1 - Inspection
Apr 14, 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, Apr 14, 2026 · Original Source
Public School Lunch · Wake County, NC
Woods Creek Elementary School Cafeteria
7451 Woods Creek Rd
Last inspected Apr 14, 2026 · View Map ↗ · Compare ↗
Score 100
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
6 inspections1 - 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
Mar 10, 2025
Score 100
Official score: 100 · Understand this area’s scale
1 recorded violation
notedCode 3-501.17 Ready-To-Eat Time / Temperature Control for Safety FoodFood source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.17 Ready-To-Eat Time / Temperature Control for Safety Food; Date Marking (Pf) One container of mozzarella cheese was not properly date marked to indicate when the original packaging was opened. Temperature control for safety; ready to eat foods that have been under refrigeration for more than 24 hours shall bear a date mark. Corrected During Inspection - Per PIC; this product was opened on Thursday of last week; therefore it has not yet exceeded the 7 day shelf life. PIC date marked this product at time of inspection.
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 problemsOfficial record from Wake County Environmental Services, Mar 10, 2025 · Original Source
1 - Inspection
Oct 7, 2024
Score 100
Official score: 100 · Understand this area’s scale
1 recorded violation
notedCode —Water, plumbing, and sewage
Official wording
Plumbing installed; proper backflow devices
Inspector’s notes
5-205.15 Maintain a plumbing system in good repair. Wash compartment of three compartment sink is leaking into tray underneath. Plumbing fixtures shall be maintained in good repair. PIC stated there is already a work order in place to repair this.
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 problemsOfficial record from Wake County Environmental Services, Oct 7, 2024 · Original Source
1 - Inspection
May 7, 2024
Score 97
Official score: 97 · 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; Two large containers of beef and cheese chalupas observed in reach in warmer at 105 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Beef and cheese chalupas were reheated back up to 165 F prior to lunch service. Discussed ensuring warmers are set to appropriate temperatures when hot holding. Also discussed preparation process with these types of products as once cold cheese is added it is likely causing a temperature drop. Encouraged PIC to monitor temperature of products; especially those that add cheese; to ensure temperature remains at 135 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 temperatureOfficial record from Wake County Environmental Services, May 7, 2024 · Original Source
1 - Inspection
Jan 17, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
2 recorded violations
criticalCode 3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) ; Priority; Egg and cheese burritos inside reach in warmer and on service line were observed below 135 F. Temperature control for safety foods shall be maintained at 135 F or higher. Corrected During Inspection - Discussed ensuring warmers are set to appropriate temperatures when hot holding. Also discussed preparation process with egg and cheese burritos; as production sheet stated cook temperature was 165 F at 11:15am for this product; but once cold cheese is added to cooked eggs it is likely causing a temperature drop. Encouraged PIC to monitor temperature of products; especially those that add cheese; to ensure temperature remains at 135 F. (Facility was also delayed two hours due to weather and had classes come in to pick up food to take to classroom.)
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 4-501.11Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11; Core; Per PIC; part of the hot part of serving line is not in working order. Equipment shall be maintained in good repair and proper adjustment.
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 17, 2024 · Original Source
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