Restaurant · Wake County, NC

Schlotzsky's

Name: Schlotzsky's
Address: 906 Us 64 Hwy W, Wake County, NC

906 Us 64 Hwy W

Last inspected Jun 26, 2026 · View Map ↗ · Compare ↗

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Score 97

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

The full inspection history

6 inspections

1 - Inspection

Jun 26, 2026

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment food-contact surfaces and utensils - Frequency Ice machine contains black organic build up on interior surfaces. Interior compartments of ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or microbial residue. PIC melted remaining ice and cleaned is machine. ***CORRECTED DURING INSPECTION (CDI)***

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 4-602.13 Nonfood Contact Surfaces (C) The following items are soiled and shall be cleaned: dusty surfaces of domestic fansCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) The following items are soiled and shall be cleaned: dusty surfaces of domestic fans; XLT sandwich oven assessable surfaces contain built up food debris; grimy and dusty shelves above the sandwich station; and the corners; back panel; and crevices under the prep unit lids. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. ***REPEAT VIOLATION***

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Floors throughout kitchen and under equipment are soiled with food debris in food prep and make line areas. Physical facilities shall be cleaned as often as necessary to keep them 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

Official record from Wake County Environmental Services, Jun 26, 2026 · Original Source

1 - Inspection

Aug 11, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

criticalCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) The sliced tomatoes and diced avocado at the sandwich station and several containers of deli meat in the reach-in upright cooler were held above 41F. Maintain TCS foods in cold holding at 41F or less. The PIC stated that the station was moved directly in front on the sandwich oven which has affected cold holding capacity of the unit; and that the reach-in cooling units were installed to replace the walk-in cooler. PIC placed ice bags in the containers to help with cold holding and to rapidly cool the food items. ***WILL RETURN TO VERIFY***

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 4-501.11 Good Repair and Proper Adjustment - Equipment (C) The PIC informed EHS that the walk-in cooler stopped working a few months ago. Equipment shall be maintained in good repair. Upper management had two upright reach-in coolers installed. One cooler holds the deli meats and other sandwich ingredients. The inefficiency of the set up was addressed under cold holding. Walk-in cooler is being used for dry storage. EHS recommends repairing the walk-in cooler per cold holding capacityCleaning 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) The PIC informed EHS that the walk-in cooler stopped working a few months ago. Equipment shall be maintained in good repair. Upper management had two upright reach-in coolers installed. One cooler holds the deli meats and other sandwich ingredients. The inefficiency of the set up was addressed under cold holding. Walk-in cooler is being used for dry storage. EHS recommends repairing the walk-in cooler per cold holding capacity; maintaining equipment in good repair; and permit conditions requirements. Photo attached.

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 4-602.13 Nonfood Contact Surfaces (C) The following items are soiled and shall be cleaned: XLT sandwich oven assessable surfaces contain built up food debrisCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) The following items are soiled and shall be cleaned: XLT sandwich oven assessable surfaces contain built up food debris; grimey and dusty shelves above the sandwich station; and the corners; back panel; and crevices under the prep unit lids. 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 11, 2025 · Original Source

1 - Inspection

Mar 25, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 4-204.112 (B)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112 (B); Core; Small prep cooler near ovens has no working ambient air thermometer. Provide and position correctly an air thermometer in all cold holding equipment. 4-203.12 (B); Priority Foundation; Two ambient air thermometers in the small prep cooler were not working correctly. Ambient air and water thermometers shall be accurate to +/- 3F. CDI- thermometers discarded by PIC who will replace with new ones.

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 3-302.15Other

Official wording

Washing fruits & vegetables

Inspector’s notes

3-302.15; Core; Observed three avocados at the prep line with stickers still present on the skin. Wash fruits and vegetables prior to use and remove any produce stickers. CDI- avocado was removed for washing. No point taken.

In plain English

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

More about other finding

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; Fan cover in the walk-in cooler observed with dust/debris accumulation. Some dust observed on ceiling of walk-in cooler near fan and on the back of knife block mounted to the wall. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Full point taken for repeat violation.

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 6-202.12Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-202.12; Core; Dust observed on ceiling AC vents above warewashing area. Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust or debris. Clean vents. No point 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 25, 2025 · Original Source

1 - Inspection

Oct 23, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11 (E)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (E); Core; Observed some minor black residue accumulation in back corner of ice bin at drive thru area. Interior compartments of ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or microbial residue. CDI- corner wiped clean during inspection. No points taken.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed a box of macaroni and cheese product stored on the walk-in cooler floor. Store food in a clean; dry location; not exposed to contamination. Keep food at least 6 inches above the floor. CDI- box moved to shelf.

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

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; Fan cover in the walk-in cooler observed with dust/debris accumulation. Some minor food residue observed inside small makeline unit near expo counter. Some dust accumulation observed on top of coffee maker. The nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue and other debris. Overall; facility is kept in clean condition. Full point not taken today.

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 23, 2024 · Original Source

1 - Inspection

Apr 30, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Quat sanitizer in third compartment of sink was measured at 65F. A quaternary ammonium compound solution shall have a minimum temperature of 75F. CDI- temperature adjusted during inspection. No points taken.

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; Fan cover in walk-in cooler and metal shelf above handwashing sink near ice machine have dust accumulation. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas more frequently. All other surfaces observed clean. Cleaning has improved since previous inspection. Full point not taken today.

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, Apr 30, 2024 · Original Source

1 - Inspection

Nov 13, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

minorCode 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; Duct tape is being used to hold metal separation bars in place inside the prep unit near the oven. Food debris is sticking to this area as a result. Nonfood-contact surfaces 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. Remove duct tape and find a more permanent solution to this problem. PIC states that the metal bars may have to be welded in place. (They are used to support food containers being placed inside the drawer).

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; Inside of prep unit near oven has crumbs and food debris. Inside of reach-in unit on the makeline also has food debris along the interior edge. Fan covers in the walk-in cooler have dust and debris accumulation. The sprayer nozzle at the bread prep sink has black residue underneath. Nonfood-contact surfaces of equipment shall be kept free of a buildup of dust; dirt; food residue and other debris. Clean these areas 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

Official record from Wake County Environmental Services, Nov 13, 2023 · Original Source