Private Schools Lunchroom · Wake County, NC

North Raleigh Christian Academy School Lunchroom

7300 Perry Creek Rd

Last inspected Nov 10, 2026 · View Map ↗ · Compare ↗

Score 97.5

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was North Raleigh Christian Academy School Lunchroom last inspected?: The most recent inspection on record was on Nov 10, 2026. The result listed by Wake County Environmental Services was “Score 97.5” (official score 97.5).
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 10 inspections on record, from Jan 3, 2024 to Nov 10, 2026.
Has North Raleigh Christian Academy School Lunchroom ever been closed by the health department?: No closure appears in the 10 inspection records we hold for this business. The earliest is dated Jan 3, 2024.

The Full Inspection History

10 inspections

1 - Inspection

Nov 10, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

5 recorded violations

notedCode 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 - (REPEAT) Ice was accumulated on interior of Beverage Air freezer doors (air leak into unit). Food service equipment shall be kept in good repair and seals shall be intact and tight. Remove accumulated ice inside freezer. Check door gaskets to ensure they are in good repair and sealing properly.

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) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core - (REPEAT) Observed soiled undersides of serving line side extensions (some gum/debris accumulation). Equipment and utensil nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment above.

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 3-202.11 (A)Food temperature

Official Wording

Food received at proper temperature

Inspector’s Notes

3-202.11 (A); (B); (C); (D); Priority - (REPEAT) During inspection; cold cut wrap was delivered at 51F and shredded lettuce at 43-48F (see temperature chart). All TCS* foods shall be received at 41F or below or 135F or above throughout entire product. CDI by rapidly cooling these foods on site (in refrigeration) and/or serving within a few hours after receiving (these foods using time as a public health control). NOTE: It's important to contact restaurants where cafeteria foods are obtained and inform them that their food must arrived (be delivered) at kitchen cafeteria 41F or less or 135F or above. School kitchen manager has the ability to refuse food that is delivered at incorrect temperatures.

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

notedCode 5-501.115Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.115; Core - (REPEAT) Old long PVC pole; wood planks and some trash were on ground in trash compactor enclosure. Trash/recycling enclosures shall be kept clean and free of unnecessary items. Remove unnecessary items from trash area if they are not used.

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 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core - (REPEAT) Edge of wall by mop sink had detached stripping. Physical facilities shall be kept in good repair. Repair damaged wall stripping. 6-501.12; Core - (REPEAT) A few floor drains and flooring under front area metal cabinets/equipment; under serving lines and under back area dry storage shelving were soiled. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/areas above.

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, Nov 10, 2026 · Original Source

1 - Inspection

Aug 24, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

7 recorded violations

notedCode 3-202.11 (A)Food temperature

Official Wording

Food received at proper temperature

Inspector’s Notes

3-202.11 (A); (B); (C); (D); Priority - (REPEAT) During inspection; cold chicken wraps were delivered above 41F (see temperature chart). All TCS* foods shall be received at 41F or below or 135F or above throughout entire product. CDI by rapidly cooling these foods on site (in refrigeration) and/or serving within a few hours after receiving (these foods using time as a public health control). NOTE: It's important to contact restaurants where cafeteria foods are obtained and inform them that their food must arrived (be delivered) at kitchen cafeteria 41F or less or 135F or above. School kitchen manager has the ability to refuse food that is delivered at incorrect temperatures.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-305.11Contamination

Official Wording

Contamination prevented during food preparation; storage & display

Inspector’s Notes

3-305.11; Core - Wire shelf with boxes of mayo; mustard and ketchup was located only a few inches above floor. Food shall be stored 6 inches above the floor. Elevate boxes of condiments 6 inches above floor.

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 4-903.11(C)Equipment and utensils

Official Wording

Single-use & single-service articles: properly stored & used

Inspector’s Notes

4-903.11(C); Core - (REPEAT) Several stacks of disposable cups in service area had some uncovered top cup rims. Single service disposable food/beverage items shall be protected from contamination. Dispense cups using approved dispenser OR use taller storage cup baskets OR keep cups in their original plastic sleeves pulled up to rims of top cups on stacks.

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

notedCode 4-501.11Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

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) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core - (REPEAT) Observed soiled interior bottoms of hot holding cabinets; undersides of serving line side extensions (some gum/debris accumulation. Equipment nonfood contact surfaces shall be kept clean. Increase cleaning frequency of equipment/surfaces above.

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 5-501.115Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.115; Core - (REPEAT) Old long plastic poles and wood were on ground in trash compactor enclosure. Trash/recycling enclosures shall be kept clean and free of unnecessary items. Remove unnecessary items from trash area if they are not used.

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 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core - (REPEAT) Edge of wall by mop sink had detached stripping. Physical facilities shall be kept in good repair. Repair damaged wall stripping. 6-501.12; Core - (REPEAT) A few floor drains and flooring under front area metal cabinets/equipment and under back area dry storage shelving were soiled. Physical facilities shall be kept clean. Increase cleaning frequency of surfaces/areas above.

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, Aug 24, 2026 · Original Source

1 - Inspection

Mar 6, 2026

Score 97.5

Official score: 97.5 · Understand This Area’s Scale

7 recorded violations

notedCode 4-204.112 (B)Equipment and utensils

Official Wording

Thermometers provided & accurate

Inspector’s Notes

4-204.112 (B); Core - One hot holding cabinet with exterior temperature readout was not working properly to accurately reflect internal air temperature...Mechanical hot holding equipment shall have an interior thermometer (or exterior temperature display) that is located in coolest part of unit...Repair exterior temperature display or provide a thermometer inside unit that is accurate to plus or minus 3 degrees F.

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

notedCode 2-402.11Employee health and hygiene

Official Wording

Personal cleanliness

Inspector’s Notes

2-402.11; Core - Observed several employees working with exposed food and hair was not adequately covered/restrained...Food employees shall wear head coverings; hair nets; etc. to keep hair from contaminating exposed food and clean equipment and utensils...Instruct employees to don proper hair restraints.

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

notedCode 4-903.11(C)Equipment and utensils

Official Wording

Single-use & single-service articles: properly stored & used

Inspector’s Notes

4-903.11(C); Core - Many disposable plates were stored with food contact sides up and unprotected on serving lines...Single service disposable food/beverage items shall be protected from contamination...CDI by inverting plates.

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

notedCode 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 - (REPEAT) Ice was accumulated on interior of Beverage Air freezer doors (air leak into unit)...Food service equipment shall be kept in good repair and seals shall be intact and tight...Remove accumulated ice inside freezer. Check door gaskets to ensure they are in good repair and sealing properly.

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) and (C)Cleaning and sanitizing

Official Wording

Non-food contact surfaces clean

Inspector’s Notes

4-601.11(B) and (C); Core - Observed soiled interior bottoms of hot holding cabinets; tray mobile speed racks; undersides of serving line side extensions (some gum accumulation); bottoms of 3-comp sink compartments (debris accumulation)...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of equipment/surfaces above.

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 5-501.115Facility maintenance

Official Wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s Notes

5-501.115; Core - Some trash and cardboard was accumulated on ground in dumpster enclosure; and old long poles were also on ground by compactor...Trash/recycling enclosures shall be kept clean and free of unnecessary items...Remove trash and cardboard and properly dispose of it. Remove other items from trash area if they are not used.

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 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core - (REPEAT) Some caulk was missing or cracked around baseboard perimeter of mop sink basin; and edge of wall by mop sink had detached stripping ...Physical facilities shall be kept in good repair...Replace caulk where needed; and repair damaged wall stripping. 6-501.12; Core - (REPEAT) Mop sink basin; a few floor drains; and flooring under dish machine area; front area serving lines and metal cabinets were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/areas above.

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 6, 2026 · Original Source

1 - Inspection

Nov 20, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

3 recorded violations

notedCode 3-202.11 (A)Food temperature

Official Wording

Food received at proper temperature

Inspector’s Notes

3-202.11 (A); (B); (C); (D); Priority - (REPEAT) During inspection; cold TCS* food (salad) was delivered above 41F (see temperature chart)...All TCS* foods shall be received at 41F or below or 135F or above...CDI by rapidly cooling these foods on site (in refrigeration) and/or serving within a few hours after receiving (these foods using time as a public health control). NOTE: It's important to contact restaurants where cafeteria foods are obtained and inform them that their food must arrived (be delivered) at kitchen cafeteria 41F or less or 135F or above. School kitchen manager has the ability to refuse food that is delivered at incorrect temperatures.

In Plain English

More about food kept at an unsafe temperature

notedCode 4-501.11Cleaning and sanitizing

Official Wording

Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used

Inspector’s Notes

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 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core - Kitchen mop sink/can wash faucet vacuum breaker leaked when water was turned on. Some caulk was missing around baseboard perimeter of mop sink basin...Physical facilities shall be kept in good repair...Repair leaking vacuum breaker and replace caulk where needed. 6-501.12; Core - (REPEAT) Mop sink basin; a few floor drains; and flooring under front area serving lines and metal cabinets were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/areas above.

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, Nov 20, 2025 · Original Source

1 - Inspection

Aug 26, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

notedCode 3-202.11 (A)Food temperature

Official Wording

Food received at proper temperature

Inspector’s Notes

3-202.11 (A); (B); (C); (D); Priority - During inspection; cold TCS* foods were delivered above 41F and hot TCS* food (hamburger) below 135F (see temperature chart)...All TCS* foods shall be received at 41F or below or 135F or above...CDI by rapidly cooling these foods on site (in refrigeration) and/or serving within a few hours after receiving (these foods using time as a public health control). NOTE: It's important to contact restaurants where cafeteria foods are obtained and inform them that their food must arrived (be delivered) at kitchen cafeteria 41F or less or 135F or above. School kitchen manager has the ability to refuse food that is delivered at incorrect temperatures.

In Plain English

More about food kept at an unsafe temperature

notedCode 3-602.11 (B) (1)-(5)Food source and labeling

Official Wording

Food properly labeled: original container

Inspector’s Notes

3-602.11 (B) (1)-(5); Core - Observed small containers of in-house repackaged pimento cheese and chicken salad in front area see-through refrigerator without a list of ingredients and other required information...Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business; (5) major food allergens contained in food...Provide required information on containers of pimento cheese.

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 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 - Some ice was accumulated on interior of Beverage Air freezer door (air leak into unit)...Food service equipment shall be kept in good repair and seals shall be intact and tight...Remove accumulated ice inside freezer. Check door gaskets to ensure they are in good repair and sealing properly.

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 6-501.12Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.12; Core - (REPEAT) A few floor drains were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of floor drains.

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, Aug 26, 2025 · Original Source

1 - Inspection

May 20, 2025

Score 98

Official score: 98 · Understand This Area’s Scale

4 recorded violations

notedCode 3-202.11 (A)Food temperature

Official Wording

Food received at proper temperature

Inspector’s Notes

3-202.11 (A); (B); (C); (D); Priority - During inspection; observed cold meat on lettuce salad was at 63F and turkey on sandwich at 46-47F upon delivery from Jersey Mikes restaurant...All TCS* foods shall be received at 41F or below or 135F or above...CDI by rapidly cooling these foods on site (in refrigeration) and serving within a few hours after receiving (these foods using time as a public health control). NOTE: It's important to contact restaurants where cafeteria foods are obtained and inform them that their food must arrived (be delivered) at kitchen cafeteria 41F or less or 135F or above. School kitchen manager has the ability to refuse food that is delivered at incorrect temperatures.

In Plain English

More about food kept at an unsafe temperature

notedCode 7-102.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-102.11; Priority Foundation - One spray bottle of sanitizer was not labeled...Working containers of chemicals; sanitizers; etc. shall be labeled with the name of products inside...CDI by labeling sanitizer bottle.

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 4-903.11(C)Equipment and utensils

Official Wording

Single-use & single-service articles: properly stored & used

Inspector’s Notes

4-903.11(C); Core - Many disposable forks; spoons and knives were stored with food contact sides up and unprotected...Single service disposable food/beverage items shall be protected from contamination...CDI by properly storing disposable plasticware.

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

notedCode 6-501.11Cleaning and sanitizing

Official Wording

Physical facilities installed; maintained & clean

Inspector’s Notes

6-501.11; Core - Caulk between mop sink/can wash tile base and wall was missing/damaged in some areas...Physical facilities shall be kept in good repair...Replace missing/damaged caulk. 6-501.12; Core - Observed soiled flooring/corners under dish machine and in mop sink/can wash floor basin and drain. Ends of some drain pipes had mold/slime accumulation. A few ceiling light shields were soiled and had accumulation of dead insects...Physical facilities shall be maintained clean...Increase cleaning frequency of surfaces/fixtures above.

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, May 20, 2025 · Original Source

1 - Inspection

Jan 30, 2025

Score 99

Official score: 99 · Understand This Area’s Scale

1 recorded violation

notedCode 7-204.11Chemicals

Official Wording

Toxic substances properly identified stored & used

Inspector’s Notes

7-204.11;Priority; Observed quaternary ammonium sanitizer in spray bottles with concentration slightly above 400ppm. Quaternary ammonium (QA) sanitizer concentration shall be 200-400ppm. CDI-QA sanitizer in spray bottles were diluted to appropriate concentration

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

Official record from Wake County Environmental Services, Jan 30, 2025 · Original Source

1 - Inspection

Sep 19, 2024

Score 98.5

Official score: 98.5 · Understand This Area’s Scale

2 recorded violations

notedCode 4-602.11Cleaning and sanitizing

Official Wording

Food-contact surfaces: cleaned & sanitized

Inspector’s Notes

4-602.11; Core; Observed a slight pink residue inside ice chute of soda machine. Enclosed components of equipment such as ice makers must be cleaned at a frequency necessary to preclude accumulation of soil or mold. CDI-Ice chute was cleaned 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.

More about cleaning or sanitizing problems

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; Observed salads and yogurt in reach-in fridge next to ice machine with temperatures above 41F (see temperature chart above). Initial ambient air temperature of fridge was 46F. Kitchen manager stated doors were opened for extended period of time to prepare for lunch. EHS waited for an hour to verify reach-in fridge temperature and temperature was still 46F. TCS(Time/Temperature Control for Safety) foods shall be maintained at 41F or above. CDI-Foods above were moved to another reach-in fridge and work order was place to replace fridge. NOTE:Do not store any TCS foods(yogurt; cheese sticks; pimento cheese etc.) in reach-in fridge until replaced and/or maintaining 41F or below.