Restaurant · Wake County, NC

Jersey Mike's #3099

Name: Jersey Mike's #3099
Address: 3490 Kildaire Farm Rd, Wake County, NC

3490 Kildaire Farm Rd

Last inspected Aug 4, 2026 · View Map ↗ · Compare ↗

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Score 96.5

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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 4, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 3-304.11 Ham is not wrapped inside the walk-in cooler stacked on top of other meat and outside the panOther

Official wording

Food separated & protected

Inspector’s notes

3-304.11 Ham is not wrapped inside the walk-in cooler stacked on top of other meat and outside the pan; somewhat against the wall of the refrigerator. Roast Beef insdie the display refrigerator is not wrapped but is under a soiled shelf support. FOOD / Bulk Deli Meat shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned and sanitized; SINGLE-SERVICE and SINGLE-USE ARTICLES. P Cover food stored inside the walk-in cooler. Maintain the inside the display refrigerator clean and sanitized. Assure the roast beef and meats only touch clean surfaces. Discussed for cleaning and rearranging today.

In plain English

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

More about other finding

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Three compartment sink is not clean. Clean the sink daily with detergent. Remove build-up. Fill sanitizer into a clean sink basin. Wash the air-drying rack and right drainboard. 4-501.18 Sanitizer has lettuce pieces floating in it. The wash; rinse; and SANITIZE solutions shall be maintained clean. Rinse the pans and utensils before placing into the sanitizer. Replace sanitizer when it becomes soiled.

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 4-602.13 Nonfood Contact Surfaces (C) Table with the slicer to the right of the handwashing sink in the back is not clean. Clean the tableCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Table with the slicer to the right of the handwashing sink in the back is not clean. Clean the table; unused refrigerator; etc. Maintain equipment and surfaces 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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Floor is heavily soiled. Extensive; detailed cleaning of the floor is needed. . . Walls need cleaning. 6-501.114 2-drawer HOSHIZAKI Refrigerator opposite the grill is not functioning and gasket appears moldy. The Premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used.

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 4, 2026 · Original Source

1 - Inspection

May 8, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode —Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) Assigned manager is not ANSI certified in food protection. There is another employee present that is ServSafe certified. Person in Charge should complete manager certification.

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 4-601.11(A) Food Preparation Sink is not clean with build-up coating interior surfaces. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Dawn Dish Detergent was applied to the sink to start the cleaning process. CleanCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Food Preparation Sink is not clean with build-up coating interior surfaces. Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Dawn Dish Detergent was applied to the sink to start the cleaning process. Clean; rinse; apply sanitizer and allow the sink to air-dry after use. . . Cover for the bread container is not clean. Regular cleaning is needed. Bread cover was taken to the ware washing sink to be cleaned.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency (C) Floor is heavily soiled. Extensive; detailed cleaning of the floor is needed. . . Vents overhead inside the walk-in cooler are dusty. Remove dust inside the walk in cooler.

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 8, 2026 · Original Source

1 - Inspection

Jul 8, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

notedCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Handwashing Sink in the back cooking and prep area is not functioning. Water supply has been turned off at the wall. Cold water reportedly runs constantly from the faucet. Repair has been requested and evaluated by a maintenance man used by the restaurant. Additional contact was made with this repairman during today's inspection. By the leaving the hot water faucet in the on positionCleaning 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) Handwashing Sink in the back cooking and prep area is not functioning. Water supply has been turned off at the wall. Cold water reportedly runs constantly from the faucet. Repair has been requested and evaluated by a maintenance man used by the restaurant. Additional contact was made with this repairman during today's inspection. By the leaving the hot water faucet in the on position; the first wall-waterline can be accessed/turned on to supply water to the sink. Handwashing must continue. Use of the wall valve seems sufficient to support handwashing in the short term.

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 8, 2025 · Original Source

1 - Inspection

Mar 11, 2025

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 3-302.12Food source and labeling

Official wording

Food properly labeled: original container

Inspector’s notes

3-302.12; Core; Container of sugar and cornmeal in containers near grill without labels. Label all working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta. Labels added to containers during 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

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; A few fruit flies near back mop sink area where mop bucket is stored. Keep the premises free of insects; rodents; and other pests. Drains may need to be flushed to prevent harborage area for these fruit flies. EC educated person in charge about flushing drains with hot water and sanitizer/bleach after dumping mop water.

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

criticalCode 5-202.13Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-202.13; Priority; Sprayer at three compartment sink is hanging below rim of the sink when not attached the hook. An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch. Manager stated sprayer was recently repaired. Verification required for sprayer repair. Please replace coil or hose to allow sprayer to hang above rim of the sink.

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, Mar 11, 2025 · Original Source

1 - Inspection

Sep 3, 2024

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice chute on soda machine soiled with pink and black residue buildup. in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to prevent buildup of soils or residues. Clean the ice chute 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

criticalCode 3-501.14Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14; Priority; Sliced tomatoes in deep container in walk-in cooler at 44-48F. Manager stated tomatoes were sliced about 2-3 hour prior. Foods shall be cooled according to time parameters; tomatoes shall be cooled from 70F to 41F in 4 hours. Educated to manager the importance of using other methods to meet the time for cooling. Tomatoes moved to thin tray and placed into walk-in cooler shelf during 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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Sliced tomatoes in deep container in walk-in cooler at 44-48F. Manager stated tomatoes were sliced about 2-3 hour prior. Foods shall be cooled using one or more of the following methods. Placing the food in thin; small portions on a shallow pan or tray; using rapid cooling equipment such as walk-in cooler or freezer. Tomatoes moved to thinner tray and placed on top shelf of walk-in cooler near vents uncovered after educating.

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Several flies throughout facility in back area and front near bread oven. The premises shall be maintained free of insects; rodents and other pests. Consider adding trap device such as light or sticky traps; but place in areas away and not over food or clean utensils.

In plain English

More about signs of rodents or insects

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Three wiping cloth buckets with 0ppm or below 150ppm quaternary solution. Wet wiping cloths shall be held in-between uses in a chemical sanitizer solution at correct concentration. Quaternary solution recommended to be 200-400ppm. Solution checked at three compartment sink and within range; buckets changed out during 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

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Three compartment sink basins ; especially the middle sink corners and drainboard soiled with residue buildup. The compartments if sinks; basins or other receptacles used for washing and rinsing equipment or utensils shall be cleaned at a frequency necessary to prevent recontamination. Clean sink before and after use; and clean before next 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, Sep 3, 2024 · Original Source

1 - Inspection

Feb 12, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

6 recorded violations

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; One chemical spray bottle observed without proper labeling. Working containers used for storing poisonous or toxic materials shall be clearly and individually labeled with common name of product. Corrected During Inspection - PIC immediately discarded this item.

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 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Evidence of rodents; such as droppings; observed in back corner of storage area where soda bag in boxes are located near mop sink; underneath soda cabinet; underneath soda cooler; and in corners of office. The premises shall be maintained free of insects; rodents; and other pests. Inspector did not see live activity at the time of the inspection. Per PIC; pest control performs preventative maintenance at least once per month; but was unable to provide an invoice. Inspector advised PIC to have areas thoroughly cleaned and sanitized and to have pest control perform treatment as soon as possible.

In plain English

More about signs of rodents or insects

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; The refrigeration display unit was still leaking water into the condensation catch pan and another metal pan placed below it. PIC stated the catch pan drain is blocked and they are waiting on a repair and is currently utilizing a cloth linen to prevent dripping of water onto food products. Water was observed dripping onto floors and onto packages foods in walk in cooler. Food shall be protected from contamination by storing the food in a clean; dry location and where it is not exposed to splash; dust; or other contamination. Per PIC; work orders are currently in place to have these repaired.

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); Core; Clean cutting board was stored behind the faucet handles of the prep sink; therefore exposed to splash. Equipment shall be stored in a clean; dry location where it isn't exposed to splash.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Cabinets inside soda machine have debris build up. Insides of reachin coolers and freezers have debris build up. Nonfood contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.

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; Floors throughout walk in cooler have water build up. Floors underneath reach in freezers have heavy accumulation of old food debris and dough build up. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency.

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 12, 2024 · Original Source