1 - Inspection
Mar 19, 2026
Official score: 93 · Understand this area’s scale
10 recorded violations
Official wording
Hands clean & properly washed
Inspector’s notes
2-301.12; Priority - Observed food employee wash hands in container of water for a few seconds without soap because water was not coming out of handsink faucet at the time...Wash hands for at least 20 seconds; following the cleaning procedure to adequately wash hands. Use warm water; soap; scrub 10 to 15 seconds; rinse hands and dry them with paper towel...CDI by education and having worker properly wash 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.
More about handwashing problemsOfficial wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-205.11 (A); Priority Foundation - (REPEAT) At beginning of inspection; several utensils were in handsink basin...Handwashing sinks shall be accessible at all times for employee use...CDI by removing utensils from handsink basin.
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); Priority - (REPEAT) Some foods on grill top were hot holding below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product until served...CDI by reheating foods.
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 and 18; Priority Foundation - A few bags of cooked foods prepared the day before had no dates...Refrigerated ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
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
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - (REPEAT) Red and green buckets of wiping cloth sanitizer were not labeled with their contents (green bucket with sanitizer solution was labeled as "detergent")...Working containers of sanitizers; cleaners; etc. shall be labled with the names of products inside them...CDI by labeling buckets.
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 unsafelyOfficial wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Cooked peppers and green tomatoes were cooling on counter top in covered container (no active cooling taking place)...TCS* foods shall be cooled rapidly using shallow containers (2-4 inch food depth); ice-water bath with constant stirring; adding ice as an ingredient and/or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by adding ice and cold water directly to peppers and tomatoes. NOTE: DO NOT cool large amounts of foods on mobile food unit. This must be done at the commissary since inadequate facilities are available to cool foods quickly on the food truck.
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
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11; Core - Container of salt and bags of food were stored on floor...Food shall be protected from contamination by storing at least 6 inches above the floor...Elevate foods 6 inches above floor.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-903.11(A); (B) and (D); Core - (REPEAT) Several clean utensils were stored with food contact surfaces facing upward...Utensils shall be stored to prevent potential contamination...Store utensils with handles up and presented to user.
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 issuesOfficial wording
Non-food contact surfaces clean
Inspector’s notes
4-602.13; Core - (REPEAT) Some metal shelving and holders for spices/condiments were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of shelving.
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
5-103.12; Priority Foundation - At beginning of inspection; no water was available at handsink faucet and very little water was at utensil washing sink faucet. For a short period of time during inspection; water was finally available at handsink but by the end of inspection; no water was available at handsink again....Water under pressure shall be provided to all faucet fixtures...CDI by voluntarily closing the mobile food unit for the day until water system on MFU is fixed.
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, Mar 19, 2026 · Original Source