1 - Inspection
Jul 18, 2025
Official score: 99 · Understand this area’s scale
5 recorded violations
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12 Handwashing Sinks; Installation (C) Handwashing sink is only reaching 93 F. Provide at least 100F water at handsinks.
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) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Cooked onions sitting in bowl beside grill observed at 103 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Discussed violation with PIC and suggested 4 hour Time as a Public Health Control for these items. If TPHC is not utilized; this product needs to maintain 135 F or higher. Onions were cooked within the last hour and were gone within the time of the inspection; therefore it was not off temperature control for more than 4 hours.
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
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) Sanitizer buckets were stored directly on floor. Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food; equipment; and utensils.
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
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Reach in cooler at back of unit is not in working condition. At the time of the inspection the unit was only holding non-TCS drink items. Equipment shall be maintained in good repair and proper adjustment. PIC stated that a new unit will be installed soon.
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
Hot & cold water available; adequate pressure
Inspector’s notes
5-103.11 Capacity - Quantity and Availability (Pf) Upon arrival for inspection the water heater was turned off completely. Water supplied to handwashing sink and utensil sink is only reaching 93 F. Provide sufficient hot water to meet the peak hot water demands. Corrected During Inspection - PIC stated that the unit was off as it was emitting a lot of extra heat inside the food truck. PIC also stated that the generator isn't able to supply AC and water heater accessibility. Discussed the need to ensure proper temperatures to water fixtures. Water heater was turned on during inspection.
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, Jul 18, 2025 · Original Source