Mobile Food · Wake County, NC

Tashi's Kitchen (Wcid #1151)

Name: Tashi's Kitchen (Wcid #1151)
Address: 2161 S Wilmington St, Wake County, NC

2161 S Wilmington St

Last inspected May 18, 2026 · View Map ↗ · Compare ↗

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Score 96

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

2 inspections

1 - Inspection

May 18, 2026

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority; In prep cooler; found a tray of raw shell eggs stored on top shelf above ready to eat sauces and prepared drinks. Food shall be stored to prevent cross contamination. Separate raw animal foods from ready-to-eat foods. CDI- Raw shell eggs were relocated to bottom shelf.

In plain English

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

More about other finding

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Facility did not have an approved food-contact sanitizing solution on site for use. A chemical sanitizer used in a sanitizing solution for a manual operation shall meet the criteria specified under §7-204.11 Sanitizers; Criteria; shall be used in accordance with the EPA-registered label use instructions. VR- EHS will return to verify that the facility has approved sanitizer.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; A crate of ingredients found stored on the floor in front of the handwashing sink. Food shall be protected from contamination by storing the food in a clean dry location at least 6 inches above the floor. Keep food off of the 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 contamination

notedCode 4-903.11(A) and (C)Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A) and (C); Core; A large bag of to-go containers found stored on the floor at the front register. Single-service and single-use articles shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Keep these items off of the floor.

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 issues

Official record from Wake County Environmental Services, May 18, 2026 · Original Source

1 - Inspection

Jan 12, 2026

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Core; Small amounts of cooked chicken and rice were found in covered containers in the prep cooler while actively cooling. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI- Containers were vented during the inspection.

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 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; MFU only has dial top thermometers available to assess food temperatures when facility cooks protein with thin mass. A temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature. VR- EHS will return to verify compliance of this item.

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 issues

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; MSG; salt; and cornstarch on shelf were lacking an identifying label. Except for containers holding food that can be readily and unmistakably recognized such as dry pasta; working containers holding food or food ingredients that are removed from their original packages for use in the food establishment; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the food. CDI- Labels were added to items.

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

Official record from Wake County Environmental Services, Jan 12, 2026 · Original Source

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