Restaurant · Wake County, NC

Jersey Mike's #3181

Name: Jersey Mike's #3181
Address: 4205 Corners Pky, Wake County, NC

4205 Corners Pky

Last inspected Jul 16, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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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 16, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

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; Multiple TCS (Time/Temperature Control for Safety) foods holding above 41 F in different units. Refer to temperature chart. TCS foods shall maintain 41 F or below. The meat case is maintaining 43-46 F ambient according to EHS's calibrated thermometer. VR - Repair the meat case cooler to maintain 41 F or below. EHS will return to verify.

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 4-203.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.12; Priority Foundation; According to the thermometer located on the outside of the meat case; the cooler is maintaining 50 F ambient. According to EHS's calibrated thermometer; the meat case is maintaining 43-46 F ambient. Ambient air temperature measuring devices that are scaled in Fahrenheit shall be accurate to ±3 F in the intended range of use. VR - Repair meat case thermometer. It shall be accurate to ±3 F. EHS will return to verify.

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; No test strips available to measure the concentration of sanitizer. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. VR - EHS will ensure test strips have been obtained.

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 (B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; Walk-in freezer gasket and cooler drawer gaskets soiled with accumulation. The walk-in cooler vent soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other 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, Jul 16, 2026 · Original Source

1 - Inspection

Nov 21, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; An employee handled raw chicken with gloved hands; disposed of the gloves; and donned a new pair. No handwashing observed. The hands shall be washed to prevent cross contamination when changing tasks; when switching between working with raw food and ready-to-eat food; and after engaging in any activity that may contaminate the hands. CDI - PIC educated. Hands washed.

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

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C); Core; Walk-in cooler and walk-in freezer gaskets soiled with accumulation. The walk-in cooler vent soiled with dust and debris. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Vents and ceiling tiles in the back prep area and in the ware washing area soiled with dust and debris. 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

notedCode 6-501.110Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110; Core; Employee personal coats stored on top of and mixed in with packaged foods. Lockers or other suitable facilities shall be used for storage of employee possessions. Designate areas for employees to store their belongings. EHS recommends using a box or container to hold employee personal belongings; or multiple if needed; and labeling to designate. 6-201.11; Core; The main light bulb in the walk-in cooler is not functional and it is shattered in one area. Light bulbs shall be shielded; coated; or otherwise shatter-resistant in areas where there is exposed food. Replace outer covering/shield for light fixture in the walk-in cooler; and replace bulbs.

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, Nov 21, 2025 · Original Source

1 - Inspection

Mar 25, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 4-601.11 (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (C); Core; Observed residue buildup on the exterior of the oven and on the hood vents; also observed food debris on the exteriors of the coolers and on the lower section of case cooler. 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 and maintain 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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed food debris on the floor throughout the establishment. Physical facilities shall be cleaned as often as necessary to keep them clean. Sweet floors more frequently. 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 25, 2025 · Original Source

1 - Inspection

Aug 9, 2024

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

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; A container of sliced cheese in the grill prep cooling was holding at a range of 43-44F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Sliced cheese was moved to walk-in cooler for cooling. Large improvement from previous inspections; full points not taken.

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed dust buildup on the ceiling vent of the walk-in cooler. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean ceiling vent to ensure dust buildup does not become environment contamination to foods.

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 9, 2024 · Original Source

1 - Inspection

Feb 15, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

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; The container of sliced tomatoes on the prep line cooler were holding at a range above 41F; see table above. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded tomatoes above 45F; other tomatoes moved into the walk-in freezer for cooling. REHS strongly recommends using time control for the sliced tomatoes on the prep line cooler. Emailed manager time control procedures.

In plain English

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 were cooling in a deep container while in the walk-in cooler; potentially leading to out-of-temperature tomatoes on the line. Cooling shall be accomplished by using one or more of the following methods: Placing the food in shallow pans; separating the food into smaller/thinner portions; using rapid cooling equipment; adding ice as an ingredient; or other effective methods. CDI - Tomatoes separated into smaller portions for better cooling.

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed debris buildup on the floor of the walk-in freezer; and throughout at the front prep line. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floors 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, Feb 15, 2024 · Original Source

1 - Inspection

Nov 28, 2023

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

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; Containers of shredded lettuce in the makeline and the walk-in cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature lettuce.

In plain English

More about food kept at an unsafe temperature

minorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Core; When speaking to PIC about cooling practices of the lettuce; the method of cooling the cut lettuce appears to have led to the out-of-temperature foods by keeping the lids on the containers after prep. When placed in cooling/cold holding equipment; food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through container walls; and loosely covered/uncovered; if protected from overhead contamination; during the cooling period to facilitate heat transfer from the surface of the food. Lift lids on lettuce after prep while in the walk-in cooler; or place lettuce in freezer for a short period of time to assist with cooling.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed ice drip buildup on a couple open boxes of food in the freezer. 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; and at least 6 inches above the floor. Remove boxes from source of ice drip; REHS recommends investigating the source of ice drip.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Equipment and cabinets throughout the establishment is in need of cleaning. 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

minorCode 5-501.17Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

5-501.17; Core; The trash can in the women's bathroom does not have a cover. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Add lid/cover to trashcan.

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 28, 2023 · Original Source