Public School Lunch · Wake County, NC

Jeffreys Grove Elem. Cafeteria

Name: Jeffreys Grove Elem. Cafeteria
Address: 6119 Creedmoor Rd, Wake County, NC

6119 Creedmoor Rd

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

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Score 99

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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 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode Observation: The rear entrance door is not sealed at the bottomPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The rear entrance door is not sealed at the bottom; no longer effective at preventing entrance of insects and/or vermin. Replace door sweep and ensure all exterior doors are sealed. (*REPEAT) 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

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 Observation: The gasket on the walk in refrigerator door and the milk cooler torn/poor repair. Remove all non-working equipment form kitchen no longer being used/working condition. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2 (B) EQUIPMENT components such as doorsCleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

Observation: The gasket on the walk in refrigerator door and the milk cooler torn/poor repair. Remove all non-working equipment form kitchen no longer being used/working condition. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2 (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened. Observation: The thermometer on the milk cooler is not providing correct air temperature; Thermometer reflects 20F and the actual air temperature is 41F. 4-502.11(A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices (C) Ambient air temperature; water pressure; and water TEMPERATURE MEASURING DEVICES shall be maintained in good repair and be accurate within the intended range of use.

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

Mar 9, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

Observation: The can opener blade is dull/poor repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 Observation: The steamerCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

Observation: The steamer; two door upright refrigerator and hot holding cabinet no longer functioning that are being stored in kitchen areas should be removed from premises. 6-501.114 Maintaining Premises; Unnecessary Items and Litter (C) The PREMISES shall be free of: (A) Items that are unnecessary to the operation or maintenance of the establishment such as EQUIPMENT that is nonfunctional or no longer used; and (B) Litter.

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 9, 2026 · Original Source

1 - Inspection

Oct 23, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode Observation: A written time control policy defining all food products on time is not available as part of the written HACCP plan it is suggested for use with outline/optionsOther

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

Observation: A written time control policy defining all food products on time is not available as part of the written HACCP plan it is suggested for use with outline/options; Staff can demonstrate that certain food items that cannot maintain temperature during holding are not saved after lunch and are on time control; however food items are not identified within a written policy. These items are discarded and no plans are made to save these products following the lunch pass which does not exceed 3 hours. CDI: Education and paperwork provided for PIC and staffing during inspection. 3-501.19 Time as a Public Health Control (P) (Pf) (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance; maintained in the establishment; and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode Observation: The rear entrance door is not sealed at the bottomPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The rear entrance door is not sealed at the bottom; no longer effective at preventing entrance of insects and/or vermin. Replace door sweep and ensure all exterior doors are sealed. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

In plain English

More about signs of rodents or insects

notedCode Observation: Tongs used by students to retrieve broccoliContamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

Observation: Tongs used by students to retrieve broccoli; salad items are being inserted back into the container of food product creating bare hand contact/cross contamination during dispensing. Alternative dispensing methods can be used to prevent bare hand contact from the students when retrieving food items from bins during dispensing. CDI: During inspection the products were placed in smaller containers to eliminate tongs from being in the food product after retrieval of food product. It is suggested to evaluate all food dispensing to determine if students can meet the dispensing mechanism to ensure food protection is present and eliminate bare hand contact through cross contamination of utensils. 3-306.13 (B) and (C) Consumer Self-Service Operations (Pf) (B) CONSUMER self-service operations for READY-TO-EAT FOODS shall be provided with suitable UTENSILS or effective dispensing methods that protect the FOOD from contamination.

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 Observation: The gasket on the milk cooler is torn/poor repairCleaning and sanitizing

Official wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s notes

Observation: The gasket on the milk cooler is torn/poor repair; The 2 door reach in is not in working condition. Ensure all equipment is in good repair. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Maintain equipment 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, Oct 23, 2025 · Original Source

1 - Inspection

Apr 11, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 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; Observed hamburgers; cheeseburgers holding inside plastic containers on salad bar line. below 135F. Items reheated. TCS foods shall be held at 135F. Use metal pans to insulate food.

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 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Observed recently prepared salad cooling inside open salad bar. 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. Item placed in walk in for rapid cooling

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; Observed a buildup of ice inside self service cold box on the line and ice cream freezers on the line. Equipment shall be maintained in a state of repair and condition that meets the requirements. Repair 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

notedCode 6-501.114 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114 Core; Observed miscellaneous equipment stored in back hallway and back room. Items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used; and (B) Litter. Remove any items that are not essential to daily operations.

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, Apr 11, 2025 · Original Source

1 - Inspection

Oct 24, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode -602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

-602.11; Core; Observed improvement in ice machine cleaning. Observed debris in top section of ice machine in a harder to see area.. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. manager agreed to clean the machine 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

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed hamburgers; cheeseburgers; mashed potato smiles; hot dog; and cheese sticks holding below 135F. Thermometer inside hot box reads 110F. Thermometer built in reads 161F. TCS foods shall be held at 135F or greater. Manager placed work order for unit repair.

In plain English

More about food kept at an unsafe temperature

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; No date stamp observed on open package of deli turkey. Food shall be discarded if it: (1) Exceeds the temperature and time combination; except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.

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

Official record from Wake County Environmental Services, Oct 24, 2024 · Original Source

1 - Inspection

Mar 13, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

minorCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Baffle in ice machine is beginning to accumulate minor residue. Equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. PIC reached out to maintenance to schedule a deep clean of this 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

majorCode 6-404.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

6-404.11; Priority Foundation; Two dented cans of food found on dry storage rack with working stock. Products that are held by the permit holder for credit; redemption; or return to the distributor such as damaged; soiled; or recalled products shall be segregated and held in designated areas that are separated from food; equipment; utensils; linens; and single-service and single-use articles. CDI- Dented cans were voluntarily discarded.

In plain English

More about food not protected from contamination

minorCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Observed an accumulation of desks and filing cabinets near the outdoor recycling receptacle. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items; and clean. Ensure these items are removed.

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; Improvement on this violation since the last inspection due to the continued effort to reach out to management to have the nonfunctional pieces of equipment removed from the kitchen. These units will not be repaired; are not essential to the daily function of the establishment and should be removed from the facility. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Follow-up with work orders and management to determine a timeline on when these units will be removed from the facility.

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, 2024 · Original Source

1 - Inspection

Nov 21, 2023

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

criticalCode 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; Container of whole; raw sweet potatoes were found stored in the walk-in cooler with microbial growth forming on product. Food shall be safe; unadulterated; and honestly presented. CDI- PIC voluntarily discarded sweet potatoes during the inspection.

In plain English

More about food not protected from contamination

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; Container of mozzarella cheese lacking a datemark in the walk-in cooler- PIC stated that this container was labeled but labeling must have fallen off. Refrigerated; ready-to-eat; TCS food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at a temperature of 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. 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 6-501.114Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114; Core; Nonfunctional pieces of equipment are being stored in facility. Facility has already obtained replacement units and the nonfunctional units will not be repaired; are not essential and should be removed from the facility. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used.

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 21, 2023 · Original Source