1 - Inspection
May 20, 2026
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, May 20, 2026 · Original Source
Public School Lunch · Wake County, NC
Apex High School Cafeteria
1501 Laura Duncan Rd
Last inspected May 20, 2026 · View Map ↗ · Compare ↗
Score 100
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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 inspections1 - Inspection
Dec 4, 2025
Score 96.5
Official score: 96.5 · Understand this area’s scale
3 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) Chemical sanitizing solution in the three compartment sink sanitizing basin measured below the required concentration when tested. Maintain sanitizer at correct concentrations when being used to sanitize. PIC remade and tested the chemical sanitizing solution to the required concentration.***CORRECTED DURING INSPECTION (CDI)***
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 problemsnotedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P) The mac and cheese was held at 119 and 124 in both the hot holding delfield units. Maintain TCS foods in hot holding at 135F or above. PIC was advised. Man and cheese reheated to 165.
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 temperaturenotedCode —Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Both Delfield reach in combination hot holding and cold holding units have doors and gaskets on the hot holding side that do not seal closed adequately. Maintain equipment in good repair. PIC advised to have repaired and to use time as a public health control until units are properly repaired. The poor seal is affecting hot holding capacity.
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 problemsOfficial record from Wake County Environmental Services, Dec 4, 2025 · Original Source
1 - Inspection
May 29, 2025
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, May 29, 2025 · Original Source
1 - Inspection
Feb 13, 2025
Score 98
Official score: 98 · Understand this area’s scale
2 recorded violations
notedCode 3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority; Observed two trays of tomato soup in the hot box holding at 127 - 128F. Maintain TCS foods in hot holding at 135F or above. CDI- soups moved back to steamer to reheat. Ensure TCS foods held hot are sufficiently hot before placing in hot box for holding. Soup measured over 165F upon reheating.
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 temperaturenotedCode 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; Walk-in freezer has a leak causing water to accumulate and freeze below the fans. A large trash can and plastic tub is currently collecting the water. Ice observed on freezer floor. Equipment shall be kept in good repair. Work order pending. Half point taken
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 problemsOfficial record from Wake County Environmental Services, Feb 13, 2025 · Original Source
1 - Inspection
Sep 4, 2024
Score 99
Official score: 99 · Understand this area’s scale
3 recorded violations
minorCode 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; Walk-in freezer has a leak causing water to accumulate and freeze below the fans. A large trash can is currently collecting the water. Equipment shall be kept in good repair. Work order pending. No point taken
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 problemsminorCode 5-501.15Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.15; Core; Two exterior garbage receptacles have badly damaged or missing lids. Receptacles and waste handling units for refuse; recyclables; and returnables used with materials containing food residue and used outside shall be designed and constructed to have tight-fitting lids; doors; or covers. Replace these receptacles.
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 issuesminorCode 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core; Wet wiping cloths observed left on carts and counters in kitchen. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution. CDI- cloths placed in sanitizer bucket.
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 problemsOfficial record from Wake County Environmental Services, Sep 4, 2024 · Original Source
1 - Inspection
Feb 13, 2024
Score 99
Official score: 99 · Understand this area’s scale
1 recorded violation
majorCode 6-301.11Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.11; Priority Foundation; No hand soap available at back left corner handwashing sink. Each handwashing sink shall have a supply of cleaning liquid; powder; or bar soap. CDI- soap 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.
More about handwashing problemsOfficial record from Wake County Environmental Services, Feb 13, 2024 · Original Source