Restaurant · Wake County, NC

Wendy's

Name: Wendy's
Address: 7132 Us Highway 64 E, Wake County, NC

7132 Us Highway 64 E

Last inspected Jul 1, 2026 · View Map ↗ · Compare ↗

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Score 97

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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 1, 2026

Score 97

Official score: 97 · Understand this area’s scale

5 recorded violations

majorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Pink residue buildup on inside of ice machine.- In equipment such as ice bins; they shall be cleaned at the frequency necessary to preclude accumulation of soils and mold.- Please clean ice machine and do so more frequently. 4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf)- Noted serving containers were greasy to the touch or still soiled while being stored as clean on the utensil racks. Ensure all serving containers are clean to sight and touch. CDI- Containers sent back to dishmachine for rewashing.

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 2-402.11 Effectiveness - Hair Restraints (C) - Noted a few employees not donning hair restraints during time of inspection while preparing food. Except counter staff who only serve beverages and wrapped or packaged foodsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Effectiveness - Hair Restraints (C) - Noted a few employees not donning hair restraints during time of inspection while preparing food. Except counter staff who only serve beverages and wrapped or packaged foods; hostesses; and wait staff; FOOD EMPLOYEES shall wear hair restraints such as hats; hair coverings or nets; beard restraints; and clothing that covers body hair; that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT; UTENSILS; and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.

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

notedCode 4-501.11 - Noted tall reach in freezerCleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 - Noted tall reach in freezer; low boy prep cooler; meat prep cooler and chemical dish machine no longer working. Noted equipment not actively in use during time of inspection. Also noted hot water heater is leaking at the base of the unit. Maintain equipment 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 problems

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; The 3 compartment sink had build up inside each vat. Clean the sinks 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 problems

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Cleaning of the floors underneath of equipment is needed. There is heavy food/debris buildup.- PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.- Please clean floors.

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 1, 2026 · Original Source

1 - Inspection

Aug 28, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Observed wet stacking of dishes.- Once clean; dishes shall be stored in a self draining position that allows for air drying.- Please make sure to air dry dishes.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

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, Aug 28, 2025 · Original Source

1 - Inspection

Apr 25, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 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; There are metal pans used for cooking bacon in the oven that have a lot of black carbon buildup on them.- Equipment Food-Contact Surfaces and Utensils and dishes stored as clean must be clean to sight and touch.- CDI; items were moved to be scrubbed.

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 4-901.11Equipment and utensils

Official wording

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

Inspector’s notes

4-901.11; Core; Observed utensils being stored with the food/mouth portion up.- Clean utensils shall be stored inverted so they are not exposed to contamination.- Please invert utensils so that the handles are grabbed instead of the food/mouth portion

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 4-903.11Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11; Core; Observed cups at the drive thru area overstacked past the protective barrier.-Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.- Please do not overstack cups or keep in original protective packaging.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Very minor buildup of grease and debris on the sides of cooking equipment- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean sides and do so 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 problems

Official record from Wake County Environmental Services, Apr 25, 2025 · Original Source

1 - Inspection

Dec 18, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The sanitizer in the dish sink was around 50-100ppm (quat).- A chemical sanitizer used in a sanitizing solution for a manual or mechanical dish cleaning operation shall be at the proper concentration. (200-400ppm/ Quat).- CDI; the sanitizer was drained and made again to the proper concentration.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

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 18, 2024 · Original Source

1 - Inspection

Jun 11, 2024

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

criticalCode 3-301.11Employee health and hygiene

Official wording

No bare hand contact with RTE foods or pre- approved alternate procedure properly followed

Inspector’s notes

3-301.11; Priority; Observed employee at the fry station scooping fries into containers by holding the top of the container; causing the fries to touch their bare hands once filled up.- Except when washing fruits and veggies; employees shall not use bare hands to contact RTE food.- CDI; fries were voluntarily discarded and gloves were discussed as becoming part of the practice at that station.

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; The handsink faucet is damaged at the front register station.- Equipment shall be in good repair and condition.- Please repair the faucet.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; buildup of grease and debris on the sides of cooking equipment like hoods.- Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.- Please clean sides and do so 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 problems

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

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, Jun 11, 2024 · Original Source

1 - Inspection

Dec 12, 2023

Score 96

Official score: 96 · Understand this area’s scale

5 recorded violations

criticalCode 2-301.12Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.12; Priority; Observed employee go to wash their hands at the three comp sink; only rinsed their hands; and did not use soap.- A food employee shall wash their hands at a dedicated hand sink; rinse under clean warm water; use soap and rub together vigorously for at least 10-15 seconds; and rinse with clean warm water.- CDI; spoke to manager and employee about proper handwashing procedures and had employee rewash their hands properly.

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

4-501.114; Priority; The sanitizer in the dish sink was way over 500ppm.- A chemical sanitizer used in a sanitizing solution for a manual or mechanical dish cleaning operation shall be at the proper concentration. (200-400ppm/ Quat).- CDI; the sanitizer was diluted and someone was contacted to come repair the hose that is leaking extra sanitizer from a tear in the line.

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

majorCode 3-501.13Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

3-501.13 ; Priority Foundation; Observed food being thawed by soaking in a tub of still water.- TCS foods shall be thawed by completely submerging the food in running water to agitate and float off any loose particles.- CDI; a stream of water was turned on and employees were educated by the manager.

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

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; Gaskets were torn on coolers throughout.- Equipment shall be maintained in a good state of repair and condition.- CDI; the manager already has a work order in place to replace gaskets.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

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 12, 2023 · Original Source