Mobile Food · Wake County, NC

Vip Food Trailer (Wcid #960)

Name: Vip Food Trailer (Wcid #960)
Address: 3801 Rock Quarry Rd, Wake County, NC

3801 Rock Quarry Rd

Last inspected Jul 29, 2026 · View Map ↗ · Compare ↗

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Score 97

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Jul 29, 2026

Score 97

Official score: 97 · Understand this area’s scale

2 recorded violations

criticalCode 2-301.14 When to wash - PriorityHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to wash - Priority; Multiple employees did not wash hands prior to donning gloves. Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (A) After touching bare human body parts other than clean hands and clean; exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals; (D) Except after drinking from a closed beverage container in a manner that prevents contamination; after coughing; sneezing; using a handkerchief or disposable tissue; using tobacco; eating; or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready to eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands. CDI-Employees were redirected to wash hands. PIC will review hand washing with employees.

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.

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Sanitizers; Criteria - Chemicals (Priority); The quaternary ammonium sanitizer in use was measuring well above 500ppm. Quaternary ammonium sanitizer solution must measure between 200-400ppm. CDI-New sanitizer was brought in.

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 unsafely

Official record from Wake County Environmental Services, Jul 29, 2026 · Original Source

1 - Inspection

Sep 16, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety (TCS) Food; Hot and Cold Holding (Priority); Cooked onions were 110F in the steamer. TCS foods must be held hot at 135F or above. CDI-Onions were reheated to 165F on the grill. Onions were not touching the hot water in the steamer. Strategies were discussed with PIC to maintain the food hot in this unit.

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

minorCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (Core); The hood filters were moderately soiled. Physical facilities must be maintained clean. The filters are cleaned every few weeks; but need cleaning today. Increase cleaning frequency of hood filters.

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

Official record from Wake County Environmental Services, Sep 16, 2025 · Original Source

1 - Inspection

May 29, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 2-301.14 When to Wash (Priority)Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to Wash (Priority); Hands were not washed by employee before putting on gloves. Hands must be washed: before donning gloves for handling food; before beginning work; when changing tasks; after touching face or other bare body parts; when changing from working with raw meat and ready to eat foods; after eating; drinking; or smoking; and anytime hands become soiled. CDI-Employee was directed to wash hands. Education was given to PIC.

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.

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The water heater has a leak. Maintain a plumbing system in good repair. CDI-Repair was begun during inspection.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, May 29, 2025 · Original Source

1 - Inspection

Sep 6, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Paper Towels are needed at the handwashing sink. No dispenser is available. Paper towels were moved to the top of the soap dispenser.

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.

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11; Core; Top Refrigerated drawer under the grill remains open. The drawer does not close properly. Adjustment and closure is needed.

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

Official record from Wake County Environmental Services, Sep 6, 2024 · Original Source

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