Restaurant · Wake County, NC

Wendy's

Name: Wendy's
Address: 7460 Louisburg Rd, Wake County, NC

7460 Louisburg Rd

Last inspected Apr 20, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Apr 20, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

7 recorded violations

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - (REPEAT) A few containers of quaternary ammonium (QA) sanitizer at prep line were not labeled...Working containers of chemicals; sanitizers; etc. shall be labeled with common name of products inside them...CDI by labeling sanitizer containers.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core - (REPEAT) Many stacks of disposable cups were unprotected; and some stacks were stored next to preparation/dump sink where they could easily be splashed...Disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers (covering top rims on cups) or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.

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 - (REPEAT) Upright freezer had damaged door gasket and peeling/damaged wire racks. Door frames of refrigerated make line bottom were damaged...Food service equipment shall be kept in good repair; and door gaskets/seals shall be intact and tight...Replace/replace damaged equipment above with similar approved equipment. 4-502.11; Core - (REPEAT) Some food container lids were cracked...Food service utensils shall be kept in good repair...Discard damaged items.

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 - (REPEAT) Observed soiled interiors of rinsing and sanitizing sinks of 3-comp sink...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning of 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 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 - (REPEAT) Observed soiled solid metal and wire shelves and cabinets; interior top and bottom of reach-in freezer (ice build-up in some areas) ; refrigerator door frames and gaskets; undersides/backsides of equipment door handles; unused equipment. Many old stickers and sticky residues were on shelves; tables and condiment containers...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above; and remove old stickers/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

notedCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core - At least one kitchen trash can was badly cracked...Trash/recycling receptacles shall be kept in good repair...Replace damaged trash can.

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

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - (REPEAT) Metal panel on wall and caulk on wall by cooking line was damaged/detached. Grout was missing between many floor tiles; a few floor tiles and baseboards tiles were detached/damaged in a few areas. Ice was accumulated around walk-in freezer door (metal heated strip not working or door gasket not sealing properly?)...Physical facilities shall be kept in good repair...Resecure metal panel and caulk and replace missing grout and tiles. Remove accumulated ice from door and check heated door strip and/or ensure door gasket seal properly. 6-501.12; Core - Observed soiled flooring under equipment and in corners and soiled drain pipes...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.

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 20, 2026 · Original Source

1 - Inspection

Oct 27, 2025

Score 93.5

Official score: 93.5 · Understand this area’s scale

11 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation - No paper towels were available at front handsink across from cash register counter...Paper towels or approved hand drying device shall be provided at all handsinks...CDI by placing paper towels near handsink. 6-301.14; Core - No handwashing sign was posted at front handsink across from cash register counter...A handwashing sign that instructs food employees to wash their hands shall be provided at all handsinks used by employees...CDI by providing handwashing sign to post at handsink.

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); Priority Foundation - Many metal food containers stored as clean had food debris and residue on them...Food contact surfaces and utensils shall be clean to sight and touch...CDI by placing soiled items at 3-comp sink. 4-602.11 (E); Core - Observed mold accumulation on ice machine bottom ice guard edges and on interior near ice chute...Equipment such as ice machines; beverage dispensing nozzles; etc. shall be cleaned frequently enough to prevent accumulation of mold/soil...Increase cleaning frequency of ice machine.

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) (1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1); Priority - Cheese sauce in steam table (on infrequently used side of prep line) was hot holding at 48-123F; and many thick cut fries were at below 135F (as low as 123F)...After properly reheating or cooking; hot TCS* foods shall be maintained hot at 135F or above throughout entire product...CDI by reheating cheese sauce and voluntarily discarding fries at incorrect temperatures.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority - Container with chopped eggs and open carton of cream had no dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates (date of preparation; used by date or both) and shall be kept no more than 7 days...CDI by voluntarily discarding these foods.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation - One container of quaternary ammonium sanitizer at prep line was not labeled; and one bottle labeled as rapid multisurface disinfectant cleaner had light purple liquid in it (employee stated it was another chemical)...Working containers of chemicals; sanitizers; etc. shall be labeled with common name of products inside them...CDI by labeling sanitizer and discarding purple liquid from disinfectant cleaner bottle.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

notedCode 4-203.12 (B)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.12 (B); Priority Foundation - Three thermometers in make line bottom refrigeration unit read 45F; 60F and above 80F respectively; but air temperature was 25F... Ambient air thermometers shall be accurate to plus or minus 3 degrees F...CDI by placing an accurate thermometer in this unit.

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) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core - (REPEAT) Many stacks of disposable cups were unprotected (including at frosty machine area); and some stacks were stored next to handwashing sink where they could easily be splashed...Disposable food/beverage containers shall be protected from contamination...Keep cups in approved dispensers (covering top rims on cups) or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.

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 - (REPEAT) Several freezer and refrigerator gaskets were torn/damaged. Door frames of refrigerated make line bottom were damaged...Food service equipment shall be kept in good repair; and door gaskets/seals shall be intact and tight...Replace/replace damaged equipment above with similar approved equipment. 4-502.11; Core - (REPEAT) At least one food container lid was cracked...Food service utensils shall be kept in good repair...Discard damaged items.

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 - Observed soiled interiors of rinsing and sanitizing sinks of 3-comp sink...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning of 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 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 - (REPEAT) Observed soiled metal shelves; interior bottom of reach-in freezer; refrigerator door frames and gaskets; fryer bottom interiors (grease build-up); exteriors of cooking equipment...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Metal panel on wall and caulk on wall by cooking line was damaged/detached. Grout was missing between many floor tiles; a few floor tiles were damaged by mop sink/can wash; and baseboard tiles were detached/damaged in a few areas. Ice was accumulated around walk-in freezer door (metal heated strip not working or door gasket not sealing properly?)...Physical facilities shall be kept in good repair...Resecure metal panel and caulk and replace missing grout and tiles. Remove accumulated ice from door and check heated door strip and/or ensure door gasket seal properly. 6-501.12; Core - Observed soiled walls behind and flooring behind/under cooking line; dusty ceiling vent grates/panels; soiled floor drains and drain pipes...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.

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, Oct 27, 2025 · Original Source

1 - Inspection

Jun 9, 2025

Score 94.5

Official score: 94.5 · Understand this area’s scale

8 recorded violations

notedCode 3-403.11 (A)Food temperature

Official wording

Proper reheating procedures for hot holding

Inspector’s notes

3-403.11 (A);(D); Priority - Chili in reheating unit was at 82F in middle of product at 9:50; but PIC stated the chili had started reheating at 9:00. By almost 11:00; the middle parts of chili only reached 136F...TCS* foods cooked and cooled previously in restaurant shall be reheated to 165F throughout entire product within 2 hours...CDI by voluntarily discarding chili since it had not reheated adequately in 2 hours. During reheating process; stir frequently (from edges to middle parts) and check chili temperature often to ensure it reaches 165F throughout entire product within 2 hours.

In plain English

More about food kept at an unsafe temperature

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 - (REPEAT) Several cold TCS* foods were above 41F (raw shell egg; walk-in cooler)...Unless actively preparing or properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less throughout entire product...CDI by properly refrigerating egg and opening walk-in freezer door to allow cool air to cool down walk-in cooler foods.

In plain English

More about food kept at an unsafe temperature

majorCode 4-301.11Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

4-301.11; Priority Foundation - Walk-in cooler; hamburger storage refrigerator (not being used); freezer for fries under hot holding line (not being used) and refrigerator by drive-through (not being used) were not operating properly to maintain cold TCS* foods at 41F or less...Refrigeration shall be sufficient in capacity and number to maintain cold TCS* foods at 41F or less and to cool them down properly...Maintain sufficient refrigeration units to keep TCS* foods at 41F or less...Not corrected during inspection - verification to be done for walk-in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 4-302.12 (B)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-302.12 (B); Core - No thermometer was in make line bottom refrigerated unit...Each refrigerator shall have an indicator thermometer (or exterior thermometer) that is accurate to plus or minus 3 degrees...CDI by placing thermometer in unit.

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) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core - Several stacks of disposable cups were unprotected; and a few were splattered with splash...Disposable food/beverage containers shall be protected from contamination...Discard soiled cups. Keep cups in approved dispensers (covering top rims on cups) or inverted and in their original plastic sleeves pulled up to rims of top cups on stacks.

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 - At least one refrigerator door gasket was torn; and one gasket on hamburger refrigerator was not sealing properly when door was closed. One bottom storage shelf in walk-in cooler (where raw hamburgers were stored) was bent and products on top were less than 6 inches above floor...Food service equipment shall be kept in good repair...Replace/replace damaged equipment above with similar approved equipment. 4-502.11; Core - A few food containers and lids were cracked...Food service utensils shall be kept in good repair...Discard damaged items.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core - Observed soiled wire and solid metal shelves; condiment containers; interior bottom of reach-in freezer; refrigerator door frames and gaskets. Old stickers and sticky residues were on condiment storage containers and table surfaces...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above and remove all old stickers/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

notedCode 6-302.11Cleaning and sanitizing

Official wording

Toilet facilities: properly constructed; supplied & cleaned

Inspector’s notes

6-302.11; Core - No toilet paper was in the single toilet stall in men's bathroom...An adequate supply of toilet paper shall be kept at each toilet...CDI by replacing toilet paper.

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 9, 2025 · Original Source

1 - Inspection

Nov 26, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 5-205.11 (B)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B); Priority Foundation; Observed employee fill up pitcher at handwashing sink next to three compartment sink. A handwashing sink may not be used for purposes other than handwashing. CDI-By educating

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 sour cream on cold top next to make line due large condiment container blocking air flow; hamburger patties in prep cooler and several TCS foods in walk-in cooler with temperature above 41F (see temperature chart above). TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or below. Repairman was contacted and repaired walk-in cooler and prep cooler during inspection and sour cream relocated to another pan for better air flow. Verification Required: Inspector will follow up to verify TCS foods in walk-in cooler and prep cooler are maintaining 41F or below on Wednesday November 27; 2024.

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 signifiant build up in walk-in freezer from fan vent. reach-in freezer not properly working along with various other equipment. Equipment shall be maintained in good repair. Repair 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 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Observed pallets; and shelves in dumpster area. Outside dumpster area shall be free of unnecessary items. Remove items.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12;Core; Observed significant ice build up on the floor underneath shelf in walk-in freezer. Physical facilities shall be maintained clean. Remove ice.

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 26, 2024 · Original Source

1 - Inspection

Jul 1, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

minorCode 4-502.11(A) and (C)Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-502.11(A) and (C); Core; Observed some burnt and worn sheet pans near dish area. Utensils shall be maintained in good repair. Discard worn pans.; 4-501.11; Core; Observed reach-in freezer not properly working along with various other equipment. Manager provided emails showing work orders has been placed for equipment to be repaired. Equipment shall be maintained in good repair. Repair 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

minorCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Observed pallets; green shelves; old frosty machine in dumpster area. Outside dumpster area shall be free of unnecessary items. Remove items.

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, Jul 1, 2024 · Original Source

1 - Inspection

Nov 16, 2023

Score 99.5

Official score: 99.5 · 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; Observed a few utensils stored as clean with food and sticker residue. Food contact surfaces and utensils shall be clean to sight and touch. CDI-Utensils were recleaned at three compartment 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

minorCode 4-903.11(A) and (C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A) and (C); Core; Observed bowls and lids for chili stored on soiled liner. Single service and single use articles shall be stored in clean; dry location where they are not exposed to splash; dust; or other contamination. CDI-Liner was discarded during inspection.