School Cafeteria Inspection Checklist for Raleigh, NC

What Raleigh Health Inspectors Check During School Cafeteria Inspections

Wake County inspectors evaluate your cafeteria against North Carolina's Food Code, which mirrors the FDA Food Safety Modernization Act. They focus on time/temperature control for potentially hazardous foods, proper handwashing practices, allergen labeling and separation, and pest management evidence. Inspectors also verify that HACCP plans (Hazard Analysis Critical Control Points) are documented and implemented, and that all food handlers have current certifications. Equipment maintenance records, cleaning logs, and supplier verification documents are reviewed during every inspection.

Common Violations in Raleigh School Cafeterias

School kitchens frequently cite violations include improper hot/cold holding temperatures (food stored outside 41°F–135°F danger zones), inadequate hand-washing station supplies or access, and failure to label prepared foods with dates and contents. Cross-contamination risks—such as raw meat stored above ready-to-eat items or shared utensils without washing—are critical violations. Pest activity evidence (droppings, gnaw marks), missing or expired cleaning records, and undocumented or expired food handler permits also trigger enforcement action. Allergen awareness failures, such as unlabeled dishes containing common allergens, pose serious liability.

Daily and Weekly Self-Inspection Tasks for School Cafeterias

Conduct daily temperature logs for all refrigeration and heating units at opening, mid-shift, and closing; document findings and act immediately if units drift outside safe ranges. Check hand-washing stations daily for soap, paper towels, and hot water; verify all staff sign a daily handwashing acknowledgment. Weekly tasks include a walk-through pest inspection (check under sinks, behind equipment, and corners for droppings or gnaw marks), review of all food labels for dates and contents, and inspection of equipment cleanliness and maintenance logs. Train staff weekly on allergen protocols and conduct spot-checks on proper food separation and storage. Keep all checklists, temperature logs, and training records for at least two years for inspector review.

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