Restaurant · Wake County, NC

Cook Out #305

Name: Cook Out #305
Address: 4001 Jones Sausage Rd, Wake County, NC

4001 Jones Sausage Rd

Last inspected Apr 23, 2026 · View Map ↗ · Compare ↗

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Score 97

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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

Apr 23, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode —Handwashing

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. Ice container sitting inside handwashing sink basins. CDI: Items moved.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Sticker residue on a few stacked plastic containers. CDI: Items placed in dish washing area for rewashing.

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 —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority: Cheese on ice 54F and Quesadillas 47F in the prep refrigerator. Maintain TCS foods in cold holding at 41F or less. CDI: Items placed discarded and PIC educated on how to properly use TPHC. 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 3-305.11 Store food in a cleanContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11 Store food in a clean; dry location; not exposed to contamination. Keep at least 6 inches above the floor. Ice bins open and not in use.

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

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) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) Clean utensils shall be stored in a self draining position that allows air drying. Wet stacking dishes.

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

Official record from Wake County Environmental Services, Apr 23, 2026 · Original Source

1 - Inspection

Nov 6, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority: Lettuce is 45-47F and quesadillas are 47F in the prep refrigerator. Maintain TCS foods in cold holding at 41F or less. The lettuce and quesadillas were put on ice.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Nov 6, 2025 · Original Source

1 - Inspection

May 12, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Priority foundation: No paper towels at the hand sink in the employee restroom. Provide individual disposable paper towels or a hand drying device at the hand sink. Paper towels were provided once REHS spoke to PIC.

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

Thermometers provided & accurate

Inspector’s notes

4-302.12 Priority foundation: No thermometer in the prep refrigeration unit. Provide thermometers that are readily accessible in refrigeration units. The PIC added a thermometer once REHS spoke to PIC.

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

Official record from Wake County Environmental Services, May 12, 2025 · Original Source

1 - Inspection

Aug 19, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Clean the frost on the ceiling in the walk-in freezer. Physical Facilities must 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

minorCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Cross the dishes to allow the air-drying process to take place. There were some dishes that were stacked wet. ; 4-903.11(A); (B) and (D); Core; Clean dishes were stored in dirty containers. Clean dishes must be stored in a clean; dry location. Clean dishes must not be exposed to splash; dust; or other contamination.

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 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; There were a few dishes that were stored as clean that were greasy to the touch. Equipment Food-Contact Surfaces and Utensils shall be clean to sight and touch. CDI... The dishes were placed at three compartment sink to be washed again.

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

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; There were several packs of chicken breast left in a sink to thaw. Food must be thawed by using the following methods: Food can be thawed in a refrigeration unit; under running water not to exceed 70F; in the microwave oven and immediately transferred to conventional cooking Equipment with no interruption in the process. CDI.. The food was placed under running water.

In plain English

More about food kept at an unsafe temperature

criticalCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Priority; Repair the leak under the handwashing sink at the drive up window. All systems must be maintained in good repair. A return visit will be made in be made to see if the item has been corrected.

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, Aug 19, 2024 · Original Source

1 - Inspection

Sep 27, 2023

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; There were towels stored in the handwashing near the drive-thru window. There must never be any storage in the handwashing sink. A handwashing sink may not be used for purposes other than handwashing sink. CDI.. The towels were moved out of the handwashing sink.; 6-301.11; Priority Foundation; The handwashing sink near the dry storage area. Each handwashing sink must be provided with a supply of hand cleaning liquid or powder soap. CDI... Hand soap was placed at the handwashing 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

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; There were several chemicals stored above food items in several different places. Toxic materials must be stored so they can not contaminate Food; Equipment; Utensils; Linens; and Single-Service items. CDI... The Chemicals were moved below the food storage areas.

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

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; There were several dishes that were stored in a dirty pan. Clean dishes must be stored in a clean; dry location. Clean dishes must be stored where they are not exposed to splash; dust; or other contamination. CDI.. The dishes were placed at the three compartment sink to be washed again.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Clean the wall above the sandwich station to remove the dust. Physical Facilities must 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

minorCode 6-403.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11; Core; There was a employee drink above the food items in the walk-in cooler. Areas designated for Employee to eat; drink and use tobacco shall be located so that Food; Equipment; Linens; and Single-Service items are protected from contamination. CDI... The drinks were placed in the trash can.

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, Sep 27, 2023 · Original Source