Private Schools Lunchroom · Wake County, NC

St. David's Dining Hall

Name: St. David's Dining Hall
Address: 3400 White Oak Rd, Wake County, NC

3400 White Oak Rd

Last inspected Sep 11, 2026 · View Map ↗ · Compare ↗

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Score 94.5

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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

5 inspections

1 - Inspection

Sep 11, 2026

Score 94.5

Official score: 94.5 · Understand this area’s scale

9 recorded violations

notedCode 2-401.11(B) - Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's handsEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

2-401.11(B) - Employees may drink from a closed beverage container if the container is handled to prevent contamination of the employee's hands; the container; food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. -Observation: food employee had coffee with cup completely open without any lid in prep area. Make sure to have a lid on the cup. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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

notedCode 2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (E) After handling soiled EQUIPMENT or UTENSILSHandwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (E) After handling soiled EQUIPMENT or UTENSILS; -Observation: food employee started to carry containers with food inside and then started to prepare croissant sandwiches; after washing dishes without washing hands prior. Then food employee washed hands without using clean barrier to turn off the faucet after handwashing. -Corrected During Inspection (CDI): food employee voluntarily re-washed hands.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. Pf -Observation: both can opener had a considerable amount of accumulation. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily placed can openers in dirty dishes area. 4-702.11 UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P -Observation: food employee washed dishes; rinsed and didn’t sanitize and place in prep table to be used again. Make sure to always follow the correct procedure of washing; rinsing; and sanitizing. -Corrected During Inspection (CDI): food employee voluntarily placed containers in dirty dishes. 4-703.11 Hot Water and Chemical Contact Time P After being cleaned; EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (C) Chemical manual or mechanical operations; applying SANITIZING chemicals by immersion; manual swabbing; brushing; or pressure spraying. Contact times shall be consistent with those on EPA-registered label use instructions by providing a minimum contact time of: (3) 30 seconds for other chemical SANITIZING solutions. -Observation: food employee submerged blender jar in sanitizer for less than 2 seconds and placed in air drying area as clean dishes. -Corrected During Inspection (CDI): food employee voluntarily placed blender back in QUAT Sanitizer.

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 3-307.11 Protect food from contamination sources not specifically noted by the code. -Observation: on top of prep sink and prep tableContamination

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. -Observation: on top of prep sink and prep table; paperboard boxes were being stored and in the bottom of boxes had chipping paper pieces that can fall on the food and become a hazard. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 2-303.11 Except for a plain ring such as a wedding bandEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-303.11 Except for a plain ring such as a wedding band; while preparing FOOD; FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. -Observation: food employee was wearing bracelet while handling food. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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

notedCode 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitation. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution -Observation: wet cloth was on top of prep table. Make sure to keep wet cloths submerged in bucket sanitizer when not in use. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 4-202.11 Food Contact Surfaces-Cleanability A) Multiuse FOOD-CONTACT SURFACES shall be: (2) Free of breaksCleaning and sanitizing

Official wording

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

Inspector’s notes

4-202.11 Food Contact Surfaces-Cleanability A) Multiuse FOOD-CONTACT SURFACES shall be: (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf -Observation: fryer basked and metal egg smasher had metal coming out that can fall on the food and become a solid hazard. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed items from service. 4-202.16 Nonfood-contact surfaces shall be free of unnecessary ledges; projections; crevices; and constructed to allow easy cleaning and facilitate maintenance. -Observation: blue original plastic from manufacturer for equipment protection it is still on the equipment (ice machine) and it has to be removed. It is not easily cleanable and chipping pieces of the plastic can fall on the ice. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: in ice deflector had slime accumulationCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13 Nonfood Contact Surfaces of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. -Observation: in ice deflector had slime accumulation; when ice deflector is removed; all over around where ice is dispense; there’s severe slime accumulation. -Outside hot hold unit near grill; outside blender; and outside mixer had grease accumulation. -Make sure to clean those areas as often as necessary to keep it clean. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 —Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

6-501.110 Lockers or other suitable facilities shall be provided for the orderly storage of employees' clothing and other possessions. -Observation: employee’s cellphone was on top of cutting boards. Make sure to keep food employees possessions in designated area to avoid food contamination. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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

Official record from Wake County Environmental Services, Sep 11, 2026 · Original Source

1 - Inspection

Oct 28, 2025

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

notedCode 2-301.14 (A)Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 (A); Priority; Observed employee touching face then begin to engage in food preparation. Wash hands after touching bare human body parts other than clean hands and clean; exposed portions of arms. CDI- PIC addressed issue with EHS and employee washed hands. 2-301.14 (I); Priority; Observed employee sweeping the floor; touching hair; and begin to clean prep sink without washing hands. Wash hands after engaging in other activities that contaminate hands. CDI- EHS instructed employee to wash hands before proceeding further with cleaning. Employee washed hands.

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

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; Food residue on several large lexan/hotel pans under prep tables in high food production areas. Special attention needs to be made to keep pans in these areas clean. Equipment food-contact surfaces and utensils shall be clean to the sight and touch. CDI-Items moved to be cleaned.

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 3-501.19(B)(3)Other

Official wording

Time as a Public Health Control; procedures & records

Inspector’s notes

3-501.19(B)(3); Priority Foundation; Written procedures for TPHC foods were not being followed. Employees did not write down times for items on the salad bar. Production sheet did not have times items were put on the floor for service. Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. CDI- EHS allowed foods to be kept as final temp logs were produced and most items were still in the 4 hour time frame. Salad bar items were verbally told to EHS as 10:15am. Remember to do time logs when the items actually come out for service from the hot holding cabinet; or the times when all foods initially come out for buffet service. I.e write down "salad bar items-10:00am-2pm; hot items: 10:00am-2pm; etc. *All foods are discarded every day after lunch service.

In plain English

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

More about other finding

notedCode 3-306.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-306.11; Priority; Students are to pick up unwrapped apples that are not monitored but under a sneeze guard with their bare hands. Raw fruits/vegetables on display shall be effectively protected from contamination. CDI - Tongs were put by apple display. EHS highly recommends wrapping apples.

In plain English

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; Multiple food containers stacked together while wet. After being washed; rinsed; and sanitized; equipment and utensils shall be stored in a self draining position that allows for air drying. Discussed mobile air-drying racks with the 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.

More about equipment or utensil issues

notedCode 4-903.11(C)Equipment and utensils

Official wording

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

Inspector’s notes

4-903.11(C); Core; Single use coffee stirrers are not packaged individually. Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used.

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, Oct 28, 2025 · Original Source

1 - Inspection

Feb 14, 2025

Score 98.5

Official score: 98.5 · Understand this area’s scale

5 recorded violations

notedCode Observation: Whole meat roast cooled from previous day (2/13) observed at 45F and 46F. CDI: Products were discarded during inspection. Discussed cooling methods and modification of processes. 3-501.14 Cooling (P) (A) Quickly cool cooked foods within 2 hours from 135F to 70FFood temperature

Official wording

Proper cooling time & temperatures

Inspector’s notes

Observation: Whole meat roast cooled from previous day (2/13) observed at 45F and 46F. CDI: Products were discarded during inspection. Discussed cooling methods and modification of processes. 3-501.14 Cooling (P) (A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.

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

minorCode Observation: Ho tholding cabinets need thermometers to monitor air temperature in coldest part of unit (bottom)Equipment and utensils

Official wording

Thermometers provided & accurate

Inspector’s notes

Observation: Ho tholding cabinets need thermometers to monitor air temperature in coldest part of unit (bottom); The prep refrigerator doe not have a working thermometer. 4-204.112 Temperature Measuring Devices - Functionality (C) (B) Provide and position correctly an air thermometer in cold/hot holding equipment.

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

notedCode Observation: Forks on service lineEquipment and utensils

Official wording

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

Inspector’s notes

Observation: Forks on service line; spoons on cold line displayed with mouth portion of utensils exposed to hand contact. Cups at drink service line ar enot dispensed to prevent hand contact when retrieving cup. (*Can provide plastic wrap for cups and roll down as cups are removed to prevent hand contact) CD: Eating utensils were placed in containers with handle up for dispensing. Continue to work on cup dispensing. 4-904.11 Kitchenware and Tableware - Preventing Contamination (C) (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent 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.

More about equipment or utensil issues

minorCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The gasket on the hot holdign cabinet poor repair preventing complete seal. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)

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

minorCode —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

Observation: The hand sink at the restroom upon entrance to dining area does not provide sufficient water pressure. 5-205.15 (B) Maintain Plumbing Systems in Good Repair

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

Official record from Wake County Environmental Services, Feb 14, 2025 · Original Source

1 - Inspection

Sep 17, 2024

Score 98

Official score: 98 · Understand this area’s scale

4 recorded violations

notedCode Observation: The hand sink in the prep are of kitchen had unclean utensil knives stored. Ensure that hand sinks are used for no other purposethan handwashing and available for staff to regularly wash hands. CDI: Knives were removed from sink to dish. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf (B) A handwashing sink may not be used for purposes other than handwashing. PfHandwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: The hand sink in the prep are of kitchen had unclean utensil knives stored. Ensure that hand sinks are used for no other purposethan handwashing and available for staff to regularly wash hands. CDI: Knives were removed from sink to dish. 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf) (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf (B) A handwashing sink may not be used for purposes other than handwashing. Pf;

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

Approved thawing methods used

Inspector’s notes

Observation: The french fries are being left out on the counter for periods of time causing thaw prior to cooking. CDI: Boxed products placed into refrigeration. 3-501.12 Time / Temperature Control for Safety Food; Slacking (C) Frozen POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is slacked to moderate the temperature shall be held: (A) Under refrigeration that maintains the FOOD temperature at 5oC (41oF) or less;

In plain English

More about food kept at an unsafe temperature

notedCode Observation: The oranges are not being washed prior to being placed on the service line - Labels still adhered to surface. Ensure that all fruits and vegetables are washed prior to consumption. 3-302.15 Washing Fruits and Vegetables (C) Raw fruits and vegetables that are intended for washing by the CONSUMER before consumptionOther

Official wording

Washing fruits & vegetables

Inspector’s notes

Observation: The oranges are not being washed prior to being placed on the service line - Labels still adhered to surface. Ensure that all fruits and vegetables are washed prior to consumption. 3-302.15 Washing Fruits and Vegetables (C) Raw fruits and vegetables that are intended for washing by the CONSUMER before consumption; raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut; combined with other ingredients; cooked; served; or offered for human consumption in READY-TO-EAT form.

In plain English

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

More about other finding

notedCode Observation: The gasket on the 2 door reach in poor repair and torn. The can opener blade is dull and in need of replacement. The two door prep refrigerator is not maintaining cold hold temperature of 41F or below - measure at 53F. (Do not use prep refrigerator for storage of TCS(temperature control safety) food items. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doorsCleaning and sanitizing

Official wording

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

Inspector’s notes

Observation: The gasket on the 2 door reach in poor repair and torn. The can opener blade is dull and in need of replacement. The two door prep refrigerator is not maintaining cold hold temperature of 41F or below - measure at 53F. (Do not use prep refrigerator for storage of TCS(temperature control safety) food items. 4-501.11 Good Repair and Proper Adjustment - Equipment (C) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened. 4-501.11 Good Repair and Proper Adjustment - Equipment (C)

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 17, 2024 · Original Source

1 - Inspection

Feb 8, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

4 recorded violations

criticalCode 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; Cut tomatoes and chicken on the cold holding line were holding up to 44F. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Food was taken to new refrigeration to cool before a 4 hour period elapsed.

In plain English

More about food kept at an unsafe temperature

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Wet wiping cloths were being held in soapy water between uses. Between uses; wet or moist wiping cloths shall be stored in an approved sanitizer at an appropriate concentration.

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

minorCode 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; Multiple food containers were found being closely stacked together while wet. Clean utensils were being stored in a drawer with residue in the interior. After being washed; rinsed; and sanitized; equipment and utensils shall be stored in a self draining position that allows for air drying. Equipment and utensils shall be stored in a clean area where they are protected from contamination. Full deductions will be taken if this item is repeated.

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

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B) and (C); Core; Sticker residue was remaining on the non food contact portions of clean food containers. Cooking equipment on the cook line had minor food residue accumulation. Non food contact surfaces shall be kept free of soil 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

Official record from Wake County Environmental Services, Feb 8, 2024 · Original Source