Public School Lunch · Wake County, NC

Leadmine Elementary Cafeteria

Name: Leadmine Elementary Cafeteria
Address: 8301 Old Lead Mine Rd, Wake County, NC

8301 Old Lead Mine Rd

Last inspected Sep 9, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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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 9, 2026

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; Observed some cups of queso on the lunch line; stacked on top of other cups; holding above 135F. TCS (time/temp control for safety) food in hot holding shall be maintained at 135°F or above; except that roasts may be held at 130°F or above. CDI - Top layer of cups removed and voluntarily discarded by PIC.

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 3-501.16 (A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2); Priority; A large container of chopped tomato salad and prepared chicken wraps on the lunch line were holding above 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Foods removed and placed in freezer for rapid freezing; PIC stated that foods had been on the lunch line for only 30 minutes. If foods are to be kept on ice; ensure the ice comes up all sides of the container to ensure adequate temperatures.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Sep 9, 2026 · Original Source

1 - Inspection

May 15, 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 15, 2026 · Original Source

1 - Inspection

Dec 11, 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; The beef chalupas on the lunch-line and in the hot-hold cabinet were holding below 135F; see temperature table. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Chalupas were moved into hot-hold cabinet and cabinet temperature was increased to reheat. REHS discussed with PIC better methods for holding hot foods on the lunch-line.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Dec 11, 2025 · Original Source

1 - Inspection

Aug 28, 2025

Score 100

Official score: 100 · Understand this area’s scale

1 recorded violation

notedCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority foundation; Establishment has written procedures for cleaning vomit; but do not have written procedures for the cleanup of diarrhea. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus or fecal matter. CDI - REHS emailed more comprehensive guidance on the cleanup of these bodily fluids for establishment to print and review for future inspections.

In plain English

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

More about other finding

Official record from Wake County Environmental Services, Aug 28, 2025 · Original Source

1 - Inspection

Mar 19, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed no date mark on marinara sauce. 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 dated.

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

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Observed quat sanitizer less than 150PPM in bucket. Quat sanitizer shall register 200-400PPM.

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; Observed thick ice buildup inside freezer on the line. Observed large ice machine broken. 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

Official record from Wake County Environmental Services, Mar 19, 2025 · Original Source

1 - Inspection

Oct 4, 2024

Score 99

Official score: 99 · 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; Observed one tray of cheese pizza holding below 135F. TCS foods shall be held at 135F or greater. Items reheated.

In plain English

More about food kept at an unsafe temperature

notedCode 5-202.14 Observed water leaking from backflow preventer and water running under constant pressure at mop sink faucet. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for constructionWater, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-202.14 Observed water leaking from backflow preventer and water running under constant pressure at mop sink faucet. A backflow or backsiphonage prevention device installed on a water supply system shall meet American Society of Sanitary Engineering (A.S.S.E.) standards for construction; installation; maintenance; inspection; and testing for that specific application and type of device. Water forced under constant pressure can cause malfunctioning of backflow preventer. Repair hose and ensure water is turned off when not in use.

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 problems

Official record from Wake County Environmental Services, Oct 4, 2024 · Original Source

1 - Inspection

Mar 18, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; One sanitizer bucket under the prep table had a concentration below 200ppm quat. Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at the appropriate concentration (200-400ppm active quat). CDI- Sanitizing solution was replenished during the 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 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; One fan guard in the walk-in cooler is broken. Ice is accumulating on coil of evaporator unit in the walk-in freezer. Exhaust fan in the hood system does not seem to be functioning when switch is turned on. Equipment shall be maintained in a state of good repair and condition. Ensure work orders are submitted for these repairs to be completed.

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 18, 2024 · Original Source

1 - Inspection

Dec 13, 2023

Score 100

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Ice is beginning to accumulate on the floor under the evaporator unit of the walk-in freezer. Physical facilities shall be cleaned as often as necessary to keep them clean. Chip away ice as it accumulates. There was no evidence of a drip or ice building up on coils to evaporator unit at the time of 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 problems

Official record from Wake County Environmental Services, Dec 13, 2023 · Original Source