Restaurant · Wake County, NC

Al's Burgers

Name: Al's Burgers
Address: 2832 Teachey Pl, Wake County, NC

2832 Teachey Pl

Last inspected Jun 10, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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

The full inspection history

2 inspections

1 - Inspection

Jun 10, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 5-205.11 (B)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B); Priority Foundation; Wiping cloths were stored in the basin of the cookline area handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- cloths removed. Full points may be taken for repeat violations. 6-301.11; Priority Foundation; No soap was available at the cookline area handwashing sink. Each handwashing sink shall have soap available. CDI- soap was replaced.

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

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A)(1); Priority; Onions and mushrooms stored above the grill were observed between 116 and 120F. TCS foods shall be held at 135°F or above. CDI- products voluntarily discarded and replaced. Store these ingredients on the grill top or in approved hot holding equipment to keep sufficiently hot.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed cooked burger patties in the grill cooler drawer with a prep date of 6/3. Ready-to-eat; TCS foods shall be discarded after 7 days in refrigeration. The day of preparation or opening from a commercial package shall count as day 1. CDI- burgers voluntarily discarded. All other date marking observed compliant. No points taken.

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 6-501.11Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.11; Core; Observed several flies in the cooking and prep area. The premises shall be maintained free of insects; rodents; and other pests by utilizing approved methods of pest control. Consider using fly trapping devices and place in appropriate areas or installing an air curtain near back door if problem persists.

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

Official record from Wake County Environmental Services, Jun 10, 2026 · Original Source

1 - Inspection

Dec 8, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

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

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No CFPM on site during inspection. The person in charge shall be a certified food protection manager (CFPM) who has shown proficiency of required information through passing a test that is part of an accredited program. Have other shift managers obtain required credential.

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

notedCode 5-205.11 (A)(B)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A)(B); Priority Foundation; Scrubber sponges were stored in the basin of warewashing area handwashing sink. A handwashing sink may not be used for purposes other than handwashing. A trash can and folding table were stored directly in front of cookline handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI- sponges removed and items blocking sink were relocated.

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

7-102.11; Priority Foundation; Two spray bottles of sanitizer and a spray bottle of degreaser were unlabeled. Label working containers of toxic materials such as cleaners and sanitizers taken from bulk supplies with the common name of the material. CDI- labels added. 7-201.11; Priority; Two containers of cooking oil were stored below cleaning chemicals under chemical storage shelf. Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items. CDI - cooking oil relocated to dry storage area.

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

notedCode 4-903.11 (A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11 (A); (B); and (D); Core; Food storage containers were stacked wet on the clean equipment shelf. Store cleaned and sanitized equipment in a self-draining position that allows air drying. CDI- containers separated for drying. No point taken

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

criticalCode 5-203.14Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-203.14; Priority; A backflow prevention device could not be located at the ice machine where machine is connected to the water line. Each device connected to the water line shall have a backflow prevention device installed at the point of use. Have backflow prevention device installed at point of use. Verification required. No point taken.

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, Dec 8, 2025 · Original Source

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