Public School Lunch · Wake County, NC

Green Leadership And World Languages Magnet Elemen

Name: Green Leadership And World Languages Magnet Elemen
Address: 5307 Six Forks Rd, Wake County, NC

5307 Six Forks Rd

Last inspected Sep 18, 2026 · View Map ↗ · Compare ↗

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Score 99.5

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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 18, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

3 recorded violations

notedCode 5-205.11 (B)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 (B); Priority Foundation; Ice dumped in handwashing sink. A handwashing sink may not be used for purposes other than handwashing. Staff educated on appropriate uses for handwashing sink.

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.

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.15 Outside Receptacles (A); Outdoor dumpster lid was open during the inspection. Exterior dumpsters; compactors and garbage cans shall be designed and constructed to have tight-fitting lids; doors; or covers.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Cleaning; Frequency and Restrictions; Ceiling around ventilation cover above food prep tables is developing dust buildup. (A)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, Sep 18, 2026 · Original Source

1 - Inspection

Mar 13, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - FrequencyCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency; Ice machine has minor pink buildup on the interior chute. Food contact surfaces such as ice bins and soda nozzles shall be cleaned at a frequency necessary to prevent buildup. Clean this ice machine 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

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloths were found resting on exterior surface near bananas. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.

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 13, 2026 · Original Source

1 - Inspection

Nov 20, 2025

Score 100

Official score: 100 · Understand this area’s scale

1 recorded violation

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); The front portion of of the spaghetti in the hot box was slightly below 135F due to the door being left open and closed. (see temperature chart). Potentially hazardous food being held hot shall remain at 135F or above. CDI- Portion was reheated during the inspection. Deductions will be taken if this item is repeated again.

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

Official record from Wake County Environmental Services, Nov 20, 2025 · Original Source

1 - Inspection

Oct 31, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 2-401.11 EatingEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11 Eating; Drinking; or Using Tobacco (C); Opened container of drinking water was stored on top of box of condiments and above other dry storage items. Employees may drink from a closed beverage if it is stored in an area that prevents potential contamination of food items or clean equipment.

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

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C); Walk in freezer door around gasket has brown/black buildup and should be cleaned. Non food can’t surfaces shall be kept free of soil 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 problems

Official record from Wake County Environmental Services, Oct 31, 2025 · Original Source

1 - Inspection

May 29, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 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; Pork was holding at 123F in the hot box unit. TCS food shall be maintained at 135F or above for hot holding. Further discussion on ensuring food portions are not left out during prep for too long. After individually preparing food portions; ensure a temperature is taken before placing food in hot box to verify food is 135F or above- if temperature is below 135F then foods must be reheated. CDI- Pork reheated during the inspection.

In plain English

More about food kept at an unsafe temperature

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitations (C); Wet wiping cloths were found resting on exterior surfaces. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.

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 29, 2025 · Original Source

1 - Inspection

Nov 13, 2024

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; Both steamers have water leaks coming from the pipes. The milk cooler is pooling water in the bottom. The delfield 2-door reach-in cooler is not working. Equipment shall be maintained in a state of good repair and condition. Repair these items.

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 13, 2024 · Original Source

1 - Inspection

Mar 20, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Prepped container of mozzarella cheese in the walk-in cooler with a datemark of (3/7). Refrigerated; ready-to-eat; TCS food shall be discarded if it is appropriately marked with a date or day that exceeds a 7 day hold at 41F or below. CDI- Mozzarella cheese was voluntarily discarded during the inspection.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

More about food source, dating, or labeling problems

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; Ice cream freezer near office needs to be defrosted to remove the accumulated ice. Equipment shall be maintained in a state of good repair and condition. Unplug and clean out this piece of equipment.

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 20, 2024 · Original Source

1 - Inspection

Dec 5, 2023

Score 100

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Cleaning is needed in the milk cooler at the service line to remove the spilled milk. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC stated that the milk cooler will be cleaned by the end of day today.

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 5, 2023 · Original Source