Restaurant · Wake County, NC

McDonald's #12293

Name: McDonald's #12293
Address: 3424 Poole Rd, Wake County, NC

3424 Poole Rd

Last inspected Jun 25, 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

Jun 25, 2026

Score 97

Official score: 97 · 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) Priority: Milk is 43F in the reach in refrigerator. Eggs are 44F in the upright refrigerator. Maintain TCS foods in cold holding at 41F or less. The TCS food in reach and cooler and upright refrigerator were moved to the walk-in cooler..

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 2-402.11 Core: An employee that is handling food is not wearing effective hair restraint such as a hatEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Core: An employee that is handling food is not wearing effective hair restraint such as a hat; hair net or visor. Employees that handle food shall wear effective hair restraints such as a hat hair net or visor.

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 A hand sink in the prep area faucet is not working. Maintain a plumbing system 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, Jun 25, 2026 · Original Source

1 - Inspection

Nov 7, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

minorCode 2-402.11 Core: Three employees that are handling food are not wearing effective hair restraints such as a hatEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Core: Three employees that are handling food are not wearing effective hair restraints such as a hat; hair net or visor.

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 —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Wiping cloth bucket is less than 50ppm of chlorine. Hold in-use wiping cloths in properly concentrated sanitizer between uses. 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

Official record from Wake County Environmental Services, Nov 7, 2025 · Original Source

1 - Inspection

May 5, 2025

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority: Milk is 43F to 45F and hamburger is 43F in the walk-in cooler. Maintain TCS foods in cold holding at 41F or less. The TCS food in the walk-in cooler was moved to upright refrigeration units.

In plain English

More about food kept at an unsafe temperature

minorCode 2-402.11 Core: Two employees that are handling food are not wearing effective hair restraints such as a hatEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Core: Two employees that are handling food are not wearing effective hair restraints such as a hat; hair net or visor.

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

Official record from Wake County Environmental Services, May 5, 2025 · Original Source

1 - Inspection

Oct 9, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 Provide at least 100F water at handsinks. The handwashing sink near the three compartment only got up 90F. CDI.. The hot water at the sink was turned up to 105F. 6-301.12 Hand Drying Provision (Pf) The handwashing sink near the drink station on the front counter did not have a hand drying device provided. All handwashing sinks must be provided with a hand drying device. CDI... Hand towels were 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

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15 Cooling Methods (Pf) A container of gravy was cooled down to 48F and covered tight with clear wrap. Food items must not be covered until they reach a temperature of 41F or below. The cooling process must start once the food falls below 135F. Food has two hours to go from 135F to 70F. Food has an additional four hours to go from 70F to 41F or below. Foods can be cooled by using the following methods: using an ice bath; placing foods into smaller portions; using heat transfer equipment; leaving food uncovered or slightly covered if there is no risk of overhead contamination. CDI.. The food item was left uncovered.

In plain English

More about food kept at an unsafe temperature

notedCode 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. The dishes were stacked wet. CDI.. The dishes were cross stacked.

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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11 Designation - Dressing Areas and Lockers (C) There was some gloves and a hat on the box of tea liners. All personal items must be stored in a manner to prevent contamination.

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, Oct 9, 2024 · Original Source

1 - Inspection

Jan 29, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Sticker residue remains on pans and lids. This was addressed as a problem on the last inspection also. Clean both inside and outside of food containers; remove stickers and glue during the cleaning process. Cleaning of pans; assuring both inside and outside of food containers is accomplished; was directed 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 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core; Employee cooking food is wearing a large ring on her finger. 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.

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 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; small refrigerator with syrups stored on the door has a collapsing door. SureShot cream Dispenser door remains open with ice accumulated inside. Maintain equipment 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 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Lighting above the floor mixer; sandwich assembly area with ketchup dispensing is low. Provide 50 foot candles of light where employees work with food.

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, Jan 29, 2024 · Original Source