1 - Inspection
May 19, 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 19, 2026 · Original Source
Public School Lunch · Wake County, NC
Rogers Lane Elementary School
201 N Rogers Ln
Last inspected May 19, 2026 · View Map ↗ · Compare ↗
Score 100
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspections1 - Inspection
Sep 17, 2025
Score 96.5
Official score: 96.5 · Understand this area’s scale
3 recorded violations
notedCode 3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority; Observed many 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; items were 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 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 - Door gasket on upright refrigerator was torn/damaged. Some wire racks at bottom of milk cooler at serving line were rusty/peeling...Food service equipment shall be kept in good repair...Replace items above 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 problemsnotedCode 3-501.16(A)(2)Food temperature
Official wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2); Priority; Observed items (see chart above) that were above 41 degrees F.- TCS foods stored for cold holding shall maintain a temperature of 41 degrees F or less.- CDI; items switched out to get cold.
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 temperatureOfficial record from Wake County Environmental Services, Sep 17, 2025 · Original Source
1 - Inspection
Apr 14, 2025
Score 95.5
Official score: 95.5 · Understand this area’s scale
5 recorded violations
notedCode 6-301.12Handwashing
Official wording
Handwashing sinks supplied & accessible
Inspector’s notes
6-301.12; Priority Foundation - No paper towels were at the handsink in corner dining area by entrance to kitchen...Paper towels or other approved hand drying device shall be provided at all handsinks...CDI by providing paper towels at 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 - Several containers of popcorn chicken were less than 135F...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product until served...CDI by reheating foods. NOTE: Full points taken on this violation since it has been cited the last several consecutive inspections.
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 3-304.14Cleaning and sanitizing
Official wording
Wiping cloths: properly used & stored
Inspector’s notes
3-304.14; Core - One moist wiping cloth was on food prep table...Moist/soiled wiping cloths shall be kept in approved clean sanitizer between uses...Store moist in-use wiping cloths as stated 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 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 - Door gasket on upright refrigerator was torn/damaged. Some wire racks at bottom of milk cooler at serving line were rusty/peeling...Food service equipment shall be kept in good repair...Replace items above 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 6-501.12Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.12; Core - Flooring by front area corner handsink was very sticky. Some old tape/residues were on exterior sides of ovens...Physical facilities shall be kept clean...Increase cleaning frequency of flooring in handsink area stated above; and remove tape residues from ovens.
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 14, 2025 · Original Source
1 - Inspection
Dec 18, 2024
Score 95.5
Official score: 95.5 · Understand this area’s scale
7 recorded violations
notedCode 3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority - Many containers of spaghetti in hot holding cabinets were less than 135F. Cheese sticks being wrapped on table had dropped to 128-133F...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product until served...CDI by reheating foods. NOTE: Full points taken on this violation since it has been cited the last several consecutive inspections.
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 3-305.12Contamination
Official wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-305.12; Core - Some ice had dripped onto top of food boxes under leaking evaporator in walk-in freezer...Food shall not be stored under leaking water/condensate lines...Remove ice from food boxes. Until leaks are fixed; place pans under leaking evaporator lines to catch ice.
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.
More about food not protected from contaminationminorCode 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 - Some wire racks at bottom of milk cooler at serving line were rusty/peeling...Food service equipment shall be kept in good repair...Replace racks with similar approved shelving. 4-502.11 (A) and (C); Core - A few pitchers were cracked and some laminate sheet pans were chipped...Food service utensils shall be kept in good repair...Discard damaged items.
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 4-501.14Cleaning and sanitizing
Official wording
Warewashing facilities: installed; maintained & used; test strips
Inspector’s notes
4-501.14; Core - Interiors of sanitizing sink of 3-comp sink had significant dark soil build-up...Warewashing equipment shall be cleaned frequently enough to prevent recontamination of clean equipment and utensils...Increase cleaning frequency of 3-comp sink interiors.
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 6-202.14Cleaning and sanitizing
Official wording
Toilet facilities: properly constructed; supplied & cleaned
Inspector’s notes
6-202.14; Core - Outer self-closing door to kitchen employees' toilet room/laundry room was propped open; and door to toilet room inside was open (not self-closing door)...Toilet rooms located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door...When kitchen is in operation; keep self-closing door to laundry room closed OR provide self-closing device on toilet room door.
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 5-501.113(B)Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.113(B); Core - One top lid and side doors of one dumpster were open...Exterior trash/recycling dumpsters shall have tight-fitting lids and doors...Keep dumpster lids and doors closed when not in use.
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 6-501.11Cleaning and sanitizing
Official wording
Physical facilities installed; maintained & clean
Inspector’s notes
6-501.11; Core - Walk-in freezer evaporator had some ice accumulation on pipes/components and ice was dripping onto boxes below...Physical facilities shall be kept in good repair...Repair leaking freezer evaporator lines.
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 18, 2024 · Original Source
1 - Inspection
Aug 29, 2024
Score 97
Official score: 97 · 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 - One metal stemmed dial top food probe thermometer read 26F when calibrated using ice-water method...Food probe thermometers shall be properly calibrated to ensure their accuracy...CDI by calibrating thermometer.
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 issuescriticalCode 3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1); Priority - Sweet potato fries were as low as 126F in hot holding cabinet near serving line...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product until served...CDI by reheating fries. NOTE: If this violation is observed the next inspection; 3 points may be deducted due to repeated consecutive violations of this same issue.
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 temperatureminorCode 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 - A refrigerator door gasket was torn; and some wire racks at bottom of milk cooler at serving line were rusty/peeling...Food service equipment shall be kept in good repair; and equipment components such as doors and seals shall be kept intact and tight...Replace damaged items 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 5-501.115Facility maintenance
Official wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
5-501.115; Core - Some trash and cardboard has accumulated behind dumpsters...Storage areas for refuse/recycling receptacles shall be kept clean and maintained free of unnecessary items...Work with custodial/maintenance staff of school to remove items from ground by dumpsters and properly dispose of them.; 5-501.111; Core - One outside dumpster was badly dented/damaged in backside; and one top lid was bent down (does not cover top of dumpster when closed)...Trash/recycling receptacles shall be kept in good repair...Replace damaged dumpster with one that is intact and in good repair.
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 issuesOfficial record from Wake County Environmental Services, Aug 29, 2024 · Original Source
1 - Inspection
May 10, 2024
Score 97.5
Official score: 97.5 · 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 - Pizza slices and cheese bites in hot holding units were 117-126F (see temperature chart)...After properly reheating or cooking; hot TCS* foods shall be maintained at 135F or above throughout entire product until served...CDI by reheating pizza and bites.
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 3-501.15Food temperature
Official wording
Proper cooling methods used; adequate equipment for temperature control
Inspector’s notes
3-501.15; Priority Foundation - Tightly covered and stacked containers of green beans from can cooled from 76F to 72F in 65 minutes--.09 cooling rate (cooling rate must be at least .12)...TCS* foods shall cool using shallow pans (2-4 inch food depth); ice-water baths with frequent stirring; arranging in equipment to provide maximum heat transfer; and or loosely covering or completely uncovering cooling foods if there's no overhead contamination...CDI by changing cooling methods for faster 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 temperatureminorCode 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 - A few refrigerator door gaskets were torn; and some wire racks at bottom of milk cooler at serving line were rusty/peeling...Food service equipment shall be kept in good repair; and equipment components such as doors and seals shall be kept intact and tight...Replace damaged items with similar approved equipment.; 4-502.11(A) and (C); Core - Some plastic laminate trays were chipped...Food service utensils shall be kept in good repair...Remove damaged laminate trays from food service/preparation area and replace as needed.; 4-101.19; Core - Paper was lining a few stainless steel table drawers where utensils were stored on top (paper is absorbent and not easy to clean)...Equipment nonfood contact surfaces exposed to splash and spillage shall be made of nonabsorbent and smooth materials...CDI by removing paper from drawer bottoms.
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 - One outside dumpster was badly dented/damaged in backside; and lids on the other dumpster were cracked/damaged...Trash/recycling receptacles shall be kept in good repair...Replace damaged dumpster and top lids of other 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 issuesOfficial record from Wake County Environmental Services, May 10, 2024 · Original Source
1 - Inspection
Feb 29, 2024
Score 98.5
Official score: 98.5 · Understand this area’s scale
1 recorded violation
criticalCode 3-501.16(A)(1)Food temperature
Official wording
Proper hot holding temperatures
Inspector’s notes
3-501.16(A)(1) ; Priority; Temperature control for potentially hazardous foods shall be maintained for food safety. Baked beans on hot service line and in hot holding cabinets were 116 degrees F. Cheese burger on service line was 125 degrees F. Hot foods must be held at temps. at or above 135 degrees F. until service. Out of temp. hot foods including baked beans were pulled and reheated to temperatures of 165 degrees F. or greater before being placed back into service areas. Baked beans were reheated to a temp. of 180 degrees F. in steamer. Heating elements in hot holding bins on service line require priority repair. Hot holding cabinets thermostats and heating components require repair and reset to hold hot foods inside at hotter holding temps. that will keep food product at a temp. of 135 degrees F. or greater.
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 temperatureOfficial record from Wake County Environmental Services, Feb 29, 2024 · Original Source
1 - Inspection
Oct 17, 2023
Score 99.5
Official score: 99.5 · Understand this area’s scale
1 recorded violation
minorCode 4-501.12Cleaning and sanitizing
Official wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.12; Core; The four cutting board on hand had deep cuts on both sides of the boards. Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be effectively cleaned and sanitized; or discarded if they are not capable of being resurfaced. ; 4-501.11; Core; The ice machine is not working. All equipment must be maintained in a state of repair and condition that meets the currents rules. CDI.. A work order was put in for the ice machine.
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, Oct 17, 2023 · Original Source
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