1 - Inspection
May 26, 2026
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, May 26, 2026 · Original Source
Public School Lunch · Wake County, NC
Hodge Road Elementary Cafeteria
2128 Mingo Bluff Blvd
Last inspected May 26, 2026 · View Map ↗ · Compare ↗
Score 100
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
7 inspections1 - Inspection
Oct 30, 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, Oct 30, 2025 · Original Source
1 - Inspection
Apr 25, 2025
Score 98
Official score: 98 · Understand this area’s scale
3 recorded violations
notedCode 5-202.12Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
5-202.12; Core; One handsink in the back near dish area was only getting to 87 degrees F.- Handsinks shall be at a minimum of 100 degrees F.- Please adjust temperature of handsink
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.
More about handwashing problemsnotedCode 3-501.16 (A) (1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1); Priority; Observed multiple items (see chart above) that were below 135 degrees F- TCS foods stored for hot holding shall maintain a temperature of 135 degrees F or higher.- CDI; by reheating items.
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 temperaturenotedCode 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; Observed one tiny tear in the refrigerator near the entrance serving area.- Equipment shall be maintained in a good state of repair and condition.- Please replace the torn 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.
More about cleaning or sanitizing problemsOfficial record from Wake County Environmental Services, Apr 25, 2025 · Original Source
1 - Inspection
Dec 17, 2024
Score 97.5
Official score: 97.5 · Understand this area’s scale
5 recorded violations
notedCode 4-501.114Cleaning and sanitizing
Official wording
Food-contact surfaces: cleaned & sanitized
Inspector’s notes
4-501.114; Priority - Quaternary ammonium sanitizer (QA) temperature in 3rd sink was 68F when actively sanitizing utensils...QA sanitizer temperature shall be at least 75F when actively sanitizing utensils...CDI by increasing sanitizer temperature when actively sanitizing utensils.
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 problemsnotedCode 3-501.16 (A) (1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16 (A) (1); Priority - Rice in hot holding unit was at 118-127F...After properly reheating or cooking; hot TCS* foods shall be kept at 135F or above throughout entire product until served...CDI by reheating rice.
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 temperaturenotedCode 4-101.19Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-101.19; Core - Table tops and some trays had paper liners with various items stored on top of liners (clean utensils; chemicals; etc.)...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove paper liners from surfaces above. 4-501.11; Core - Several wire shelves were rusty and/or peeling...Food service equipment shall be kept in good repair...Replace damaged equipment with similar approved equipment. 4-502.11(A) and (C); Core - Some laminate trays were cracked/chipped and ice dispensing scoop was cracked...Food service utensils shall be kept in good repair...Discard damaged items. NOTE: Laminate trays could be repurposed for placing chemicals on top of them--consider writing "FOR CHEMICAL STORAGE ONLY" on them so they cannot be used for food preparation; service or storage.
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 problemsnotedCode 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 - Some plastic removable shelf overlays; undersides of side extensions on serving lines and edges of walk-in unit doors were soiled...Equipment 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 problemsnotedCode 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core - Observed some soiled kitchen ceiling tiles; ceiling light shields; mop sink/can wash walls and basin...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.; 6-501.11; Core - One light fixture in laundry room was not illuminating...Physical facilities shall be kept in good repair...Replace burned out light fixture.
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 problemsOfficial record from Wake County Environmental Services, Dec 17, 2024 · Original Source
1 - Inspection
Aug 23, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
4 recorded violations
minorCode 5-501.111Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.111; Core - Trash dumpster was rusted through and had many cracks in the bottom/sides...Trash/recycling receptacles shall be kept in good repair...Replace damaged dumpster.
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 issuesminorCode 4-101.19Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-101.19; Core - Table drawers; table tops; trays; etc. had paper liners with various items stored on top of liners (clean utensils; chemicals; etc.)...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove paper liners from surfaces above. ; 4-501.11; Core - Several wire shelves were rusty and/or peeling...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace damaged equipment with similar approved equipment.; 4-205.10; Core - Inverted milk crates were used as "shelves" in various areas (crates are not approved "shelving")...Except for toasters; mixers; microwave ovens; water heaters; and hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Replace crates with approved shelves or dunnage racks OR use existing approved shelving/racks.; 4-502.11(A) and (C); Core - Some laminate trays were cracked/chipped and ice dispensing scoop was cracked...Food service utensils shall be kept in good repair...Discard damaged items. NOTE: Laminate trays could be repurposed for placing chemicals on top of them--consider writing "FOR CHEMICAL STORAGE ONLY" on them so they cannot be used for food preparation; service or storage.
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 problemsminorCode 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 - Some plastic removable shelf overlays were soiled...Equipment nonfood contact surfaces shall be kept clean...Increase cleaning frequency of overlays.
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 problemsminorCode 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core - Observed soiled kitchen ceiling vents and adjacent tiles; ceiling light shields; Vent hood filters; bathroom ceiling vent; mop sink/can wash walls and basin...Physical facilities shall be kept clean...Increase cleaning frequency of surfaces/fixtures above.; 6-501.11; Core - Middle evaporator fan in walk-in freezer was missing fan blades. Kitchen mop sink/can wash faucet was dripping when water was completely turned off; and no cold water was available at this faucet. Walk-in cooler had exposed (unwrapped) copper pipes under evaporator...Physical facilities shall be kept in good repair...Replace missing evaporator fan blades; repair leaking mop sink faucet and provide cold running water; and insulate or wrap exposed copper pipes in cooler.
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 problemsOfficial record from Wake County Environmental Services, Aug 23, 2024 · Original Source
1 - Inspection
Apr 26, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
4 recorded violations
majorCode 4-502.11(B)Equipment and utensils
Official wording
Thermometers provided & accurate
Inspector’s notes
4-502.11(B); Priority Foundation - Two dial top metal stemmed food thermometers read 25F and 20F respectively in ice-water bath (they must read 32F; plus or minus 2 degrees F)...Metal stemmed food thermometers shall be properly calibrated to ensure their accuracy...CDI by calibrating thermometers.
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 issuesminorCode 4-205.10Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-205.10; Core - Inverted milk crates were used as "shelves" in walk-in cooler; freezer and in dry storage (crates are not approved "shelving")...Except for toasters; mixers; microwave ovens; water heaters; and hoods; food service equipment shall be used according to manufacturer's intended use and meet ANSI/NSF certification...Replace crates with approved shelves or dunnage racks.; 4-502.11(A) and (C); Core - Several laminate trays were cracked/chipped and dispensing tongs had cracked handle...Food service utensils shall be kept in good repair...Discard damaged items.; 4-101.19; Core - Table drawers; table tops; trays; etc. had paper liners with various items stored on top of liners (clean utensils; chemicals; etc.)...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...Remove paper liners from surfaces above. ; 4-501.11; Core - Several wire shelves were rusty and/or peeling. One push cart had large crack in bottom shelf. One refrigerator door gasket was torn...Food service equipment shall be kept in good repair. Equipment components such as doors and seals shall be kept intact and tight...Replace damaged equipment and gasket with similar approved equipment.
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 problemsminorCode 5-501.111Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.111; Core - Trash dumpster was rusted through and had many cracks in the bottom/sides...Trash/recycling receptacles shall be kept in good repair...Replace damaged dumpster.
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 issuesminorCode 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core - Some ceiling tiles; walls and mop sink/can wash basin were soiled...Physical facilities shall be kept clean...Increase cleaning frequency of 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 problemsOfficial record from Wake County Environmental Services, Apr 26, 2024 · Original Source
1 - Inspection
Nov 21, 2023
Score 99
Official score: 99 · Understand this area’s scale
4 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 one tray of taco beef holding below 135F on the line.TCS foods shall be held at 135F or greater. Item reheated.
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 temperaturecriticalCode 3-501.18Food source and labeling
Official wording
Proper date marking & disposition
Inspector’s notes
3-501.18; Priority; Observed mozzarella cheese holding with date mark 11/9/23. Food specified in par. 3 501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in par. 3-501.17(A); except time that the product is frozen; P (2) Is in a container or package that does not bear a date or day; P or (3) Is appropriately marked with a date or day that exceeds a temperature and time combination as specified. Item discarded.
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 problemsmajorCode 3-501.15Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation; Observed recently prepared salad cooling on open salad bar. Cooling shall be accomplished by 1) Placing the food in shallow pans; Pf (2) Separating the food into smaller or thinner portions; Pf (3) Using rapid cooling equipment 1) Arranged in the equipment to provide maximum heat transfer through the container walls; and (2) Loosely covered; or uncovered if protected from overhead contamination. Item placed in walk in for rapid cooling.
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 temperaturemajorCode 4-202.11Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-202.11; Priority Foundation; Observed rusty can opener blade- item removed. A) Multiuse food contact surfaces shall be: (1) Smooth; Pf (2) Free of breaks; open seams; cracks; chips; inclusions; pits; and similar imperfections; Pf
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 problemsOfficial record from Wake County Environmental Services, Nov 21, 2023 · Original Source
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