1 - Inspection
Aug 31, 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, Aug 31, 2026 · Original Source
Public School Lunch · Wake County, NC
Poe Elementary Cafeteria
400 Peyton St
Last inspected Aug 31, 2026 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspections1 - Inspection
Apr 7, 2026
Score 97.5
Official score: 97.5 · Understand this area’s scale
2 recorded violations
notedCode —Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12 Priority foundation: No paper towels at the hand sink in the kitchen. Provide paper towels or hand drying device at hand sinks. CDI-Paper towels were provided during the inspection.
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 problemsnotedCode —Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Priority: Yogurt is 46F and salad is 49F in the upright refrigerator. Maintain TCS foods in cold holding at 41F or less. CDI-The yogurt and salad were placed in the walk-in cooler that is below 41F.
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 temperatureOfficial record from Wake County Environmental Services, Apr 7, 2026 · Original Source
1 - Inspection
Dec 4, 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, Dec 4, 2025 · Original Source
1 - Inspection
Sep 3, 2025
Score 97.5
Official score: 97.5 · Understand this area’s scale
2 recorded violations
notedCode 2-103.11(O) Priority foundation: The manager does not have an employee health policy. Ensure food employees are informed of their responsibility to report required symptomsPermits, training, and postings
Official wording
Management; food & conditional employee; knowledge; responsibilities & reporting
Inspector’s notes
2-103.11(O) Priority foundation: The manager does not have an employee health policy. Ensure food employees are informed of their responsibility to report required symptoms; illnesses and exposure. REHS emailed an employee health policy to the PIC.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesnotedCode —Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Priority: Spaghetti is 114F in the hot holding unit. Maintain TCS foods in hot holding at 135F or above. The spaghetti was reheated to above 165F.
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 temperatureOfficial record from Wake County Environmental Services, Sep 3, 2025 · Original Source
1 - Inspection
Mar 5, 2025
Score 99
Official score: 99 · Understand this area’s scale
2 recorded violations
notedCode —Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11 Protect food from contamination sources not specifically noted by the code. A bottle of Pepsi was stored in the ice machine. Ice is considered a food and must be stored in a manner to prevent contamination. CDI... The bottle of Pepsi was taken out of the ice machine.
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 contaminationnotedCode —Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-502.11(A) Maintain utensils in good repair. The steamer was leaking and needs to be repaired. All equipment must be in good repair and easy to 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 problemsOfficial record from Wake County Environmental Services, Mar 5, 2025 · Original Source
1 - Inspection
Sep 23, 2024
Score 99.5
Official score: 99.5 · Understand this area’s scale
2 recorded violations
notedCode 47. The small brown cutting boards needs to be resurfaced on both sides or replaced. The cutting boards have cuts on both sides of the board. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively clean and sanitizedCleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
47. The small brown cutting boards needs to be resurfaced on both sides or replaced. The cutting boards have cuts on both sides of the board. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively clean and sanitized; or discarded if they are not capable of being resurfaced. This was a general comment on the last 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 problemsnotedCode —Facility maintenance
Official wording
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
Replace the two blown light bulbs under the hood. There must be at least (50 foot candles) at a surface where a Food employee is working with Food or working with Utensils where Employee safety is a factor
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 issuesOfficial record from Wake County Environmental Services, Sep 23, 2024 · Original Source
1 - Inspection
Jun 7, 2024
Score 99.5
Official score: 99.5 · Understand this area’s scale
2 recorded violations
majorCode 4-302.14Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-302.14; Priority Foundation; Provide a test kit with a color chart that is not expired. The test kits on hand have expired. A return visit will be made to see if the item has been corrected.
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 problemsminorCode 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; The small brown cutting boards need to be replaced or resurfaced. The cutting boards have cuts on both sides. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must 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 problemsOfficial record from Wake County Environmental Services, Jun 7, 2024 · Original Source
1 - Inspection
Jan 30, 2024
Score 99.5
Official score: 99.5 · Understand this area’s scale
1 recorded violation
criticalCode 3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) ; Priority; there were some green beans on the serving line that held hot at temperatures that ranged from 119F to 125F. This potentially hazardous food must be held at 135F or above. CDI.. The beans were reheated to 165F.
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 temperatureOfficial record from Wake County Environmental Services, Jan 30, 2024 · Original Source