Public School Lunch · Wake County, NC

Ligon Middle School Cafeteria

Name: Ligon Middle School Cafeteria
Address: 706 E Lenoir St, Wake County, NC

706 E Lenoir St

Last inspected Sep 29, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 97.5

Get the next inspection, free.

We'll email you when Ligon Middle School Cafeteria has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

More issues recentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Sep 29, 2026

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

notedCode —Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-502.11 (B) Metal stem thermometer is reading 28F in ice water. Good Repair and Calibration(B) FOOD TEMPERATURE MEASURING DEVICES shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Calibrate metal stem thermometers that read from 0-220F to 32F in ice water. CDI-This thermometer was calibrated to 32F once REHS spoke to PIC.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

minorCode —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.114 Core: Drains in dumpsters shall have drain plugs in place. Missing a drain plug on the dumpster.

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 —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11 Priority foundation: No hand soap at the hand sink in the restroom. Provide hand soap at hand sinks. CDI-Once REHS spoke to PIC she put hand soap at this hand 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

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 Quaternary ammonium sanitizer is over 400ppm of quaternary ammonium at the 3 compartment sink. Sanitizer shall be mixed to within the tolerance range 200-400ppm for quaternary ammonium. CDI-The sanitizer was remixed to the correct concentration.

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

Official record from Wake County Environmental Services, Sep 29, 2026 · Original Source

1 - Inspection

Apr 28, 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, Apr 28, 2026 · Original Source

1 - Inspection

Jan 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, Jan 15, 2026 · Original Source

1 - Inspection

Oct 6, 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 6, 2025 · Original Source

1 - Inspection

Mar 3, 2025

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode —Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (P) Clean inside the ice machine to remove the pink growth. Ice is considered a food and must be in a clean area The pink build up was a small amount and did not warrant taking points. CDI.. The ice machine was cleaned

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 4-601.11 (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) Clean the vents above the food prep area to remove the dust. Clean the filters above the cooking equipment to remove the dust.

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 3, 2025 · Original Source

1 - Inspection

Sep 9, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; There were several bags of salad mix that has a best by date of 8/26/2024. Food items must be discarded once the food item has been expired. Food items must never be served after the use by date. CDI.. The bags of salad mix were placed in the trash can by the Manager.

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 4-501.12Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.12; Core; Resurface the board cutting there were deep cuts on both sides of the cutting boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and Sanitized; or discarded if they are not capable of being resurfaced.

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 4-601.11(B) and (C)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Clean the filters above the hood to remove the hood. Equipment shall be kept free of an accumulation of dust 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, Sep 9, 2024 · Original Source

1 - Inspection

Feb 13, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Some metal pans stored clean had food debris on them. Food contact surfaces shall be clean to sight and touch. CDI: Placed in dish washing area for rewashing.

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

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Chicken tacos inside hot hold unit 92F. TCS foods shall maintain a hot hold temp of 135F or above. CDI: Reheated to 170F.

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

minorCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14; Core; Soiled 3 comp sink basins. Clean sink basins at a frequency necessary to prevent recontamination of equipment and utensils. Repeat.; 4-501.18; Core; Debris floating in sanitizer water. The wash; rinse; and SANITIZE solutions shall be maintained 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, Feb 13, 2024 · Original Source