Public School Lunch · Wake County, NC

East Millbrook Middle School Cafeteria

Name: East Millbrook Middle School Cafeteria
Address: 3801 Spring Forest Rd, Wake County, NC

3801 Spring Forest Rd

Last inspected Sep 23, 2026 · View Map ↗ · Compare ↗

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Score 97

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More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

8 inspections

1 - Inspection

Sep 23, 2026

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - (REPEAT) Left faucet of 3-compartment sink was dripping when water was completely turned off. Metal ceiling vent above ice machine had peeling paint. Gray-white kitchen floor section had cracks in it. Physical facilities shall be kept in good repair. Repair/replace damaged/leaking fixtures/surfaces above. 6-501.12; Core - (REPEAT) Some flooring in laundry room was soiled and several kitchen and other storage room ceiling vent grates and ceiling panels and light shields were dusty or soiled. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures above.

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 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - Several pans of french fries in hot holding cabinets were holding below 135F (see temperature chart). After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product or time as a public health control (TPHC) may be used. CDI by reheating fries and discussed TPHC procedure and provided TPHC form.

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 4-502.11(B)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-502.11(B); Priority Foundation - When calibrated using ice-water method; one in-use metal stemmed dial top probe food thermometer read 5 degrees F. Metal stemmed probe food thermometers shall be accurate to plus or minus 2 degrees F. CDI by calibrating thermometer. NOTE: Always use small diameter probe thermometers when checking temperatures of thin foods.

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 6-501.112Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.112; Core - Observed dead cockroaches on laundry area floor and on top of ceiling light shields. Dead insects and other pests shall be removed from premises frequently enough to prevent their accumulation; decomposition; or the attraction of pests. Promptly remove insect remains from facility.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

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 - (REPEAT) Shelves in upright refrigerator were rusty/peeling; and door gasket was torn. Milk cooler at serving line also had rusty/peeling racks. Two large black push carts had cracked surfaces. Food service equipment shall be kept in good repair and seals shall be intact and tight. Replace damaged equipment with similar approved equipment. If carts are not replaced; at least seal cracks in push carts with food grade caulk so surfaces are smooth 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

notedCode 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core - One dumpster with drain hole had missing plug. Trash/recycling receptacles with drains shall have plugs in place. Contact waste management company to have them replace missing dumpster plug.

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 23, 2026 · Original Source

1 - Inspection

May 4, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 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 - (REPEAT) Chicken patties located in enclosed mobile cabinet next to oven were 50-52F. Unless actively preparing; properly cooling or using time as a public health control; cold TCS* foods shall be kept at 41F or less. CDI by placing chicken in walk-in cooler.

In plain English

More about food kept at an unsafe temperature

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 - (REPEAT) Shelves in upright refrigerator were rusty/peeling; and door gasket was torn. Milk cooler at serving line also had rusty/peeling racks. Food service equipment shall be kept in good repair and seals shall be intact and tight. Replace damaged shelving and door gasket with similar approved equipment. 4-502.11 (A) and (C); Core - (REPEAT) Some black laminate trays were chipped. Food service utensils shall be kept in good repair. Remove chipped trays from food preparation and service.

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 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 - (REPEAT) Observed soiled side metal extensions of serving lines and backsides/undersides of equipment/drawer door handles. Some shelving in utensil washing/drying area were soiled. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment above.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Ice was accumulated on sheet tray under walk-in freezer evaporator; and left faucet of 3-compartment sink was dripping when water was completely turned off. Metal ceiling vent above ice machine had peeling paint. Physical facilities shall be kept in good repair. Repair leaking evaporator and sink; and remove peeling paint on vent and repaint as needed. 6-501.12; Core - (REPEAT) Some flooring in laundry room (flooring also sticky); storage room and around wheels of serving lines was soiled; and several kitchen and other storage room ceiling vent grates were dusty. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/fixtures above.

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, May 4, 2026 · Original Source

1 - Inspection

Jan 15, 2026

Score 97

Official score: 97 · Understand this area’s scale

6 recorded violations

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority - Chicken patties and mixed vegetables were less than 135F while hot holding (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product...CDI by reheating foods.

In plain English

More about food kept at an unsafe temperature

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 - (REPEAT) Cut tomatoes in cucumber salad on ice were 52F on serving line...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by placing cut tomatoes back in refrigeration. NOTE: Ensure cold TCS* foods are 41F or less throughout entire product before placing them on serving line. Use calibrated thermometer to check temperatures frequently.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core - Quaternary ammonium (QA) sanitizer in one wiping cloth bucket was less than 150 ppm (minimum concentration for type of QA sanitizer used)...Moist in-use wiping cloths shall be kept in approved clean sanitizer between uses...Ensure wiping cloth sanitizer is at proper concentration (150-400 ppm).

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 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 - (REPEAT) Shelves in upright refrigerator were rusty/peeling. Door on upright freezer does not seal properly; and ice was accumulating on inside of door. Walk-in freezer door gasket was damaged; allowing warm air to enter and ice to form on door (door cannot be closed completely)....Food service equipment shall be kept in good repair and seals shall be intact and tight...Replace damaged shelving with similar approved shelves; and replace damaged door gaskets; ensuring they seal tightly when doors are closed. 4-502.11 (A) and (C); Core - (REPEAT) A few black laminate trays were chipped...Food service utensils shall be kept in good repair...Remove chipped trays from food preparation and service.

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 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 - (REPEAT) Observed soiled side metal extensions of serving lines and backsides/undersides of equipment door handles. Some shelving in utensil washing/drying area were soiled; and lower shelves below table tops were soiled. Some old sticky tape residues were on hot holding cabinet door exteriors...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - Drain pipe for right compartment of 2-comp food prep sink was detached...Physical facilities shall be kept in good repair...Reattach sink drain pipe. 6-501.12; Core - (REPEAT) Some flooring in laundry room and around wheels of serving lines was soiled; and several kitchen and other storage room ceiling vent grates were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.

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 3, 2025

Score 97

Official score: 97 · Understand this area’s scale

7 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 - Cartons of milk were 47-50F in milk cooler by serving line...Unless actively preparing or properly cooling; cold TCS* foods shall be kept at 41F or less...CDI by properly refrigerating milk. NOTE: Between breakfast and lunch; milk should be placed back in walk-in cooler to ensure it is maintained at 41F or less. Consider taking out only what is needed for each meal service.

In plain English

More about food kept at an unsafe temperature

notedCode 4-502.11(B)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-502.11(B); Priority Foundation - When calibrated using ice-water method; one metal stemmed dial top probe thermometer read 26 F and one digital readout thermometer read 39F...Metal stemmed probe food thermometers shall be accurate to plus or minus 2 degrees F...CDI by calibrating dial top thermometer and taking digital readout thermometer out of service (other accurate thermometers were available for use).

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 3-305.12Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-305.12; Core - Box of food was stored under walk-in freezer evaporator...Food shall not be stored under leaking lines or where condensation may be dripping...Remove ice from food box and do not store food under leaking lines/areas. Until leaks are fixed; place a pan under leaks to catch drips/ice.

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

More about food not protected from contamination

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 - Gasket on milk cooler by serving line was detached in some areas...Food service equipment shall be kept in good repair and seals shall be intact and tight...Resecure milk cooler gasket. 4-502.11 (A) and (C); Core - Some black laminate trays were chipped...Food service utensils shall be kept in good repair...Remove chipped trays from food service.

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 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 - Observed soiled side metal extensions of serving lines and backsides/undersides of equipment door handles...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment above.

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 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core - One dumpster with drain hole had missing plug...Trash/recycling receptacles with drains shall have plugs in place...Contact waste management company to have them replace missing dumpster plug.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core - The middle evaporator fan in walk-in freezer was not functional (not spinning) while the other two on both sides were spinning normally...Physical facilities shall be kept in good repair...Repair the nonfunctional evaporator fan. 6-501.12; Core - Some flooring in kitchen; laundry room; employees' bathroom; and around wheels of serving lines was sticky/and or soiled. Basin of mop sink/can wash was also soiled; and several kitchen and other storage room ceiling vent grates were dusty...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.

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, 2025 · Original Source

1 - Inspection

Feb 27, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed cheeseburgers in hot hold cabinet with temperatures of 121-125F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 135F or above. CDI-Cheeseburgers were reheated during inspection.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Feb 27, 2025 · Original Source

1 - Inspection

Sep 9, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 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; Observed two trays of chicken sandwiches with temperatures 119-122F in hot hold cabinet. TCS(Time/Temperature Control for Safety) foods shall be maintained at 135F or above. CDI-Chicken sandwiches were reheated.

In plain English

More about food kept at an unsafe temperature

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; Observed metal strip on door frame damaged causing ice build up. Equipment shall be maintained in good repair. Repair metal strip.

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 9, 2024 · Original Source

1 - Inspection

Apr 19, 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, Apr 19, 2024 · Original Source

1 - Inspection

Dec 20, 2023

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 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; Some of the gyoza in two of the hot holding cabinets only measured up to 129F. A pan of broccoli measured 119F in a hot hold cabinet...Time/Temperature Control for Safety (TCS) foods held hot shall be held at a minimum temperature of at least 135F. CDI: Time as a public health control used and product sold within two-three hours.

In plain English

More about food kept at an unsafe temperature

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; The door frame of the walk-in freezer has ice build up (possibly due to the heat strip not working). The gasket for the milk crate cooler is damaged/falling off...Equipment and components shall be maintained intact and in good repair/condition.

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, Dec 20, 2023 · Original Source