Public School Lunch · Wake County, NC

Alston Ridge Middle School Cafeteria

Name: Alston Ridge Middle School Cafeteria
Address: 7833 Fussell Ave, Wake County, NC

7833 Fussell Ave

Last inspected Sep 17, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Sep 17, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 4-501.114 Manual and Mechanical Warewashing EquipmentCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114 Manual and Mechanical Warewashing Equipment; Chemical Sanitization - Temperature; pH; Concentration and Hardness (P) Quaternary ammonia sanitizing solution in 3-compartment sink had a concentration below 150/200 PPM. Quaternary ammonia sanitizing solution shall have a concentration of 200-400 PPM or according to manufacturer's instructions. CDI: Sanitizer packet was added to solution and tested to be 200 PPM. Ensure that sanitizer is tested after each preparation.

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15 System Maintained in Good Repair. Water filter behind steamer was leaking. Repair leak.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Sep 17, 2026 · Original Source

1 - Inspection

Mar 18, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 Provide at least 100F water at handsinks. Handwashing sinks were unable to reach 100F. Temper water to reach at least 100F.

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

Hot & cold water available; adequate pressure

Inspector’s notes

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands (Pf) Facility hot water heater is nonfunctional and maximum water temperature is 75F. Facility has contacted a plumber and has begun repairs (expected repair date 3/20/2026). REHS will verify repair. Water will be heated in steamer and placed into 3-compartment sink for dishwashing operations. Lunches are served on single-service trays with single-service utensils.

In plain English

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

More about other finding

Official record from Wake County Environmental Services, Mar 18, 2026 · Original Source

1 - Inspection

Sep 11, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12 Hand Drying Provision (Pf) Front serve-line handwashing sink did not have paper towels. Each handwashing sink or group of handwashing sinks shall be supplied with hand drying provisions. CDI: Custodial staff was notified and added paper towels.

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

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking (C) Employee food was stored with facility food within walk-in cooler. Areas designated for employees to eat; drink; and use tobacco shall be located so that food and equipment are protected from contamination. Store employee items in designated areas.

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, Sep 11, 2025 · Original Source

1 - Inspection

Mar 19, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

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) Yoghurt and cheese within the reach-in cooler was maintained above 41F. Ambient temperature of reach-in cooler was ~50F. Temperature of air coming out of blower was ~69F. Temperature controlled for safety foods shall be maintained at 41F or less. CDI: Food was moved to walk-in cooler by PIC to rapidly cool to 41F. PIC placed work order for unit to be repaired and will not use unit until it is capable of maintaining 41F or below.

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 6-501.11 Repairing - PremisesCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11 Repairing - Premises; Structures; Attachments; and Fixtures - Methods (C) Ceiling tiles were missing in dry storage room and chemical closet. Physical facilities shall be maintained in a state of good repair. Replace ceiling tiles.

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 19, 2025 · Original Source

1 - Inspection

Nov 8, 2024

Score 100

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Nov 8, 2024 · Original Source

1 - Inspection

Mar 15, 2024

Score 100

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Mar 15, 2024 · Original Source

1 - Inspection

Nov 9, 2023

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

minorCode 2-402.11Employee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11; Core; Observed food employee not wearing any hair restraints while working with food. Food employees shall wear hair restraints such as hats; hair coverings or nets to effectively keep their hair from contacting exposed food; clean equipment; and utensils. CDI - she put on a hairnet.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Observed that floor under the crates of milk in walk-in cooler has old stains (spills of milk). Physical facilities shall be cleaned as often as necessary to keep them clean. Clean the floor.

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 9, 2023 · Original Source

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