Public School Lunch · Wake County, NC

Barton Pond Elementary School Cafeteria

12004 Strickland Rd

Last inspected Nov 6, 2026 · View Map ↗ · Compare ↗

Score 98.5

Get the Next Inspection, Free.

We'll email you when Barton Pond Elementary 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.

Quick Answers

When was Barton Pond Elementary School Cafeteria last inspected?: The most recent inspection on record was on Nov 6, 2026. The result listed by Wake County Environmental Services was “Score 98.5” (official score 98.5).
Were any violations recorded at the last inspection?: Yes: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 9 inspections on record, from Feb 23, 2024 to Nov 6, 2026.
Has Barton Pond Elementary School Cafeteria ever been closed by the health department?: No closure appears in the 9 inspection records we hold for this business. The earliest is dated Feb 23, 2024.

The Full Inspection History

9 inspections

1 - Inspection

Nov 6, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 3-101.11Contamination

Official Wording

Food in good condition; safe & unadulterated

Inspector’s Notes

3-101.11; Priority; Observed some moldy cucumbers and tomatoes in the walk-in cooler. Food shall be safe; unadulterated; and honestly presented. CDI - PIC voluntarily discarded unsafe produce.

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 3-501.16 (A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16 (A)(2); Priority; Observed prepped salad and chicken wraps on the lunch line holding above 41F. TCS (time/temp control for safety) food in cold-holding shall be maintained at 41F or less. CDI - Foods were removed from cold holding recently and were returned to the refrigerator to decrease in temperature. Ensure foods reach 41f before they are placed on the lunch line and ensure that ice touches all sides of the food container when placed in an ice bath.

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

Official record from Wake County Environmental Services, Nov 6, 2026 · Original Source

1 - Inspection

Aug 27, 2026

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 3-501.16 (A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16 (A)(1); Priority; Several cups of broccoli alfredo on the lunch line were holding around 123F. TCS (time/temp control for safety) food in hot holding shall be maintained at 135F or above. CDI - Cups were transferred to hot holding cabinet for reheating as they were recently prepared and checked to be at 140F. Discussed better methods to maintain foods hot on the lunch line with PIC. Repeat.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority foundation; Recently prepared coleslaw was not allowed to cool to 41F before being placed on the lunch line and the compartment of the lunch line where they were placed was not equipped to maintain cold foods and did not have an ice tray to ensure coleslaw cooled fast enough to reach 41F. Cooling shall be accomplished in accordance with the time and temperature criteria specified in the NC Food Code by using one or more of the following methods based on the type of food being cooled: Placing the food in shallow pans; Separating the food into smaller or thinner portions; Using rapid cooling equipment; Stirring the food in a container placed in an ice water bath; Using containers that facilitate heat transfer; Adding ice as an ingredient; or other effective methods. CDI - Coleslaw placed in freezer for rapid cooling and container of ice was prepared to hold coleslaw for next lunch period.

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Aug 27, 2026 · Original Source

1 - Inspection

May 19, 2026

Score 100

Official score: 100 · Understand This Area’s Scale

1 recorded violation

notedCode 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1); Priority; The top tray of ground beef cups were holding below 135F; the second tray below was holding above 135F. TCS (time/temp control for safety) food in hot-holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded out-of-temperature food. Do not over-stack trays on lunch-line.

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, May 19, 2026 · Original Source

1 - Inspection

Jan 13, 2026

Score 100

Official score: 100 · Understand This Area’s Scale

1 recorded violation

notedCode 5-501.114Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.114; Core; One of the dumpsters is missing a drain plug. Drains in dumpsters and waste containers shall have drain plugs in place. Replace drain plug before the next inspection.

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, Jan 13, 2026 · Original Source

1 - Inspection

Sep 2, 2025

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 3-501.16(A)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1); Priority; Observed a couple containers of taco beef and cheese holding below 135F in the hot well of the lunch-line; see temperature tables. TCS (time/temp control for safety) foods in hot-holding shall be maintained at 135F or above. CDI - PIC voluntarily discarded containers. Ensure containers are in contact with hot well.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-501.16(A)(2)Food temperature

Official Wording

Proper cold holding temperatures

Inspector’s Notes

3-501.16(A)(2); Priority; Observed some of the yogurt cups stored in the cold well of the lunch-line holding above 41F; see temperature table. TCS (time/temp control for safety) food in cold-holding shall be maintained at 41F or less. CDI - Ice was added to container to help keep yogurt cups cold; discussed better storage options with PIC.

In Plain English

More about food kept at an unsafe temperature

Official record from Wake County Environmental Services, Sep 2, 2025 · Original Source

1 - Inspection

May 9, 2025

Score 99.5

Official score: 99.5 · Understand This Area’s Scale

1 recorded violation

notedCode 4-203.11(B)Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-203.11(B); Priority foundation; One of the food thermometers was not accurate when calibrated during the inspection. Food thermometers shall be accurate to +/- 2 degrees Fahrenheit. CDI - Inaccurate thermometer discarded.

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

Official record from Wake County Environmental Services, May 9, 2025 · Original Source

1 - Inspection

Oct 23, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

3 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Observed black residue on the sides of the ice machine. In equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers; clean equipment at a frequency necessary to preclude accumulation of soil or mold. Empty ice and detail clean machine. Manager agreed to empty ice and detail clean machine.

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)(1)Food temperature

Official Wording

Proper hot holding temperatures

Inspector’s Notes

3-501.16(A)(1) ; Priority; Observed macaroni and cheese holding below 135F. Issue is mostly likely due to cold cheese added to the cups of macaroni after the item is cooked. TCS foods shall be held at 135For greater. Items reheated. Recommend adding additional cheese before removal from the oven.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-203.12Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-203.12; Priority Foundation; Observed ambient air thermometer broken inside cold box on the line. Ambient air and water temperature measuring device that are scaled only in Fahrenheit shall be accurate to ±3oF in the intended range of use. New thermometer ordered during inspection.

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

Official record from Wake County Environmental Services, Oct 23, 2024 · Original Source

1 - Inspection

May 24, 2024

Score 99.5

Official score: 99.5 · 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; Observed veggie burgers holding below 135F. TCS foods shall be held at 135For greater. Items reheated.

In Plain English

More about food kept at an unsafe temperature

majorCode 3-501.15Food temperature

Official Wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s Notes

3-501.15; Priority Foundation; Observed recently prepared salads holding on service line at room temperature while cooling. Cooling shall be accomplished by: 1) Placing the food in shallow pans (2) Separating the food into smaller or thinner portions (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; or loosely covered; or uncovered if protected from overhead contamination. Items discarded.