Restaurant · Wake County, NC

Sheetz #513

Name: Sheetz #513
Address: 9915 Fayetteville Rd, Wake County, NC

9915 Fayetteville Rd

Last inspected Jul 27, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

4 inspections

1 - Inspection

Jul 27, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

minorCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12(A) The handwashing sinks in the restrooms only got up to 86F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet.

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

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) Repair the heat seal around the door for the walk-in freezer to remove the frost build-up. Frost was present around and on the door. All equipment must be in good 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

minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the door and wall on the walk-in freezer to remove the frost and ice build-up. Clean equipment at a frequency necessary to remove the frost and ice build-up.

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 27, 2026 · Original Source

1 - Inspection

Aug 5, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 6-301.12 Hand Drying ProvisionHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision; Priority Foundation; Handsink near side hall before entering dish area out of paper towels at beginning of inspection. Each handwashing sink shall be supplied with individual paper towels or approved hand drying provisions. Paper towels re-supplied in dispenser 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

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14 Warewashing Equipment; Cleaning Frequency; Core; Three compartment sink basins and outside of sink soiled with sticky residue buildup. Warewashing equipment; the compartments of sinks; basins and other receptacles used for washing and rinsing equipment and utensils shall be cleaned at a frequency necessary to prevent recontamination and at least every 24 hours. Clean the sink and dish machine area more frequently. Employee began cleaning sink during 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

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; Sides of equipment on make line and floors in walk-in cooler and walk-in freezer with food debris; packaging and residue buildup. 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

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions; Core; Walls behind dish machine area soiled with food splatter. Physical facilities shall be cleaned as often as necessary to keep them clean. No points deducted; Warewashing equipment also marked OUT; needing to be cleaned. 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, Aug 5, 2025 · Original Source

1 - Inspection

Nov 21, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

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; Cleaning needed inside drawers; cabinets by walk in cooler and counters behind slush machines. Non-food contact services shall be clean to sight and touch.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Cleaning needed floors under shelves in walk in cooler and walk in freezer; and floor between fryers and freezer drawers. 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, Nov 21, 2024 · Original Source

1 - Inspection

Feb 19, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

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; Reach in cooler not holding temp. Equipment shall be kept in good repair. No points taken here; taken on violation 22.

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

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Reach in cooler with hot dogs/ham etc above 41F. Cold potentially hazardous food shall be kept at 41F or below. CDI – Food voluntarily discarded. Product moved to another cooler and work order put in.

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, Feb 19, 2024 · Original Source