Restaurant · Wake County, NC

Wendy's

Name: Wendy's
Address: 1809 N Harrison Ave, Wake County, NC

1809 N Harrison Ave

Last inspected Jul 13, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Jul 13, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Observed no paper towel at hand sink in mens restroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; Pf or (C) A heated-air hand drying device; Pf or (D) A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. Paper towels replaced.

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

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Observed blue cheese; cheddar; cut tomatoes; and cut lettuce holding above 41F. Manager discovered the walk in cooler holding at 43F this morning and called maintenance at 7am. Items discarded. Rearrage placement of TCS foods cold holding on the line. TCS food shall be held at 41F or below. Maintenance arrived to repair walk in during 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 temperature

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Observed time stamps placed on TCS cut lettuce and cut tomatoes at the time of EHS arrival. These items were holding above 41F. TCS Items placed on time holding shall be holding at 41For below before they are place on the line to hold for 4 hours. Written procedures shall be prepared in advance; maintained in the food establishment and made available to the regulatory authority upon request. ; If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- item voluntarily discarded.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

Official record from Wake County Environmental Services, Jul 13, 2026 · Original Source

1 - Inspection

Dec 12, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 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; Observed a buildup of ice inside walk in freezer and walk in freezer located outside. Observed damaged spray nozzle hanging above 3 comp sink. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment

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 5-202.13Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-202.13; Priority; Observed faucet hose for the sanitizer dispenser submerged in solution at the 3 comp sink. To avoid backsiphonage an air gap is required. An air gap between the water supply inlet and the flood level rim of the plumbing fixture equipment; or non food equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). Hose removed. Zip tie hose at least one inch above the rim of the sink basin.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Dec 12, 2025 · Original Source

1 - Inspection

May 13, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Observed quat sanitizer less than 150PPM; water is forcefully leaking from dispenser tube. Quat sanitizer shall register 200-400PPM. Manager will call for service on dispenser. EHS will return to verify unit 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 problems

notedCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Observed no time stamp on a pan of cheese holding at room temperature. If time without temperature control is used as the public health control up to a maximum of 4 hours: (1) The food shall have an initial temperature of 5 C (41 F) or less; or 7 C (45 F) or less when removed from cold holding temperature control; or 57 C (135 F) or greater when removed from hot holding temperature control; P (2) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control- item voluntarily discarded.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed cut lettuce and nacho cheese cooling in tightly covered containers; items were prepped during inspection. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed.

In plain English

More about food kept at an unsafe temperature

notedCode 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; Observed a buildup of ice inside tall reach in freezer on the line. Observed damaged spray nozzle hanging above 3 comp sink. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment.

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 13, 2025 · Original Source

1 - Inspection

Nov 19, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; At the beginning of inspection; no paper towel at hand sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; Pf or (C) A heated-air hand drying device; Pf or (D) A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. Paper towel replaced.

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

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Observed cheddar; muenster; and swiss holding above 41F. Items are stored on the line next to hot holding equipment. Items discarded. Rearrage placement of TCS foods cold holding on the line. TCS food shall be held at 41F or below.

In plain English

More about food kept at an unsafe temperature

majorCode 4-302.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12; Priority Foundation; Food thermometer probe is not available. A Food temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods such as meat patties and fish filets. Obtain a thin probe thermometer by 11/26/24 send picture to maria.powell@wake.gov

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Observed a buildup of ice inside tall reach in freezer on the line. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair or replace equipment.

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, Nov 19, 2024 · Original Source

1 - Inspection

Mar 28, 2024

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

criticalCode 3-403.11Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

3-403.11; Priority; Chili did not reach 165F within two hours of reheat. Reheating for hot holding shall be completed within two hours. CDI: Chili was voluntarily discarded. Ensure employees place steam table onto proper setting during reheat process.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.19Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19; Priority Foundation; Tomatoes were not labeled with the time they were removed from cold holding. If time as a public health control is used; food shall be marked with the time the food was removed from 41F or less cold holding. CDI: Food was voluntarily discarded.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

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; Exhaust vent and topside of fry station were soiled with grease residues. 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

Official record from Wake County Environmental Services, Mar 28, 2024 · Original Source

1 - Inspection

Dec 4, 2023

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

minorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Core; Containers of tomatoes; lettuce; and cheese were cooling with tight fitting plastic coverings. Food being cooled shall be loosely covered or uncovered if protected from contamination. CDI: Coverings were removed.

In plain English

More about food kept at an unsafe temperature

minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; One employee did not have a hair restraint. Food employees shall use effective hair restraints. CDI: Employee donned hat.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

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; Make line prep cooler was leaking. Equipment shall be maintained in a state of good repair. Repair cooler.

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, Dec 4, 2023 · Original Source