Private Schools Lunchroom · Wake County, NC

Word Of God Church School Cafeteria

Name: Word Of God Church School Cafeteria
Address: 3000 Rock Quarry Rd, Wake County, NC

3000 Rock Quarry Rd

Last inspected Sep 28, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

Score 96.5

Get the next inspection, free.

We'll email you when Word Of God Church School Cafeteria has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an inspection badge to your website · Inspection prep checklist

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

The full inspection history

6 inspections

1 - Inspection

Sep 28, 2026

Score 96.5

Official score: 96.5 · Understand this area’s scale

4 recorded violations

notedCode 2-102.12 (A) Certified Food Protection Manager (C) The Manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handledPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A) Certified Food Protection Manager (C) The Manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled; prepared; displayed; or served the person-in-charge must have a valid Manager's ServSafe or ANSI approved certificate on hand at the time of the inspection. This is a repeat item.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

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; Potato salad is 43F; chorizo is 49F in the upright refrigerator. Maintain TCS food at or below 41F. CDI-The TCS food was voluntarily discarded from this refrigeration unit. This is a repeat item.

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

minorCode 5-501.111 CoreFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111 Core; Missing a lid on the trash dumpster. Dumpsters shall be in good repair.

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

notedCode 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floors at the cooking equipment. Floors shall be kept clean.

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 28, 2026 · Original Source

1 - Inspection

Apr 30, 2026

Score 96

Official score: 96 · Understand this area’s scale

4 recorded violations

Official wording

Certified Food Protection Manager

Inspector’s notes

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode —Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-202.12Core: Water is 95F at the hand sinks in the women's restrooms. Provide at least 100F water at hand 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 cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Milk is 42F in the upright refrigerator. Maintain TCS food at or below 41F. CDI-The thermostat was adjusted to 36F.

In plain English

More about food kept at an unsafe temperature

notedCode 2-402.11 Core: The employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear hair restraints such as hatsEmployee health and hygiene

Official wording

Personal cleanliness

Inspector’s notes

2-402.11 Core: The employee that is handling food is not wearing a hair restraint. Employees that handle food shall wear hair restraints such as hats; hair net or visors. CDI-This employee put a hair net on.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

Official record from Wake County Environmental Services, Apr 30, 2026 · Original Source

1 - Inspection

Mar 10, 2025

Score 95

Official score: 95 · Understand this area’s scale

5 recorded violations

Official wording

Certified Food Protection Manager

Inspector’s notes

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beefOther

Official wording

Food separated & protected

Inspector’s notes

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef; fish; lamb; pork; and poultry during storage; preparation; holding; and display. -P. Raw hamburger meat was stored under salad mix and Turkey deli meat with no barrier between the products. Foods must be stored in a manner to prevent contamination. CDI.. The food items were separated to prevent cross contamination.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding

notedCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Miscellaneous Sources of Contamination (C) Liquid dish soap was stored above grits and other food items. Food must be stored in a manner to prevent contamination. CDI.. The Liquid soap was moved below the food items.

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

notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the stove top and around the cooking equipment. Clean around the deep fryers. Clean out the hot hold cabinets. Clean the food prep tables. Clean the storage shelves. The kitchen is need of a deep cleaning.

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 6-501.12 CleaningCleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12 Cleaning; Frequency and Restrictions (C) Clean the floors at the cooking equipment. Clean the floors and walls near the sinks and food prep areas.

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, Mar 10, 2025 · Original Source

1 - Inspection

Sep 20, 2024

Score 94.5

Official score: 94.5 · Understand this area’s scale

6 recorded violations

notedCode 2-102.12 The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handledPermits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled; prepared; displayed; or served the person-in-charge must have a valid Manager's ServSafe or ANSI approved certificate.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode 3-501.17 Priority FoundationFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Priority Foundation; There was no date marking observed at the time of the inspection. Some raw and ready-to-eat foods kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. This is a repeat item from the last inspection. CDI.. The food items were date marked.

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

notedCode 7-102.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-102.11; Priority Foundation; The sanitizer bottles were not labeled. All working containers such as sanitizer must be individually identified with the common name of the item in the bottle. CDI.. The spray bottle was labeled.

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 unsafely

notedCode 4-501.14Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.14;Core; Clean the food prep sinks and three compartment sinks out. Clean the sinks throughout the day at a frequency necessary to prevent recontamination of Equipment and Utensils.

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(B)Cleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(B);Core: Clean the shelves in the kitchen. Clean the bottom of the cold hold units . Clean the stove top and cooking equipment. Clean around the deep fryers to remove the debris. Equipment shall be kept free of dust; dirt; Food residue; and other debris.

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 5-205.15Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Priority Foundation; Repair the leak under the three compartment sink. All plumbing systems must be maintained in good repair. A return visit will be made to see if the item has been corrected.

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 problems

Official record from Wake County Environmental Services, Sep 20, 2024 · Original Source

1 - Inspection

May 21, 2024

Score 95

Official score: 95 · Understand this area’s scale

6 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; The manager on duty did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled; prepared; displayed; or severed the person-in-charge must have a valid Manager's ServSafe or ANSI approved food certificate.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

criticalCode 4-501.114Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-501.114; Priority; The sanitizer in the three compartment sink and spray bottles was showing no measurable sanitizer solution. Chlorine sanitizer must be between 50 to 200 parts per million at all times. Check the sanitizer daily to ensure the correct amount of sanitizer is being used. CDI.. The sanitizer was corrected to 100 parts per million.

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

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; There were several food items in the reach-in cold hold unit that had expired on 1/24/24 and several deli meats that had expired on 4/23/24. Once food items have expired the food must be placed in the trash can. CDI.. The food items were placed in the trash can by the manager on duty.

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

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; Clean the stove top and oven. Clean around the deep fryers and all hot holding equipment. Clean out the food prep sinks. Clean the storage shelves. Equipment must be kept free of an accumulation of dirt; Food residue; and other debris.

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 6-501.12Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.12; Core; Clean the floor around the stove; oven and cooking equipment. Clean the floors and walls near the sinks and food prep areas. Physical Facilities must be cleaned as often as necessary to keep them clean.

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 4-204.11Facility maintenance

Official wording

Meets ventilation & lighting requirements; designated areas used

Inspector’s notes

4-204.11; Core; Clean the filters above the deep fryers to remove the grease debris. Exhaust ventilation hood systems in Food preparation areas including fans; guards; and ducting must be clean to prevent grease from dripping onto the Food.

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, May 21, 2024 · Original Source

1 - Inspection

Jan 29, 2024

Score 95.5

Official score: 95.5 · Understand this area’s scale

4 recorded violations

minorCode 2-102.12 (A)Permits, training, and postings

Official wording

Certified Food Protection Manager

Inspector’s notes

2-102.12 (A); Core; The person-in-charge did not have proof that a Manager's Food Safety Protection Test had been taken and passed. Each time food is handled; prepared; displayed; or served the person-in-charge must have a valid ServSafe or ANSI approved Manager's Certificate on hand at the time of the inspection.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

majorCode 3-501.17Food source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17; Priority Foundation; There was some improvement in date marking but there was still some food items that needed to be date marked but were not. Some ready-to-eat and raw foods kept in the kitchen for more than 24 hours must be date marked. The date marking can be the consume by or preparation date. A risk control plan will be put in place on the next inspection if full compliance is not gained. CDI.. The food items were date marked.

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

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; The Chlorine sanitizer was well above 200 parts per million. Chlorine sanitizer must be maintained between 50 to 200 parts per million. CDI.. The sanitizer was corrected to 100 parts per million.

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 unsafely

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; Clean around the stove and cooking equipment. Clean out the hot holding and food cabinets. Clean the storage shelves. Equipment shall be kept free of an accumulation of dust; dirt; Food residue; and other debris.

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 29, 2024 · Original Source