Restaurant · Wake County, NC

Sheetz 555

Name: Sheetz 555
Address: 4010 Convenience Ln, Wake County, NC

4010 Convenience Ln

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

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Score 99

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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

Feb 27, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 7-201.11 Store toxic materials to avoid contamination of foodChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11 Store toxic materials to avoid contamination of food; equipment; utensils; linens; and single-service/use items (P) Chemical bottle was placed above box of bananas on wire rack in back storage area. CDI: Bottle relocated.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

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) Floor in walk-in freezer had accumulations of debris. Floor near soda boxes had accumulations of spilt syrup. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed.

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, Feb 27, 2026 · Original Source

1 - Inspection

Mar 18, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 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) Interior of reach-in freezer and rims of pull-out cooler drawers were soiled with food debris. Nonfood-contact surfaces shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean areas listed.

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) Grease was accumulating on wall; electrical outlet; and cords in the fryer area. Floor and wall in far back dry storage area were soiled. Floor in walk-in freezer had accumulations of wrappers and other litter. Physical facilities shall be cleaned at a frequency necessary to keep them clean. Clean areas listed. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Ceiling vent was detached and dangling from ceiling on coffee make-line. Physical facilities shall be maintained in good repair. Repair vent latch.

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 18, 2025 · Original Source

1 - Inspection

Mar 20, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 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; In the first flip top cooler some of TCS foods were above 41F; see chart above. TCS (time/temperature control for safety food) shall be maintained cold at 41F or less. CDI - the establishment does temperature checks every 4 hours; last time food temperatures were below 41F; in the meantime cooler's lid was open during busy breakfast. Keep the lid closed and monitor temperatures.

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 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Found one box of bagels on the floor in the walk-in freezer. Food shall be protected from contamination by storing the food at least 15 cm (6 inches) above the floor. Keep the food on the shelving.

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

Official record from Wake County Environmental Services, Mar 20, 2024 · Original Source

1 - Inspection

Oct 2, 2023

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed accumulation of grease on the floor near wall behind the deep fryers. The floor in the walk-in freezer under the shelving needs cleaning (papers/tape/food debris). Also; clean up the space behind the shelf with chemicals; near mop sink. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the 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 2, 2023 · Original Source