Public School Lunch · Wake County, NC

Sanderson High Sch. Cafeteria

Name: Sanderson High Sch. Cafeteria
Address: 5500 Dixon Dr, Wake County, NC

5500 Dixon Dr

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

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Score 98.5

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

7 inspections

1 - Inspection

Sep 9, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 3-501.16 (A) (1) Time / Temperature Control for Safety FoodFood temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16 (A) (1) Time / Temperature Control for Safety Food; Hot and Cold Holding (P); Multiple trays of pizza in a hot box were found holding at 123-125F. Potentially hazardous food being held hot shall remain at 135F or above. CDI- Food was reheated as needed.

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 5-501.113 Covering Receptacles (C)Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C); Outdoor waste receptacle was open during the inspection. Outdoor waste receptacles shall have tightly fitted doors and lids. Keep lids closed at all times when it is not being used.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Wall behind three compartment sink has small holes in the wall that need to the filled. PHYSICAL FACILITIES shall be maintained in good repair. Fill holes to prevent pest harborage.

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, 2026 · Original Source

1 - Inspection

Mar 12, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

notedCode 2-103.11(O)Permits, training, and postings

Official wording

Management; food & conditional employee; knowledge; responsibilities & reporting

Inspector’s notes

2-103.11(O); Priority foundation; Unable to locate food employee health policy during the inspection; therefore could not verify all food employees were aware of their responsibilities on reporting specific illnesses or diagnoses. The person in charge shall ensure that: food employees/conditional employees are informed in a verifiable manner of their responsibility to report in accordance with law; to the person in charge; information about their health and activities as they relate to diseases that are transmissible through food; as specified in the NC Food Code. CDI - PIC and training manager stated that when previous PIC left establishment; the binder holding these documents was misplaced/lost. REHS emailed food employee health policy outline to PIC to have for reference until new HACCP binder with health policy was put together.

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 issues

notedCode 2-501.11Other

Official wording

Procedures for responding to vomiting & diarrheal events

Inspector’s notes

2-501.11; Priority foundation; Unable to locate bodily fluid cleanup procedures during the inspection. A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees; consumers; food; and surfaces to vomitus or fecal matter. CDI - PIC and training manager stated that when previous PIC left establishment; written procedures for cleaning bodily fluids were lost/misplaced. REHS emailed digital copy of bodily fluid cleanup procedures for PIC to print and have available for future reference.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

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

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2); Priority; One of the prepped salads with turkey on the lunch line were holding above 41F. TCS (time/temp control for safety) food in cold holding shall be maintained at 41F or less. CDI - PIC voluntarily discarded out-of-temperature food and REHS recommended adding more ice to maintain foods at required temperatures.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Mar 12, 2026 · Original Source

1 - Inspection

Nov 7, 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 sink in the bathroom and the handwashing sink near the prep sink could not reach 100F after running the water for two minutes. A handwashing sink shall be equipped to provide water at a temperature of at least 100F. Adjust these sinks to provide warmer water before the next 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

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1); Priority; Several chicken sandwiches stored in a cafeteria hot holding cabinet; that had been previously stored on the lunch-line; were holding below 135F; see temperature table. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Sandwiches were removed for reheating. Repeat.

In plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Nov 7, 2025 · Original Source

1 - Inspection

Apr 25, 2025

Score 97.5

Official score: 97.5 · Understand this area’s scale

3 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; All of the TCS foods in the lunchroom hot-holding cabinet were holding below 135F; see temperature table. TCS (time/temp control for safety) foods in hot holding shall be maintained at 135F or above. CDI - Foods were reheated to above 135F.

In plain English

More about food kept at an unsafe temperature

notedCode 7-202.12(A)Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-202.12(A); When tested during the inspection; the quat sanitizer had a concentration of 500ppm in the 3-compartment sink. Poisonous/toxic materials shall be used according to manufacturer's use directions included on the labeling. CDI - Manufacturer's label indicated a range of 200-400ppm; some of the sanitizing solution was drained and water was added to dilute solution to be within 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); Several dial probe food thermometers were inaccurate; with a range of over 10 degrees when tested during calibration. This inaccuracy most likely led to the out-of-temperature hot foods. Food thermometers shall be accurate to +/-2 degrees Fahrenheit. CDI - PIC voluntarily discarded inaccurate dial probe thermometers; REHS strongly recommends using digital food thermometers to ensure accuracy and prevent future temperature problems.

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, Apr 25, 2025 · Original Source

1 - Inspection

Aug 29, 2024

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; None of the employees on duty were certified in food protection management...The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Have more employees certified in food protection management so someone on duty is a CFPM during prep.

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 issues

majorCode 3-202.15Contamination

Official wording

Food in good condition; safe & unadulterated

Inspector’s notes

3-202.15 ; Priority Foundation; Two dented cans of mixed fruit were found intermingled with intact cans in the dry storage room. CDI: Cans voluntarily discarded...Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants.

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

minorCode 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; The ice machine is nonfunctional but the part to fix it is sitting on the ground next to the unit. There is ice building up on the door of the walk-in freezer...Equipment and components shall be maintained intact and in good repair/condition.

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, 2024 · Original Source

1 - Inspection

Mar 20, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; Person in charge at the beginning of the inspection was not a certified food protection manager. Manager with proper certification arrived shortly after inspection started. The person in charge shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. Manager (Michel) has already taken the management training and just needs to complete the exam to obtain certification. Manager in training is scheduled for the certified food protection manager exam.

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 issues

minorCode 2-401.11Employee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11; Core; Personal coffee found stored on prep surface where active prep was occurring. An employee shall eat; drink; or use any form of tobacco only in designated areas where the contamination of exposed food; clean equipment; utensils; and linens; unwrapped single-service and single-use articles; or other items needing protection can not result. Do not store personal beverages on prep surfaces. CDI- Employee beverage relocated.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

criticalCode 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Prepped container of mozzarella cheese in the walk-in cooler with a datemark of (2/27). Refrigerated; ready-to-eat; TCS food shall be discarded if it is appropriately marked with a date or day that exceeds a 7 day hold at 41F or below. CDI- Mozzarella cheese was voluntarily discarded during the inspection.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Minor ice accumulation on coil of evaporator unit in the walk-in freezer. Equipment shall be maintained in a state of good repair and condition. Submit a work order to have this unit repaired.

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 20, 2024 · Original Source

1 - Inspection

Nov 30, 2023

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

minorCode 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; Handwashing sink near office has a slow drip in drain pipe and is slow to drain. A plumbing system shall be maintained in good repair. A service request was submitted during the inspection.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Ice has accumulated on the wall and floors directly under evaporator units in the walk-in freezer creating a potential slip hazard. Currently there is a trash can under one condenser unit to catch the leak. Physical facilities shall be cleaned as often as necessary to keep them clean. Work order (#27734025) was submitted on 8/31/2023; shortly after the last routine inspection; to have these evaporator units repaired. PIC stated that maintenance has visited twice in an attempt to repair this unit since the work order was submitted. During today's inspection; EHS did not observe a buildup of ice on coils of evaporator units in walk-in freezer. Continue to remove the ice that has accumulated on wall and floors.

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, Nov 30, 2023 · Original Source