Public School Lunch · Wake County, NC

Bryan Road Elementary School Cafeteria

Name: Bryan Road Elementary School Cafeteria
Address: 8317 Bryan Rd, Wake County, NC

8317 Bryan Rd

Last inspected Sep 24, 2026 · View Map ↗ · Compare ↗

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Score 99

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

The full inspection history

10 inspections

1 - Inspection

Sep 24, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Sanitizers; Criteria - Chemicals (P) The Quat sanitizer spray bottles was well above 500 parts per million. Quat sanitizer must be maintained at the concentrations that range from 150 to 400 parts per million. Test the sanitizer to ensure the correct amount is being used. This was a general comment on the last inspection. CDI... The sanitizer was corrected to 300 parts per million.

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 unsafely

minorCode —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)The ice machine is not working. All equipment must be in good repair.

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, Sep 24, 2026 · Original Source

1 - Inspection

May 15, 2026

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

criticalCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Clean the ice machine to remove the black build-up. Ice is considered a food and must be stored in a clean location. CDI... The ice machine was cleaned during the 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 problems

notedCode 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Sanitizers; Criteria - Chemicals (P) The Quat sanitizer in the bottles were well above 500 parts per million. Quat sanitizer must be maintained at concentrations that range from 150 to 400 parts per million. Test the sanitizer to ensure the correct amount is being used. CDI... The sanitizer was corrected to 300 parts per million.

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 unsafely

notedCode —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 Maintain equipment in good repair. Repair the leak in the reach-in cold hold unit. There was a pan on the inside of the unit to catch the water All equipment must be in good repair.

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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11 Intensity - Lighting (C) Replace the blown light bulbs in the kitchen.

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, May 15, 2026 · Original Source

1 - Inspection

Jan 15, 2026

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Garlic Roasted Potatoes were held at 119FFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Garlic Roasted Potatoes were held at 119F; Broccoli was held at 108F; Mac and Cheese was held at 112F; and the Veggie Burger was held at 108F. These potentially hazardous foods must be held hot at 135F or above. CDI.. The food items were reheated to 165F.

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 —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.11 Maintain equipment in good repair. The hot hold line was not properly working and could not maintain potentially hazardous foods at 135F or above. All equipment must be in good repair and easy to clean.

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, Jan 15, 2026 · Original Source

1 - Inspection

Sep 12, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode —Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P The string beans were being held holt at 114F. This potentially hazardous food must be held hot at 135F or above. CDI... The food item reheated to 165F.

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. The small brown cutting boards had deep cuts on both sides of the board.

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 —Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces (C) Clean the vents above the food prep areas to remove the dust. Clean equipment at a frequency necessary to remove the dust.

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, Sep 12, 2025 · Original Source

1 - Inspection

Apr 29, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-502.11 Frequency - Removal (C) The dumpster was so full that the lids could not be closed on the container. More frequency trash pick up dates are needed.

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

notedCode 7-204.11 SanitizersChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Sanitizers; Criteria - Chemicals (P) There were several Quat sanitizer bottles that were above 500 parts per million. Quat sanitizer must be between 150 to 400 parts per million. CDI.. The sanitizer bottles were corrected to 300 parts per million.

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 unsafely

Official record from Wake County Environmental Services, Apr 29, 2025 · Original Source

1 - Inspection

Jan 17, 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, Jan 17, 2025 · Original Source

1 - Inspection

Sep 17, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 4-903.11-Noted boxes of foam lunch trays being stored on the floor in the dry ingredients area. Except as specified in par. (D) of this sectionEquipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-903.11-Noted boxes of foam lunch trays being stored on the floor in the dry ingredients area. Except as specified in par. (D) of this section; cleaned EQUIPMENT and UTENSILS; laundered LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor. (C) SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored as specified under par. (A) of this section and shall be kept in the original protective PACKAGE or stored by using other means that afford protection from contamination until used.

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.

More about equipment or utensil issues

notedCode 5-205.15- 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15- 5-205.15; Noted 3 compartment sink is slow to drain. According to Person in charge this has been a reoccurring issue for an extended period at various times during production. Noted Person in charge has already placed a work order to repairs (SR9091251). PLUMBING SYSTEM shall be: (A) Repaired according to LAW; Maintained in good repair. EHS advised to have school admin maintenance repair plumbing issue. Maintain a plumbing system in good repair.

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, 2024 · Original Source

1 - Inspection

Jun 7, 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, Jun 7, 2024 · Original Source

1 - Inspection

Mar 19, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Noted multiple wet wiping cloths laying across the drain board surface near the 3 compartment sink. Keep all wet wiping cloths submerged in sanitizer in between use.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The drain line below the 3rd vat of the vegetable/fruit prep sink and the three compartment sink is leaking. Due these noted leaks; staff are unable to properly used 3 compartment sink or prep sink. Person in charge (PIC) placed a work order for noted issue on January 25th (w/o # 27857002). PIC still awaiting follow-up for repairs. Keep all plumbing in good repair. EHS requires techcnician to complete repairs to noted area to avoid the risk of potential cross contamination. This is a repeat from the previous inspection as well.

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, Mar 19, 2024 · Original Source

1 - Inspection

Nov 28, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Observed pink organic build-up on the bulk ice machine internal deflector lid. EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers; cooking oil storage tanks and distribution lines; BEVERAGE and syrup dispensing lines or tubes; coffee bean grinders; and water vending EQUIPMENT MUST BE CLEANED At a frequency specified by the manufacturer; or Absent manufacturer specifications; at a frequency necessary to preclude accumulation of soil or mold. CDI- REHS instructed PIC to reclean/ sanitize.

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 3-304.12Equipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

3-304.12; Core; Observed utensils being stored in luke warm water. Noted water only reaching up to 99 F. Store in-use utensils in a clean; dry place; in food with handles out; in 135F or greater water or in running water which quickly moves food particles to the drain.

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.

More about equipment or utensil issues

minorCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core- The drain line below the vegetable/fruit prep sink is leaking. Keep all plumbing in good repair. Person in charge placed a work order for noted leak. Follow-up on repairs.

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, Nov 28, 2023 · Original Source

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