Push Carts · Wake County, NC

Wicked Links #1 (Wcid #493)

Name: Wicked Links #1 (Wcid #493)
Address: 4601 Capital Blvd, Wake County, NC

4601 Capital Blvd

Last inspected Jul 31, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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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

5 inspections

1 - Inspection

Jul 31, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Cold-Holding: Bag of hot dogs in small low cold hold unit holding at 42.6F. Observed this unit being accessed too frequently for condiments on a hot sunny day. Maintain all cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Setup was within past hour. Bag of ice added to the hotdogs to assist with cooling back to 41F and less. Recommend using top drained ice well for holding frequently needed condiments like raw onion and squeeze mayonnaise; to reduce opening of the cold-hold unit. Small cooler unit should mainly just have bulk hot dogs and coleslaw.

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

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer concentration too low in sanitizer spray bottle; measured at 0-10ppm chlorine. Maintain chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400ppm quat). CDI- Sanitizer remade and verified during inspection.

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 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; PIC unable to locate test kit for the sanitizer in use (chlorine). A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. CDI- Sanitizer test kit obtained during inspection.

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, Jul 31, 2026 · Original Source

1 - Inspection

Mar 23, 2026

Score 100

Official score: 100 · Understand this area’s scale

1 recorded violation

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on multiple squeeze bottles of food ingredients. 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. Add labeling to these 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, Mar 23, 2026 · Original Source

1 - Inspection

Dec 16, 2025

Score 100

Official score: 100 · Understand this area’s scale

2 recorded violations

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; One employee beverage stored above food storage. 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. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of: The EMPLOYEE'S hands; The container; and Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. Recommend use of drinking container designed with lid and straw to keep employee hands away from mouth surfaces. CDI- Employee beverage moved during inspection.

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 issues

notedCode 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; All the grill knobs are missing. The small cold-hold unit door is starting to pull apart on the inside. EQUIPMENT shall be maintained in a state of good repair and condition. EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturers specifications. Repair/Replace these items.

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, Dec 16, 2025 · Original Source

1 - Inspection

Aug 29, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Cold-Holding: Bags of hot dogs and containers of coleslaw in low side-door cold hold unit holding too warm; hot dogs at 43-44F and coleslaw at 50F. Observed this unit being accessed frequently. This side-door design is not good at maintaining temperatures with frequent access; especially on very hot days. Recommend using another chest cooler filled with ice for these products for improved cold-holding. Maintain all cold Temperature Control for Safety (TCS) foods at 41F and less. CDI- Off-temperature coleslaw voluntarily discarded during inspection by PIC. Bag of ice added to the meat products for active cooling.