Restaurant · Wake County, NC

Chick-Fil-A #2850

Name: Chick-Fil-A #2850
Address: 2000 Cameron St, Wake County, NC

2000 Cameron St

Last inspected Jul 7, 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

6 inspections

1 - Inspection

Jul 7, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOODHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD; clean EQUIPMENT and UTENSILS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (E)After handling soiled EQUIPMENT or UTENSILS; (P) -Observation: after washing hands and touching soiled hand wash sink faucet; food employee wore gloves and started to prepare food for customers. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained to food employee that paper towel shall be used as a barrier to close soiled faucet to avoid hands recontamination. Food employee re-washed hands.

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

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. -Observation: hand wash sink was being used as hanger for “grabber reacher cup grip tool”. Make sure to hang grabber in designated area. -Corrected During Inspection (CDI): food employee voluntarily removed grabber that was hanged in had wash 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

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

Inspector’s notes

4-402.11 Fixed Equipment; Spacing or Sealing. (A) EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is: (3) SEALED to adjoining EQUIPMENT or walls; if the EQUIPMENT is exposed to spillage or seepage. -Observation: hand wash sink near door that goes to drive through area was coming out of the wall missing the caulk. Make sure to re-caulk sink on the wall. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 6-501.13 (A) Cleaning FloorsCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.13 (A) Cleaning Floors; Dustless Methods. (A)Only dustless methods of cleaning shall be used; such as wet cleaning; vacuum cleaning; mopping with treated dust mops; or sweeping using a broom and dust-arresting compounds. -Observation: food employee was sweeping the floor with broom without any type of dust-arresting compounds near exposed food items. Make sure to spray water on the floor; mops or any of the recommended methods mentioned above. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 7, 2026 · Original Source

1 - Inspection

Oct 14, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 4-601.11 (B)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (B); Core; Observed multiple baking pans that are stacked clean with heavy grease/grime deposit that can no longer be effectively cleaned. Replace as necessary. The food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

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 4-901.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11(A); Core; Cleaned grilled chicken pans and hotel pans stacked wet. Consider additional drying racks and training staff on separating dishes as this has been mentioned on previous inspections. Air dry equipment and utensils after cleaning and sanitizing.

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

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; Caulk the stainless steel plate on back of walk in cooler door to prevent food accumulation and easy cleanable surface. Work order has been placed to replace and remove non-working griddle/oven combo. Replace torn gasket on one door reach in freezer on main line. Maintain equipment 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

notedCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Leak noted at three compartment sink faucet. Faucet is also very loose. Place work order to have repaired. Maintain a plumbing system in good repair.

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, Oct 14, 2025 · Original Source

1 - Inspection

Mar 31, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode Observation: The prepared salad(s) stored in the 2 door prep refrigerator and the 2 door glass door upright were not cooling at a rapid rate to meet 41F within 4 hours as required for ambient prepared products. Products were made put together and containerized at 836AM and 847AM respectively. at 1030AM these products were measured at 52F and 51F. Air temperatures of the prep refrigerator and upright were holding at 34F and 37F respectively. The walk in refrigerator was observed at 36F. The secondary temperatures taken 45M after first reflected 1 degree drop in temperature which does not meet ambient temperature product cooling rate. CDI: Salads were removed form these two refrigerators and placed in walk in refrigerator to complete final cooling. (Measured - 45F @30m). Modify process as discussed during inspection to rapidly cool salads single layerFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

Observation: The prepared salad(s) stored in the 2 door prep refrigerator and the 2 door glass door upright were not cooling at a rapid rate to meet 41F within 4 hours as required for ambient prepared products. Products were made put together and containerized at 836AM and 847AM respectively. at 1030AM these products were measured at 52F and 51F. Air temperatures of the prep refrigerator and upright were holding at 34F and 37F respectively. The walk in refrigerator was observed at 36F. The secondary temperatures taken 45M after first reflected 1 degree drop in temperature which does not meet ambient temperature product cooling rate. CDI: Salads were removed form these two refrigerators and placed in walk in refrigerator to complete final cooling. (Measured - 45F @30m). Modify process as discussed during inspection to rapidly cool salads single layer; wraps single layer on sheets pans in walk in (speed rack use could be helpful for space modification) 3-501.14 Cooling (P) (B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.

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 Observation: The shelving racks over production area have accumulation of flour on the interior shelf part of the rack. 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The shelving racks over production area have accumulation of flour on the interior shelf part of the rack. 4-602.13; (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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 Observation: Hand washing sinks observed accumulated with debris in restrooms. Base of toilets and rear section accumulated with debris.Ensure all plumbing fixtures are maintained clean. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinksCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

Observation: Hand washing sinks observed accumulated with debris in restrooms. Base of toilets and rear section accumulated with debris.Ensure all plumbing fixtures are maintained clean. 6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals 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, Mar 31, 2025 · Original Source

1 - Inspection

Nov 13, 2024

Score 98

Official score: 98 · Understand this area’s scale

6 recorded violations

notedCode Observation: The cooked chicken pansCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: The cooked chicken pans; chutes (tongs) and other food contact surfaces of utensils and equipment at room temperature are not being washed; rinsed and sanitized every 4 hours. CDI: All smallware pan(s); food contact surfaces (tongs/chutes) at room temperature to include smallware pans (time control) and cooked chicken chutes on the cookline washed; rinsed and sanitized during inspection. Discussed utilizing time control identification for cooked chicken chutes located at fryers to prevent equipment being taken out of use during this time.4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned; and sanitized per 4-702.11/4-703.11; throughout the day at least every 4 hours; unless otherwise indicated in the Food Code; P.

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 Observation: The food servic ebins and pans being stacked wet on the dry shelf. CDI: Operator corrected during inspection by training staff and pulling euqipment/utensils aprt for proper air drying. 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: The food servic ebins and pans being stacked wet on the dry shelf. CDI: Operator corrected during inspection by training staff and pulling euqipment/utensils aprt for proper air drying. 4-901.11 Equipment and Utensils; Air-Drying Required (C) Air dry equipment and utensils after cleaning and sanitizing.

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

minorCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The gaskets on the make line prep refrigerator(s) are in poor repair. Ensure all equipment is maintained in good repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)

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 Observation: The non food contact surfaces of the single use product bins(dressingsCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: The non food contact surfaces of the single use product bins(dressings; sauce; packaged products) held at the front service counter has debris down in containers/bins. Ensure that non-fodo contact sufraces are kept clean and in good repair. 4-602.13 Nonfood Contact Surfaces (C) Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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 Observation: Hand washing sinks observed accumulated with debris in restrooms. Ensure all plumbing fixtures are maintained clean.6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinksCleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

Observation: Hand washing sinks observed accumulated with debris in restrooms. Ensure all plumbing fixtures are maintained clean.6-501.18 Cleaning of Plumbing Fixtures (C) Maintain handwashing sinks; toilets and urinals 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

notedCode ObservationCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation; The walls behind prep areas have splash debris. Ensure that walls and shelving brackets are maintained clean. Increase cleaning frequency of these areas and ensure there are tools that can clean these hard to reach areas. 6-501.12 Cleaning; Frequency and Restrictions (C) Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.

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 13, 2024 · Original Source

1 - Inspection

Jul 29, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

criticalCode Observation: MilkFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Milk; half and half and whip cream not holding 41F or below at the front dessert/coffee prep station. CDI: PIC (person in charge) implemented 6 hour time control for corrective action. A time label was present on the product when placed into use. **Discussed implementing TPHC for these products** 3-501.16 (A)(2) and (B); Priority; TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5 C (41 F) or less. P

In plain English

More about food kept at an unsafe temperature

minorCode Observation: The prep refrigerators on the front service line did not have air thermometers. Ensure all refrigeration units have working thermometers. 4-204-112Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

Observation: The prep refrigerators on the front service line did not have air thermometers. Ensure all refrigeration units have working thermometers. 4-204-112; cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display. Core;

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

minorCode Observation: the thermometer on the 2 door glass display display 36.8 F and the actual air temperature was measured at 44F. Ensure all thermometers are maintained in good repair. 4-502.11(A) and (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: the thermometer on the 2 door glass display display 36.8 F and the actual air temperature was measured at 44F. Ensure all thermometers are maintained in good repair. 4-502.11(A) and (C); Core; C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.

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 29, 2024 · Original Source

1 - Inspection

Mar 11, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

minorCode 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; Wet stacking dishes. Utensils shall be stored in a self draining position that allow air drying. Repeat.

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

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority Foundation; Dish machine testing device not working. A test kit or other device that accurately test the SANITIZING solutions shall be provided. REHS will return March 15; 2024 to verify. Verification Required.

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 needed of shelves; reach ins and outsides of equipment. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. 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, Mar 11, 2024 · Original Source