1 - Inspection
Sep 3, 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, Sep 3, 2026 · Original Source
Public School Lunch · Wake County, NC
Wakelon Elementary Sch. Lunchroom
8921 Pippin Rd.
Last inspected Sep 3, 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
8 inspections1 - Inspection
Mar 25, 2026
Score 98.5
Official score: 98.5 · Understand this area’s scale
1 recorded violation
notedCode —Cleaning and sanitizing
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. Some metal containers stored clean had food debris and dust on them. CDI: Containers placed in dish washing area for rewashing.
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 25, 2026 · Original Source
1 - Inspection
Nov 7, 2025
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, Nov 7, 2025 · Original Source
1 - Inspection
Jun 2, 2025
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, Jun 2, 2025 · Original Source
1 - Inspection
Jan 16, 2025
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 gasket is torn on the walk in cooler door.- Equipment shall be maintained in a good state of repair and condition.- Please replace the gasket.
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 16, 2025 · Original Source
1 - Inspection
Sep 24, 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 gasket is torn on the walk in cooler door.- Equipment shall be maintained in a good state of repair and condition.- Pleasereplace the gasket.
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, Sep 24, 2024 · Original Source
1 - Inspection
Apr 9, 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, Apr 9, 2024 · Original Source
1 - Inspection
Nov 2, 2023
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 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; There were some garden salads on the serving line that was being held cold at 58F. The lettuce and cheese on the salads must be held cold at 41F or below. CDI.. The salads were placed in the walk-in cooler to cool down. The salads were being held at 41F by the end of the inspection.
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 temperatureminorCode 4-501.12Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.12; Core; There was a small brown and larger white cutting board that had deep cuts on both sides of the cutting board. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced.
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, Nov 2, 2023 · Original Source
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