Restaurant · Wake County, NC

7-Eleven #41993a

Name: 7-Eleven #41993a
Address: 205 Dogwood Tree Ln, Wake County, NC

205 Dogwood Tree Ln

Last inspected Nov 14, 2025 · View Map ↗ · Compare ↗

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Score 98.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

3 inspections

1 - Inspection

Nov 14, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.19 Time as a Public Health Control (Pf) Food in the hot cabinet was not labeled with the times of temperature removal (chicken wings maintained below 135F). Employees were unsure what time food was prepared. When using time a public health controlOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19 Time as a Public Health Control (Pf) Food in the hot cabinet was not labeled with the times of temperature removal (chicken wings maintained below 135F). Employees were unsure what time food was prepared. When using time a public health control; the food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI: Labels added for times of production; labeled within online production system. Zero points deducted due to ready access to the online production system. Ensure all food is labeled so that all employees are aware of when food exceeds 4 hours of temperature removal.

In plain English

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

More about other finding

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Prep coolers and freezer doors; handles; and gaskets were soiled with food debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean the areas more frequently.

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 —Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Floor in walk-in cooler had accumulations of debris and trash. Clean floor.

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, Nov 14, 2025 · Original Source

1 - Inspection

Dec 6, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Multiple temperature controlled for safety foods within quick eats cold wall were maintained above 41F. Milk within coffee milk cooler was maintained above 41F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: All foods above 45F was voluntarily discarded by PIC. Milk cooler was adjusted and milk was allowed to cool to 41F. PIC agreed not to use cold wall for TCS food storage until repairs are complete. Service request submitted for repair.

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 3-501.18 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food; Disposition (P) Multiple boxes of thawed hot dogs and taquitos were not labeled with the date of preparation (thaw date). Temperature controlled for safety foods shall be discarded within 7 days of preparation. CDI: Food was voluntarily discarded by PIC.

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

notedCode —Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.115 Prohibiting Animals (Pf) A non-service dog was in the back prep area at start of the inspection. Live animals may not be allowed on the premises of the food establishment. CDI: The dog was removed from the premises and PIC was reminded of requirement to prohibit animals from food preparation areas of establishment.

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 insects

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Walk-in cooler and reach-in freezers had accumulations of food debris on racks. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean the areas more frequently.

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 6, 2024 · Original Source

1 - Inspection

Dec 14, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; Person in charge does not have food protection manager certification. The PIC shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. A certified food protection manager shall be present during all hours of food preparation or service. Obtain certification.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Several TCS foods at the front of the rolling grill (located near chili dispenser) were below 135F; see chart above. TCS foods (time/temperature control for safety food) shall be maintained at 135F or above. CDI - discarded; grill temperature was adjusted by PIC. Next time full credit will be taken.

In plain English

More about food kept at an unsafe temperature

minorCode 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed that inside of the cabinets; under soda dispensers; have spills of sticky liquids. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean the areas more frequently.

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 14, 2023 · Original Source