Public School Lunch · Wake County, NC

Leesville Middle-Elem. Sch. Cafeteria

Name: Leesville Middle-Elem. Sch. Cafeteria
Address: 8406 Pride Way, Wake County, NC

8406 Pride Way

Last inspected Sep 15, 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 15, 2026

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

notedCode 3-501.15(B)Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15(B); Core; Observed several prepared containers of salad with chicken that were cooling in tightly sealed containers and were stacked together which blocked the vent on the lid in one of the reach-in coolers and on the lunch line. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered; or uncovered if protected from overhead contamination where it is not exposed to splash; dust; or other contamination; during the cooling period to facilitate heat transfer from the surface of the food. CDI - Containers from lunch line were moved into the freezer and the containers in the reach-in cooler were rearranged to allow for better heat transfer; lids on both containers were lifted to allow for rapid cooling.

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 5-205.11(A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11(A); Priority foundation; The handwashing sink in one of the dry storage area was blocked by a trashcan with brooms and a rolling cart. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI - Moved trashcan and cart aside to allow access. All handwashing sinks must be easily accessible even if a sink is rarely used.

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.

Jun 2, 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, Jun 2, 2026 · Original Source

1 - Inspection

Feb 26, 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; Several cups of pasta with cheese sauce were holding below 135F. TCS (time/temp control for safety) foods in hot-holding shall be maintained at 135F or above. CDI - Pasta cups were returned to steamer to reheat to adequate temperatures. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 6-404.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

6-404.11; Priority foundation; Observed a couple dented cans mingled with whole; intact cans on dry storage shelving. Products that are held by the permit holder for credit; redemption; or return to the distributor; such as damaged; spoiled; 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 - Cans removed for disposal by PIC.

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

Official record from Wake County Environmental Services, Feb 26, 2026 · Original Source

1 - Inspection

Oct 23, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 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; Several TCS foods on both lunch-lines 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 - PIC voluntarily discarded out-of-temperature foods; the way in which the foods were stored in the lunch-line was not an efficient way in maintaining these foods at adequate temperatures. REHS strongly recommends not storing the food containers on top of trays placed above the source of heat in the lunch-line.

In plain English

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; Containers of prepared salads in the middle school lunch line were holding above 41F; see temperature table. TCS (time/temp control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Salad shall be discarded.

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; Observed a package of opened mozzarella with a date of 10/14/2025; making the food over 7 days old. Refrigerated; ready-to-eat; TCS food shall be discarded if it: Is appropriately marked with a date or day that exceeds the temperature and time combination specified in the NC Food Code. CDI - PIC voluntarily discarded out-of-date food. Repeat.

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 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority foundation; Observed a couple of squeeze bottles of pink chemicals without labels. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. CDI - Bottles labeled.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

majorCode 4-302.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-302.14; Priority foundation; The two QT test strips available had expiration dates of Sept. 2023 and Oct. 2024; they are no longer as accurate as they should be. A test kit or other device that accurately measures the concentration in MG/L of sanitizing solutions shall be provided. Acquire new QT test strips; follow-up by 10/31/2025.

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

May 14, 2025

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority foundation; The handwashing sink in a dry storage area did not have paper towels. Each handwashing sink/group of adjacent handwashing sinks shall be provided with: individual; disposable towels; a heated-air hand drying device; or other approved hand-drying system. CDI - PIC stated that this handwashing sink is no longer in use; new paper towels were added to this sink to ensure all supplies are available even if sink is rarely used. Repeat.

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

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed a package of mozzarella cheese with an opening date of 5/05/2025. Refrigerated; ready-to-eat; TCS food shall be discarded if it: Is appropriately marked with a date or day that exceeds the temperature and time combination specified in the NC Food Code. CDI - PIC voluntarily discarded shredded mozzarella. Repeat.

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 3-501.15(B)Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15(B); Core; Observed several cooling egg and cheese biscuits cooling while tightly wrapped in plastic. When placed in cooling/cold holding equipment; food containers in which food is being cooled shall be loosely covered; or uncovered if protected from overhead contamination; during the cooling period to facilitate heat transfer from the surface of the food. CDI - Breakfast biscuits moved to walk-in cooler; biscuits reached less than 70F within 2 hours.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.14Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.14; Core; Observed dust buildup on a couple ceiling vents throughout the establishment. Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust; dirt or other materials. PIC stated that vents are in the process of being cleaned in preparation for summer break.

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, May 14, 2025 · Original Source

1 - Inspection

Nov 25, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.12; Priority Foundation; Observed paper towels missing at hand sink next to 3 comp sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels- towels replaced.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Observed light debris present on ice machine baffle. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed mozzarella cheese holding with open date 11/7/24. 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, Nov 25, 2024 · Original Source

1 - Inspection

May 22, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

minorCode 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 dusty shelving above both 3 comp sinks. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food 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

minorCode 5-501.15Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.15; Core; Observed dumpster door left open. (A) Receptacles and waste handling units for REFUSE; recyclables; and returnables used with materials containing FOOD residue and used outside 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

minorCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Observed ice build up on condenser inside walk in freezer. Observed water leaking under the handle inside of the mop sink. 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, May 22, 2024 · Original Source

1 - Inspection

Feb 16, 2024

Score 98

Official score: 98 · 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; Observed fish sandwiches 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

majorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation;Observed salads cooling on open salad bar; however the unit does not work. 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. Salads placed on ice bath inside salad bar.

In plain English

More about food kept at an unsafe temperature

minorCode 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 dust and debris on top of shelving above 3 comp sink and on top of oven and hot holding equipment in the kitchen. Nonfood contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Clean 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, Feb 16, 2024 · Original Source