More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Cary Elementary Cafeteria last inspected?
The most recent inspection on record was on Nov 2, 2026. The result listed by Wake County Environmental Services was “Score 99.5” (official score 99.5).
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 Sep 29, 2023 to Nov 2, 2026.
Has Cary Elementary 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 Sep 29, 2023.
notedCode 2-102.12 (A) Certified Food Protection Manager (C) The person in charge Servsafe expired July 23Permits, training, and postings
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A) Certified Food Protection Manager (C) The person in charge Servsafe expired July 23; 2026. The PIC must be a certified food protection manager. PIC stated they are scheduled to attend a class soon.
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.
notedCode 4-303.11 Cleaning Agents and SanitizersCleaning and sanitizing
Official Wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-303.11 Cleaning Agents and Sanitizers; Availability (PF) No sanitizer was available for use. Cleaning agents and sanitizers used for equipment and utensils shall be provided and available for use during all hours of operation. CDI; PIC made sanitizer to be available for use during operation.
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.
3-501.16(A)(2); Priority; Observed one container of sliced cherry tomatoes holding at 43-44F. TCS (time/temperature control for safety) foods in cold holding shall be maintained at 41F or less. CDI - Tomatoes were moved into the freezer for rapid cooling.
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.
Toxic substances properly identified stored & used
Inspector’s Notes
7-202.12(A); Priority; The concentration of the QT sanitizer solution in the 3-compartment sink was tested to be around 500ppm; over the manufacturer's stated maximum concentration. Poisonous or toxic materials shall be used according to: Law and the NC Food Code; manufacturer's use directions included in labeling (which states the concentration for this type of sanitizer shall have a minimum of 200ppm not to exceed 400ppm); and additional conditions that may be established by the regulatory authority. CDI - Sanitizer solution was partially drained and diluted with water to adjust concentration to fall within range.
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.
5-501.114; Core; The drain in the cardboard dumpster is missing a drain plug. Drains in dumpsters and waste containers shall have drain plugs in place. Replace missing 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.
6-501.114; Core; A nonfunctional milk cooler is stored in a back corner of the kitchen; PIC states that this cooler is never used in daily operations. The premises shall be free of items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Remove nonfunctional milk cooler before the next inspection.
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.
notedCode 4-501.11 Good Repair and Proper Adjustment - Equipment (C) Nonfunctional milk cooler stored in back corner of facility near walk in freezer. Ice machine is not in working orderCleaning and sanitizing
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Nonfunctional milk cooler stored in back corner of facility near walk in freezer. Ice machine is not in working order; though facility has a work order in place for this unit and are awaiting repairs. Bottom of steam unit is nonoperational; though facility has a work order in place for this item as well. Tape being used to hold together parts of sneezeguard on service line; which is not cleanable. 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.
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) Dust build up on walls above air drying rack in dish area as well as on walls in back corner closest to walk in freezer. Dust build up observed on air vents in multiple locations. Dust build up on hood filters above cook line. Physical facilities shall be maintained and 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.
minorCode 2-102.12 (A)Permits, training, and postings
Official Wording
Certified Food Protection Manager
Inspector’s Notes
2-102.12 (A); Core; The PIC (Person In Charge) is not a certified food protection manager. The PIC shall pass an exam as part of an ANSI-accredited food protection manager course. CDI-List of approved courses provided here: https://anabpd.ansi.org/Accreditation/credentialing/personnel-certification/food-protection-manager/ALLdirectoryListing?menuID=8&prgID=8&statusID=4 and provided via email to PIC. Send PIC to a certified food protection manager course to avoid this violation.
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.