ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Sycamore Creek Cafeteria last inspected?
The most recent inspection on record was on Oct 19, 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 Nov 29, 2023 to Oct 19, 2026.
Has Sycamore Creek Cafeteria ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Nov 29, 2023.
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; Walk-in cooler fan guards soiled with dust and debris. Surfaces of equipment shall 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.
4-602.11; Core; Ice machine baffle soiled with slight pink accumulation. Ice machines shall be cleaned at a frequency necessary to preclude accumulation of soil or mold.
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)(1); Priority; One tray of waffle; egg; and sausage sandwiches holding less than 135 F in the hot box. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. CDI - Tray of sandwiches reheated in oven to proper 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; Core; Walk-in cooler gasket torn. Maintain equipment in good repair. Replace gasket.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(B) and (C); Core; Walk-in cooler and walk-in freezer gaskets soiled with black accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Increase cleaning frequency.
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; Core; Walk-in cooler gasket torn. Maintain equipment in good repair. Replace gasket.
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 4-601.11(B) and (C)Cleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11(B) and (C); Core; Walk-in cooler gasket soiled with black accumulation. Surfaces of equipment shall be kept free of an accumulation of dirt; food residue and other debris. Increase cleaning frequency.
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)(1); Priority; Two trays of dumplings and two trays of rice holding less than 135 F. Refer to temperature chart. TCS (Time/Temperature Control for Safety) foods shall maintain 135 F or above. CDI - Foods reheated to 165 F+.
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.
4-501.114; Priority; When tested during the inspection; the concentration of the multi-quat sanitizer was less than 150ppm. A chemical sanitizer used in a sanitizing solution for a manual/mechanical operation shall be used in accordance with the EPA-registered label use instructions; and shall be used as follows: A quaternary ammonium compound solution shall have a minimum concentration of 150ppm not to exceed 400ppm. CDI - Sanitizing solution was remade at adequate concentrations.
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.
Contamination prevented during food preparation; storage & display
Inspector’s Notes
3-305.11; Core; Observed several boxes of food stored on the floor of the walk-in freezer. Food shall be protected from contamination by storing the food: In a clean; dry location; Where it is not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. Move boxes of food off the 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.
3-501.18; (P); A package of shredded mozzarella was labeled with an opening date of 10/01/2024. A ready-to-eat; TCS food shall be discarded if it: exceeds the temp and time combination specified in the NC Food Code. the specifications are the following: A refrigerated; ready-to-eat; TCS(time/temp control for safety) food prepared and packaged by a food processing plant shall be clearly marked at the time the original container is opened in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded when held at 41F or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. CDI - PIC voluntarily discarded out-of-date cheese; mozzarella is not included on the list of cheeses exempt from date marking.
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.
5-501.115; (c); Observed some wooden palettes stacked in the dumpster area. A storage area and enclosure for refuse; recyclables; or returnables shall be maintained free of unnecessary items and clean. Remove wood palettes 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.
3-501.17; Priority Foundation; Observed open bag of mozzarella with incorrect date paper 2/28/24. Ready to eat ; Potentially hazardous food (Time/temperature for food safety food ) prepared and held in a food establishment for more than 24 hours shall be marked to indicate the date or day by which the food shall be consumed on the premises; sold; or discarded; based on the temperature and time combinations specified below. The day of preparation shall be counted as Day 1. Item labeled with correct date.
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.
Proper cooling methods used; adequate equipment for temperature control
Inspector’s Notes
3-501.15; Priority Foundation; Observed peaches removed from can cooling inside tightly covered container. Observed yogurt parfaits cooling inside tightly covered containers. 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. Covers removed.
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.
5-202.12; Core;Observed hot water at hand sinks 72F after running several minutes. A handwashing sink shall be equipped to provide water at a temperature of at least 100F through a mixing valve or combination faucet. Adjust hot water temperature.
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.
4-601.11 (A); Priority Foundation; Observed soiled cutting board stored as clean inside bulk bin. Equipment food-contact surfaces and utensils shall be clean to sight and touch- items placed in 3 comp sink.
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.
Contamination prevented during food preparation; storage & display
Inspector’s Notes
6-404.11; Priority Foundation;Observed cling peaches and potatoes prepared for lunch that came from bulk cans dented on the seams. Products that are held by the permit holder for credit; redemption; or return to the distributor; such as damaged; spoiled; or recalled products; shall be segregated and held in designated areas that are separated from food; equipment; utensils; linens; single service and single- use articles. Items separated to be returned for credit.
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.
Warewashing facilities: installed; maintained & used; test strips
Inspector’s Notes
4-603.16; Core;Observed rinse step skipped while manager was actively washing dishes. failing to rinse dishes after washing and before sanitizing. Use of a distinct; separate water rinse after washing and before sanitizing if using: (1) A 3-compartment sink- EHS provided training- team member rinsed dishes.
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.