1 - Inspection
Oct 27, 2025
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, Oct 27, 2025 · Original Source
Restaurant · Wake County, NC
Wegmans #145 Main Kitchen
11051 Ligon Mill Rd
Last inspected Oct 27, 2025 · 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
Jun 10, 2025
Score 100
Official score: 100 · Understand this area’s scale
1 recorded violation
notedCode —Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
Observation: Small amount of grease and debris are building up below the fryers. 4-602.13 Nonfood Contact Surfaces (C)
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, Jun 10, 2025 · Original Source
1 - Inspection
Dec 5, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
3 recorded violations
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Containers of liquid eggs were being held in a prep top cooler at 47-50F. Shrimp in grab and go cooler was holding at 43F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Eggs were taken to cool down in closed refrigeration before a 4 hour period elapsed. Shrimp was placed in the back of the cooler where food was holding below 41F.
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 temperaturenotedCode 3-501.15 Cooling Methods (Pf)Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15 Cooling Methods (Pf); Salmon was found cooling down in an open grab and go unit and was not cooling at a proper rate after being tested through a 40 minute period (see temperature chart). Potentially hazardous food shall be cooled in rapid cooling equipment capable of meeting cooling parameters. CDI- Salmon was taken to rapid cooling equipment to be cooled down.
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 4-601.11 (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); While improvements have been made since last inspection based on the comments; fan in the dishwashing room had dust buildup. Non food contact surfaces shall be kept free of soil residue and other debris. Clean fan 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 problemsOfficial record from Wake County Environmental Services, Dec 5, 2024 · Original Source
1 - Inspection
Dec 18, 2023
Score 99
Official score: 99 · Understand this area’s scale
3 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; One of the gaskets is torn on the sushi prep cooler and there was a small hole in the thumb of one of the oil handling gloves. All equipment shall be maintained in good repair. CDI- The gloves were replaced.
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; The white fans in the dish area have a buildup of dust and the turbo oven in the Burger Bar has burnt on debris/oil. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items 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 problemsminorCode 5-501.111Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.111; Core; The front-side of the trash compactor is leaking towards the bottom. Receptacles for refuse shall be maintained in good repair. Repair compactor.
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 issuesOfficial record from Wake County Environmental Services, Dec 18, 2023 · Original Source