Restaurant · Wake County, NC

McDonald's #7618

Name: McDonald's #7618
Address: 1567 Hwy70 W, Wake County, NC

1567 Hwy70 W

Last inspected Aug 18, 2025 · View Map ↗ · Compare ↗

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Score 98

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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

5 inspections

1 - Inspection

Aug 18, 2025

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode 2-301.14 When to Wash (P) - Observed food employee touch their hair and clothingHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to Wash (P) - Observed food employee touch their hair and clothing; then proceed to handle food on the make line. Wash hands after touching bare human body parts other than clean hands and clean; exposed portions of arms. CDI- Education provided; hands washed during 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.

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Observed a container of chlorine sanitizer reading below 50 ppm. Maintain chlorine sanitizer between 50 -150 ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Chlorine sanitizer remixed.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Lots of ice build up around the condenser of the walk-in freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.

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 4-501.14 - Observed some accumulation of residue build up along the rinse vat the 3 compartment sink. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipmentCleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 - Observed some accumulation of residue build up along the rinse vat the 3 compartment sink. Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment; utensils; raw food; etc. shall be cleaned before use; throughout the day to prevent recontamination of equipment and utensils; and at least every 24 hours if used.

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 4-602.13 Nonfood Contact Surfaces (C)- Observed black mold-like buildup along one of the gaskets on the Expo coolers. AdditionallyCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C)- Observed black mold-like buildup along one of the gaskets on the Expo coolers. Additionally; there was a noticeable accumulation of residue on the exterior surfaces. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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, Aug 18, 2025 · Original Source

1 - Inspection

Jan 17, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

.6-301.12 Priority foundation: No paper towels at the hand sink in the dish room. Provide paper towels or hand drying device at hand sink. Paper towels were provided once REHS spoke to PIC.

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

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Priority: Quaternary ammonium sanitizer is over 400ppm at the sanitizing vat at the three compartment sink. Sanitizer shall be mixed to within the manufacturer's tolerance range(200-400ppm for quaternary ammonium). The sanitizer was remixed to the correct concentration.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12 Priority foundation: No thermometer in the yogurt reach-in cooler. Provide a thermometer in refrigeration units. A thermometer was provided during the inspection.

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, Jan 17, 2025 · Original Source

1 - Inspection

Aug 12, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

criticalCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority; Lettuce on time as public health control is not time stamp. Time stamp TCS food that is on time as public health control for up to 4 hours then discard. The lettuce was time stamped once REHS spoke to PIC.

In plain English

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

More about other finding

minorCode 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Food containers are stacked on top of each other wet. Air dry before stacking or cross stack equipment.

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

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, Aug 12, 2024 · Original Source

1 - Inspection

Mar 25, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; No paper towels at the handwashing sink in main kitchen area. Each handwashing sink shall be supplied with paper towels. CDI: Paper towels replaced.

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

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Cleaning needed of shelves and sticker residue on the outsides of lids of plastic containers. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Repeat.

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; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Repeat.

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 25, 2024 · Original Source

1 - Inspection

Oct 3, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 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; Chicken sitting in cooking rack 120F. TCS foods shall maintain a hot hold temp of 135F or above. CDI: Chicken 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

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Several chemicals stored on shelf over griddles food prep area. Chemicals shall be stored so they can not contaminate food or equipment. CDI: Bottles moved.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 6-501.111Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111; Core; Flies in kitchen. Seek more aggressive controls.

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

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Cleaning needed of shelves and inside reach in units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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; Cleaning needed of floors and walls under/behind equipment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.

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, Oct 3, 2023 · Original Source