1 - Inspection
May 19, 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, May 19, 2026 · Original Source
Private Schools Lunchroom · Wake County, NC
Wake Christian Academy Cafeteria
5500 Wake Academy Dr
Last inspected May 19, 2026 · View Map ↗ · Compare ↗
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
7 inspections1 - Inspection
Jan 20, 2026
Score 99.5
Official score: 99.5 · Understand this area’s scale
1 recorded violation
notedCode 3-304.14 Wiping ClothsCleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14 Wiping Cloths; Use Limitations (C) There was a sanitizer bucket that was below 50 parts per million. Chlorine sanitizer must be between 50 to 200 parts per million at all times. CDI... The item was corrected.
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 problemsOfficial record from Wake County Environmental Services, Jan 20, 2026 · Original Source
1 - Inspection
Sep 29, 2025
Score 98.5
Official score: 98.5 · Understand this area’s scale
1 recorded violation
notedCode 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P The sausageFood temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P The sausage; cheese and pepperoni pizza was in the hot box held at 123F. This potentially hazardous foods must be held hot at 135F or above. CDI... The food items were 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.
More about food kept at an unsafe temperatureOfficial record from Wake County Environmental Services, Sep 29, 2025 · Original Source
1 - Inspection
Jan 27, 2025
Score 99
Official score: 99 · Understand this area’s scale
2 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)- Noted alfredo pasta temping between 128-129 F in the hot hold cabinet. Further investigation determined alfredo pasta delivered less than 10 mins prior to inspection. Discussed ensuring hot hold deliveries are provided at 135 F or above on arrival. Maintain all TCS foods in hot holding at 135F or above. CDI- Education provided; item reheated.
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 temperaturenotedCode 7-204.11 SanitizersChemicals
Official wording
Toxic substances properly identified stored & used
Inspector’s notes
7-204.11 Sanitizers; Criteria - Chemicals (P)- Noted Quat sanitizer reading above 400 ppm. Maintain Quat sanitizer between 200-400 ppm when in use. CDI- Quat sanitizer remixed during inspection.
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 unsafelyOfficial record from Wake County Environmental Services, Jan 27, 2025 · Original Source
1 - Inspection
Aug 22, 2024
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, Aug 22, 2024 · Original Source
1 - Inspection
Mar 1, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
1 recorded violation
criticalCode Observation: Food contact containers (pickles) not sanitized after washingCleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
Observation: Food contact containers (pickles) not sanitized after washing; rinsing.4-702.11; Priority; UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning. P CDI: Educated operator about requirements for wash; rinse and sanitizing of food contact surfaces. Very limited production passes. Most food received prepackaged. Verified test strips; quat sanitizer and process using spray bottle for one dish item.
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 problemsOfficial record from Wake County Environmental Services, Mar 1, 2024 · Original Source
1 - Inspection
Oct 27, 2023
Score 98.5
Official score: 98.5 · Understand this area’s scale
1 recorded violation
criticalCode 3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) ; Priority; Chicken sandwiches in hot hold cabinet were 120 degrees F. Maintain hot foods to 135 degrees F. CDI - Food was delivered at the correct temperature according to manager. Hot hold cabinet was reading 136 so thermostat was adjusted to increase the temperature. The lunch period lasts 2 hours. Will check to see if Time as a Public Health Control is an option.
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 temperatureOfficial record from Wake County Environmental Services, Oct 27, 2023 · Original Source
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