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
Beaverdam Elementary School Cafeteria
3591 Tarheel Club 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
8 inspections1 - Inspection
Oct 29, 2025
Score 99.5
Official score: 99.5 · Understand this area’s scale
1 recorded violation
notedCode 4-601.11Cleaning and sanitizing
Official wording
Non-food contact surfaces clean
Inspector’s notes
4-601.11; Observed some buildup on ice machine.- Nonfood contact surfaces shall be clean.- CDI; Ice machine cleaned during inspection
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, Oct 29, 2025 · Original Source
1 - Inspection
May 19, 2025
Score 99.5
Official score: 99.5 · Understand this area’s scale
1 recorded violation
notedCode 4-501.12Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.12; Core; Observed heavy/dark scratches in the cutting boards.- Cutting boards shall be resurfaced/replaced once no longer easily cleanable.- CDI; boards that had the heavy scratches were voluntarily discarded and other will be ordered when needed.
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, May 19, 2025 · Original Source
1 - Inspection
Jan 27, 2025
Score 97
Official score: 97 · Understand this area’s scale
5 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 - Pre-portioned greens beans on table (ready to put into hot holding cabinet) were 107-114F...After properly reheating or cooking; TCS* foods shall be kept at 135F or above at all times until served...CDI by reheating green beans. NOTE: When preparing food on food prep tables; check temperatures of food before placing in hot holding cabinets. If food temperatures have dropped below 135F; they must be reheated to 165F before placing in hot holding cabinets.
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 - (REPEAT) One upright refrigerator door gasket was torn; and metal racks at bottom of milk cooler by serving line were rusty/peeling...Food service equipment shall be kept in good repair; and equipment components such as doors and seals shall be kept intact and tight...Replace damaged items above with similar approved equipment. 4-502.11 (A) and (C); Core - (REPEAT) Some black laminate trays were cracked/chipped; and a few container lids were damaged...Food service utensils shall be kept in good repair...Remove damaged trays from food service/preparation; and replace damaged lids.
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 4-501.14Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Interiors of sanitizing sink of 3-comp sink were soiled...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of sanitizing sink interiors.
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 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 - (REPEAT) Observed soiled undersides of metal side extensions on serving line; hot holding cabinet interiors; walk-in cooler shelving castors/wheels and evaporator fan covers; some equipment door handles. Old tape and sticky residues were on exteriors of some container lids; hot holding cabinet and tray holders at serving line...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above; and remove old tape/residues from surfaces.
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 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - (REPEAT) Walk-in freezer evaporator was leaking as evidenced by ice in trash can below; and freezer had cracked door frame. One light fixture in freezer was burned out...Physical facilities shall be kept in good repair...Repair damaged and leaking fixtures/surfaces mentioned above.
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, Jan 27, 2025 · Original Source
1 - Inspection
Sep 18, 2024
Score 97.5
Official score: 97.5 · Understand this area’s scale
5 recorded violations
majorCode 3-501.17Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17; Priority Foundation - In walk-in cooler; cooked chicken; beans and cut lettuce leftover from yesterday had no dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods above.; Corrected During Inspection
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 problemsminorCode 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 - One upright refrigerator door gasket was torn; and some mobile cart legs were rusty. Metal racks at bottom of milk cooler by serving line were rusty/peeling...Food service equipment shall be kept in good repair; and equipment components such as doors and seals shall be kept intact and tight...Replace damaged items above with similar approved equipment.; Repeat 4-502.11 (A) and (C); Core - Some black laminate trays were cracked/chipped...Food service utensils shall be kept in good repair...Remove damaged trays from food service/preparation.; 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 problemsminorCode 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 - Undersides of metal side extensions on serving line were soiled in several areas...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of side extensions.
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 5-501.113Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.113; Core - Dumpster top lids were open...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Keep dumpster lids closed when not in use.; Repeat 5-501.115; Core - Some trash and cardboard were accumulated on ground behind dumpsters...Trash/recycling areas and enclosures shall be kept clean and free of unnecessary items...Remove trash and cardboard and properly dispose of it.
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 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - Walk-in freezer evaporator was leaking as evidenced by ice in trash can below. Also; freezer has cracked door frame. Ice machine water line was leaking...Physical facilities shall be kept in good repair...Repair damaged and leaking fixtures/surfaces below.; 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 problemsOfficial record from Wake County Environmental Services, Sep 18, 2024 · Original Source
1 - Inspection
Jun 4, 2024
Score 96
Official score: 96 · Understand this area’s scale
8 recorded violations
criticalCode 3-202.11Food temperature
Official wording
Food received at proper temperature
Inspector’s notes
3-202.11; Priority - Bags of cut lettuce and cabbage were at 44F when delivered...Cold TCS* foods such as cut lettuce/cabbage shall be received/delivered at 41F or less...CDI by informing PIC of requirement and setting foods aside to be returned. PIC also completed report informing deliverer that food was received at incorrect temperature.
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 temperaturecriticalCode 3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority - Several containers of queso sauce in hot holding cabinet were below 135F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above until served...CDI by reheating queso sauce.
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 temperaturemajorCode 3-501.17Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17; Priority Foundation - Pans of cooked carrots; green beans; and chicken nuggets from yesterday had no dates...Ready-to-eat (RTE) TCS* foods kept more than 24 hours shall have dates...CDI by placing dates on foods.
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 problemsmajorCode 7-102.11Chemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-102.11; Priority Foundation - One bottle with pink liquid was not labeled...Working containers of chemicals; sanitizers; cleaners taken from bulk supplies shall be labeled with common name of product inside...CDI by labeling bottle.
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 unsafelyminorCode 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 - One upright refrigerator door gasket was torn; and some mobile cart legs were rusty. Metal racks at bottom of milk cooler by serving line were rusty/peeling...Food service equipment shall be kept in good repair; and equipment components such as doors and seals shall be kept intact and tight...Replace damaged items above with similar approved equipment.; 4-502.11(A) and (C); Core - Some black laminate trays were cracked/chipped...Food service utensils shall be kept in good repair...Remove damaged trays from food service/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 problemsminorCode 5-501.113Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.113; Core - Dumpster top lids were open and one lid was bent down into dumpster...Outside trash/recycling receptacles shall have tight-fitting lids and doors...Keep dumpster lids closed and tight when not in use.
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 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core - Flooring under serving line was soiled around cords; wheels; etc...Physical facilities shall be kept clean...Increase floor cleaning frequency under serving line.; 6-501.11; Core - Walk-in freezer evaporator was leaking as evidenced by large amount of ice in trash can below and on floor. Also; freezer door has ice on it; possibly due to air leaks into freezer and non-functional metal heat strip around door frame. Ice machine water line was leaking. Spray rinse arm by one 3-comp sink was spraying out the sides when turned on...Physical facilities shall be kept in good repair...Repair damaged; leaking or non-functional fixtures/items above.
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 6-303.11Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-303.11; Core - Lighting in walk-in cooler was very dim...Lighting intensity shall be at least 10 foot candles at 30 inches above floor in walk-in units...Increase lighting in walk-in cooler.
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 issuesOfficial record from Wake County Environmental Services, Jun 4, 2024 · Original Source
1 - Inspection
Mar 20, 2024
Score 98
Official score: 98 · Understand this area’s scale
2 recorded violations
criticalCode 3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) ; Priority; Temperature controls for food safety shall be maintained. Shredded chicken and melted cheese on hot service line and in hot holding cabinet were at temps. of 110 degrees F and 130 degrees F. Hot foods must be held at temps. at or above 135 degrees F. until service. Have holding cabinets serviced to hold interior temps. at a hotter ambient air temp.to better maintain product hot holding temps. The cafeteria manager reheated the out of temp. shredded chicken and cheese to a temp. of 165 degrees F. or greater in the steamer before replacing items on the food service line.
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 temperatureminorCode 4-201.11Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-201.11; Core; Repair leaks on the freezer compressor drain line and on the filter for the ice machine. Priority repairs for safety are required to prevent trip and fall hazards in both locations. The cafeteria manager has turned in work order repair requests to the school system building maintenance division for both leaks on January 22; 2024 but as of the date of this inspection repairs have not yet been completed.
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, Mar 20, 2024 · Original Source
1 - Inspection
Nov 6, 2023
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 6, 2023 · Original Source