Restaurant · Wake County, NC

Wendy's #6338

Name: Wendy's #6338
Address: 12430 Capital Blvd, Wake County, NC

12430 Capital Blvd

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

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Score 98.5

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

The full inspection history

7 inspections

1 - Inspection

Jul 17, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode Observation: Lettuce and tomatos were still on the line at 2:10pm and had a disposal time of 1:50pm. 3-501.19(B) If TPHC is used for up to a maximum of 4 hours: (1) Except as specified in (B)(2)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: Lettuce and tomatos were still on the line at 2:10pm and had a disposal time of 1:50pm. 3-501.19(B) If TPHC is used for up to a maximum of 4 hours: (1) Except as specified in (B)(2); the FOOD shall be <41F when removed from cold holding; or >135F when removed from hot holding; P (2) The FOOD may have an initial temperature of <70F if; (a) It's a RTE fruit/vegetable that upon cutting is rendered a TCS FOOD; or (b) It's a RTE hermetically sealed FOOD that upon opening is rendered a TCS FOOD; (c) The FOOD temperature doesn't exceed 70F within 4 hours from the cut/open time; and (d) The FOOD is marked for 4 hours past the point in time it was cut/opened. (3) The FOOD shall be identified to indicate the time that is 4 hours past the time when the FOOD is removed from temp control; Pf (4) The FOOD shall be cooked and served; served; or discarded; within 4 hours of removal from temp control; P and (5) Unmarked food; or food exceeding a 4-hour limit shall be discarded. P CDI: Lettuce and Tomato were pulled from line and relaced with new product.

In plain English

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

More about other finding

notedCode Observation: Multiple pieces of equipment are not functioningCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: Multiple pieces of equipment are not functioning; such as burger cooler; low boy cooler; and cooler below the line. None of these are holding at 41F or below; likely due to the air conditioning not woring in the kitchen. None of the pieces of euipment are in use at this time. 4-201.11 Equipment and Utensils-Durability and Strength EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

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, Jul 17, 2026 · Original Source

1 - Inspection

Apr 9, 2026

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode —Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Eggs and corn were missing date mark stickers in walk in cooler. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf CDI: Eggs and corn were date marked.

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

notedCode ObservationCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation; Debris is building up below the drive thru fountain drink machine. Dust; and residue are buidling up on drains through out establishment. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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, Apr 9, 2026 · Original Source

1 - Inspection

Nov 26, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

3 recorded violations

notedCode Observation: Numerous dishes were not cleaned with in 24 hour period. They still had sticker on them from November 24th. '4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. CDI: Dishes were emptied and washedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Observation: Numerous dishes were not cleaned with in 24 hour period. They still had sticker on them from November 24th. '4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. CDI: Dishes were emptied and washed; rinsed; and sanitized.

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 Observation: Cups of apples had a disposal date of 11/24/25 and were still in reach in cooler. 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Cups of apples had a disposal date of 11/24/25 and were still in reach in cooler. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P CDI: Apples were discarded.

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

notedCode —Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: Foods were not marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf CDI: Foods were marked.

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, Nov 26, 2025 · Original Source

1 - Inspection

Jul 11, 2025

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

majorCode —Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: Gnats are flying in and out of trash can around ketchup dispenser. 6-501.111 Controlling Pests (Pf)

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

Observation: Burger in hot hold line was holding at 121F. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P CDI: Burger was pulled from line and 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 Observation: Burger for chili in the walk in cooler had a discard date of 7-8-25. 3-501.18 Discard the food requiring date labels once time/temperature window has expiredFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

Observation: Burger for chili in the walk in cooler had a discard date of 7-8-25. 3-501.18 Discard the food requiring date labels once time/temperature window has expired; if it is not been labeled; or if the label is incorrect. -P CDI: Burger was discarded.

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

notedCode Observation: Ceiling is leaking infront of cash register. 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: Ceiling is leaking infront of cash register. 6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Work order has been submitted.

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, Jul 11, 2025 · Original Source

1 - Inspection

May 2, 2025

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

notedCode —Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

Observation: Manager could not locate written procedures for employees to follow when responding to vomitting or diarrheal events. 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf CDI: Emailed by inspector.

In plain English

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

More about other finding

notedCode Multiple dishes still had food debris on them after being washedCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

Multiple dishes still had food debris on them after being washed; rinsed; and sanitized. Metal dish still had date mark sticker on it after being washed; rinsed; and sanitzed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. CDI: Dishes were placed in three comp sink to be washed; rinsed; and sanitized.

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 —Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

Observation: Dishes were stacked before being airdried. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

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

minorCode —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

Observation: All floor drains in establishment have buildup in them. The floor in the back of the walk in cooler has microbail growth building up. 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 problems

Official record from Wake County Environmental Services, May 2, 2025 · Original Source

1 - Inspection

Jan 30, 2025

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

notedCode —Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P An employee was placing raw hamburger patties on the grill. The employee on two different occasions did not wash their hands. The employee went on to touch equipment on the non-cooking side of the kitchen. Employees must wash their hands after handling raw meat and moving on to other task. CDI.. The employee was instructed on when handwashing needs to take place. The employee was properly washing their hands before the end of the inspection.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were a few dishes that were stored as clean but were greasy to the touch and had dried food debris on the dishes. Dishes stored as clean must be clean. CDI.. The dishes were placed at the three compartment sink to be washed again.

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 4-901.11 Equipment and UtensilsEquipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-901.11 Equipment and Utensils; Air-Drying Required (C) Cross stack the dishes to allow the air-drying process to take place. There were a few dishes that were stacked wet. CDI.. The dishes were cross stacked. 4-903.11 (A) Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Dirty trays were stored on the rinse side of the three compartment sink. There were clean dishes stored on the rinse side of the three compartment sink. Dirty dishes must never be stored with clean dishes. CDI.. The dishes were placed at the three compartment sink to be washed again.

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 4-903.11(A)(C) Store single-use and single-service articles in a cleanEquipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11(A)(C) Store single-use and single-service articles in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. There were some single service cups on the front counter that was out of the plastic sleeve. The cups had no protective barrier on the cups.

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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Provide required lighting intensity. Replace the blown light bulbs in the kitchen.

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 issues

Official record from Wake County Environmental Services, Jan 30, 2025 · Original Source

1 - Inspection

Dec 8, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Several dishes found stored as clean with food debris; stickers or greasy build up remaining on them. Food contact surfaces shall clean to sight and touch. CDI: Dishes were taken back to be rewashed.

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

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; Reach in cooler found with water pooling in the bottom. Equipment shall be maintained in good repair. Repair item.

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 8, 2023 · Original Source