ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
Quick Answers
When was Vandora Springs Elementary School Cafeteria last inspected?
The most recent inspection on record was on Oct 6, 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?
10 inspections on record, from Oct 26, 2023 to Oct 6, 2026.
Has Vandora Springs Elementary School Cafeteria ever been closed by the health department?
No closure appears in the 10 inspection records we hold for this business. The earliest is dated Oct 26, 2023.
6-301.12 Hand Drying Provision (Pf) There was one handwashing sink that did not have paper towels . All handwashing sinks must be provided with a hand drying device. CDI... Paper towels were placed at the handwashing sink.
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.
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Repair the Cleveland steamer that is no longer working in the kitchen. All equipment must be in good working condition.
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 (A) EquipmentCleaning and sanitizing
Official Wording
Food-contact surfaces: cleaned & sanitized
Inspector’s Notes
4-601.11 (A) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (Pf) There were a few dishes that were stored as clean that were greasy to the touch. All dishes stored as clean must be clean to sight and touch. CDI.. The dishes were placed back at the three compartment sink to be washed again.
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.
4-501.12 Cutting Surfaces (C) The small cutting boards had deep cuts and grooves on both sides of the boards. Resurface or replace the cutting boards if they can no longer be effectively 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) EquipmentCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the storage drawers to remove the debris that is present in the drawers. Clean the filters above the ovens to remove the dust. Clean equipment at a frequency necessary to remove 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.
notedCode 4-903.11 (A) Clean dishes were stored on air-drying shelves that had debris on them. Clean dishes were stored in drawers that had debris in the bottom of them. Store cleaned equipmentEquipment and utensils
4-903.11 (A) Clean dishes were stored on air-drying shelves that had debris on them. Clean dishes were stored in drawers that had debris in the bottom of them. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. This is a repeat but not severe enough to take full credit.
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.
minorCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the air-drying shelves. Clean the utensils drawers to remove the crumbs. Clean equipment at a frequency necessary to remove 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.
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P The lettuce on the salads was holding at 51F. This potentially hazardous food must beheld at 41F or below. CDI... The salads wee placed in a reach-in cold hold unit and cooled down to 41F.
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.
4-903.11 (A) Clean dishes were stored in dirty containers. Store cleaned equipment; utensils; linens in a clean; dry location; where they are not exposed to splash; dust; or other contamination; and at least 6 inches above the floor. CDI.. The dishes were placed back at the three compartment sink to be washed again.
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.
notedCode 4-601.11 (B) and (C) EquipmentCleaning and sanitizing
Official Wording
Non-food contact surfaces clean
Inspector’s Notes
4-601.11 (B) and (C) Equipment; Food-Contact Surfaces; Nonfood Contact Surfaces; and Utensils (C) Clean the storage containers that the dishes are stored in. Clean equipment at a frequency necessary to remove 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.
4-501.11; Core; At the walk-in freezer; noted bottom door gasket is torn and in need to repair. The compressor line on the walk in freezer is leaking. Person in charge has already placed a work order (w/o # 28057850) for noted damages. Noted initial work order was placed on Sept 18th 2024. Follow-up conducted by Person in charge on January 8th 2025 as well. Facility still awaiting repairs. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Please have maintenance technicians acknowledge and conduct repairs for noted work order.
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; The door gasket on the walk in freezer is deteriorating causing buildup of ice on the inside of door frame. The compressor line on the walk in freezer is leaking. Person in charge has already placed a work order (w/o # 28057850) for noted damages. Noted initial work order was placed on Sept 18th 2024. Follow-up conducted by Person in charge on January 8th 2025 as well. Facility still awaiting repairs. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. Please have maintenance technicians acknowledge and conduct repairs for noted work order. 4-501.12 Cutting Surfaces (C)- Noted brown cutting boards are deeply scratched. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.
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.
Meets ventilation & lighting requirements; designated areas used
Inspector’s Notes
6-303.11- Notes a few light panels underneath the commercial hood have burned out. Provide required lighting intensity.
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.
3-501.16(A)(1) ; Priority; Noted a small container of steamed broccoli was temping between 117-119 F in the 3-door hot hold cabinet. Maintain hot hold temperatures at 135 F and above. CDI-item 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.
4-501.11; Core; The tall one-door reach in cooler is no longer working. Person in charge has already placed a work order for noted unit. Noted excess ice build-up around the door frame of the walk-freezer unit. Also noted excess ice surrounding the walk-in freezer condenser unit. Noted ice is beginning to accumulate around the interior ceiling near the condenser unit and appears to be leaking onto to the floor space below the walk-in freezer condenser unit. EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2.
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.
5-501.115; Core; Noted excess garbage beginning to overflow in the outside dumpster area. A storage area and enclosure for REFUSE; recyclables; or returnables shall be maintained free of unnecessary items; as specified under sec. 6 501.114; and clean.
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.
4-501.11; Core; The door gasket on the walk in freezer is deteriorating causing buildup of ice on the inside of door frame. The compressor line on the walk in freezer is leaking. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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 Observation: Due to the compressor line leaking in the walk in freezerContamination
Official Wording
Contamination prevented during food preparation; storage & display
Inspector’s Notes
Observation: Due to the compressor line leaking in the walk in freezer; boxes of food store under the compressor are accumulated with water coming from the leak. Move boxes of food form this location to another in the walk in freezer.3-305.12; Core; FOOD may not be stored: (G) Under leaking water lines; including leaking automatic fire sprinkler heads; or under lines on which water has condensed;
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.
minorCode Observation: The door gasket on the walk in freezer is deteriorating causing buildup of ice on the inside of door frame. The compressor line on the walk in freezer is leaking. 4-501.11Cleaning and sanitizing
Observation: The door gasket on the walk in freezer is deteriorating causing buildup of ice on the inside of door frame. The compressor line on the walk in freezer is leaking. 4-501.11; Core; (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.
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 Observation: The drain seal at the dish washing sink is in poor repair disallowing for the use of the basin for proper washWater, plumbing, and sewage
Official Wording
Plumbing installed; proper backflow devices
Inspector’s Notes
Observation: The drain seal at the dish washing sink is in poor repair disallowing for the use of the basin for proper wash; rinse and sanitizer. Staffing are currently using this sink as a 2 compartment sink. 5-205.15; A PLUMBING SYSTEM shall be: (B) Maintained in good repair. Core;
In Plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
minorCode Observation: The ceiling tile in the corner of the kitchen adjacent the dish sink has visible water damage. 6-501.11Cleaning and sanitizing
Official Wording
Physical facilities installed; maintained & clean
Inspector’s Notes
Observation: The ceiling tile in the corner of the kitchen adjacent the dish sink has visible water damage. 6-501.11; Core; PHYSICAL FACILITIES shall be maintained in good repair.
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; Cole slaw was on serving line at 49 degrees F. Discovered the cold holding compartment was not working. Maintain cold foods to 41 degrees or below. CDI - Cole slaw placed in the walk-in freezer to chill rapidly and work order placed for cold hold unit.
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.