More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Wegmans #145 Main Kitchen last inspected?
The most recent inspection on record was on Oct 12, 2026. The result listed by Wake County Environmental Services was “Score 100” (official score 100).
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from Dec 18, 2023 to Oct 12, 2026.
Has Wegmans #145 Main Kitchen ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Dec 18, 2023.
4-901.11 Equipment and Utensils; Air-Drying Required (C) Observed dishes being stacked before air-drying. CDI: PIC restacked dishes to allow air-drying No points were taken since the majority of dishes were allowed to air-dry and this was not a repeat violation.
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.
Observation: Small amount of grease and debris are building up below the fryers. 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.
notedCode 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety FoodFood temperature
Official Wording
Proper cold holding temperatures
Inspector’s Notes
3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Containers of liquid eggs were being held in a prep top cooler at 47-50F. Shrimp in grab and go cooler was holding at 43F. Potentially hazardous food being held cold shall remain at 41F or below. CDI- Eggs were taken to cool down in closed refrigeration before a 4 hour period elapsed. Shrimp was placed in the back of the cooler where food was holding below 41F.
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.
notedCode 3-501.15 Cooling Methods (Pf)Food temperature
Official Wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15 Cooling Methods (Pf); Salmon was found cooling down in an open grab and go unit and was not cooling at a proper rate after being tested through a 40 minute period (see temperature chart). Potentially hazardous food shall be cooled in rapid cooling equipment capable of meeting cooling parameters. CDI- Salmon was taken to rapid cooling equipment to be cooled down.
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.
minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); While improvements have been made since last inspection based on the comments; fan in the dishwashing room had dust buildup. Non food contact surfaces shall be kept free of soil residue and other debris. Clean fan 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.
4-501.11; Core; One of the gaskets is torn on the sushi prep cooler and there was a small hole in the thumb of one of the oil handling gloves. All equipment shall be maintained in good repair. CDI- The gloves were replaced.
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.
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; The white fans in the dish area have a buildup of dust and the turbo oven in the Burger Bar has burnt on debris/oil. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items 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.
5-501.111; Core; The front-side of the trash compactor is leaking towards the bottom. Receptacles for refuse shall be maintained in good repair. Repair compactor.
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.