Restaurant · Wake County, NC

Sheetz #536

Name: Sheetz #536
Address: 4660 Millbrook Green Dr, Wake County, NC

4660 Millbrook Green Dr

Last inspected Jun 4, 2026 · View Map ↗ · Compare ↗

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Score 98

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

The full inspection history

5 inspections

1 - Inspection

Jun 4, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 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. (E) Surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not TIME/TEMPERATURE CONTROL FOR SAFETY (TCS) FOOD shall be cleaned: (1) At any time when contamination may have occurred - Observed heavy accumulation of yellow stains underneath the ice spigot of the ice bin self-service area. Discussed cleaning schedule with the person in charge (PIC)

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 4-204.112 Temperature Measuring Devices. (A) In a mechanically refrigerated or hot FOOD storage unitEquipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-204.112 Temperature Measuring Devices. (A) In a mechanically refrigerated or hot FOOD storage unit; the sensor of a TEMPERATURE MEASURING DEVICE shall be located to measure the air temperature or a simulated product temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot FOOD storage unit. - Observed multiple cooler units with the air thermometer installed in the back of the unit. Discussed the matter with PIC.

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 4-501.11 Maintain equipment in good repair. - Observed ice buildup on the walk-in freezer doorCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Maintain equipment in good repair. - Observed ice buildup on the walk-in freezer door; which indicates the equipment may not be functioning properly.

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). (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. - observed heavy accumulation of the wastebin and some overflow on the floor near the hand sink and the deep fryer area. Discussed the matter with PIC.

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 4, 2026 · Original Source

1 - Inspection

Sep 3, 2025

Score 99

Official score: 99 · Understand this area’s scale

5 recorded violations

notedCode 6-301.14Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.14; Core; Mens restroom handwashing stations lacking handwashing signs. 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- Handwashing signs provided for posting.

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

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer concentration too low in sanitizer bucket; measured at 100-150ppm quat. Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at the required concentration (50-200ppm chlorine; 200-400 quat). CDI- Sanitizer remade during inspection. 3-304.14; Core; Bucket of sanitizer stored up on cold-hold unit above food storage; and directly next to unwrapped single-service items. Containers (sanitizer buckets) of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD; EQUIPMENT; UTENSILS; LINENS; SINGLE-SERVICE; or SINGLE-USE ARTICLES. CDI- Container moved to low shelf 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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D) Bins of clean smallwares and lids observed with food debris accumulation along the bottom. Cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination. CDI- Bins and wares returned for cleaning during inspection. [REPEAT]

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 6-501.18Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-501.18; Core; In mens restroom; urinals with residue accumulation down under/front. PLUMBING FIXTURES such as HANDWASHING SINKS; toilets; and urinals shall be cleaned as often as necessary to keep them clean. Increase cleaning frequency to this area and clean more thoroughly.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; In outside dumpster area; one dumpster lacking drain plug. Drains in receptacles and waste handling units for REFUSE; recyclables; and returnables shall have drain plugs in place. PIC states work order is in place to have the missing drain plug replaced. 5-501.110; Core; Side door of dumpster left open. REFUSE; recyclables; and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents. Maintain side doors and top lids of dumpsters closed. Recommend adding signage to remind users to -Keep doors/lids Closed-. CDI- Door closed during inspection. 5-501.115; Core: Several large discard items around the dumpsters; including grocery carts; old equipment; and old seating. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items and clean. Increase cleaning frequency to this area. PIC stated there is a work order in place to have these items removed.

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, Sep 3, 2025 · Original Source

1 - Inspection

Oct 10, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 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; [Repeat] Observed sliced ham overfilled in flip top prep unit and top portion with temperatures above 41F (see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Overfilled portions were moved into separate containers.

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 4-903.11 (A)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (A); (B); and (D) Equipment; Utensils; Linens and Single-Service and Single-Use Articles Storing (C); Clear containers holding clean equipment observed with food debris along the bottom. Cleaned equipment and utensils; laundered linens; and single-service and single-use articles shall be stored: In a clean; dry location; Where they are not exposed to splash; dust; or other contamination.

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(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; [Repeat] Observed soiled shelving in walk-in cooler; sticky counter tops and interior of cabinets and their handles underneath self service drink areas. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning on these surfaces.

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; [Repeat] Observed soiled flooring throughout and dusty vents above beverage prep area. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.

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 10, 2024 · Original Source

1 - Inspection

Mar 22, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

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; Observed chicken and steak overfilled in flip top prep unit and top portion with temperatures above 41F (see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. CDI-Overfilled portions were moved into separate containers.

In plain English

More about food kept at an unsafe temperature

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; Observed soiled shelving in walk-in cooler; sticky counter tops and interior of cabinets and their handles underneath slushy machine area. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning on these surfaces.

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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Observed some trash on the ground around outside dumpster area. Outside dumpster area shall be maintained free of unnecessary items and clean. Clean trash.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed flooring throughout and dusty vents above beverage prep area. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning in these areas.

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, Mar 22, 2024 · Original Source

1 - Inspection

Oct 23, 2023

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

minorCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed two boxes of food on the floor in walk-in freezer. Food shall be protected from contamination by storing at least 6 inches above the floor. CDI-Boxes were moved to shelf during inspection.

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 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; Manager was unable to locate food protection manager certifications. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

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; Observed soiled shelving in walk-in cooler; sticky counter tops and interior of cabinets and their handles underneath slushy and soda machine area. Non food contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Increase cleaning on these surfaces.

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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Observed some trash; sheet rack; and other unused equipment around outside dumpster area. Outside dumpster area shall be maintained free of unnecessary items and clean. Remove trash and unused equipment.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed flooring in back kitchen area needs cleaning. Physical facilities shall be cleaned as often as necessary to keep them clean. Increase cleaning of floors.

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, 2023 · Original Source