Restaurant · Wake County, NC

McDonalds #32822

Name: McDonalds #32822
Address: 7301 Six Forks Rd, Wake County, NC

7301 Six Forks Rd

Last inspected Jan 16, 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

3 inspections

1 - Inspection

Jan 16, 2026

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

minorCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; The glass partition at the fry/hashbrown hot hold station cracked and was removed; there is no splash guard at the handwashing sink that is beside it. Food shall be protected from all sources of contamination. Glass was ordered on 12.30.25.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 4-502.13Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-502.13; The dairy dispensing machine tube was not cut on a diagonal. Bulk dairy dispensing tubes shall be cut on the diagonal leaving no more than one inch protruding form the chilled dispensing head. Ensure tubing is cut on a diagonal so dairy products cannot collect at the bottom.

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 4-601.11(C )Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ); Core; The tea station has tea splash on the holder and prep table area and the prep sink where onions are prepped needs cleaning out. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris. Clean these items 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; There is tea splash on the wall by the tea prep station and ketchup on the wall in front of the cash registers. Floors; walls; ceilings including the attachments such as soap; towel dispensers; light fixtures; and heat/ac vent covers shall be maintained clean. Clean the walls; floors and ceilings on a frequent basis.

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 16, 2026 · Original Source

1 - Inspection

Jan 14, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 3-401.11Food temperature

Official wording

Proper cooking time & temperatures

Inspector’s notes

3-401.11; Priority; Two batches of raw 10:1 patties were placed on the grill and; when taken off and placed in amber bin for service; had a temperature between 139F-157F. Raw comminuted meat shall be cooked to heat all parts of the food to 155F for 17 seconds. CDI- Food was voluntarily discarded. Extend the cooking time of the beef patties or adjust the calibration of the grill. Next batch of raw 10:1 patties reached at least 155F and batch of 4:1 patties reached above 177F.

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 4-101.19Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-101.19; Core; Lid to large ice machine is cracked in corner and showing insulation. Nonfood-contact surfaces of equipment that are exposed to splash; spillage; or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant; nonabsorbent; and smooth material. Replace lid that is in poor 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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Replace the soiled ceiling tiles above the POS station and throughout the dining room. Physical facilities shall be maintained in good repair. PIC stated that the pipe in ceiling has been repaired and the new ceiling tiles are in the process of being delivered. Once delivered; tiles will be switched out.

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 14, 2025 · Original Source

1 - Inspection

Jan 23, 2024

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The metered faucet in the women's restroom dispenses water for 3-4 seconds before shutting off. A self-closing; slow-closing; or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Adjust faucet to allow for water to dispense for at least 15 seconds.

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; Container of sausage burritos observed on prep table near items held under TPHC with internal temperatures as high as (56F). TCS foods shall be maintained at 41F or less for cold-holding. Keep burritos in the reach-in cooler located directly under this prep table. CDI- Burritos were voluntarily discarded during the inspection.

In plain English

More about food kept at an unsafe temperature

minorCode 3-305.12Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.12; Core; Ice is just starting to accumulate on hermetically sealed boxes of food directly under the evaporator unit in the walk-in freezer. Food may not be stored under leaking water lines; leaking automatic fire sprinkler heads; under lines on which water has condensed; or under other sources of contamination. PIC is aware of this leak and will follow-up with maintenance to see when repairs will be completed.

In plain English

More about food not protected from contamination

minorCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Sanitizer dispenser attached to the 3-compartment sink leaks after about 30 seconds of dispensing. A plumbing system shall be maintained in good repair. PIC agrees to reach out to EcoLab to ensure repairs are made.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; There is evidence of a leak in two corners of the men's bathroom ceiling. Physical facilities shall be maintained in good repair. PIC stated that the leaks have been repaired and the ceiling just has to be patched and painted. Reach out to maintenance to ensure repairs are made. ; 6-501.12; Core; Cleaning is needed under the drink dispenser located in the drive-thru area to remove the accumulated single-service items and residue. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this 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

Official record from Wake County Environmental Services, Jan 23, 2024 · Original Source