Restaurant · Wake County, NC

McDonald's #27549

Name: McDonald's #27549
Address: 8011 Brier Creek Pky, Wake County, NC

8011 Brier Creek Pky

Last inspected Apr 8, 2026 · View Map ↗ · Compare ↗

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Score 99

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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

4 inspections

1 - Inspection

Apr 8, 2026

Score 99

Official score: 99 · 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; Bacon maintaining 50 F in the tall glass reach-in cooler. Cooler holding 49 F ambient. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Bacon voluntarily discarded.

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 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; The tall reach-in freezer on the line has ice buildup formed on the gaskets and ceiling interior. The walk-in freezer has ice buildup present on the door frame. Additionally; as mentioned above in violation #22; the tall glass reach-in cooler is maintaining 49 F ambient. The lowboy cooler near the fryers is in-operable. Equipment shall be maintained in good repair. Contact a technician for evaluation of the tall reach-in freezer and the walk-in freezer to determine cause of ice buildup and make repairs/order parts as necessary. Contact a technician for repair of the tall glass reach-in cooler and the lowboy cooler near the fryer 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

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; Dust and debris present on the walk-in cooler fan guard. 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, Apr 8, 2026 · Original Source

1 - Inspection

Mar 17, 2025

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

majorCode 8-103.12Other

Official wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s notes

8-103.12; Priority foundation; The variance for the tempered cheese procedures could not be located during the inspection. If the regulatory authority grants a variance as specified in the NC Food Code; or a HACCP plan is otherwise required; the permit holder shall maintain the approved variance at the food establishment. Locate copy of variance for tempered cheese to be held at room temperature for 24 hours. Follow-up by 3/27/2025.

In plain English

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

More about other finding

Official record from Wake County Environmental Services, Mar 17, 2025 · Original Source

1 - Inspection

Jul 24, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

2 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Observed an employee returning from outside the establishment; entering the kitchen area; and handling single-use cups and lids for drinks without washing their hands. Food employees shall clean their hands: Before donning gloves when working with food; after using the toilet room; after handling soiled equipment or utensils; during food prep; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; and after engaging in other activities that contaminate the hands. CDI - Informed PIC and had food employee wash their hands.

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 cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; A couple containers of TCS foods were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - Foods were moved into walk-in cooler by PIC.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jul 24, 2024 · Original Source

1 - Inspection

Dec 14, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

criticalCode 2-301.14Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14; Priority; Observed an employee returning from outside the kitchen area; then beginning to use equipment and don gloves without washing hands. Food employee shall clean their hands: Before donning gloves when working with food; after using the toilet room; after handling soiled equipment or utensils; during food prep; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; and after engaging in other activities that contaminate the hands. CDI - Spoke to PIC about when to properly wash hands and had employee wash their hands.

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; Observed ice dumped into the basin of a handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI - Spoke to PIC and had ice removed from 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 cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; A container of prepared sausage burritos was holding at 43F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less; except when time is used as the public health control. CDI - PIC moved food into walk-in cooler.

In plain English

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; Observed several employees without hair nets while working with french fries. Food employees shall wear hair restraints such as hats; hair coverings/nets; beard restraints; etc. that are designed and worn to effectively keep hair from contacting exposed food; clean equipment; utensils; and linens; and unwrapped single-service and single-use articles. Ensure employees are wearing hair nets when handling foods.

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, Dec 14, 2023 · Original Source