Restaurant · Wake County, NC

Ba-Da Wings

Name: Ba-Da Wings
Address: 6300-108 Creedmoor Rd, Wake County, NC

6300-108 Creedmoor Rd

Last inspected Mar 3, 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

6 inspections

1 - Inspection

Mar 3, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 3-302.11(A)(2)Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11(A)(2); Priority; Observed an open box of raw bacon stored underneath containers of raw chicken in the walk-in cooler. Food shall be protected from cross-contamination by: Separating types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. CDI - Container of raw bacon was moved to prevent cross-contamination.

In plain English

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

More about other finding

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Some of the TCS foods in the sandwich prep cooler were holding above 41F; see temperature table. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded potato salad and lids were lifted on food containers to allow for better air flow; as well as lid closed on prep cooler to allow for cooling. Major improvement from previous inspection; full points not taken. 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 temperature

notedCode 4-601.11(C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C); Core; Observed some splatter on the mini-freezers and food debris buildup in the large; reach-in freezer. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean the freezers. Repeat.

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 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; Observed a urinal in the men's bathroom and a couple toilets in the women's bathroom in need of cleaning. Plumbing fixtures such as handwashing sinks; toilets; and urinals shall be cleaned as often as necessary to keep them clean. Clean these fixtures 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, Mar 3, 2026 · Original Source

1 - Inspection

Sep 19, 2025

Score 93

Official score: 93 · Understand this area’s scale

7 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 food protection manager was present during the inspection. The person in charge 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. CDI - An employee with food protection manager certification arrived after the inspection was completed.

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 2-301.15Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.15; Priority foundation; Observed a food employee cleaning their hands in the 3-compartment sink. Food employee shall clean their hands in a handwashing sink and may not clean their hands in a sink used for food preparation or warewashing; or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. CDI - Directed employee to wash their hands at the handwashing sink next to the 3-compartment sink.

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 cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; All of the TCS foods in the fryer prep cooler and the walk-in cooler were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Out-of-temperature foods above 45F discarded. Repeat.

In plain English

More about food kept at an unsafe temperature

majorCode 4-301.11Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

4-301.11; Priority foundation; Due to both the walk-in cooler and a prep cooler unable to maintain all TCS foods at required temperatures the capacity to keep TCS foods cold is significantly reduced. Equipment for cooling food and holding cold food; shall be sufficient in number and capacity to provide food temperatures as specified in the NC Food Code. Repair prep cooler and walk-in cooler; TCS foods shall not be held longer than 3 days. Follow-up by 9/29/2025.

In plain English

More about food kept at an unsafe temperature

notedCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Observed one of the food employees preparing food without a hair net. Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. Wear a hair restraint while working with food.

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 4-502.11(A)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A); Core; Observed a damaged fryer basket with pieces of metal sticking out and potentially creating a hazard. Utensils shall be maintained in a state of good repair and condition or be discarded. Discard fryer basket.

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 4-601.11(C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C); Core; Observed brown grease buildup on the hood vents and grease and dust buildup on the shelving throughout the kitchen area. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these areas to remove buildup of residues and debris. Repeat.

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 19, 2025 · Original Source

1 - Inspection

May 28, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Observed black residue on the front white panel of the ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice machine and thoroughly clean interior. Repeat.

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 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; A couple foods in a prep cooler and several foods in the walk-in cooler were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - French fries voluntarily discarded. Air temperature adjusted and was reading around 36F before REHS left establishment.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority foundation; Observed house-made potato salad without a prep date label and a chicken salad with an illegible date label. Refrigerated; ready-to-eat; TCS foods prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI - Correct date label was added to potato salad and date label on chicken salad was made more legible.

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 3-501.15(B)Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15(B); Core; Observed cooling lettuce placed in a tightly-sealed container in the walk-in cooler. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI - Lifted lid to allow lettuce to cool more quickly. Repeat.

In plain English

More about food kept at an unsafe temperature

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; Observed damaged back hinge on the chest freezer lid. Equipment shall be maintained in a state of good repair and condition. Repair door before the next 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 4-601.11(C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C); Core; Observed grease buildup on the hood vent inserts and the surfaces of the deep fryers; also observed some residue buildup on storage shelving. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean these 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, May 28, 2025 · Original Source

1 - Inspection

Feb 7, 2025

Score 96

Official score: 96 · Understand this area’s scale

6 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;Food protection manager certification has expired. 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. At least one manager shall be available during all hours of operation. List of testing sites sent to manager. Link to the testing sites can be found at https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4

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 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Observed black residue behind top and side panels of ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine. 4-601.11 (A); Priority Foundation; Observed dried food residue on several bowls "stored as clean "on drying rack. Soiled "in use" cutting board on makeline unit. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed housemade potato salad and chicken salad with preparation dates 1/29/25 and 1/31/25. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed rice; cut lettuce; and wings cooling at room temperature or cooling while tightly covered. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed. Items placed in walk in.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.13Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-304.13; Core; Observed paper towels placed in between cut lettuce pieces; while stored in walk in cooler. Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new customer. Refrain from using paper towels; food grade deli paper may be used. 3-305.11; Core; Observed boxes of chicken stored on floor inside walk in (extra product for superbowl weekend). Food shall be protected from contamination by storing the food : (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor.

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 contamination

notedCode 6-501.12 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Core; Observed debris on floor under equipment inside walk in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean.

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, Feb 7, 2025 · Original Source

1 - Inspection

Apr 8, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; (1)One portioned container of cooked rice in the prep cooler with a datemark of (3/29). Several portioned containers of cooked rice in the walk-in cooler with a datemark of (3/22). (2)Several portioned containers of cooked rice in the walk-in cooler missing a datemark. It was determined that this batch of rice was cooked on (4/5). A food shall be discarded if it exceeds the 7 day hold at 41F or below and is in a container or package that does not bear a date or day. CDI- Portioned containers of rice holding longer than 7 days were voluntarily discarded and PIC was allowed to place date labels on portioned containers of rice that were cooked on (4/5).

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

minorCode 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; Internal panel to clamshell lid on breading prep cooler is not secure. PIC stated that there was a screw placed to secure lid but was missing during today's inspection. Equipment shall be maintained in a state of good repair and condition. Re-secure panel to lid.; 4-502.11(A) and (C); Core; Two metal breading baskets near breading prep cooler are rusting and no longer in good repair. Utensils shall be maintained in a state of good repair or condition or shall be discarded. Ensure these baskets are replaced with baskets that are in good repair.

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

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Cleaning has improved since the last routine inspection; however; cleaning is still needed on shelving that holds sauce bowls near expo area and hood vents above grill. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Continue to clean these areas.

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

minorCode 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core; Both lids on the shared outside garbage receptacle (Dumpster #6) have bent inwards and are no longer securely fitting. Receptacles and waste handling units for refuse; recyclables; and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. PIC stated that they have contacted property management to request a replacement receptacle but have not received one. PIC also stated that waste management will not talk to facility because they are not the customer that pays for the service. Continue to contact property management to have this receptacle repaired or replaced.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Apr 8, 2024 · Original Source

1 - Inspection

Dec 13, 2023

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Datemarks were missing on portioned containers of cooked rice in the prep cooler and in the walk-in cooler. According to PIC; rice was cooked on Sunday (12/10). All ready-to-eat; TCS food must be date marked if held for more than 24 hours. CDI- Facility was allowed to place date labels on these items during the inspection.

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

minorCode 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; Internal panel to clamshell lid on breading prep cooler is not secure. Equipment shall be maintained in a state of good repair and condition. Re-secure panel to lid.

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

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; (1)Wire shelving throughout kitchen has thick dust accumulation in some areas and requires more frequent cleaning. (2)Wire shelving in walk-in cooler with dust accumulation. (3)Vents on ice machine have accumulated a thick layer of dust. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Increase cleaning frequency to these areas.

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

minorCode 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core; Both lids on the shared outside dumpster receptacle have bent inwards and are no longer securely fitting. One lid on the shared outside cardboard receptacle has bent inwards and is no longer securely fitting. Receptacles and waste handling units for refuse; recyclables; and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food establishment. Contact property management or waste management to have this receptacle repaired or replaced.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Ceiling tile above warewashing area showing signs of water damage. PIC stated that there was a leak and that it has already been repaired and ceiling tile just need to be changed out. Physical facilities shall be maintained in good repair. Ensure ceiling tile is replaced.

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

minorCode 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Employee coats found stored on racks holding single-service gloves and clean dishes. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. Designate a better location for personal belongings.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

More about building upkeep issues

Official record from Wake County Environmental Services, Dec 13, 2023 · Original Source