Public School Lunch · Wake County, NC

Turner Creek Elementary Cafeteria

Name: Turner Creek Elementary Cafeteria
Address: 6801 Turner Creek Rd, Wake County, NC

6801 Turner Creek Rd

Last inspected Sep 3, 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

9 inspections

1 - Inspection

Sep 3, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Two food scoops stored as clean were visibly soiled around and under the wiping/ejector blade. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- scoops removed for cleaning. PIC will ensure these scoops are thoroughly cleaned in the future. 4-602.11(D)(1); Core; New mozzarella cheese was placed in an empty container from 8/27. Containers of TCS food in temperature control must be cleaned when the contents of a container are empty. CDI- mozzarella was voluntarily discarded and container was sent for washing/sanitizing.

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 3-501.18Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.18; Priority; Mozzarella cheese was observed with a date of 8/27. Ready-to-eat; TCS food requiring date marking shall be discarded after seven days (except time that it is frozen) if it is not labeled or the label is incorrect. The day of preparation or opening from a commercial package shall count as day 1. CDI- PIC indicated this cheese was opened yesterday and had the wrong date. CDI - cheese voluntarily discarded. All other foods observed compliant. No points taken.

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

Official record from Wake County Environmental Services, Sep 3, 2026 · Original Source

1 - Inspection

Apr 13, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 4-903.11 (A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

4-903.11 (A); Core; Thermometer probes were stored in a container of turbid; cloudy water. Store cleaned equipment; utensils and linens in a clean; dry location and where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI- water was drained and container was washed and sanitized.

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Plastic-coated shelving in the reach-in unit is peeling and rusting. This affects cleanability. Equipment shall be maintained in good repair. Replace shelving in the near future. 4-202.11; Priority Foundation; Two plastic food storage containers had visible and tangible cracks along the bottom. Multiuse food-contact surfaces shall be smooth; free of open seams; cracks; chips; pits; sharp internal angles; crevices and assembled to allow access to clean. CDI- containers were voluntarily discarded.

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, Apr 13, 2026 · Original Source

1 - Inspection

Sep 3, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 recorded violations

notedCode 4-601.11(A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11(A); Priority Foundation; Can opener blade was observed visibly soiled. Equipment food-contact surfaces and utensils shall be clean to sight and touch. CDI- can opener removed for cleaning. 4-602.11 (A) (4); Priority; PIC did not sanitize the thermometer probe before using to check reheat temperature of ground beef. The food-contact surface of a thermometer shall be cleaned; and sanitized before using or storing. CDI- thermometers were washed and sanitized; including their holding container.

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 4-903.11 (A)Equipment and utensils

Official wording

Utensils; equipment & linens: properly stored; dried & handled

Inspector’s notes

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 4-501.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11; Core; Plastic-coated shelving in the reach-in unit is peeling and rusting. This affects cleanability. Equipment shall be maintained in good repair. Replace shelving in the near future.

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 3, 2025 · Original Source

1 - Inspection

Mar 20, 2025

Score 98

Official score: 98 · Understand this area’s scale

3 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; The bottom oven is still in disrepair. PIC is unable to use for cooking. Work order placed prior to inspection. Equipment shall be maintained in a state of repair. Repair oven.

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 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Both kitchen handwashing sinks reached less than 100 F. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. After about ten to fifteen minutes of continuous running; the water reached 105 F at both handwashing sinks.

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; Minestrone soup and pasta holding less than 135 F in the hot box. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. CDI - Foods reheated to 165 F+.

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

Official record from Wake County Environmental Services, Mar 20, 2025 · Original Source

1 - Inspection

Nov 22, 2024

Score 99.5

Official score: 99.5 · 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; The bottom oven is still in disrepair. Temperatures are fluctuating; thus; PIC is unable to use for cooking. Additionally; the hot box is also in disrepair. Work orders placed prior to inspection. Equipment shall be maintained in a state of repair. Repair oven and hot box.

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 22, 2024 · Original Source

1 - Inspection

Sep 20, 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; The bottom oven is in disrepair. Temperatures are fluctuating; thus; PIC is unable to use for cooking. Work order placed prior to inspection. Equipment shall be maintained in a state of repair. Repair oven.

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 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Walk-in cooler and walk-in freezer gaskets soiled with accumulation. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Gaskets cleaned during inspection. Increase cleaning frequency.; Repeat

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 20, 2024 · Original Source

1 - Inspection

Jun 4, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Walk-in cooler gasket soiled with black accumulation. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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, Jun 4, 2024 · Original Source

1 - Inspection

Jan 31, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

minorCode 5-202.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12; Core; Both kitchen handwashing sinks reached less than 100 F. A handwashing sink shall be equipped to provide water at a temperature of at least 100 F through a mixing valve or combination faucet. Technician visited during inspection and is actively working on repairing. Repair to 100 F minimum.

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

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Walk-in cooler and walk-in freezer gaskets soiled with black accumulation. Surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

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, Jan 31, 2024 · Original Source

1 - Inspection