Public School Lunch · Wake County, NC

Lynn Road Elem. Cafeteria

Name: Lynn Road Elem. Cafeteria
Address: 1601 Lynn Rd, Wake County, NC

1601 Lynn Rd

Last inspected Aug 24, 2026 · View Map ↗ · Compare ↗

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Score 97

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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

Aug 24, 2026

Score 97

Official score: 97 · Understand this area’s scale

4 recorded violations

notedCode 5-202.12(A)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12(A); Core; Due to lack of hot water available in the establishment; the handwashing sinks could only reach a maximum temperature of 84F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust sinks to reach required temperature. 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.

More about handwashing problems

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A)(1); Priority; Bowls of cooked curry chickpeas and rice that had been on the lunch line and placed in the hold holding cabinet were holding at 107F-109F. TCS (time/temperature control for safety) foods in hot-holding shall be maintained at 135F or above. CDI - Foods prepared recently and were placed in the steamer; which were rapidly reheated to 170F then returned to hot hold cabinet for holding. Repeat.

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 4-501.19Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.19; Priority foundation; When testing the temperature of the water at the faucet of the 3-compartment sink; the maximum temperature was 84F and therefore could not provide hot water for the wash solution; no temperature was specified on manufacturer's labeling. The wash solution in manual warewashing equipment shall be at 110F or the temperature specified on the manufacturer's label. CDI - PIC is temporarily using the large vat system to create a solution that can reach 110F during washing dishes.

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 5-103.11Other

Official wording

Hot & cold water available; adequate pressure

Inspector’s notes

5-103.11; Priority foundation; When testing the temperature at all of the available sinks; both the handwashing sinks and 3-compartment sink could not reach required temperatures; PIC stated that hot water was not available at all. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food establishment. Repair plumbing system to provide hot water at all required sinks. Follow up by 9/03/2026.

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 24, 2026 · Original Source

1 - Inspection

Apr 29, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The handwashing sink next to the dry storage room and the walk-in cooler could not provide water reaching 100F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. CDI - PIC has stated that there is a maintenance work order on these sinks.

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.

More about handwashing problems

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

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Several boats of tater tots and the hamburgers on the lunch-line were holding below 135F; see temperature table. TCS (time/temperature control for safety) foods in hot-holding shall be maintained at 135F or above. CDI - These foods were prepared less than two hours ago and were removed from the lunch-line and placed in the oven for reheating. Repeat. The arrangement of trays to distribute foods is not the most effective way to keep these foods at adequate temperatures.

In plain English

More about food kept at an unsafe temperature

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

1 - Inspection

Dec 15, 2025

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 chicken nuggets were holding below 135F; see temperature table. TCS (time/temperature control for safety) foods in hot-holding shall be maintained at 135F or above. CDI - Chicken nuggets were moved into the hot-holding cabinet to reheat. REHS advised supervisor not to store the chicken nugget cups along the edges of the tray where the heat from the lunch line cannot reach the foods.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Observed a ceiling vent with peeling paint and rust in the dry food storage area. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair ceiling vent to remove rust and peeling paint before the next inspection. Repeat.

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 15, 2025 · Original Source

1 - Inspection

Aug 29, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

4 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The handwashing sink next to the walk-in cooler could not reach a 100F water temperature. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust this sink to provide warmer water. 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.

More about handwashing problems

notedCode 3-501.16(A)(2)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; One container of prepped salad on the lunch-line was holding at 45-46F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - Prepped salad had been on lunch line for less than 1 hour; moved into freezer for rapid cooling.

In plain English

More about food kept at an unsafe temperature

majorCode 4-301.11Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

4-301.11; Priority foundation; The cold side of the lunch-line is unable to maintain all of its TCS foods at 41F or less and the ice machine in the kitchen is out-of-order; therefore the establishment cannot maintain adequate temperatures during lunch service. Equipment for cooling and heating food; and holding cold and hot food; shall be sufficient in number and capacity to provide food temperatures as specified in the NC Food Code. Repair lunch line to allow for adequate cold-holding temperatures. Follow-up by 9/08/2025.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Observed a soap dispenser broken off the wall and a ceiling vent with peeling paint and rust buildup. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair these items.

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, Aug 29, 2025 · Original Source

1 - Inspection

Mar 10, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Observed hot water 62-65F at hand sinks. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature to meet requirement.

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.

More about handwashing problems

notedCode 6-501.12 CoreCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Core; Observed debris inside mop sink basin. Physical facilities shall be cleaned as often as necessary to keep them 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

notedCode 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Observed light burned out above mop sink area. Lighting intensity shall be a minimum of 10 foot candles 30 inches above the floor; in walk-in refrigeration units and dry food storage areas and in other areas and rooms during periods of cleaning. Repair or replace lighting.

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, Mar 10, 2025 · Original Source

1 - Inspection

Sep 13, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

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; Observed cut lettuce holding above 41f inside salad bar. TCS foods shall be held at 41F or below- item discarded.

In plain English

More about food kept at an unsafe temperature

minorCode 4-903.11(A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11(A); (B) and (D); Core; Observed clean metal lids stored in bulk bin with a buildup of food debris. Cleaned and sanitized equipment; utensils; linens; and single service articles or single use articles shall be stored: (1) In a clean; dry location; (2) Where they are not exposed to splash; dust; or other contamination; and (3) At least 15 cm (6 inches) above the floor.

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

Official record from Wake County Environmental Services, Sep 13, 2024 · Original Source

1 - Inspection

Mar 15, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 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; Cleaning needed in interior of sugar container to remove the spilled accumulation and in the braising pan. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust; dirt; food residue; and other debris. Keep these areas 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

minorCode 6-501.114Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114; Core; 2 door reach-in cooler is not functional and kept in the kitchen. PIC showed paperwork of this reach-in cooler (MAXIMO 54176) recently being condemned on 11/15/2023 and facility is awaiting new unit for replacement. 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 when the replacement will arrive. Ensure old unit is removed from the premises. *Points will be assessed on future inspections if violation still occurs.

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 15, 2024 · Original Source

1 - Inspection

Nov 30, 2023

Score 100

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode 6-303.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-303.11; Core; Light switch on hood system does not function and lighting is unable to be provided in this area. At least 50 foot candles are required at a surface where a food employee is working with food or working with utensils or equipment where employee safety is a factor. Service request (SR836962) was submitted on 11/6/2023 to have the light switch repaired. EHS will follow-up on this violation at the next routine inspection. It appears that the kitchen lights are sufficient enough to meet the requirement of 50 foot candles.

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, Nov 30, 2023 · Original Source