1 - Inspection
Apr 15, 2026
Score 100
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Wake County Environmental Services, Apr 15, 2026 · Original Source
Restaurant · Wake County, NC
Sheetz #664
6030 Village Park Dr
Last inspected Apr 15, 2026 · View Map ↗ · Compare ↗
Score 100
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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 inspections1 - Inspection
Jul 11, 2025
Score 98.5
Official score: 98.5 · Understand this area’s scale
1 recorded violation
notedCode 4-601.11(A)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation; Observed multiple dishes/utensils that were deemed clean with food debris still on them.- Equipment food contact surfaces and utensils shall be clean to sight and touch.- CDI; Items moved to be cleaned.
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 problemsOfficial record from Wake County Environmental Services, Jul 11, 2025 · Original Source
1 - Inspection
Sep 24, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
6 recorded violations
notedCode 6-301.14Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.14; Core - No handwashing sign was posted in men's bathroom...A handwashing sign shall be posted at all handsinks notifying food employees to wash their hands...Post required handwashing sign at men's bathroom handsinks.
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.
More about handwashing problemsnotedCode 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core - Many containers of wiping cloths were stored on shelf above food plastic wrap and food prep table...Containers of chemical sanitizing solutions in which wet wiping cloths are held shall be stored in a manner that prevents contamination of food; clean equipment; utensils; single service/use items; etc...CDI by properly relocating containers of wiping cloths.; Corrected 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 problemsnotedCode 4-904.11Equipment and utensils
Official wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
4-904.11; Core - In kitchen; observed some dispensing scoops/spoons stored where food contact sides were presented to user...Clean and sanitizing utensils shall be handled; displayed and dispensed so contamination of food and lip-contact surfaces is prevented...Store scoops/spoons so only handles are presented to user.
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 issuesnotedCode 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 upright freezer interiors and many metal cabinets under customer self-service counters...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.; Repeat
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 problemsnotedCode 6-501.18Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
6-501.18; Core - Undersides of both men's urinals were soiled...Plumbing fixtures such as handsinks; toilets and urinals shall be maintained cleaned...Increase urinal clean 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 problemsnotedCode 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - Water dripped from device on left faucet of 3-comp sink when water was completely turned off. Leak was coming from vacuum breaker on back kitchen mop sink/can wash faucet. Faucet arm at pitcher rinse sink was loose. Clear tape was wrapped around drain pipe of pitcher rinse sink (to keep pipes together?)...Physical facilities shall be kept in good repair...Repair faucet leaks; resecure loose faucet arm; and repair damaged drain pipe as needed. 6-501.12; Core - Observed soiled flooring under drive-thru soda dispensing station; under metal cabinets at customer self-service counters; and in walk-in freezer. Sink drains and drain pipe ends were soiled or had slime build-up. Walk-in unit fan guards were dusty...Physical facilities shall be kept clean.; Repeat
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 problemsOfficial record from Wake County Environmental Services, Sep 24, 2024 · Original Source
1 - Inspection
Apr 11, 2024
Score 97
Official score: 97 · Understand this area’s scale
6 recorded violations
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); Core; Clean dishes were stored in dirty containers. Clean dishes must be stored 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 issuescriticalCode 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; Sliced tomatoes were being held at 48F. Diced tomatoes were being held at 46F. Cheese was held at 50F. These potentially hazardous items must be held cold at 41F or below. CDI.. The food items were cooled down to 41F before the end of 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 temperatureminorCode 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; There was a cold hold unit that could not maintain a cold hold temperature of 41F and below. The unit held potentially hazardous food items. 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 problemsminorCode 4-501.14Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core; The sanitize compartment of the three compartment sink had fresh sanitizer in the sink but the sink was not clean. Clean the equipment throughout the day at a frequency necessary to prevent recontamination of Equipment and Utensils.
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 problemsminorCode 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; Clean the gaskets on the cold hold units. clean around the deep fryers and cooking equipment. Clean the storage shelves. 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 problemsminorCode 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Clean the floor around the cooking equipment and deep fryers. Clean the floor and walls near the three compartment sink and handwashing sink. Clean the floor on the serving line. Physical Facilities must 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 problemsOfficial record from Wake County Environmental Services, Apr 11, 2024 · Original Source