1 - Inspection
Apr 28, 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, Apr 28, 2026 · Original Source
Public School Lunch · Wake County, NC
Creech Road Elem. Cafeteria
450 Creech Rd
Last inspected Apr 28, 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
9 inspections1 - Inspection
Jan 16, 2026
Score 99.5
Official score: 99.5 · Understand this area’s scale
1 recorded violation
notedCode 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; Repair the leak in the walk-in freezer to remove the build up of the ice on the condenser unit. Person has already placed a work order for noted equipment units. Equipment must be maintained in good repair. These follow-up with technician to have equipment repaired as soon as possible.
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 16, 2026 · Original Source
1 - Inspection
Sep 30, 2025
Score 98.5
Official score: 98.5 · Understand this area’s scale
4 recorded violations
notedCode 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; Repair the leak in the walk-in freezer to remove the build up of the ice on the condenser unit. Also noted the hot hold cabinet (maximo 67886) and 3 door reach in cooler (maximo 25315) is no longer working. Person has already placed a work order for noted equipment units. Equipment must be maintained in good repair. These follow-up with technician to have equipment repaired as soon as possible.
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 5-205.15 (A)- Noted drain line underneath the 3 compartment sink and produce prep sink have a significant leak. Person in charge stated technician conducted repairs to the 3 compartment sinkWater, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 (A)- Noted drain line underneath the 3 compartment sink and produce prep sink have a significant leak. Person in charge stated technician conducted repairs to the 3 compartment sink; however the leak continues to persist. Repair not in accordance with law. Person in charge place another work order for both drain lines.
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 problemsnotedCode —Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.113 Covering Receptacles (C) - Noted sliding doors and top lid on the outside dumpster was left opened during time of inspection. Keep sliding doors and top lids closed on outside dumpster units in between 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 issuesnotedCode 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core; Clean the floors in the rear storage room to remove the debris and dead roaches. Physical facilities must 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 problemsOfficial record from Wake County Environmental Services, Sep 30, 2025 · Original Source
1 - Inspection
Apr 22, 2025
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 recorded violations
notedCode —Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Priority: Noted queso temping between 108-109 F in the hot hold cabinet. Maintain TCS foods in hot holding at 135F or above. CDI- The Queso was reheated during time of inspection.
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 —Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.113 Covering Receptacles (C) - Noted sliding door on outside dumpster was left opened during time of inspection. Keep sliding doors and top lids closed on outside dumpster units in between 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 issuesOfficial record from Wake County Environmental Services, Apr 22, 2025 · Original Source
1 - Inspection
Jan 9, 2025
Score 98.5
Official score: 98.5 · Understand this area’s scale
1 recorded violation
notedCode —Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Priority: Macaroni and cheese is 128F in the hot holding cabinet. Maintain TCS foods in hot holding at 135F or above. The macaroni and cheese was reheated to 170F.
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, Jan 9, 2025 · Original Source
1 - Inspection
Aug 30, 2024
Score 97
Official score: 97 · Understand this area’s scale
3 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; Pizza is 128F on the steam table. Keep all TCS food at or above 135F when held hot. The pizza was reheated to above 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 temperaturecriticalCode 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; Salad is 52F on the main serving line. Salad is 49F in the upright refrigerator. Keep all TCS food at or below 41F when held cold. The salad was placed in the walk-in cooler and on ice.
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 4-502.11(B)Equipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-502.11(B); Priority Foundation; A metal stem thermometer is reading 0F in ice water. Thermometers that read from 0-220F shall be calibrated to 32F in ice water. This thermometer was calibrated to 32F once REHS spoke to PIC.
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 issuesOfficial record from Wake County Environmental Services, Aug 30, 2024 · Original Source
1 - Inspection
May 1, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 recorded violations
majorCode 2-501.11Other
Official wording
Procedures for responding to vomiting & diarrheal events
Inspector’s notes
2-501.11; Priority Foundation; Facility has no written procedures for vomiting and diarrheal event. Provide written procedures for vomiting and diarrheal event. A copy of vomiting and diarrheal event was email to person in charge.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) ; Priority; Shredded chicken is 124F in the hot holding cabinet. Keep all TCS food at or above 135F when held hot. The shredded chicken was reheated to 185F.
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, May 1, 2024 · Original Source
1 - Inspection
Mar 21, 2024
Score 99
Official score: 99 · Understand this area’s scale
2 recorded violations
minorCode 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; Repair the leak in the walk-in freezer to remove the build up of the ice on the condenser unit. Repair the broken ice machine. Equipment must be maintained in good repair. This is a repeat item from the last 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 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; Clean the large fan to remove the dust. Clean the ice off the condenser unit to remove the ice build-up. Equipment must be kept free of an accumulation of dust; dirt; Food reside; 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, Mar 21, 2024 · Original Source
1 - Inspection
Sep 28, 2023
Score 99
Official score: 99 · Understand this area’s scale
2 recorded violations
minorCode 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; Repair the leak in the walk-in freezer to remove the ice build up on the on condenser unit. Equipment must be maintained in goodrepair.; 4-501.12; Core; All the brown cutting boards have deep cuts on both sides of the board. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they are not capable of being resurfaced.
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; Clean the items in the freezer that has frost on them. Equipment must be free of all 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 28, 2023 · Original Source