ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Case Dining Hall last inspected?
The most recent inspection on record was on Nov 10, 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: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
8 inspections on record, from Sep 27, 2023 to Nov 10, 2026.
Has Case Dining Hall ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Sep 27, 2023.
notedCode 4-903.11 (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air dryingEquipment and utensils
4-903.11 (B) Clean EQUIPMENT and UTENSILS shall be stored as specified under (A) of this section and shall be stored: (1) In a self-draining position that allows air drying; and (2) Covered or inverted. Few dishes stored in a stack with trapped standing water visible. CDI: Dishes taken apart during inspection. Facility has very limited dish drying space.
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.
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. (P) Container of cooked broccoli inside warmer holding at 120F. CDI: Broccoli discarded by 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.
notedCode 6-501.111 Keep the premises free of insectsPests
Official Wording
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111 Keep the premises free of insects; rodents; and other pests. Few small flies observed in dish area.
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.
4-501.11 Maintain equipment in good repair. (C): Several gaskets on units are torn or split down the middle throughout kitchen.
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 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): Several sheet pans of raw pork sausage stored over raw fish on speed rack inside walk-in cooler. CDI: Pans rearranged based on final cook temperature with sausage on the bottom.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
notedCode 6-501.111 Keep the premises free of insectsPests
Official Wording
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111 Keep the premises free of insects; rodents; and other pests. Few small flies observed in back kitchen area near three compartment sink area.
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.
notedCode 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(C ) 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. Black residue build-up on several gaskets of reach-in cooler doors where moisture is collecting.
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.
4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (C): Ice machine with black build-up inside. Please have machine deep cleaned.
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.
4-501.11 Maintain equipment in good repair. (C): Several gaskets on units are torn throughout kitchen. Work order placed for replacement gaskets.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-302.14 Provide a test kit that accurately measures sanitizer concentrations. (Pf) All three containers of sanitizers testing strips are expired. CDI: Test stripes ordered during 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.
6-501.11 Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Ceiling tiles with staining from apparent food splatter. CDI: Tiles ordered; awaiting replacement.
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 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): Specialty milks that require refrigeration (soyFood temperature
Official Wording
Proper cold holding temperatures
Inspector’s Notes
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. (P): Specialty milks that require refrigeration (soy; oat) inside a small reach-in cooler were holding above 41F. CDI: Cooler will be monitored for ability to hold within temperature and compensate for current use by students. PIC and EC Wall discussed possibly looking into a more powerful unit if the current one continues to fluctuate. Milks taken to alternate cooler to return to temperature.
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.
4-501.11 Maintain equipment in good repair. (C): Gasket on double-door reach-in nearest to walk-in cooler is split. Please have gasket repaired.
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.
6-501.11; Core; Dust observed on ceiling tiles around air vents in food prep areas. Physical facilities shall be maintained clean. Please have ceilings cleaned.
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 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; Cleaning needed in some steam well basins where floating debris can be seen. Some food residues inside reach-in cooler units. Equipment nonfood-contact surfaces shall be frequently cleaned.
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.
6-501.11; Core; Flooring under reach-ins and grill equipment are in need of cleaning. Physical facilities shall be maintained 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.
5-205.11; Priority Foundation; Plastic container stored inside handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CDI: Container removed.
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.
6-501.12; Core; Cleaning needed of floors under equipment. PHYSICAL FACILITIES shall 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.
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; Salmon and rice inside walk in 64-68F. TCS foods shall maintain a cold hold temp of 41F or less. CDI: Items discarded.
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.
Time as a Public Health Control; procedures & records
Inspector’s Notes
3-501.19; Priority Foundation; Food items on display for students are on TPHC but no time stamp is placed. TPHC time stamps shall be displayed while TPHC is being used. CDI: Items time stamped.
In Plain English
An issue that does not fit the common categories. Check the official wording for details.
Insects & rodents not present; no unauthorized animals
Inspector’s Notes
6-501.111; Core; Flies in kitchen. Seek more aggressive controls.
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.