1 - Inspection
May 22, 2026
Official score: 93.5 · Understand this area’s scale
8 recorded violations
Official wording
Proper eating; tasting; drinking or tobacco use
Inspector’s notes
2-401.11 Eating; Drinking; or Using Tobacco (C). 2-401.11 Eating; Drinking; or Using Tobacco. An EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result - Observed 1 food handler chewing while handling food. Educational provided.
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 issuesOfficial wording
Hands clean & properly washed
Inspector’s notes
2-301.14 When to Wash (P) Employee shall wash their hands (H) Before donning gloves to initiate a task that involves working with FOOD; P - Observed 1 employee who was taking orders and cash; donning new gloves; and handling food without washing hands before donning gloves. Corrected during inspection (CDI): educational provided; employee washed hands; then donned new gloves. Food involved was removed from the public service.
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 cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (P) Maintain TCS foods in cold holding at 41F or less. -P - Observed sliced ham (50F; within 45 minutes) stored above the cold line of the prep top cooler; and ham with the temperature higher than 41F. CDI - the ham involved was restored in the prep cooler reach-in to cool it down. Repeat
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
Toxic substances properly identified stored & used
Inspector’s notes
7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. -P - Observed Clorox (cleaning solution) stored together with bottles of hot sauce. CDI - the Clorox restored under the compartment sink.
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
Thermometers provided & accurate
Inspector’s notes
4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . - No thin probe food thermometer available to review during the current inspection. Repeat. Verification due by 6/1/26
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
Insects & rodents not present; no unauthorized animals
Inspector’s notes
6-202.15 Outer Openings; Protected (C). The mobile food truck; all openings to the outer air must be protected against the entry of insects and pests. - Observed front window taking orders with no effective means to prevent insects from entering the unit. - Observed the back entrance with a screen door curtain; but the curtain was folded and did not cover the entry door. No live insect was observed during the current inspection. Discussed the matter with the person in charge (PIC) Repeat.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. - Observed hot sauce bottles stored together with cleaning solution. CDI - see line 28
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
Personal cleanliness
Inspector’s notes
2-402.11 Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. - Observed at the beginning of the inspection that 1 food handler had no effective hair restraint. CDI - food handler put on hair restraint. First observation; no point at this time.
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 issuesOfficial record from Wake County Environmental Services, May 22, 2026 · Original Source