Public School Lunch · Wake County, NC

Root Elementary Cafeteria

Name: Root Elementary Cafeteria
Address: 3202 Northampton St, Wake County, NC

3202 Northampton St

Last inspected Sep 17, 2026 · View Map ↗ · Compare ↗

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Score 98.5

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

The full inspection history

7 inspections

1 - Inspection

Sep 17, 2026

Score 98.5

Official score: 98.5 · Understand this area’s scale

2 recorded violations

notedCode 4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (5) At any time during the operation when contamination may have occurred. (P) -Observation: cooler cartCleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 Equipment Food-Contact Surfaces and Utensils - Frequency (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (5) At any time during the operation when contamination may have occurred. (P) -Observation: cooler cart; and containers that were being washed and clean in food; it was still there while fruits were being washed. Make sure to wash and clean equipment and containers in the 3 compartment sink for dishes and use food sink only for food. -Corrected During Inspection (CDI): Person in Charge (PIC) voluntarily removed items and clean food sink.

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 3-304.14 Wiping ClothsCleaning and sanitizing

Official wording

Wiping cloths: properly used & stored

Inspector’s notes

3-304.14 Wiping Cloths; Use Limitation. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; -Observation: wet cloth was being kept on top of prep table. Make sure to keep wet cloth submerged in bucket sanitizer at all times when not in use. -Environmental Health Specialist (EHS) discussed the matter with Person in Charge (PIC).

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 17, 2026 · Original Source

1 - Inspection

Jan 9, 2026

Score 100

Official score: 100 · Understand this area’s scale

2 recorded violations

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; Replace the cracked plastic covering on serving line. Replace the cracked lid on the ice cream sliding cooler door. Maintain equipment in good repair. Repeat; no points. The PIC has placed work orders for these last two remaining items but they have not been able to be replaced yet by GS staff.

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 6-501.11Cleaning and sanitizing

Official wording

Physical facilities installed; maintained & clean

Inspector’s notes

6-501.11; Core; Replace / repair the bottom of the staff restroom door and the back mop sink chemical room door that is peeling due to moisture absorption. Floors; walls; and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.

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, Jan 9, 2026 · Original Source

1 - Inspection

Sep 29, 2025

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

notedCode 4-602.11 (E)(4)(B)Cleaning and sanitizing

Official wording

Food-contact surfaces: cleaned & sanitized

Inspector’s notes

4-602.11 (E)(4)(B); Core; Observed black soil buildup on ice machine walls and side parts of the ice machine shoot. Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. PIC immediately cleaned and sanitized the ice machine during the inspection.

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 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; Replace split gasket on right door of 2 door reach in cooler. Replace the cracked plastic covering on serving line. Replace the cracked lid on the ice cream sliding cooler door. Maintain equipment in good repair. 4-501.12; Core; Replace white; worn small cutting boards. Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

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 4-501.19Cleaning and sanitizing

Official wording

Warewashing facilities: installed; maintained & used; test strips

Inspector’s notes

4-501.19; Priority Foundation; Observed employee actively washing dishes in soapy water solution 100F. The temperature of the wash solution in manual ware washing shall be maintained at not less than 110F. During manual warewashing; maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. Manufacturer instructions for cleanie genie detergent does not specify a temperature. CDI- PIC drained soapy water and made fresh at 110F.

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 29, 2025 · Original Source

1 - Inspection

Feb 5, 2025

Score 100

Official score: 100 · Understand this area’s scale

2 recorded violations

notedCode Observation: The entrance door on the side of the cafeteria is gapped at the bottom which can allow for entrance of insects and/or vermin. 6-202.15 Outer OpeningsPests

Official wording

Insects & rodents not present; no unauthorized animals

Inspector’s notes

Observation: The entrance door on the side of the cafeteria is gapped at the bottom which can allow for entrance of insects and/or vermin. 6-202.15 Outer Openings; Protected (C) Protect outer openings of establishment from insect or rodent entry.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

More about signs of rodents or insects

notedCode Observation: Due to the shape of the lid on the left side of the dumpster which is bent and no longer tight-fitting/sealed when closed. Replace lid on dumpster. 5-501.15 Outside Receptacles (C) (A) Receptacles and waste handling units for REFUSEFacility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

Observation: Due to the shape of the lid on the left side of the dumpster which is bent and no longer tight-fitting/sealed when closed. Replace lid on dumpster. 5-501.15 Outside Receptacles (C) (A) Receptacles and waste handling units for REFUSE; recyclables; and returnables used with materials containing FOOD residue and used outside the FOOD ESTABLISHMENT shall be designed and constructed to have tight-fitting lids; doors; or covers.

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 5, 2025 · Original Source

1 - Inspection

Sep 10, 2024

Score 99

Official score: 99 · Understand this area’s scale

2 recorded violations

majorCode Observation: The hand sink upon entrance to kitchen did not have paper towels stocked in the dispenser. CDI: Maintenance replaced towels during inspection. Other hand sinks are provided and have hand drying towels. 6-301.12Handwashing

Official wording

Handwashing sinks supplied & accessible

Inspector’s notes

Observation: The hand sink upon entrance to kitchen did not have paper towels stocked in the dispenser. CDI: Maintenance replaced towels during inspection. Other hand sinks are provided and have hand drying towels. 6-301.12; Priority Foundation; Each handwashing sink or group of adjacent handwashing sinks shall be provided with: (A) Individual; disposable towels; Pf (B) A continuous towel system that supplies the user with a clean towel; Pf or (C) A heated-air hand drying device; Pf or (D) A hand drying device that employs an air-knife system that delivers high velocity; pressurized air at ambient temperatures. Pf

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

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

Inspector’s notes

Observation: The milk cooler; 2 door refrigerator; ice machine and hot holding cabinet is in poor repair and not working. Equipment shall be maintained in good repair: These equipment products are needed as part of routine preparation steps for cooling; holding hot; cold holding TCS temperature control safety products. 4-501.11; Core; A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4 1 and 4-2. (B) EQUIPMENT components such as doors; seals; hinges; fasteners; and kick plates shall be kept intact; tight; and adjusted in accordance with manufacturer's specifications. (C) Cutting or piercing parts of can openers shall be kept sharp to minimize the creation of metal fragments that can contaminate FOOD when the container is opened.

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 10, 2024 · Original Source

1 - Inspection

Mar 13, 2024

Score 99

Official score: 99 · Understand this area’s scale

3 recorded violations

criticalCode 3-501.16 (A)(2) and (B)Food temperature

Official wording

Proper cold holding temperatures

Inspector’s notes

3-501.16 (A)(2) and (B); Priority; Cheese was holding at 42F in the reach-in cooler. The digital thermometer in the reach-in cooler was reading at 42F as well. Potentially hazardous foods being held cold shall remain at 41F or below. CDI- Cheese was voluntarily discarded.

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

criticalCode 7-204.11Chemicals

Official wording

Toxic substances properly identified stored & used

Inspector’s notes

7-204.11 ; Priority; Quat sanitizer bucket holding wet wiping cloths was at a concentration around 600ppm. Quat sanitizer shall be maintained at 200-400ppm for safe use. CDI- Sanitizer bucket was diluted during the inspection.

In plain English

Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.

More about chemicals stored or used unsafely

minorCode 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

5-501.113; Core; One of the outdoor receptacle lids was open during the inspection. Outdoor receptacles shall be kept covered with tightly fitted lids and doors. Keep receptacle lid closed when not in use. DEDUCTIONS WILL BE TAKEN IF THIS ITEM IS REPEATED.

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, Mar 13, 2024 · Original Source

1 - Inspection

Nov 30, 2023

Score 100

Official score: 100 · Understand this area’s scale

1 recorded violation

minorCode 5-501.113Facility maintenance

Official wording

Garbage & refuse properly disposed; facilities maintained

Inspector’s notes

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, Nov 30, 2023 · Original Source