Restaurant · Wake County, NC

McDonald's #5105

Name: McDonald's #5105
Address: 2801 Wake Forest Rd, Wake County, NC

2801 Wake Forest Rd

Last inspected Jan 30, 2026 · View Map ↗ · Compare ↗

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Score 96

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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

Jan 30, 2026

Score 96

Official score: 96 · Understand this area’s scale

8 recorded violations

notedCode Observation: Observed staffing not washing hands between raw/rte food products on production lineHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

Observation: Observed staffing not washing hands between raw/rte food products on production line; Staff not washing hands returning to food production after washing/handling equipment washing. CDI: Spoke with PIC whom directed staffing to return to hand sink during and between production tasks for handwashing. 2-301.14 When to Wash (P) Wash hands before engaging in food preparation including working with exposed food; clean equipment and utensils; and unwrapped single service and single use articles.

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.

More about handwashing problems

notedCode Observation: The hand sinks when tested did not provide hot water when water is dispensed. Water temperatures at 2 handsinks in the kitchen were 78F/64F. Ensure that hand sinks provide warm water meeting a minimum of 100F at dispensing. 5-202.12 Handwashing SinksHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: The hand sinks when tested did not provide hot water when water is dispensed. Water temperatures at 2 handsinks in the kitchen were 78F/64F. Ensure that hand sinks provide warm water meeting a minimum of 100F at dispensing. 5-202.12 Handwashing Sinks; Installation (C) Provide at least 100F water at hand sinks.

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.

More about handwashing problems

notedCode Observation: Partial raw pork patties (frozen) were observed stored in the bag of beef hamburgers in the freezer drawer. Although both products have a final cook temperature of 155FOther

Official wording

Food separated & protected

Inspector’s notes

Observation: Partial raw pork patties (frozen) were observed stored in the bag of beef hamburgers in the freezer drawer. Although both products have a final cook temperature of 155F; they are differing raw animal products and should be stored separately; CDI: PIC removed products from the drawer and rearranged to prevent products from commingling during storage/dispensing. 3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P.

In plain English

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

More about other finding

notedCode Observation: Squirt bottlemayonnaiseCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Squirt bottlemayonnaise; plastic bin lids and other items stored clean on the metro dish shelf observed with food particles still adheres; Ensure that all equipment and utensils are clean and free from debris. CDI: All utensils and equipment were returned/rewashed at dish sink. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.

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: Staff are not wearing hair coverings during production tasksEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

Observation: Staff are not wearing hair coverings during production tasks; food preparation. Ensure that staff wear some typ eof hair covering during production. 2-402.11 Effectiveness - Hair Restraints (C) Use head coverings; beard guards and clothing to restrain body hair from contacting exposed food; equipment; and utensils. Observation: Staff performing production tasks observed with bracelets; watches and rings during production passes. 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.

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: Food bagsEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Food bags; prep top refrigerator production stage area; single service items on cart rack next to front handwash sink are exposed to splash - Handsink does not have a splash guard. Move cart at least 18 inches away from the handsink OR install a splash guard on this side of the sink to prevent contamination. 4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C) (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor.

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

Observation: The standing panels for the time control display of sliced cheese on the production line are in poor repair. Replace panels for intended use. 4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) (A) UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.

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 —Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

Observation: Observed staff member taking plastic food storage containers from wash basin directly to the sanitizer basin during warewashing. CDI: Educated staff member and washing was started over with rinse step used for wash.rinse and sanitize. 4-603.16 Rinsing Procedures (C) Washed utensils and equipment shall be rinsed prior to sanitizing.

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 30, 2026 · Original Source

1 - Inspection

Jan 31, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

majorCode 5-205.11 (A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (A) ; Priority Foundation; The handwashing sink near the prep area has a faulty sensor; that does not allow a continuous flow of water. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Verification Required- EC will return on Monday; February 10; 2025 to verify that the sink has been fixed. PIC stated that a work order is in place and will be fixed today.

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.

More about handwashing problems

notedCode 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; The base of the urinal in the men's restroom is soiled. Maintain handwashing sinks; toilets and urinals clean. Increase 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

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; The bottom lining of the clean dish area is soiled and in need of cleaning. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase 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

Official record from Wake County Environmental Services, Jan 31, 2025 · Original Source

1 - Inspection

May 28, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

6 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; The shield inside of the ice machine observed with pink residue accumulation present. n EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT: shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean this area more frequently.

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;[ Repeat] Food employee observed wearing bracelets while handling food. Except for a plain ring; while preparing food; employees may not wear jewelry on their arms and hands. Do not wear jewelry while preparing food.

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; The gasket is torn on the cooler drawers next to the ice cream machine. Equipment shall be maintained in a state of 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 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The basins of the 3-compartment sink are soiled and in need of cleaning. the compartments of sinks; basins; or other receptacles used for washing and rinsing EQUIPMENT; UTENSILS; or raw FOODS; or laundering wiping cloths; shall be cleaned: Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function.

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; The insides of the handwashing sinks are soiled; the drawers of the cooler next to the ice cream machine are soiled and in need of cleaning. NonFOOD-CONTACT 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

minorCode 6-305.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-305.11; Core; Employee cellphone observed along the service line. An employee jacket observed being stored with dry storage. 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, May 28, 2024 · Original Source

1 - Inspection

Dec 22, 2023

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; Employee was observed filling a container up with water from the handwashing sink. A handwashing sink may not be used for purposes other than handwashing. CDI- Employees were educated.; 6-301.11; Priority Foundation; Handwashing sink was not supplied with soap. All handwashing stations shall be provided with hand cleanser. CDI- Soap was provided during the inspection.

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.

More about handwashing problems

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; Raw eggs were being held out on a prep table and were at 75F. Potentially hazardous foods shall remain out of the temperature danger zone (41-135F). CDI- Eggs were placed in refrigeration to cool before a 4 hour period elapsed.

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 2-303.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11; Core; One food employee was wearing bracelets while handling food. Except for a plain ring; while preparing food; employees may not wear jewelry on their arms and hands. Do not wear jewelry while preparing food.

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 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Repeat; Wet wiping cloths were found being stored outside of sanitizer. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.

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, Dec 22, 2023 · Original Source