Private Schools Lunchroom · Wake County, NC

Chesterbrook Academy #1122 Cafeteria

Name: Chesterbrook Academy #1122 Cafeteria
Address: 10200 Strickland Rd, Wake County, NC

10200 Strickland Rd

Last inspected Sep 3, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

The full inspection history

7 inspections

1 - Inspection

Sep 3, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; No certified food protection manager was available during the inspection. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited. CDI - Certified food protection manager training; through WakeTech; can be found at this website: http://tiny.cc/wpt9101 (other providers for this training can also be searched for and used as long as they are ANSI-accredited). Acquire food protection manager certification before the next inspection and have the certified person in charge present during all hours of operation.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Observed containers of hand sanitizer stored above bottles of oil and a bag of food. Poisonous/toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles by: Separating the poisonous/toxic materials by spacing or partitioning; and Locating the poisonous/toxic materials in an area that is not above the listed items. CDI - Rearranged foods so they were no longer under the hand sanitizer.

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

majorCode 4-303.11 (B)Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-303.11 (B); Priority foundation; The cafeteria kitchen only has laundry disinfecting bleach available for the sanitizing of the food-contact items such as pitchers of water and food serving utensils; this type of bleach is not approved for food-contact surfaces and the use for food-contact items and kitchen/restaurant use is not listed on the manufacturer's label. Therefore; there is no approved sanitizer available for sanitizing after cleaning. Except for those that are generated on-site at the time of use; chemical sanitizers that are used to sanitize equipment and utensils shall be provided and available for use during all hours of operation. Acquire bleach for the kitchen use; cannot be "splashless" or scented bleach and must have uses listed for kitchen or food-contact surfaces. Follow-up by 9/11/2026

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 3, 2026 · Original Source

1 - Inspection

May 21, 2026

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; The ambient air in the refrigerator is holding at 57F; where children's lunchboxes are being stored until lunchtime. TCS (time/temp control for safety) foods shall be maintained at 41F or less. CDI - PIC contacted maintenance to adjust air temperature to adequate range; REHS recommends setting air temperature to 38F and having a temp log to check and record air temperatures of this cooler. Repeat.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority foundation; One of the chemical spray bottles with a green chemical did not have a label. Label working containers of toxic materials such as cleaners and sanitizers. CDI - Chemical was voluntarily discarded in the 3-compartment sink.

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

majorCode 4-301.11Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

4-301.11; Priority foundation; Due to the refrigerator unable to maintain ambient air temperatures within required range; there is no equipment that is available to keep the children's lunchboxes at safe temperatures. Equipment for cooling/heating food; and holding cold/hot food; shall be sufficient in number and capacity to provide food temperatures as specified under the NC Food Code. Adjust this refrigerator to have an ambient air temperature to keep TCS foods at 41F or less. Follow-up by 5/29/2026

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, May 21, 2026 · Original Source

1 - Inspection

Jul 18, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; Food in refrigerator is holding above 41F; ambient air temperature was reading 43F; where children's lunchboxes are being held. TCS (time/temp control for safety) foods shall be maintained at 41F or less. CDI - Air temperature for this cooler was adjusted to be colder.

In plain English

More about food kept at an unsafe temperature

notedCode 4-601.11(C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C); Core; Observed some food debris buildup in the microwave. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean interior of microwave.

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, Jul 18, 2025 · Original Source

1 - Inspection

Mar 5, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed salad cooling inside tightly covered container. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Covers removed.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.12 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Core; Observed debris on floors in back room. Physical facilities shall be cleaned as often as necessary to keep them 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, Mar 5, 2025 · Original Source

1 - Inspection

Sep 26, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 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; Observed cream cheese holding above 41F inside tall reach in cooler. Tall reach in unit is storage against hot holding unit. TCS foods shall be held at 41F or below. Cream cheese discarded and moved to other coolers. Ambient air temp inside unit 40F.; Corrected During Inspection

In plain English

More about food kept at an unsafe temperature

notedCode 4-903.12Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.12; Core; 4-903.12; Core; Saran wrap stored directly under paper towel holder next to the hand sink. Item is subject to drip contamination. Sanitized equipment; equipment; utensils; linens; and single service articles or single use articles may not be stored: (1) In locker rooms; (2) In toilet rooms; (3) In garbage rooms; (4) In mechanical rooms; (5) Under sewer lines that are not shielded to intercept potential drips; (6) Under leaking water lines including leaking automatic fire sprinkler heads or under lines on which water has condensed; (7) Under open stairwells; or (8) Under other sources of contamination Item removed. Corrected During Inspection; Corrected During Inspection

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, Sep 26, 2024 · Original Source

1 - Inspection

Mar 5, 2024

Score 99

Official score: 99 · Understand this area’s scale

1 recorded violation

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Two spray bottles of soap solution stored on rolling cart with nozzles pointed toward exposed single-service items (paper plates; plastic cups; etc.). Poisonous or toxic materials shall be stored so they can not contaminate food; equipment; utensils; linens; and single-service and single-use articles. CDI- Spray bottles were relocated.

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, Mar 5, 2024 · Original Source

1 - Inspection

Nov 29, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

criticalCode 7-201.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-201.11; Priority; Disinfectant spray bottle stored hanging on shelf with unwrapped paper towels and above open plastic wrap. Bulk hand sanitizer and carpet cleaner stored above a box of single service items. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD; EQUIPMENT; UTENSILS; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES. Items rearranged during inspection. CDI

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 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; Food debris/splash inside of microwave. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Clean more frequently.

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, Nov 29, 2023 · Original Source