Restaurant · Wake County, NC

McDonald's #26522

Name: McDonald's #26522
Address: 5016-101 Spring Forest Rd, Wake County, NC

5016-101 Spring Forest Rd

Last inspected Jun 10, 2026 · View Map ↗ · Compare ↗

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Score 99.5

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

The full inspection history

4 inspections

1 - Inspection

Jun 10, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 4-903.11Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11; Core; Observed wet stacking of dishes.- Once cleaned and sanitized; dishes shall be stored in a self draining position that allows for air drying.- Please do not stack dishes until fully air dried.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Cleaning is needed on some of the walls throughout due to food splash.- Physical facilities shall be kept clean.- CDI; the walls were cleaned during my visit.

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, Jun 10, 2026 · Original Source

1 - Inspection

Jul 25, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

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; Observed multiple items (see chart above) that were above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; some items voluntarily discarded and others moved to cooler unit.

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 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Some employees handling food near the fry area were not wearing any type of hair restraint.- Food employees shall wear an effective hair restraint such as hats or hairnets.- Please make sure all food employees are wearing hair restraints.

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 4-903.11Equipment 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

Official record from Wake County Environmental Services, Jul 25, 2025 · Original Source

1 - Inspection

Nov 26, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

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; Observed burritos; cut lettuce and sliced cheese in see thru reach-in fridge with temperature above 41F (see temperature chart above). Ambient air temperature of reach-in fridge was 50F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or less. CDI-Reach-in fridge temperature was adjusted down during inspection and temperature of reach-in fridge maintaining at 41F at the end of inspection.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.19(B)(3)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(3);Priority Foundation; Observed cut lettuce and sliced cheese on make line not labeled with discard time. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI-Time was added during inspection.

In plain English

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

More about other finding

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; Observed dusty fan near ice machine/slushy machine and ice build-up on bottom interior and fan vent of prep coolers. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning in these areas.

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 26, 2024 · Original Source

1 - Inspection

Jan 11, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed wiping cloths in chlorine sanitizer less than 50 ppm. Wet wiping cloths shall be kept in approved; clean chlorine sanitizer at 50-200ppm concentration. CDI- by making new batch of sanitizer for wipes.

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 sticker residue on outer surface of blue containers in utensil drying rack. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. CDI-Containers were moved to dish washing area.

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 5-502.11Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-502.11; Core; Observed significant amount of cardboard boxes around outside dumpster area. Manager stated the last pickup was Tuesday and they are waiting for second pickup for the week. Refuse; recyclables; and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents. CDI-Manager contacted dumpster company to request for pick up today during inspection. NOTE:Contact dumpster company for second cardboard dumpster or to increase cardboard pick up throughout the week.

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 11, 2024 · Original Source