Restaurant · Wake County, NC

McDonald's #5651

Name: McDonald's #5651
Address: 8305 Creedmoor Rd, Wake County, NC

8305 Creedmoor Rd

Last inspected Mar 31, 2026 · View Map ↗ · Compare ↗

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Score 95.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Mar 31, 2026

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

notedCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority foundation; The hand soap dispenser next to the 3-compartment sink was not working and could not provide soap. Each handwashing sink or group of 2 adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI - Food employee repaired dispenser to allow it to provide soap.

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); Priority; The Canadian bacon; sausage burritos; and containers of shredded lettuce in various coolers were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F; unless time is used as the public health control. CDI - PIC voluntarily discarded food over 45F and other containers of food moved to walk-in cooler. Repeat.

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 3-501.19(B)(4)(5)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(4)(5); Priority; Observed white sliced cheese under time holding marked with a discard time sticker that was over 4 hours past the time it was removed from the cooler. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time; if the food is in unmarked containers; or marked with a time that exceeds the 4 hour time limit. CDI - PIC voluntarily discarded cheese that was improperly labeled; REHS discussed better time labeling methods.

In plain English

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

More about other finding

notedCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Observed buildup of sticky residue and soda splash on the exterior of the soda machine but not on the soda nozzle or ice chute. Nonfood-contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean soda machines more frequently to prevent buildup.

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, Mar 31, 2026 · Original Source

1 - Inspection

Jul 22, 2025

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; A container of sausage gravy had been cooling for over two hours and was at a temperature of 90F in the walk-in cooler. Cooked; TCS (time/temp for safety) foods shall be cooled: within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI - PIC voluntarily discarded sausage gravy.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; The raw burgers in the drawer coolers and the sliced tomatoes in the walk-in cooler were holding above 41F. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F; unless time is used as the public health control. CDI - Burgers moved into walk-in cooler for rapid cooling and tomatoes moved into freezer to cool. Improvement from previous inspection; full points not taken. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.15(B)Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15(B); Core; The cooling sausage gravy was placed in a container that was tightly wrapped in plastic; greatly slowing the cooling rate. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination as specified in the NC Food Code; during the cooling period to facilitate heat transfer from the surface of the food. When actively cooling foods; ensure the containers are not completely wrapped in plastic to allow better air flow.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Observed several flies throughout the establishment. The premises shall be maintained free of insects; rodents; and other pests. Address source of flies and take steps to remove.

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

Official record from Wake County Environmental Services, Jul 22, 2025 · Original Source

1 - Inspection

Jul 31, 2024

Score 95

Official score: 95 · Understand this area’s scale

5 recorded violations

criticalCode 3-801.11(D)Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-801.11(D); Priority; Observed team member pick broken pieces of cooked RTE egg patty of of a tray with their bare hands. Food employees may not contact exposed; ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; single-use gloves; or dispensing equipment- Team member donned gloves.

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

majorCode 3-302.11Other

Official wording

Food separated & protected

Inspector’s notes

3-302.11; Priority Foundation; Observed TPHC raw shell eggs stored on rack directly on top of cooked bacon stored on top of sliding freezer on the line. Food shall be protected from cross contamination: Separate raw animal foods during storage; preparation; holding; and display from: raw ready-to-eat food including other raw animal food such as fish for sushi or; or other raw ready-to-eat food such as fruits and vegetables. Manager rearranged storage hierarchy.

In plain English

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

More about other finding

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Observed quat sanitizer 100-150PPM at comp dispenser. Quat sanitizer shall register 200-400PPM. Chemical block replaced. Sanitizer residual 300PPM.

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

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; Observed several TCS foods holding above 41F(see chart above). All items discarded. TCS foods shall be held at 41F or below. Service provider arrived to repair walk in during inspection.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed sausage burritos prepared at 8:30 cooling inside tightly covered container. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jul 31, 2024 · Original Source

1 - Inspection

Jan 17, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed wet and soiled wiping cloths on counters. Wet or soiled wiping cloths shall be held in a sanitizer solution in between use.

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

majorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Priority Foundation; Observed a buildup of debris on several grill tools. Observed dried food debris on a stack of pans stored as clean on drying racks.Equipment food-contact surfaces and utensils shall be cleaned: if used with Potentially hazardous food (time /Temperature control for food safety food); equipment; food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours- all items washed.

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

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; Observed half and half; folded egg; and raw eggs holding above 41F. Observed drive thru unit where half and half is stored; the ambient air temp is holding at 50F.TCS foods shall be held at 41F or below. Items discarded. EHS will return to verify unit temperatures.

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 one employee toasting buns in the kitchen without wearing a hair restraint. 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 food ; equipment; utensils; linens; and single service articles or single use articles. Obtain 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

Official record from Wake County Environmental Services, Jan 17, 2024 · Original Source