Restaurant · Wake County, NC

Chicken Salad Chick

2414 Wycliff Rd

Last inspected Nov 5, 2026 · View Map ↗ · Compare ↗

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Score 98

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

Quick Answers

When was Chicken Salad Chick last inspected?: The most recent inspection on record was on Nov 5, 2026. The result listed by Wake County Environmental Services was “Score 98” (official score 98).
Were any violations recorded at the last inspection?: Yes: 3 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 5 inspections on record, from Nov 17, 2023 to Nov 5, 2026.
Has Chicken Salad Chick ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Nov 17, 2023.

The Full Inspection History

5 inspections

1 - Inspection

Nov 5, 2026

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode 2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOODHandwashing

Official Wording

Hands clean & properly washed

Inspector’s Notes

2-301.14 FOOD EMPLOYEES shall clean their hands and exposed portions of their arms immediately before engaging in FOOD preparation including working with exposed FOOD; clean EQUIPMENT and UTENSILS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (E)After handling soiled EQUIPMENT or UTENSILS; (P) -Observation: after washing hands; food employee turned off soiled faucet with bare hands; without using any type of clean barrier; re-contaminated hands and proceeded to wear gloves and handle food. -Corrected During Inspection (CDI): Environmental Health Specialist (EHS) explained to food employee that paper towel shall be used as a barrier to turn off soiled faucet to avoid hands to be re-contaminated; and food employee voluntarily washed hands again.

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

Personal cleanliness

Inspector’s Notes

2-303.11 Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. -Observation: food employee was wearing bracelet while preparing food. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dustCleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11 (C) Non FOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. -Observation: in all cold hold units; dry food debris accumulation was found it in between lid and food containers. Dry food can fall on the food containers causing contamination. -Environmental Health Specialist (EHS) discussed the matter with the Person in Charge (PIC).

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 5, 2026 · Original Source

1 - Inspection

Apr 14, 2025

Score 100

Official score: 100 · Understand This Area’s Scale

1 recorded violation

notedCode —Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

Observation: The hand sink at the dish area had a pitcher disallowing for use by staff. Ensure that staff have access to hand sinks at all times and that the hand sink is used for no other purpose. CDI: Pitcher removed from hand sink during inspection. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. (B) A handwashing sink may not be used for purposes other than handwashing Pf.

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.

Aug 2, 2024

Score 98

Official score: 98 · Understand This Area’s Scale

3 recorded violations

notedCode Observation: The cut leafy lettuce is being left out at room temperature (52F) without written time control procedures. A label was not affixed to product observed. Adhered label to product during inspection: CDI: Written procedures provided during inspection.3-501.19Other

Official Wording

Time as a Public Health Control; procedures & records

Inspector’s Notes

Observation: The cut leafy lettuce is being left out at room temperature (52F) without written time control procedures. A label was not affixed to product observed. Adhered label to product during inspection: CDI: Written procedures provided during inspection.3-501.19; If time without temperature control is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) before cooking; or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is displayed or held for sale or service: (1) Written procedures shall be prepared in advance; maintained in the FOOD ESTABLISHMENT and made available to the REGULATORY AUTHORITY upon request that specify: Pf

In Plain English

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

More about other finding

notedCode Observation: The containers of chicken salad covered with lids are not cooling effectively to meet requirements on second stage cooling. Ensure that cooling methods are utilized to effectively ensure products are cooling within require time limits. CDI: Lids were shifted to allow for increased air circulation. 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

Observation: The containers of chicken salad covered with lids are not cooling effectively to meet requirements on second stage cooling. Ensure that cooling methods are utilized to effectively ensure products are cooling within require time limits. CDI: Lids were shifted to allow for increased air circulation. 3-501.15; B) When placed in cooling or cold holding EQUIPMENT; FOOD containers in which FOOD is being cooled shall be: 1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination as specified under Subparagraph 3 305.11(A)(2); during the cooling period to facilitate heat transfer from the surface of the FOOD.

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 Observation: In use wiping clothes used for wiping up food spills in production areasCleaning and sanitizing

Official Wording

Wiping cloths: properly used & stored

Inspector’s Notes

Observation: In use wiping clothes used for wiping up food spills in production areas; wrapping knives/utensils are not being placed in a sanitizer between use. Ensure that all in use wiping clothes are placed in a sanitizer between use. 3-304.14; Core; (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution

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 2, 2024 · Original Source

1 - Inspection

Mar 21, 2024

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

3 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Black residue inside soda machine nozzles. Equipment such a beverage dispensing nozzles shall be frequently 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

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 needed on cold drawer surfaces. Nonfood-contact surfaces of equipment shall be kept free of residue.

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 6-301.12Handwashing

Official Wording

Handwashing sinks supplied & accessible

Inspector’s Notes

6-301.12; Priority Foundation; No paper towels at chicken prep handwashing sink. Each handwashing sink must have a supply of paper towels. CDI: 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.

Nov 17, 2023

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

1 recorded violation

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; Several dishes nested wet and unable drain or air-dry. Cleaned equipment and utensils shall be stored in a self-draining position that allows air-drying.