Restaurant · Wake County, NC

McDonald's #14342

Name: McDonald's #14342
Address: 3026 Capital Blvd, Wake County, NC

3026 Capital Blvd

Last inspected May 27, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 98.5

Get the next inspection, free.

We'll email you when McDonald's #14342 has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

May 27, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

6 recorded violations

notedCode 6-202.15 Protect outer openings of establishment from insect or rodent entry. - Pick up windows: Observed no mechanismPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Pick up windows: Observed no mechanism; such as a window with a self-closing; screen door; or air curtain; to prevent insect or rodent entry. No live insects were observed during the current 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

notedCode 2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ringEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Prohibition - Jewelry (C) Remove jewelry on hands and arms while preparing food. A plain ring; such as a wedding band; is allowed. - Observed 1 food handler with a stone ring. Educational provided. Corrected during inspection (CDI) - the stone ring was removed.

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 —Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wetness on stacks of clean pans. CDI - the pans restacked to allow air drying.

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 4-903.11(A)(C) Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. - Observed coffee filter stored without adequate protection; exposed; and with a brown stain. CDI - the coffee filter is involved and discarded.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. (A) EQUIPMENT shall be maintained in a state of repair and condition as designed by the manufacturer. - Observed ice buildup at the bottom of the walk-in freezer door and ceiling. Discussed the matter with the person in charge (PIC)

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). (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. - Observed black stain accumulation under the shelf in the dry goods storage area. Discussed the matter with the person in charge (PIC)

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 27, 2026 · Original Source

1 - Inspection

Apr 8, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core - Chlorine sanitizer in large bucket of wiping cloths was less than 50 ppm...Moist or soiled wiping cloths shall be kept in approved clean sanitizer between uses...CDI by adding proper sanitizer to 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

notedCode 3-304.12 (E)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (E); The ice bucket; and coffee filter containers were observed being stored in the splash zone of the handwashing sink. In-use utensils; such as ice scoops or utensils for non-TCS food; must be stored in a clean and protected location.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; only hot water is available at the handwashing sink in the women's bathroom. One of the toilets in the women's bathroom does not flush and is out of order. 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, Apr 8, 2025 · Original Source

1 - Inspection

Jul 15, 2024

Score 96

Official score: 96 · Understand this area’s scale

6 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Employee observed handling ice scoop inside of ice machine after coming in from outside without handwashing. Hands shall be washed after engaging in other activities that contaminate hands. CDI- education given and ice scoop was sent to be 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

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Food employee observed filling a pitcher of water to be used for food preparation at the handwashing sink next to the grill area. A handwashing sink may not be used for purposes other than handwashing. CDI- education given.

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 hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; [Repeat] Gravy in hot holding unit (30min) was 116-118F...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product...CDI by reheating gravy to 165F.

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

minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Several employees observed preparing food did not have on a hat or hair net. 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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Walk-in freezer evaporator had ice dripping from lines...Physical facilities shall be kept in good repair...Repair all leaks.

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 6-305.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11; Core; Several cellphones were observed along the service line. Lockers or other suitable facilities shall be provided for the orderly storage of EMPLOYEES' clothing and other possessions.

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, Jul 15, 2024 · Original Source

1 - Inspection

Jan 18, 2024

Score 97

Official score: 97 · Understand this area’s scale

7 recorded violations

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - Some hashbrowns and gravy were below 135F (see temperature chart)...After properly cooking or reheating; hot TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by voluntarily discarding foods at incorrect temperatures.

In plain English

More about food kept at an unsafe temperature

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 - Cream in bulk dispenser was 53F...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating cream.

In plain English

More about food kept at an unsafe temperature

minorCode 4-502.13Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-502.13; Core - One bulk cream dispenser tube was about 2 inches long...Bulk milk container dispensing tube shall be diagonally cut; leaving no more than one inch protruding from chilled dispensing head...Cut dispensing tube as stated above.; 4-903.11(A) and (C); Core - Several stacks of disposable cups were not properly protected...Single service disposable food/beverage containers shall be protected from contamination...Store disposable cups in approved dispensers or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core - Wire shelving in one refrigerator was rusty/peeling...Food service equipment shall be kept in good repair...Replace shelving with similar approved shelves.; 4-502.11(A) and (C); Core - A few food containers were cracked/damaged...Food service utensils shall be kept in good repair...Discard damaged items.

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 - Sanitizing sink interiors of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase sanitizing sink 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

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 - Observed soiled dry storage shelves; counters (with many splatters in drive-thru area); mobile push cart; paper food wrap holders; metal cabinets under self-service beverage counter. Many clean food container and lid exteriors had old stickers and sticky residues...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above. Remove all stickers/residues from container exteriors.

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 - Drain pipes and floor under ice machine were soiled. Diaper changing table in women's bathroom was soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.; 6-501.11; Core - Far right evaporator fan in walk-in freezer was not working. Pipe under walk-in cooler evaporator was not insulated/wrapped. Caulk was damaged/missing between sinks and adjacent splash guards...Physical facilities shall be kept in good repair...Repair walk-in freezer fan; wrap/insulate cooler evaporator pipe; and replace caulk between sinks and splash guards.

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 18, 2024 · Original Source