Public School Lunch · Wake County, NC

Charles Bugg Cafeteria

Name: Charles Bugg Cafeteria
Address: 825 Cooper St, Wake County, NC

825 Cooper St

Last inspected Sep 22, 2026 · View Map ↗ · Compare ↗

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Score 99

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

The full inspection history

8 inspections

1 - Inspection

Sep 22, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 2-402.11 Core: An employee is handling food without a hair restraint. Employees that handle food shall wear hair restraints such as hair netsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Core: An employee is handling food without a hair restraint. Employees that handle food shall wear hair restraints such as hair nets; hats or visors. CDI-This employee put a hair net on once REHS spoke to PIC.

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 —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114 Core: No drain plug on the trash dumpster. Drains in dumpsters shall have drain plugs in place.

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 22, 2026 · Original Source

1 - Inspection

Apr 23, 2026

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority: Yogurt is 45F and cut honeydew is 45F in the upright refrigerator. Maintain TCS foods in cold holding at 41F or less. CDI-The yogurt and cut honeydew were placed in the walk-in cooler that is below 41F.

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

minorCode —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11Core: Light is blown in the walk-in cooler. There must be at least (10 foot candles) at a distance of (30 inches above the floor in the 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 issues

Official record from Wake County Environmental Services, Apr 23, 2026 · Original Source

1 - Inspection

Dec 15, 2025

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Priority foundation: No hand soap at the back hand sink. Provide hand soap for hand sinks. CDI-Hand soap was provided once REHS spoke to PIC.

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 problems

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority: Yogurt is 50F on the serving line. Maintain TCS foods in cold holding at 41F or less. CDI-The yogurt was placed on ice.

In plain English

More about food kept at an unsafe temperature

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-502.11 (B) A metal stem thermometer that reads from 0-220F is reading 90F in ice water. Calibrate metal stem thermometers that read from 0-220F to 32F in ice water. CDI-The metal stem thermometer was calibrated to 32F in ice water.

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

Official record from Wake County Environmental Services, Dec 15, 2025 · Original Source

1 - Inspection

Sep 15, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

3 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12 Core: Hand sink is 81F in the front prep area. Hand sink is 77F in the back prep area. Hand sink the employee restroom is 85F. Provide at least 100F water at handsinks.

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 problems

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority: Milk is 42F in the milk refrigeration unit. Maintain TCS foods in cold holding at 41F or less. The milk was moved to the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode —Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Priority: Sanitizer is over 400ppm of quaternary ammonium in the sanitizing vat at the 3 compartment sink. Sanitizer shall be within the tolerance range(200-400ppm for quaternary ammonium). The quaternary ammonium was remixed to the correct concentration.

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, Sep 15, 2025 · Original Source

1 - Inspection

Apr 10, 2025

Score 98.5

Official score: 98.5 · 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. The handwashing sink near the air-drying shelves was only getting up to 80F. A handwashing sink must provide water at a temperature of 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.

More about handwashing problems

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) There was a small amount of pink growth on the inside of the ice machine. Ice is considered a food and must be stored in a clean location. Clean the ice machine at a frequency necessary to eliminate the pink growth. CDI... The ice machine was cleaned. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. There were some dishes stored as clean that had the shipping stickers on the clean dishes. All dishes stored as clean must be clean to sight. CDI... The dishes were placed at the three compartment sink to be washed again.

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, Apr 10, 2025 · Original Source

1 - Inspection

Dec 11, 2024

Score 98

Official score: 98 · Understand this area’s scale

2 recorded violations

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) The handwashing sink near the air-drying shelves and the three compartment sink was not working. A handwashing sink must be maintained so that it is accessible at all times for employee use. A work order has been put in for this item. A return visit will be made to see if item has been corrected. This is a repeat item from the last inspection.

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 problems

notedCode 7-101.11 Identifying InformationChemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-101.11 Identifying Information; Prominence - Original Containers (Pf) There was cleaner in the sanitizer Bottle. All bottles must be properly identified with the item in the container. CDI.. The spray bottle was labeled.

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, Dec 11, 2024 · Original Source

1 - Inspection

Sep 12, 2024

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

majorCode 5-205.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11; Priority Foundation; The handwashing sink near the air-dry shelves and three compartment sink was not working. A handwashing sink must be maintained so that it is accessible at all times for employee use. A work order has been put in for this item. A return visit will be made to see if the item has been corrected.

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 problems

Official record from Wake County Environmental Services, Sep 12, 2024 · Original Source

1 - Inspection

Mar 22, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The handwashing sink near air-drying shelves was only getting up to 80F. All handwashing sink must be equipped to provide water at a temperature of at least (100F) through a mixing valve or combination faucet.

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 problems

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; The can opener blade had dried debris on the blade. Equipment Food- Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The can opener 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

minorCode 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; The lighting in the walk-in freezer was very low. There must be at least (10 foot candles) at a distance of (30 inches above the floor in the walk-in freezer.

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, Mar 22, 2024 · Original Source