SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
Quick Answers
When was Se Raleigh Elementary Cafeteria last inspected?
The most recent inspection on record was on Sep 24, 2026. The result listed by Wake County Environmental Services was “Score 98.5” (official score 98.5).
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
10 inspections on record, from Dec 1, 2023 to Sep 24, 2026.
Has Se Raleigh Elementary Cafeteria ever been closed by the health department?
No closure appears in the 10 inspection records we hold for this business. The earliest is dated Dec 1, 2023.
3-501.16(A)(2) Priority: Yogurt is 45F in the upright refrigeration unit. Maintain TCS foods in cold holding at 41F or less. The yogurt was placed in the walk-in cooler.
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.
5-501.111 Missing a lid on the trash dumpster. Garbage and recycling storage areas; enclosures; and receptacles shall be maintained in good repair.
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.
3-501.16(A)(1) Cheeseburgers are 111F and 128F in the hot holding cabinets. Chili is 130F on the steam table. Maintain TCS foods in hot holding at 135F or above. CDI-The above food was reheated to above 135F.
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.
3-501.16(A)(2) Priority: Yogurt is 43F in the upright refrigeration unit. Maintain TCS foods in cold holding at 41F or less. The yogurt was placed in the walk-in cooler.
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.
3-501.16(A)(2) Priority: Yogurt is 46F on the serving line. Maintain TCS foods in cold holding at 41F or less. CDI-The yogurt was placed on ice.
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.
5-202.12 Core: Hand sink in the restroom is 94F. Provide at least 100F water at handsinks.
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.
notedCode 3-501.16(A)(1) Priority: Chicken masala is 107FFood temperature
Official Wording
Proper hot holding temperatures
Inspector’s Notes
3-501.16(A)(1) Priority: Chicken masala is 107F; rice is 99F; chicken is 115F in the hot holding unit. Maintain TCS foods in hot holding at 135F or above. The above food was put in the steamers to be 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.
3-501.16(A)(2) Priority: Yogurt is 50F in the upright refrigeration unit. Maintain TCS foods in cold holding at 41F or less. The yogurt was placed in the walk-in cooler.
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.
4-502.11(B); Priority Foundation; A metal stem thermometer is reading 12F in ice water. Calibrate metal stem thermometers to 32F in ice water. The thermometer was voluntarily discarded.
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.
4-502.11 (B) Priority foundation: A metal stem thermometer is reading 0F in ice water. Food thermometers shall be calibrated in accordance with manufacturer's specifications as necessary to ensure their accuracy. Calibrate metal stem thermometers that read from 0-220F to 32F in ice water. This thermometer was calibrated to 32F once REHS spoke to PIC.
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.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P There were some fried chicken legs that were being held hot at 122F. There were some baked sweet potatoes and corn dogs that were being held hot at 127F. These potentially hazardous foods must be held hot at 135F or above. CDI.. The food items were reheated to 165
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.
notedCode 6-501.12 CleaningCleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floor s near the three compartment sink and food prep areas.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
There was a cell phone that was stored with single service items in the drawer. Lockers or other suitable facilities must be provided for proper storage of Employee clothing and other possessions.
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.
There were some dishes that were stored as clean that were greasy to the touch. Some clean dishes stored as clean had food debris on the dishes. Equipment Food Contact Surfaces and Utensils stored as clean must be clean to sight and touch. CDI.. The dishes were placed back at the three compartment sink to be washed again.
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.
notedCode Single service items were stored with personal items. Single Service items must be stored where they are not exposed to splashEquipment and utensils
Official Wording
Single-use & single-service articles: properly stored & used
Inspector’s Notes
Single service items were stored with personal items. Single Service items must be stored where they are not exposed to splash; dust; or other contamination.
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.
GC. Clean the ceiling tiles to remove the dust. 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.
4-501.114; Priority; There was no Quat sanitizer in the spray bottles. Quat sanitizer must be between 150 to 500 parts per million. Check the sanitizer daily to ensure the correct amount of sanitizer is being used. CDI.. The sanitizer was corrected to 400 parts per million.
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.
3-501.16(A)(1) ; Priority; The cheese pizza was being held hot at 120F. This potentially hazardous food must be held hot at 135F. CDI.. The pizza was 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.
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; Clean the filters above the ovens to remove the dust. Equipment shall be kept free of an accumulation of dust 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.
3-501.16(A)(1) ; Priority; Chicken tortilla is 99-127F in the hot holding cabinet. Keep all TCS food at or above 135F when held hot. The chicken tortillas were reheated to 166F.
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.
4-502.11(B); Priority Foundation; A metal stem thermometer is reading 18F in ice water. Calibrate metal stem thermometers to 32F in ice water. The thermometer was calibrated to 32F during the inspection.
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.
6-301.12; Priority Foundation; No paper towels at the hand sinks in the prep area. Hand sinks shall have individual disposable paper towels. The paper towels were replenished 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.
3-501.16(A)(1) ; Priority; Fries are between 115F to 125F in a hot holding unit. Fries are 112F in another hot holding unit. Keep TCS food at or above 135F when held hot. The fries were reheated to 140F.
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.