Public School Lunch · Wake County, NC

Rolesville High School Cafeteria

Name: Rolesville High School Cafeteria
Address: 1099 E Young St, Wake County, NC

1099 E Young St

Last inspected May 19, 2026 · View Map ↗ · Compare ↗

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Score 99

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

The full inspection history

6 inspections

1 - Inspection

May 19, 2026

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 2-102.11(A)(B) and (C)1Permits, training, and postings

Official wording

PIC Present; demonstrates knowledge; & performs duties

Inspector’s notes

2-102.11(A)(B) and (C)1; 4 16 Demonstration Pf PIC demonstrates knowledge by Knowing the major allergens. Facility did not have allergen awareness information. CDI- Inspector gave posters to the PIC.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

notedCode —Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11 Second floor servicing line was not attended by staff at the time of my visit. The refrigeration with prepped foods were not being monitored by staff. Avoid taking prepped foods up to the second floor until a staff member can stay with the food. Protect food from contamination sources not specifically noted by the code. Mentioned on the past inspection.

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 contamination

notedCode 4-601.11(C ) The connection seams on the interior ceiling of the walk-in cooler needs cleaning. Debris is accumulating in the seams and debris may fall into the food stored below. Keep non food contact surfaces of equipment clean to avoid build up of dustCleaning and sanitizing

Official wording

Non-food contact surfaces clean

Inspector’s notes

4-601.11(C ) The connection seams on the interior ceiling of the walk-in cooler needs cleaning. Debris is accumulating in the seams and debris may fall into the food stored below. Keep non food contact surfaces of equipment clean to avoid build up of dust; food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.

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, May 19, 2026 · Original Source

1 - Inspection

Feb 13, 2026

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 3-501.15Food temperature

Official wording

Proper cooling methods used; adequate equipment for temperature control

Inspector’s notes

3-501.15; Core; Containers of salad made this morning were found stacked and covered in reach-in cooler at 52F while still in the cooling process. When placed in cooling or cold-holding equipment; food that is being cooled shall be arranged in the equipment to provide maximum heat transfer and loosely covered; or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. CDI- Containers were uncovered and unstacked. EHS observed a proper cooling rate at the conclusion of the inspection.

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

notedCode 3-307.11Contamination

Official wording

Contamination prevented during food preparation; storage & display

Inspector’s notes

3-307.11; Core; Reach-in cooler on second floor was unlocked and had packaged as well as unpackaged foods. This area did not have kitchen staff present at the time of inspection and is easily accessible to students/faculty. Food shall be protected from all sources of contamination. Ensure this unit is locked when not actively being used since it is located separately from the main kitchen and not under constant supervision.

In plain English

More about food not protected from contamination

notedCode 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; Double door reach-in cooler in kitchen (Maximo 68543); milk box on service line (Maximo 68557) & (Maximo 68563); and both sets of steamers in the kitchen are in need of repairs because equipment is currently broken. Drain in basin at 3-compartment sink used for vegetable wash is being held open with a utensil. Equipment shall be maintained in a state of good repair and condition. Follow-up with active work orders and/or submit work orders and reach out to maintenance to determine a timeline on when equipment is expected to be repaired.

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, Feb 13, 2026 · Original Source

1 - Inspection

Apr 21, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode Observation: Employee food container and drink were stored on prep surface. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's handsEmployee health and hygiene

Official wording

Proper eating; tasting; drinking or tobacco use

Inspector’s notes

Observation: Employee food container and drink were stored on prep surface. 2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands; the container; and exposed food; clean equipment; utensils and linens; and unwrapped single-service and single-use articles. CDI: Employee food container and drink were removed.

In plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

notedCode Observation: Beef was thawed in hot hold cabinet. 3-501.13 (A)Food temperature

Official wording

Approved thawing methods used

Inspector’s notes

Observation: Beef was thawed in hot hold cabinet. 3-501.13 (A); (B); (C ) Use approved thawing methods. Pf CDI: Spoke to manager about thawing; beef was placed in the walk in cooler.

In plain English

More about food kept at an unsafe temperature

notedCode Observation: Scoop handle was stored in sugar. 3-304.12 In-Use UtensilsEquipment and utensils

Official wording

In-use utensils: properly stored

Inspector’s notes

Observation: Scoop handle was stored in sugar. 3-304.12 In-Use Utensils; Between-Use Storage (C) CDI: Scoop was removed from sugar.

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 issues

Official record from Wake County Environmental Services, Apr 21, 2025 · Original Source

1 - Inspection

Oct 16, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf)Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

5-205.11 Using a Handwashing Sink - Operation and Maintenance (Pf); The handwashing sink at the second floor serving line had a cloth stored behind the faucet. Handwashing sinks shall only be used for handwashing. CDI- Cloth was removed. 6-301.12 Hand Drying Provision (Pf); The paper towel dispenser at the handwashing sink on the wall that is located to the right of the 3 compartment sink did not have any papertowels. Handwashing sinks shall provide individual; disposable papertowels or a hand-drying device. CDI- Papertowels were replenished.

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.

Official wording

Plumbing installed; proper backflow devices

Inspector’s notes

5-205.15; Core; The faucet at the handwashing sink on the third floor leaks from the base and at the faucet joint when turned on. Plumbing systems shall be maintained in good repair. Submit a work order.

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

notedCode 5-501.111Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.111; Core; One of the lids is detached from the middle garbage dumpster. Storage areas and bins for waste shall be maintained in good repair. Service Request submitted 10.9.24.

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, Oct 16, 2024 · Original Source

1 - Inspection

Jun 10, 2024

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, Jun 10, 2024 · Original Source

1 - Inspection

Feb 15, 2024

Score 99.5

Official score: 99.5 · Understand this area’s scale

2 recorded violations

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; A portion of the tray rail at the 2nd floor serving line is sloped and cannot be adjusted to remain flush with the other portions of the tray rail. All equipment shall be easily cleanable and maintained in good repair. Submit 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.

More about cleaning or sanitizing problems

minorCode 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; A few of the first-floor condiment bins have dried on food debris and grit in them. Non-food contact surfaces of equipment shall be cleaned as often as necessary to prevent a buildup of soil residues. Clean these items more frequently.

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, Feb 15, 2024 · Original Source

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