Restaurant · Wake County, NC

Sheetz #505

Name: Sheetz #505
Address: 1895 S Franklin St, Wake County, NC

1895 S Franklin St

Last inspected Jun 8, 2026 · View Map ↗ · Compare ↗

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Score 99.5

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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

Jun 8, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 3-304.12(e)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12(e); Core; Cleaning utensils for the fryer were found stored in the fry bin during a pause in cleaning. In-use utensils must be stored in a clean and protected location. Utensils were relocated and fry bin was cleaned. When cleaning the fryer components; ensure that the utensils are stored on a clean surface.

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

4-501.11;Core; Second prep cooler has an ambient air temperature of 48F. There is currently no product in this cooler and PIC stated that a refrigeration technician is scheduled to make necessary repairs today. Equipment shall be maintained in a state of good repair and proper adjustment. Do not use this cooler to store TCS foods until unit is repaired and capable of holding at 41F or below.

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 8, 2026 · Original Source

1 - Inspection

Jun 5, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; Mens restroom was lacking a handwashing sign for employees. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. CDI- Signage provided.

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; In both self-serve cream dispensers; half and half cream was holding at 44F and 2% milk was holding between 43F-45F. Maintain TCS foods in cold holding at 41F or less. CDI- Both products were removed from machines and voluntarily discarded. It appears that ice is building up in top interior near fan; restricting air flow. PIC stated that product will not be placed in these units until repaired and capable of holding at 41F or below. Emergency service request was submitted during the inspection.

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

Official record from Wake County Environmental Services, Jun 5, 2025 · Original Source

1 - Inspection

Jul 17, 2024

Score 99

Official score: 99 · Understand this area’s scale

4 recorded violations

majorCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; The handwashing sink in the back of the store by the office/dishwashing area did not have any papertowels. Handwashing sinks shall be provided with individual disposable towels or a hand drying device. CDI - Papertowels were put in the dispenser.

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

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The sprayer head at the 3 compartment sink needs cleaning due to a buildup of black residue. Dishwashing equipment shall be cleaned frequently enough to prevent the recontamination of equipment and utensils. Clean the inner portion of the sprayer head.

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 6-302.11Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-302.11; Priority Foundation; The men's bathroom did not have any toilet paper located in or on the dispensers. A supply of toilet tissue shall be available at each toilet. CDI- Toilet paper was put in the dispensers.

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 6-501.16Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.16; Core; A mop was stored in water by the emergency exit door. Mops not in use shall be stored in a position that allows for air drying without soiling walls; equipment or supplies. CDI- Mop water was dumped and mop was hung to air-dry.

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, Jul 17, 2024 · Original Source

1 - Inspection

Dec 5, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

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; Tops and sides of the cooking equipment is getting greasy. Please clean these areas more frequently. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris.

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; Floor cleaning needed in the rear kitchen/dry storage areas; between cooking equipment and the walk-in freezer floor. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. R- Freezer floor mentioned on the past inspection.

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, Dec 5, 2023 · Original Source