Restaurant · Wake County, NC

Mcwally's

Name: Mcwally's
Address: 1475 N Judd Pkwy Ne, Wake County, NC

1475 N Judd Pkwy Ne

Last inspected Aug 11, 2026 · View Map ↗ · Compare ↗

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Score 97

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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

Aug 11, 2026

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 3-302.11 Packaged and Unpackaged Food - SeparationOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 Packaged and Unpackaged Food - Separation; Packaging; and Segregation (P) Raw chicken stored over raw meatballs in drawer cooler. In all coolers; store foods according to final cook temperatures. Reorganized according to final temps.

In plain English

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

More about other finding

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) Beans and cheese sauce in hot box are at 112F for over 4 hours. Hot PHF shall be kept at 135F or above. CDI Food disposed of by manager. Thermostat is on max and not maintaining temp.

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Hot box not workingCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) Hot box not working; thermostat on max level and temp is only 112F. Points taken on violation 21. Unit emptied.

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 11, 2026 · Original Source

1 - Inspection

Mar 9, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) Corned beef and beans stacked too high on make line are above 41F. Cold TCS (Time / Temperature Control for Safety) food shall be kept at 41F or below. Stacked too high on make line. Lowered to correct line on pans.

In plain English

More about food kept at an unsafe temperature

minorCode 6-501.14 Cleaning Ventilation SystemsFacility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14 Cleaning Ventilation Systems; Nuisance and Discharge Prohibition (C) Ceiling vents in back prep area are getting dusty/dirty. No points taken.

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, Mar 9, 2026 · Original Source

1 - Inspection

Sep 8, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) One container of diced chicken was dated as prepped on 9/6 and to be held until 9/15. Prepared/opened foods may only be held 7 days ie. 9/6-9/12. All other items correctly dated. No points taken. Date fixed.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

notedCode 3-304.12 (E) Ice scoop stored on top of ice machine. In-use utensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (E) Ice scoop stored on top of ice machine. In-use utensils; such as ice scoops or utensils for non-TCS food; must be stored in a clean and protected location. Can be stored on top if placed on a plate which is cleaned and sanitized daily.

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 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

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

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Observed clean inverted food plastic and stainless containers stacked wet. After cleaning and sanitizing; equipment and utensils shall be air-dried. Completely air dry these items before stacking them.