Private Schools Lunchroom · Wake County, NC

Ravenscroft Csl Dining

Name: Ravenscroft Csl Dining
Address: 7409 Falls Of Neuse Rd, Wake County, NC

7409 Falls Of Neuse Rd

Last inspected Sep 9, 2026 · View Map ↗ · Compare ↗

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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 inspections

1 - Inspection

Sep 9, 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, Sep 9, 2026 · Original Source

1 - Inspection

May 8, 2026

Score 100

Official score: 100 · Understand this area’s scale

1 recorded violation

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; One of the air curtain strips in the walk-in cooler is torn. Equipment shall be maintained in a state of good repair and condition. Wrong air curtain ordered; waiting on new order to be received.

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 8, 2026 · Original Source

1 - Inspection

Feb 23, 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, Feb 23, 2026 · Original Source

1 - Inspection

Sep 8, 2025

Score 100

Official score: 100 · Understand this area’s scale

1 recorded violation

notedCode 4-601.11Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11; Core; The fan guards in the walk-in cooler have a buildup of dust debris and the containers holding utensils for cooking and eating need cleaning out. Non-food contact surfaces shall be cleaned as often as necessary to prevent a buildup of soil residues. Work order was submitted after last inspection and another was submitted on today.

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 8, 2025 · Original Source

1 - Inspection

May 28, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

3 recorded violations

notedCode 3-304.14(B)Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B); Core; Damp/wet cloths were stored on prep surfaces. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Cloths were put in sanitize.

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 4-502.13Equipment and utensils

Official wording

Single-use & single-service articles: properly stored & used

Inspector’s notes

4-502.13; Core; The dairy dispensing tubes are not cut on a diagonal. Bulk milk dispensing tubes shall be cut on the diagonal leaving no more than one inch protruding from the chilled dispensing head. Ensure the bulk milk dispensing tubes are cut on a diagonal.

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 4-601.11Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

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 28, 2025 · Original Source

1 - Inspection

Feb 24, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 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; Ambient air of pizza prep cooler measured 58F at 9:45a. Pizza sauce; mozzarella cheese; and toppings were all prepared fresh this morning and placed in this cooler around 9am. Digital temperature log showed the unit reading 36F at 5:17a this morning. Facility was closed all last week so there was no food carried over from previous day. Most recent temperature that was recorded for this unit was on Friday (2/14) and the temperatures were (37F @ 5:00a) and (39F @ 1:00p). Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below. CDI- Food in this cooler was prepped within the hour and was relocated to the walk-in cooler to continue the cooling process. Emergency work order was submitted for the repair of this unit and PIC agrees to use the reach-in cooler located in the pizza prep area for food storage until prep cooler is capable of holding foods at 41F or below.

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 6-404.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

6-404.11; Priority Foundation; A few heavily dented cans of food found on dry storage rack with working stock. Products that are held by the permit holder for credit; redemption; or return to the distributor such as damaged; soiled; 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- Dented cans were relocated to designated area to be returned to distributor.

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 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; Small container on the counter at the salad prep area was used to store clean utensils and they were commingling with general items such as pencil; pen; cut glove; and had collected debris in container. Cleaned equipment and utensils shall be stored in a clean; dry location; where they are not exposed to splash; dust; or other contamination. CDI- Container and utensils were washed. Store clean utensils separate from general items.

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, Feb 24, 2025 · Original Source

1 - Inspection

Oct 18, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

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; There is ice beginning to build up on the lower portion of the evaporator unit in the walk-in freezer. Equipment shall be maintained in a state of good repair and condition. Submit a work order for the repair of the evaporator unit.

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 6-501.114Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.114; Core; Chemical dishwasher near the 3-comp sink is no longer being used- no chemicals were attached to machine at the time of inspection. 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. Remove equipment from premises.

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 18, 2024 · Original Source

1 - Inspection

Feb 27, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

majorCode 6-301.11Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

6-301.11; Priority Foundation; Dispenser was out of soap at the handwashing sink in the warewashing area. Each handwashing sink shall be provided with a supply of hand cleaning liquid; powder; or bar soap. CDI- Soap was restocked during the inspection. ; 6-301.12; Priority Foundation; No paper towels were available at the handwashing sink near the large ice machine. Each handwashing sink shall be provided with individual; disposable towels. CDI- Paper towels were restocked 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.

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

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 27, 2024 · Original Source