1 - Inspection
Aug 27, 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, Aug 27, 2026 · Original Source
Public School Lunch · Wake County, NC
Carpenter Elementary School Cafeteria
2100 Morrisville Pky
Last inspected Aug 27, 2026 · View Map ↗ · Compare ↗
Score 100
Get the next inspection, free.
We'll email you when Carpenter Elementary School Cafeteria has a new health inspection. No spam, one-click unsubscribe.
Own this restaurant? Add an inspection badge to your website · Inspection prep checklist
ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
9 inspections1 - Inspection
Mar 5, 2026
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 recorded violations
notedCode 4-601.11(A)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation; Four food scoops in the clean equipment drawer were observed with food residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- scoops placed in soapy water for cleaning at three comp sink. All other equipment observed clean. Full points may be taken for repeat violations. Showed employee how to clean behind scooping mechanism where food debris gets trapped.
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 5-205.15Water, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15; Core; Handwashing sink near ice machine is slow to drain. PIC indicated there is a clog. Maintain a plumbing system in good repair. Clear blockage so sink drains normally. Work order pending.
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 problemsOfficial record from Wake County Environmental Services, Mar 5, 2026 · Original Source
1 - Inspection
Sep 10, 2025
Score 99.5
Official score: 99.5 · Understand this area’s scale
2 recorded violations
notedCode 4-601.11(A)Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-601.11(A); Priority Foundation; Two food scoops in the clean equipment drawer were observed with food residue. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- scoops placed in soapy water for cleaning at three comp sink. All other equipment observed clean. No points 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 problemsnotedCode 4-202.11Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-202.11; Priority Foundation; Two plastic bowls were observed with cracks on the bottom that can be felt when touched. Multiuse food-contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. CDI- bowls voluntarily discarded.
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 10, 2025 · Original Source
1 - Inspection
Mar 21, 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, Mar 21, 2025 · Original Source
1 - Inspection
Nov 15, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 recorded violations
notedCode 3-403.11Food temperature
Official wording
Proper reheating procedures for hot holding
Inspector’s notes
3-403.11; Priority; Cheese pizza observed re-heating in a hot holding cabinet. When probed with EHS's calibrated thermometer; pizza maintaining 80-125 F. RTE (Ready-to-eat) food taken from a commercially processed; hermetically sealed container; or from an intact package from a food processing plant shall be heated to a temperature of at least 135 F for hot holding. Pizza shall be re-heated in the oven to at least 135 F prior to placing in hot holding equipment. CDI - PIC educated employee on proper re-heating methods. Cheese pizza moved to the oven and re-heated to 135 F+.
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 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; String cheese (stored in its original packaging; and in a plastic bag along with additional non-potentially hazardous foods) holding above 41 F on the service line. Refer to temperature chart above. Bags stored in a container filled with ice. Most of the ice had melted; if foods are held on ice; the ice level shall be monitored and ice must be added as needed to maintain 41 F or below. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Additional ice added.
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 temperatureOfficial record from Wake County Environmental Services, Nov 15, 2024 · Original Source
1 - Inspection
Sep 9, 2024
Score 99.5
Official score: 99.5 · Understand this area’s scale
1 recorded violation
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; Walk-in cooler gasket soiled with accumulation. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris.
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 9, 2024 · Original Source
1 - Inspection
May 7, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 recorded violations
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Multiple TCS (Time/Temperature Control for Safety) foods on the service line stored on ice holding above 41 F. Refer to temperature chart above. TCS foods held cold shall maintain 41 F or below. CDI - Cut lettuce and yogurt cups moved to cool in the walk-in cooler. Cut tomato voluntarily discarded.
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 4-302.14Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Test strips for quat sanitizer are water damaged; rendering them ineffective. Test strips that accurately measure the concentration in MG/L of sanitizing solutions shall be provided. CDI - PIC has additional test strips that are effective.
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 7, 2024 · Original Source
1 - Inspection
Feb 26, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
3 recorded violations
criticalCode 3-501.16 (A)(2) and (B)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16 (A)(2) and (B); Priority; Cut lettuce and cheese holding above 41 F in reach-in cooler 1 & 2. Both reach-in coolers holding less than 41 F ambient. TCS (Time/Temperature Control for Safety) foods shall maintain 41 F or below. CDI - Foods moved to cool in the walk-in cooler.
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 4-501.11Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; One of the steamers is leaking. Work order placed by PIC. Additionally; the walk-in freezer is inoperable and has been since October 26th; 2023. PIC showed EHS correspondence with maintenance. Facility is currently using a 'moving freezer' which is stored outside by the dumpsters. The 'moving freezer' is kept locked at all times unless in-use; and it is functional and clean. Equipment shall be maintained in a state of repair. Repair steamer and walk-in freezer.
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; One lid on the dark green dumpster (cardboard only) is completely broken off. One lid on the brown dumpster is also completely broken off. Place an order for replacement of the lids and contact the trash company. Outside receptacles shall have tight-fitting lids.
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, Feb 26, 2024 · Original Source
1 - Inspection
Sep 29, 2023
Score 100
Official score: 100 · Understand this area’s scale
1 recorded violation
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; Walk-in cooler gasket soiled with accumulation. Surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Gasket 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, Sep 29, 2023 · Original Source