Public School Lunch · Wake County, NC

East Garner Elementary Lunchroom

Name: East Garner Elementary Lunchroom
Address: 5545 Jones Sausage Rd, Wake County, NC

5545 Jones Sausage Rd

Last inspected Apr 23, 2026 · View Map ↗ · Compare ↗

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Score 99

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

The full inspection history

9 inspections

1 - Inspection

Apr 23, 2026

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

notedCode 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfFood source and labeling

Official wording

Proper date marking & disposition

Inspector’s notes

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf; 2 containers of salad prepped previous day not date marked. CDI: Salads dated.

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 —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Ice machine no longer working. Noted work order placed for ice machine unit as of 8/3/25 (SR974608). Sink not working properly as well. Maintain equipment in good repair. Repeat.

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, Apr 23, 2026 · Original Source

1 - Inspection

Jan 20, 2026

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

minorCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C)- Noted ice machine no longer working. Noted work order placed for ice machine unit as of 8/3/25 (SR974608). Maintain equipment in good repair. Follow-up on work order for ice machine unit. 4-501.12 Cutting Surfaces (C)- Need to replace out deeply scratched cutting board. Ensure all cutting boards have smooth easily cleanable surfaces.

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

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) - Noted black specs/residue build up along the interior ceiling of the walk in cooler unit. Clean noted area.

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 —Water, plumbing, and sewage

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15- Noted drain line underneath produce prep sink has a slow leak. Maintain a plumbing system in good repair.

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.

More about water, plumbing, or sewage problems

Official record from Wake County Environmental Services, Jan 20, 2026 · Original Source

1 - Inspection

Sep 8, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode —Cleaning 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

Official record from Wake County Environmental Services, Sep 8, 2025 · Original Source

1 - Inspection

Apr 24, 2025

Score 99.5

Official score: 99.5 · Understand this area’s scale

1 recorded violation

minorCode —Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-501.11 Good Repair and Proper Adjustment - Equipment (C) - Noted milk cooler no longer functioning properly. Noted ambient air for unit was 56 F. By the end of the inspection the unit went into defrost mode for an extensive period of time. Ensure all equipment is maintained in good repair. Person in charge will place a work order for noted unit.

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, Apr 24, 2025 · Original Source

1 - Inspection

Feb 3, 2025

Score 100

Official score: 100 · Understand this area’s scale

0 recorded violations

No violations recorded in this inspection.

Official record from Wake County Environmental Services, Feb 3, 2025 · Original Source

1 - Inspection

Oct 25, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

1 recorded violation

notedCode —Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16(A)(2) Priority: Salad on ice on the left serving line is 50F and salad on the right serving line is 47F. Maintain TCS foods in cold holding at 41F or less. More ice was added to the salads.

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

Official record from Wake County Environmental Services, Oct 25, 2024 · Original Source

1 - Inspection

Aug 28, 2024

Score 100

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode 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; Gaskets are torn on the hot hold cabinet located on the far right-hand side of cook line. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. This is a repeat item.

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 28, 2024 · Original Source

1 - Inspection

Feb 27, 2024

Score 98.5

Official score: 98.5 · Understand this area’s scale

3 recorded violations

criticalCode 3-501.16(A)(1)Food temperature

Official wording

Proper hot holding temperatures

Inspector’s notes

3-501.16(A)(1) ; Priority; Observed (2) pans of steamed cauliflower temping between 125-133 F in the bottom hot hold cabinet. Maintain TCS foods at 135 F or above for hot holding. CDI- Item reheated then placed back into hot holding.

In plain English

More about food kept at an unsafe temperature

minorCode 4-5r01.11Cleaning and sanitizing

Official wording

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

Inspector’s notes

4-5r01.11; Core; Noted gaskets are torn on the hot hold cabinet located on the far right-hand side of cook line. 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.

More about cleaning or sanitizing problems

minorCode 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core; Top lid to the outside dumpster was left opened. Inside the FOOD ESTABLISHMENT if the receptacles and units: Contain FOOD residue and are not in continuous use; or after they are filled; and with tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT.

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

Official record from Wake County Environmental Services, Feb 27, 2024 · Original Source

1 - Inspection