126-130 F. CDI: Items discarded
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 wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; Observed overfilled containers of salsa rojo and salsa verde reading above 41 degrees F in the work top cooler. TCS foods being stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items placed inside prep cooler to cool down.
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 wording
Proper date marking & disposition
Inspector’s notes
3-501.17; Priority Foundation; Noted date marking labels missing for bags of rice and cooked chicken inside the prep cooler. Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI; items were marked with the date they were prepared. Repeat.
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 problemsOfficial wording
Hot & cold water available; adequate pressure
Inspector’s notes
5-103.12 No running water on food truck. Provide water under pressure to all fixtures. Immediate suspension placed on permit. REPEAT
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from Wake County Environmental Services, Aug 11, 2026 · Original Source