Restaurant · Wake County, NC

William Peace University Cafeteria

Name: William Peace University Cafeteria
Address: 15 E Peace St, Wake County, NC

15 E Peace St

Last inspected Sep 17, 2026 · View Map ↗ · Compare ↗

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Score 97

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

Sep 17, 2026

Score 97

Official score: 97 · Understand this area’s scale

3 recorded violations

notedCode 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; Several items out on the salad bar (not on TPHC) were observed holding between 43-53F. The PIC stated that these items were placed out on the line around 20-30 minutes prior to my arrival. Squeeze bottles of house made ranch dressing were observed being held at 62F. After further conversation the ranch dressing was determined to be put out at 7:00am (4 hours ago).TCS foods shall maintain a cold hold temp of 41F or below. CDI: Salad bar items were taken back to the walk-in cooler to rapidly cool. TPHC was discussed as an option for the salad bar. The ranch was voluntarily discarded by the PIC.

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

notedCode 6-501.111 Controlling PestsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.111 Controlling Pests; Several flies observed throughout the establishment. The PREMISES shall be maintained free of insects; rodents; and other pests. The presence of insects; rodents; and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods; if pests are found; such as trapping devices or other means of pest control as specified under sec.sec. 7 202.12; 7 206.12; and 7 206.13; Pf and (D) Eliminating harborage conditions.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C) [Repeat] All the outside dumpsters have missing lids. Call the dumpster company to get lids replaced. Outside dumpsters must have tight closing lids.

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 17, 2026 · Original Source

1 - Inspection

Feb 18, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

minorCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 A few pieces of equipment is beginning to rust. Refrigerator shelving and undercounter shelves. Equipment must be maintained in 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

notedCode 4-601.11(C ) Roll bins and undercounter shelving is beginning to accumulate dust and debris. Throughout the kitchenCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) Roll bins and undercounter shelving is beginning to accumulate dust and debris. Throughout the kitchen; clean the undercounter storage shelves. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently 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

minorCode —Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113 Covering Receptacles (C) All the outside dumpsters have missing lids. Call the dumpster company to get lids replaced. Outside dumpsters must have tight closing lids.

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, Feb 18, 2026 · Original Source

1 - Inspection

Sep 8, 2025

Score 95.5

Official score: 95.5 · Understand this area’s scale

5 recorded violations

notedCode 2-301.14 (F)Handwashing

Official wording

Hands clean & properly washed

Inspector’s notes

2-301.14 (F); Priority; Employee observed handling raw chicken with gloved hands but did not wash their hands in between glove changes or before moving onto different tasks. Wash hands during food preparation; as often as necessary to remove soil and contamination; and to prevent cross contamination when changing tasks. CDI- education was given and employee washed their 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

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Pico; made this morning at around 10- 10:30 am was observed sitting out on the on the countertop not being held on TPHC at 53F. TCS foods shall maintain a cold hold temp of 41F or below. CDI: Item was taken back to walk-in freezer to rapidly cool. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode 6-501.112Pests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

6-501.112; Core; One dead roach and one live roach observed on the floor in the dry storage area. Dead or trapped birds; insects; rodents; and other pests shall be removed from control devices and the PREMISES at a frequency that prevents their accumulation; decomposition; or the attraction of pests. Remove pests more frequently.

In plain English

More about signs of rodents or insects

notedCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer bucket at the pizza station was reading 0ppm (sink and surface/lactic acid). Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration. CDI - sanitizer buckets were remade.

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; Cleaning needed inside refrigerator units and shelving units throughout the kitchen. Cleaning needed around the back of cooking equipment. NonFOOD-CONTACT 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, Sep 8, 2025 · Original Source

1 - Inspection

Feb 10, 2025

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 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; Food contact surfaces shall be clean to sight and touch. A few plastic containers stored clean had sticker residue on them. CDI: 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 problems

notedCode 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; TCS foods shall maintain a cold hold temp of 41F or below. Several food items inside reach in unit 47-49F. CDI: Items discarded. Repeat.

In plain English

More about food kept at an unsafe temperature

notedCode —Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloths stored in green water buckets. CDI: Wet cloths removed.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Physical facilities shall be maintained in a state of good repair. Ceiling in the dry goods storage section. Address the ceiling damage issue. 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, Feb 10, 2025 · Original Source

1 - Inspection

Aug 23, 2024

Score 97.5

Official score: 97.5 · Understand this area’s scale

5 recorded violations

majorCode 4-601.11 (A)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-601.11 (A); Priority Foundation; A few plastic containers stored clean had sticker residue on them. Food contact surfaces shall be clean to sight and touch. CDI: 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 problems

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; Several items placed on salad bar 48-54F. TCS foods shall maintain a cold hold temp of 41F or below. CDI: Items discarded.

In plain English

More about food kept at an unsafe temperature

minorCode 4-602.13Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-602.13; Core; Cleaning needed inside refrigerator units and shelving units. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. 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

minorCode 5-501.115Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.115; Core; Boxes sitting around dumpster area. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items.

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

minorCode 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Cleaning needed of floors throughout establishment. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.; 6-501.11; Core; Ceiling in catering room peeling. PHYSICAL FACILITIES shall be maintained in good repair.

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, Aug 23, 2024 · Original Source

1 - Inspection

Feb 5, 2024

Score 98

Official score: 98 · Understand this area’s scale

5 recorded violations

minorCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Core; Steak cooling in the walk-in was tightly covered and holding between 46-47F. Slaw recently made and put on ice was 43-44F. When placed in cooling or cold holding equipment; food containers in which food is being cooled shall be: Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer.

In plain English

More about food kept at an unsafe temperature

criticalCode 3-306.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-306.11; Priority; Chips for nachos were sitting on the service counter unprotected from contamination. Except for nuts in the shell and whole; raw fruits and vegetables that are intended for hulling; peeling; or washing by the CONSUMER before consumption; FOOD on display shall be protected from contamination by the use of PACKAGING; counter; service line; or salad bar FOOD guards; display cases; or other effective means. CDI- a sneeze guard was provided.

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

minorCode 3-304.14Cleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14; Core; Sanitizer bucket at the pizza station was reading 0ppm on test facility test strips (sink and surface/lactic acid). Cloths in-use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at an appropriate concentration. CDI - sanitizer buckets were remade.

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 4-904.11Equipment and utensils

Official wording

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

Inspector’s notes

4-904.11; Core; Forks and spoons along the pizza and pasta station had the food contact portions exposed. Knives; forks; and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided.

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; The shelving in the reach-in cooler of the expo station has some residue accumulation present. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust; dirt; FOOD residue; and other debris. Increase cleaning frequency.

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 5, 2024 · Original Source