Restaurant · Wake County, NC

Whole Foods #10338 Prepared Foods

Name: Whole Foods #10338 Prepared Foods
Address: 8710 Six Forks Rd, Wake County, NC

8710 Six Forks Rd

Last inspected Aug 28, 2026 · View Map ↗ · Compare ↗

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Score 97.5

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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

7 inspections

1 - Inspection

Aug 28, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; Observed a couple moldy bell peppers stored with other bell peppers in the produce walk-in cooler. Food shall be safe; unadulterated; and honestly presented. CDI - PIC voluntarily discarded unsafe produce.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority foundation; A large number of food containers stored with clean items either had sticky residue; sticky debris; or food debris on their surfaces. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI - Containers separated and placed at the 3-compartment sink to be thoroughly cleaned.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Core; Observed tomatoes tightly wrapped in plastic while cooling in a lowboy cooler. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination where it is not exposed to splash; dust; or other contamination; during the cooling period to facilitate heat transfer from the surface of the food. CDI - Plastic lifted to allow for adequate heat transfer.

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 4-903.11(B)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(B); Core; Observed a significant number of plastic and metal food containers stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow air drying. Repeat.

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; Observed a large amount of debris and residue buildup on top of the dishwasher. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean this piece of equipment 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, Aug 28, 2026 · Original Source

1 - Inspection

Feb 24, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; A few containers of cooked onions and one container of pork katsu were holding above 41F; see temperature table. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Foods were moved to blast chiller for rapid cooling.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority foundation; Observed a container of fresh mozzarella with a date label of 2/19-2/27 and a container of gigante beans marked with a date label of 2/20-2/27; making these foods marked to be over 7 days due to the date of prep not counted as day 1. Refrigerated; ready-to-eat; TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI - Foods were not over the 7 day hold limit and expiration date was corrected by PIC.

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 8-103.12 (C)Other

Official wording

Compliance with variance; specialized process; reduced oxygen packaging criteria or HACCP plan

Inspector’s notes

8-103.12 (C); Priority foundation; The records of the pH of the first batch of sushi rice were not recorded prior to preparing sushi rolls; as required per the establishment's HACCP plan. If the regulatory authority grants a variance; or a HACCP plan is otherwise required; the permit holder shall: Maintain and provide to the regulatory authority; upon request; records that demonstrate that the following are routinely employed; Procedures for monitoring the critical control points; monitoring of the critical control points; verification of the effectiveness of the operation or process; Necessary corrective actions if there is failure at a critical control point. CDI - Sushi rice was tested to have a pH of 3.67; recorded in monitoring book by food employee. Ensure all procedures outlined in HACCP plan are followed.

In plain English

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

More about other finding

notedCode 4-903.11 (B)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (B); Core; Observed several food containers stacked together while wet on the dishwasher storage shelves. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow air drying. Repeat.

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

Official record from Wake County Environmental Services, Feb 24, 2026 · Original Source

1 - Inspection

Aug 8, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

notedCode 2-103.11(H)Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-103.11(H); Priority foundation; Upon discussion of cooling procedures with PIC; there was inconsistent recording of cooling time/temperatures therefore making it difficult to determine if foods actively being cooled were achieving an adequate cooling rate. The person in charge shall ensure that: Employees are using proper methods to rapidly cool TCS (time/temp control for safety) foods that are not held hot or are not for consumption within 4 hours; through daily oversight of the Employees' routine monitoring of food temperatures during cooling. CDI - Violation was corrected and REHS provided a cooling chart to PIC for future use.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 3-501.14(A)Food temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

3-501.14(A); Priority; Cooked onions had been cooling for 55 minutes and reached a temperature of 81F; however PIC was unable to determine when the cooling process had taken place therefore it was unable to determine if 2 hours had passed. Cooked; TCS foods shall be cooled: within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. CDI - Onions were placed in the oven to reheat and restart cooling process. REHS strongly recommends tracking cooling temperatures with a cooling log or chart.

In plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.11; Core; Observed a large amount of standing water in the backup cooler where packaged chicken wings; chicken salads; green salads; and other foods packaged in-house were stored. Food shall be protected from contamination by storing the food: In a clean; dry location; Where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Address source of water.

In plain English

More about food not protected from contamination

notedCode 4-903.11 (B)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11 (B); Core; Observed a large number of metal food containers; plastic food containers; and metal bowls stacked together while wet. Clean equipment and utensils shall be stored: In a self-draining position that allows air drying; and covered or inverted. Separate containers to allow air drying.

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 damaged hinge on the lift-top on the pizza prep cooler; unit #34. Equipment shall be maintained in a state of good repair and condition. Repair damaged hinge before the next inspection. Repeat.

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 8, 2025 · Original Source

1 - Inspection

Mar 7, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

5 recorded violations

majorCode 3-401.14Food temperature

Official wording

Proper cooking time & temperatures

Inspector’s notes

3-401.14; Priority Foundation;Observed partially cooked (rare) London broil with visible blood. Facility shall obtain prior approval from the regulatory authority before non- continuous cooking methods can be processed in the facility. Raw animal foods that are cooked using a non continuous cooking process shall be: (A) Subject to an initial heating process that is no longer than sixty minutes in duration; P (B) Immediately after initial heating; cooled according to the time and temperature parameters (C) After cooling; held frozen or cold; as specified forTime/temperature for food safety food under 3-501.16(A)(2); P (D) Prior to sale or service; cooked using a process that heats all parts of the foods to a temperature and for a time as specified (E) Cooled according to the time and temperature parameters specified for cooked Time/temperature for food safety food under 3-501.14(A) if not either hot held as specified under 3-501.16(A); served immediately; or held using time as a public health control as (F) Prepared and stored according to written procedures that: (1) Have obtained prior approval from the regulatory authority ; Pf (2) Are maintained in the food establishment and are available to the regulatory authority upon request; Pf (3) Describe how the requirements specified under (A)-(E) of this Section are to be monitored and documented by the permit holder and the corrective actions to be taken if the requirements are not met; Pf (4) Describe how the foods ; after initial heating; but prior to complete cooking; are to be marked or otherwise identified as foods that must be cooked as specified under (D) of this section prior to being offered for sale or service; Pf and (5) Describe how the foods ; after initial heating but prior to cooking as specified under (D) of this section; are to be separated from ready-to-eat foods as specified Cook item initially to 165F or greater or send written procedure including the guideline noted above to inspector maria.powell@wake.gov

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; Observed sausage; tempura shrimp; cooked shrimp; dumplings; spicy tuna rolls; shredded beef holding. TCS foods shall be held at 41F or below. Items sushi recently prepared held in self service case - items placed in walk in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed sanitizer spray bottle on prep table. Poisonous or toxic materials shall be stored so they can not contaminate food ; equipment; utensils; linens; and single service articles by: (A) Separating the poisonous or toxic materials by spacing or partitioning; P and (B) Locating the poisonous or toxic materials in an area that is not above food ; equipment; utensils; linens; and single service articles or single use articles- item removed.

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

majorCode 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; Insert is scored inside rice cooker holding white rice. 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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Observed reach in cooler where deli slicers are held with a heavy amount of standing water at the bottom. Physical facilities shall be maintained in good repair. 6-501.12 Core; Observed dust accumulation on hood above grill on the line. Physical facilities shall be cleaned as often as necessary to keep them clean.

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 7, 2025 · Original Source

1 - Inspection

Sep 10, 2024

Score 96.5

Official score: 96.5 · Understand this area’s scale

6 recorded violations

criticalCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Priority; Observed a buildup of debris inside prep sink in the meat walk in cooler. Equipment food-contact surfaces and utensils shall be cleaned: if used with Potentially hazardous food (time /Temperature control for food safety food); equipment; food contact surfaces and utensils shall be cleaned throughout the day at least every 4 hours-item washed.

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

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed sweet potatoes; and chicken thighs holding below 135F. TCS foods shall be held at 135F or greater. Items reheated.

In plain English

More about food kept at an unsafe temperature

criticalCode 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; Observed chicken and salmon bowls held on sushi display grab and go holding above 41F. TCS foods shall be held at 41F or below- items placed in walk in cooler.

In plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed several trays on roller rack of wings and bbq wings holding at room temp; while cooling. 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. All items placed in blast chiller.

In plain English

More about food kept at an unsafe temperature

minorCode 4-903.12Equipment and utensils

Official wording

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

Inspector’s notes

4-903.12; Core; Observed basket of clean tongs and spatulas stored directly under paper towel holder. Items are subject to drip contamination. tized equipment; equipment; utensils; linens; and single service articles or single use articles may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination Items rewashed.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Observed reach in cooler out of service with water dripping from condenser. Physical facilities shall be maintained 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

Official record from Wake County Environmental Services, Sep 10, 2024 · Original Source

1 - Inspection

Mar 14, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 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; Metal food containers and a few utensils in the dish pit and under large prep table found stored as clean with food debris still remaining. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- All soiled items were sent back to the 3-compartment sink and high-temp dish machine to be properly cleaned and sanitized. *Full points may be assessed on next inspection if violation still occurs.

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)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(A); (B) and (D); Core; Found several stacks of wet metal food containers stored in the dish pit as clean. Clean equipment and utensils shall be stored in a self-draining position that allows air drying. Ensure these containers are allowed to dry completely before stacking together.

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 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; To-go containers found stored under the buffet line; some containers observed out of original packaging with no protection from contamination. Single-service and single-use articles shall be store in a clean; dry location where they are not exposed to splash; dust; or other contamination. CDI- Single-service items were relocated/discarded during the inspection.

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

Official record from Wake County Environmental Services, Mar 14, 2024 · Original Source

1 - Inspection

Oct 19, 2023

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 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; Metal food containers and large bowl in the dish pit found stored as clean with food debris still remaining. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- All soiled utensils were sent back to the 3-compartment sink and high-temp dish machine to be properly cleaned 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

minorCode 4-903.11(A)Equipment and utensils

Official wording

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

Inspector’s notes

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 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; Cleaning has significantly improved since the last routine inspection; however; cleaning is needed inside the reach-in cooler in the back prep area. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.

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 19, 2023 · Original Source