Restaurant · Wake County, NC

Wegmans #139 Main Kitchen/Sushi/Burger Bar/Skuller

Name: Wegmans #139 Main Kitchen/Sushi/Burger Bar/Skuller
Address: 3710 Davis Dr, Wake County, NC

3710 Davis Dr

Last inspected Aug 17, 2026 · View Map ↗ · Compare ↗

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Score 97

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Aug 17, 2026

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

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 white residue on several pans stored as clean on drying racks. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.

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 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 fried shrimp and kale cakes 41F. TCS food shall be held at 41F or below. Items discarded.

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

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Observed pickled onions holding a 14 day sticker 8-16 through 8-29. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food )prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. Item shall be held for 7 days after opening unless a challenge study can be provided. Obtain information from distributor.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

Official record from Wake County Environmental Services, Aug 17, 2026 · Original Source

1 - Inspection

Jan 28, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 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; Observed several bbq rotisserie chickens stored in the front section of the self service case holding above 41F. TCS food shall be held at 41F or below. Items discarded.

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed dry wiping cloth that was soiled (being used to clean sushi knives). CDI by discarding dry cloth. (place reusable wiping cloths in sanitizer after first use).

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 4-202.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11; Priority Foundation; Observed scratched insert inside rice cooker; finish is wearing off. A) Multiuse food contact surfaces shall be: (1) Smooth; Pf (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf Replace insert

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, Jan 28, 2026 · Original Source

1 - Inspection

May 19, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 3-304.12 (A) (B)Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12 (A) (B); Core; Spoons and scoops observed inside containers of food in sushi prep area. In-use utensils in TCS food; must be stored with handles above the food and top of the food container. In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Store dispensing utensils accordingly. CDI- scoops and spoon removed.

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(C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C); Core; Greasy residue observed on exterior of reach-in units in Asian food prep area. Keep nonfood-contact surfaces of equipment clean to avoid accumulation of dust; dirt; food residue or other debris. Increase cleaning 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 problems

Official record from Wake County Environmental Services, May 19, 2025 · Original Source

1 - Inspection

Jul 25, 2024

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Tomatoes in prep cooler in the burger bar were 53F 1 hour after slicing. Foods shall be rapidly chilled by: placing food into cooling equipment; moving food to shallow pans; dividing food into smaller portions. CDI-Tomatoes were moved to the blast chiller. PIC reviewed cooling procedures with employee.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jul 25, 2024 · Original Source

1 - Inspection

Feb 26, 2024

Score 99.5

Official score: 99.5 · 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 customer case cooler found one TCS item (small package of meatballs) that was slightly above 41F; see chart above. TCS foods (time/temperature control for safety food) shall be maintained at 41F or below. CDI - food moved to walk-in cooler. Monitor food temperatures in customer cases.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Found tuna and shrimp that were above 41F and stored in a prep line cooler units in sushi section; prepped in the morning. Cooling shall be accomplished by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment. CDI - PIC moved tuna and shrimp to blast chiller to facilitate cooling.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Feb 26, 2024 · Original Source

1 - Inspection

Sep 28, 2023

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; Soap was not available at the handwashing station near the ovens. Each handwashing sink shall be provided with a supply of hand cleaning liquid soap. CDI - soap 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

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Observed dust accumulation on the vent cover inside the double door refrigerator (burger bar). Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. CDI - vent cover cleaned 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

Official record from Wake County Environmental Services, Sep 28, 2023 · Original Source