Restaurant · Wake County, NC

Jersey Mike's #3042

Name: Jersey Mike's #3042
Address: 7949 Fayetteville Rd, Wake County, NC

7949 Fayetteville Rd

Last inspected Aug 11, 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

6 inspections

1 - Inspection

Aug 11, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode —Cleaning and sanitizing

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 There were some dishes that were stored as clean that were greasy to the touch. All dishes stored as clean must be free of all grease and debris. CDI... The dishes were placed at the wash compartment of the three compartment sink to be washed again. 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Clean the drink nozzles to remove the black build-up. Clean equipment at a frequency necessary to remove the debris. CDI... The drink nozzles were cleaned during the 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 3-501.16 (A)(2) In a cold hold unit sliced tomatoes and lettuce was being held cold at 49F. Except during preparationFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) In a cold hold unit sliced tomatoes and lettuce was being held cold at 49F. Except during preparation; cooking; or cooling; or when TPHC is used TCS FOOD shall be maintained at 41F or less. P CDI... Ice was placed under the food items and the temperature was at 39F before the end of the inspection.

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 4-203.12 Temperature Measuring DevicesEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.12 Temperature Measuring Devices; Ambient Air and Water - Accuracy (Pf) There was a cold hold unit that held potentially hazardous foods but there was no thermometer in the unit. All hot and cold hold units that stored potentially hazardous foods must have a thermometer in the unit. CDI... A thermometer was placed in the unit.

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 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) Clean around the cooking equipment. Clean the storage shelves. Clean the interior basin of the rear prep sink. Clean equipment at a frequency necessary to remove debris.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor on the serving line. Clean the floor near the food prep areas to remove the debris. Clean physical facilities at a frequency necessary to remove debris.

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, Aug 11, 2026 · Original Source

1 - Inspection

Jan 2, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

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) Clean around the grill and cooking equipment. Clean out the display case on the front counter to remove the build-up food debris. Clean the storage shelves. Equipment must be cleaned at a frequency to preclude the 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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 Maintain a plumbing system in good repair. The handwashing sink near the three compartment sink was not working at the time of the inspection. All handwashing sinks must be in good working condition. CDI... The manager placed a work order in for the handwashing sink. All the other sinks were operating at the time of the inspection.

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

minorCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor and walls near the sinks and food prep areas. Physical facilities must be cleaned at a frequency to eliminate the build-up of debris.

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, Jan 2, 2026 · Original Source

1 - Inspection

Jul 11, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P There was some sliced tomatoes that were being held cold at 47F. This potentially hazardous food must be held cold at 41F or below. CDI.. The food item was removed by the manager and cooled down to 41F before the end of the inspection.

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.112 Removing Dead or Trapped BirdsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.112 Removing Dead or Trapped Birds; Insects; Rodents and other Pests (C) There were some dead large roaches under the drink station. Remove all dead pest from the control devices and the Premises at a frequency that prevents their accumulation; decomposition; or the attraction of pests. CDI... The item was corrected during the inspection.

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) Clean the vents above the slicer to remove the dust. Clean under the drink station to remove the dead pest. Remove caulking at the three compartment sink that has the black growth. Replace the black caulking with clean water proof caulking.

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 11, 2025 · Original Source

1 - Inspection

Jan 29, 2025

Score 97

Official score: 97 · Understand this area’s scale

7 recorded violations

notedCode 2-201.13Other

Official wording

Proper use of reporting; restriction & exclusion

Inspector’s notes

2-201.13; Priority; Employee illness forms/ employee health policy missing. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. CDI-REHS provided a copy of the updated employee illness policy during inspection with the six reportable illnesses.

In plain English

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

More about other finding

notedCode —Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.1 Clean-up of Vomiting and Diarrheal Event (Pf) - Facility missing written procedures for cleaning Vomit and Diarrhea incidents. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. CDI- EHS provided Department template for Vomit and Diarrhea written procedures via email.

In plain English

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

More about other finding

notedCode —Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) -Container of sliced tomato was cooling in the front end cold well during inspection. Noted sliced tomato temping between 44-45 F. Rapidly cool TCS items in the walk in cooler or equipment that has the capacity to rapidly cool down food items. CDI- Sliced tomato were transferred out.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core;Notes boxes of potato chips stacked on the floor near the walk-in cooler. FOOD shall be protected from contamination by storing the FOOD: In a clean; dry location; where it is not exposed to splash; dust; or other contamination. Ensure all food items are stored at least 6 inches off 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

minorCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C)- At the 3 compartment sinkCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C)- At the 3 compartment sink; noted caulking behind back splash beginning to separating from the wall. Also noted black mold-like build up underneath noted caulking at the 3 compartment sink. Remove black mold like build up and replace caulking.

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 4-602.13 Nonfood Contact Surfaces (C)- Need to clean interior basin of the rear prep sink and side panels of the flat top grill unit. Noted an accumulation of residue build up along noted prep sink. Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C)- Need to clean interior basin of the rear prep sink and side panels of the flat top grill unit. Noted an accumulation of residue build up along noted prep sink. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Some food spill/ debris on ceiling tile in back right corner. Also noted a hole in the ceiling tile in back right corner. 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, Jan 29, 2025 · Original Source

1 - Inspection

Aug 7, 2024

Score 95

Official score: 95 · Understand this area’s scale

8 recorded violations

criticalCode 2-201.13Other

Official wording

Proper use of reporting; restriction & exclusion

Inspector’s notes

2-201.13; Priority; Employee illness forms onsite include five reportable illnesses. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. REHS provided a copy of the updated employee illness policy during inspection with the six reportable illnesses. CDI

In plain English

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

More about other finding

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Noted sticker residue on clear serving containers and food residue along the blades of the tomato slicer unit that were both stored as being clean. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- EHS instructed PIC to reclean noted utensils.

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

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority;: Cut tomatoes in front service make line; holding between 45-46 F. Maintain cold Temperature Control for Safety (TCS) foods at 41F and less. Do not overstack TCS foods in open cold-hold units and ensure food is properly cooled to 41F in the walk-in cooler prior to placing TCS item on make line. CDI- Education provided; EHS instructed PIC to return sliced tomatoes to walk-in cooler to cool down.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Found a container of tuna salad with two different date marking labels on the container (lid labeled 8/5 and container labeled 8/3). According to PIC food item was prepared on 8/5. Ensure correct date marking label posted on TCS items/containers. CDI - Noted food item relabeled.

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 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Labeling missing on spices; bin of cornmeal; and squeeze bottles of food ingredients. Working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT; such as cooking oils; flour; herbs; potato flakes; salt; spices; and sugar shall be identified with the common name of the FOOD. Add labeling to these items.

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 6-501.112Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.112; Core; Observed multiple dead cockroaches in the cabinet space below the self-serve soda machine. According to PIC; Orkin treats the facility once a month. Last PCO treatment was 7-16-24. Dead or trapped birds; insects; rodents; and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation; decomposition; or the attraction of pests.

In plain English

More about signs of rodents or insects

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Detail cleaning needed for the front-end handwashing sink basin; the interior top surface of the display case cooler; the walk-in cooler gaskets and the right-hand corner panel of the flat top grill

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 6-501.16Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.16; Core; Noted mops leaning against service sink wall. After use; mops shall be placed in a position that allows them to air-dry without soiling walls; EQUIPMENT; or supplies. Discuss hanging mops in designated mop holder (mop head side down). Further investigation determined mop holder was broken. Have mop holder repaired. ; 6-501.12; Core; Observed an accumulation of dust covering the ceiling tiles above the flat top grill area and wall space behind the reach-in freezer unit. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.; 6-501.11; Core; Noted various leaks from the ceiling tiles near the rear of the prep kitchen and dining area. PHYSICAL FACILITIES shall be maintained 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

Official record from Wake County Environmental Services, Aug 7, 2024 · Original Source

1 - Inspection

Feb 9, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

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; The corner of the grill is leaking grease on floor. Top wire shelf above olive oil is rusty/peeling. Equipment shall be kept 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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Food debris on wire shelves in walk in cooler. Non-food contact surfaces shall be clean to sight and touch.

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; Clean or replace caulking turning black on backsplash of sink. 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 9, 2024 · Original Source