Public School Lunch · Wake County, NC

Holly Springs High Sch. Cafeteria

Name: Holly Springs High Sch. Cafeteria
Address: 5329 Cass Holt Rd, Wake County, NC

5329 Cass Holt Rd

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

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Score 100

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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 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, Sep 22, 2026 · Original Source

1 - Inspection

May 13, 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, May 13, 2026 · Original Source

1 - Inspection

Oct 1, 2025

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, Oct 1, 2025 · Original Source

1 - Inspection

Mar 5, 2025

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, Mar 5, 2025 · Original Source

1 - Inspection

Oct 4, 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, Oct 4, 2024 · Original Source

1 - Inspection

May 21, 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; Beef and cheese chalupas in reach in warmer in outside service area observed at 120 F. Beef and cheese chalupas under heat lamps in grab and go area observed at 118 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Inspector advised PIC to reheat product and ensure this maintains at 135 F. Observed production log which states that beef at cheese chalupas reached 169 F at 9:20am and were 159 F once removed from holding.

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

criticalCode 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; Cold temperatures and two grab and go coolers observed at 45 F. Grab and go cooler observed with side salad; cut watermelon and yogurt parfaits at 45 F. Additional grab and go cooler observed with salad with chicken; yogurt parfaits; and cut watermelon at 45 F as well. Temperature control for safety foods shall be maintained at 41 F. Corrected During Inspection - PIC placed some items back into walk in cooler for additional cooling prior to service. Observed production sheet which states side salad and salad with chicken were both 39 F at 8:10am and 40 F upon removal from holding. Log stated that yogurts were 38 F at 8:00am and 39 upon removal from holding. Log states that cut watermelon was 41 F at 6:40am and 40 F upon removal from holding.

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; One of the two steamers is not working at the time of inspection. Equipment shall be maintained in good repair and proper adjustment. Per PIC; work order is already in place for this to be repaired.

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 21, 2024 · Original Source

1 - Inspection

Jan 4, 2024

Score 100

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Walls behind washer and dryer have large holes due to previous work being peformed on plumbing. Physical facilities shall be maintained in good repair.

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 4, 2024 · Original Source

1 - Inspection

Oct 2, 2023

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

minorCode 5-501.114Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114; Core; Drain plug missing from receptacle outside at dumpster area. Drains in receptacles and waste handling units 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

minorCode 6-501.114Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114; Core; Unused reach in warmer observed in side storage area. Premises shall remain free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer uses. Per employee; a wheel is in poor repair on the unit.

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 2, 2023 · Original Source