Public School Lunch · Wake County, NC

Pine Hollow Middle School Cafeteria

Name: Pine Hollow Middle School Cafeteria
Address: 5365 Bartram Pl, Wake County, NC

5365 Bartram Pl

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

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Score 98

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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 24, 2026

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

notedCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; Quat sanitizer at the 3-compartment sink registered 0 ppm when tested. Quat shall register 200-400 ppm; unless otherwise specified by manufacturer instructions. CDI - Sanitizer vat emptied and re-filled; 200-400 ppm of quat obtained. 4-602.11; Core; Ice machine baffle soiled with pink and brown accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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; Ice buildup present on the walk-in freezer door and curtains. Remove ice buildup and if ice buildup persists; contact a technician for evaluation.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Walk-in cooler fan guards soiled with dust and debris. Surfaces of equipment shall be kept free of an accumulation of 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

notedCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Cobwebs present on the wall above the ice machine filter. Physical facilities shall be cleaned as often as necessary to keep them clean. Remove cobwebs.

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 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; The handwashing sink (by the ice machine) reached 80 F at the highest. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Adjust handwashing sink to reach a minimum of 100 F.

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.

May 15, 2026

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; A tray of portioned BBQ pork holding less than 135 F in the hot box. Refer to temperature chart. Maintain TCS (Time/Temperature Control for Safety) foods in hot holding at 135 F or above. CDI - Pork reheated in the oven.

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; Tossed salad (prepared within the past hour) stored on the service line and holding between 48-49 F. Foods shall be cooled using rapid cooling equipment; such as the walk-in cooler; and shall be cooled to 41 F or below prior to placing on the service line. Foods prepared at room temperature (not cooked) have 4 hours to cool to 41 F. CDI - Salad moved to cool rapidly in the walk-in cooler. Salad cooled to 45 F in the walk-in cooler; placed back on the service line (due to lunch rush) and placed on ice.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, May 15, 2026 · Original Source

1 - Inspection

Sep 4, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11; Core; Ice machine baffle soiled with accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.

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 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11; Priority; A spray bottle of sanitizer registered 0 ppm when tested. No color change on test strip. Sanitizer shall be provided at correct concentrations. Facility uses a Quat-based product. 200-400 ppm is required; unless otherwise specified by manufacturer instructions. Ensure spray bottles/sanitizer buckets are prepared at least daily and are dumped at the end of each day/beginning of each shift. CDI - Spray bottle dumped.

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

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Priority Foundation; Yogurt parfaits and coleslaw (prepared within the past hour) stored on the service line on ice. Foods holding between 45-50 F. Foods shall be cooled using rapid cooling equipment; such as the walk-in cooler; and shall be cooled to 41 F or below prior to placing on the service line. Foods prepared at room temperature (not cooked) have 4 hours to cool to 41 F. CDI - Additional ice added to foods; and foods moved to cool rapidly in the walk-in cooler.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Sep 4, 2025 · Original Source

1 - Inspection

Mar 13, 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; The handwashing sink in the bathroom could only reach a maximum of 90F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. CDI - The handwashing sink is currently being worked on with an active work order; maintenance was present earlier in the day adjusting the temperature. All other handwashing sinks were reaching 100F; ensure water temperature reaches at least 100F before the next inspection. 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

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12; Priority; The food-contact spray bottles with quat sanitizers had a concentration of over 500ppm; manufacturer's label indicated a range of 200-400ppm. Poisonous or toxic materials shall be used according to: law and the NC Food Code and manufacturer's use directions included in labeling. CDI - Sanitizer discarded and rinsed to be remade tomorrow. Test concentration of sanitizers to ensure they are within allowable range.

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

notedCode 4-203.11 (B)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.11 (B); Priority foundation; One of the food thermometers is not operating normally and cannot display food temperatures. Food thermometers shall be accurate to +/- 2 degrees Fahrenheit. CDI - Inoperable thermometer discarded; establishment has backup thermometer that is accurate.

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, Mar 13, 2025 · Original Source

1 - Inspection

Jan 13, 2025

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 sinks throughout the kitchen and restroom were reaching a maximum of only 80-87F. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust handwashing sinks to provide warmer water.

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 cold holding temperatures

Inspector’s notes

3-501.16 (A) (2); Priority; The prepared salads with chicken on the lunch line were holding above 41F; see temperature table. TCS (time/temperature control for safety) food in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded prepared salads.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Jan 13, 2025 · Original Source

1 - Inspection

Oct 28, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 3-101.11Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-101.11; Priority; Observed a container and box of spoiled cucumbers. Food shall be safe; unadulterated; and honestly presented. CDI - PIC voluntarily discarded cucumbers.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Observed one open container of mozzarella cheese with a opening date label of 10/16/2024. A food specified in the NC Food Code shall be discarded if it: Exceeds the temperature and time combination specified in the NC Food Code (7 days with the day of opening of package/container or day of preparation being counted as day 1); except time that the product is frozen. CDI - PIC voluntarily discarded out-of-date cheese.

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 28, 2024 · Original Source

1 - Inspection

May 3, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

majorCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; A container of dish detergent did not have a label. Working containers used for storing poisonous/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 - Detergent removed and container placed at the 3-compartment sink for cleaning.

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 4-203.12Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

4-203.12; Priority Foundation; The ambient air thermometer for the refrigerator does not appear to be accurate; several degrees off from the food inside the refrigerator. Ambient air and water temperature measuring devices that are scaled only in Fahrenheit shall be accurate to =/-3F in the intended range of use. CDI - PIC removed foods from refrigerator and placed work order for equipment. TCS foods will not be stored in this equipment until air thermometer is adjusted or an accurate air thermometer is placed inside.

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, May 3, 2024 · Original Source

1 - Inspection

Jan 8, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

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 mozzarella cheese cooling inside walk in cooler inside tightly covered container. 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. Covers removed.

In plain English

More about food kept at an unsafe temperature

majorCode 6-404.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

6-404.11; Priority Foundation;Observed bulk cans of white potatoes dented on the seam. 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; single service and single- use articles. Items separated to be returned for credit.