Restaurant · Wake County, NC

Jersey Mike's #3189

Name: Jersey Mike's #3189
Address: 166 Cabela Dr, Wake County, NC

166 Cabela Dr

Last inspected Jan 14, 2026 · View Map ↗ · Compare ↗

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Score 97

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

5 inspections

1 - Inspection

Jan 14, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Staff drinks were being stored on top of shelving where single service items are stored. Containers could not be used without taking of tops. Provide drinking containers that prevent and/mouth contact. Stored drinks where contamination cannot occur. A) Except as specified in par. (B) of this section; an EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI; Operator moved drinks and containers to established storage area under counter.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode Observation: Equipment and utensils are not being air dried and are stacked wet. 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

Observation: Equipment and utensils are not being air dried and are stacked wet. 4-901.11; Core;After cleaning and SANITIZING; EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in the first paragraph of 40 CFR 180.940 Tolerance exemptions for active and inert ingredients for use in antimicrobial formulations (food-contact surface SANITIZING solutions); before contact with FOOD; and

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

4-501.11 Good Repair and Proper Adjustment - Equipment (C)- The top lid to the work top cooler is torn along the corner. Also noted storage racks above the 3 compartment sink are beginning to rust out. Please have noted area repaired or replaced.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; - Noted sides of flat top grill unit; interior bottom surface of cabinet spaces; storage racks above 3 compartment sink need detail cleaning. Also observed some residue build-up along storage racks in the walk-in cooler. Non-food-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary 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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) - Detail cleaning needed for floor spaced throughout the facility. Increase frequency of cleaning.

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 14, 2026 · Original Source

1 - Inspection

Jul 25, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

8 recorded violations

notedCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Staff drinks were being stored on top of chip boxes and shelving where single service items are stored. Containers could not be used without taking of tops. Provide drinking containers that prevent and/mouth contact. Stored drinks where contamination cannot occur. A) Except as specified in par. (B) of this section; an EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI; Operator moved drinks and containers to established storage area under counter.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode 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; Overfilled container of shredded lettuce was temping between 45-46 F on the front end make line. Keep all TCS food at or below 41F when held cold. CDI- Lettuce replaced 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

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11 Common Name - Working Containers (Pf)- Noted label missing for working spray bottle of bleach solution. Label working containers of toxic materials such as cleaners and sanitizers. CDI- EHS instructed PIC to relabel noted spray bottle.

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

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

The Quat sanitizer in the bucket was reading below 200 ppm. Quat sanitizer should be mixed to 200-400 ppm. CDI - Quat was remixed during time of 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 4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Noted slow leak coming from the condenser unit in the walk-in cooler unit. According to person in chargeCleaning 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) - Noted slow leak coming from the condenser unit in the walk-in cooler unit. According to person in charge; work order already placed for noted unit. Keep equipment 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

notedCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; - Noted area behind soda dispensing nozzles; soda machine catch tray; under prep tables; the exterior corners of the slicer unit (back-end) and storage racks on the right hand side of 3 compartment sink need detail cleaning. Also observed some residue build-up along the interior surface of the cooler drawers. Non-food-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary 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 5-205.15 Core: Leaking faucet noted underneath the rear handwashing sink. According to person in chargeWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 Core: Leaking faucet noted underneath the rear handwashing sink. According to person in charge; work order already placed for noted leak.

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

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) - Detail cleaning needed for floor spaced throughout the facility. Increase frequency of cleaning. 6-201.13 Floor and Wall Junctures; Coved; and Enclosed or Sealed (C)- Noted base coving tiles are damaged or missing near the back entrance. Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains.

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 25, 2025 · Original Source

1 - Inspection

Jan 8, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12 Priority foundation: No thermometer in the grill refrigeration unit. Provide thermometers in refrigeration units. A thermometer was placed in this refrigerator 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

notedCode —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 Core: Leaking faucet at the vegetable prep sink. Maintain plumbing 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, Jan 8, 2025 · Original Source

1 - Inspection

Aug 7, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; The person in charge is not a certified food safety protection manager. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.

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

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; Sliced tomatoes are 44F in the make line of the prep refrigerator. The sliced tomatoes are 50F in the front make line and sliced tomatoes are 45F in the rear make line. Keep all TCS food at or below 41F when held cold. The sliced tomatoes in the prep refrigerator were placed in the walk-in cooler. The sliced tomatoes in the front and rear make lines were placed on ice.

In plain English

More about food kept at an unsafe temperature

majorCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; No refrigeration thermometer for the prep refrigeration unit. Provide a thermometer that is accessible in refrigeration units. A follow-up will be conducted by REHS by August 17th.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wiping cloths were stored in a wiping cloth bucket with less than 200ppm of quaternary ammonium. Store wiping cloths in sanitizer mixed to the manufacturer's specified concentration.( 200-400ppm for quaternary ammonium). Sanitizer was remixed to the correct concentration for the wiping cloth bucket.

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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Bags of trash on the dumpster pad. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean.

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, Aug 7, 2024 · Original Source

1 - Inspection

Jan 16, 2024

Score 96

Official score: 96 · Understand this area’s scale

7 recorded violations

minorCode Observation: Staff drinks were being stored on top of chip boxes and shelving where single service items are stored. Containers could not be used without taking of tops. Provide drinking containers that prevent and/mouth contact. Stored drinks where contamination cannot occur. 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Staff drinks were being stored on top of chip boxes and shelving where single service items are stored. Containers could not be used without taking of tops. Provide drinking containers that prevent and/mouth contact. Stored drinks where contamination cannot occur. 2-401.11; Core; A) Except as specified in par. (B) of this section; an EMPLOYEE shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES; or other items needing protection can not result. (B) A FOOD EMPLOYEE may drink from a closed BEVERAGE container if the container is handled to prevent contamination of: (1) The EMPLOYEE'S hands; (2) The container; and (3) Exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES. CDI; Operator moved drinks and containers to established storage area under counter.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

criticalCode Observation: Staff cook observed handling raw chicken product and not changing gloves before returning to cooking/handling utensils/ready to eat foods. Staff not changing gloves when heavily soiled. 3-304.15 (A)Other

Official wording

Food separated & protected

Inspector’s notes

Observation: Staff cook observed handling raw chicken product and not changing gloves before returning to cooking/handling utensils/ready to eat foods. Staff not changing gloves when heavily soiled. 3-304.15 (A); Priority; (A) If used; SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD; used for no other purpose; and discarded when damaged or soiled; or when interruptions occur in the operation. P CDI: Operator had staff change gloves before contamination could occur. Discussed glove usage with staffing to prevent multi-tasking with gloves.

In plain English

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

More about other finding

criticalCode Observation: Cut leafy greens observed at 48F on the make line refrigerator. Hold foods cold or consider time as a public health control. AdditionallyFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

Observation: Cut leafy greens observed at 48F on the make line refrigerator. Hold foods cold or consider time as a public health control. Additionally; ensure that room temperature prepared products are cooled to 41F within 4 hours prior to placing on the make line. 3-501.16 (A)(2) and (B); Priority; A) Except during preparation; cooking; or cooling; or when time is used as the public health control as specified under §3-501.19; and except as specified under (B) and in (C ) of this section; 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: Staff wearing watchesEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff wearing watches; bracelets while performing food production tasks. 2-303.11; Core; Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. ; Observation: Staffing were observed wearing visors without covering hair. 2-402.11; Core; (A) Except as provided in par. (B) of this section; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

minorCode Observation: Wiping clothes used for wiping up food spills hanging on shelf rackCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

Observation: Wiping clothes used for wiping up food spills hanging on shelf rack; top of counter not stored in a sanitizer solution. 3-304.14; Core; B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under sec. 4 501.114; and (2) Laundered daily as specified under par. 4-802.11(D).

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 Observation: Equipment and utensils are not being air dried and are stacked wet. 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

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: Ice chuteCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: Ice chute; area behind soda dispensing nozzles; under prep tables; sinks accumulated with debris. 4-602.13; Core; Non-food-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary 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

Official record from Wake County Environmental Services, Jan 16, 2024 · Original Source