Location: 84 Johnson Estate CLAYTON , NC 27520 Facility Type: Institutional Food Service Inspection Date: 09/03/2024
Score: 99.5
#
Comments
Points
39.
3-305.11; Core; Two bags of grits opened and stored on dry food storae rack. Once a bag of food is opened (cereal, sugar, flour, salt, grits, etc.) the remaining contents must be stored in a covered container or zip closure bag. If the food is removed from original packaging then the common name of the food must be labeled on the storage container/bag. Empty Crates are being used in the walk in cooler to hold crates of milk above the floor, dish washer racks are being used to hold extra dry foods above the floor. Food should be on storage shelving that is a minimum of 6" above the floor and allows for cleaning below.
0.0
41.
3-304.14; Core; The sanitizer concentration in the bucket for wiping cloths was weak or vacant in strength. Wiping cloths must be stored in a sanitizer solution between uses. Buckets should be changed when visibly soiled and through out the shift, use test strips to check the concentration.
Location: 84 Johnson Estate CLAYTON , NC 27520 Facility Type: Institutional Food Service Inspection Date: 06/12/2024
Score: 100
#
Comments
Points
37.
3-302.12; Core; Once a bag of food is opened (cereal, sugar, flour, salt, grits, etc.) the remaining contents must be stored in a covered container or zip closure bag. If the food is removed from original packaging then the common name of the food must be labeled on the storage container/bag.
Location: 84 Johnson Estate CLAYTON , NC 27520 Facility Type: Institutional Food Service Inspection Date: 02/26/2024
Score: 100
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; BBQ sandwiches that had just been premade was was around 126*F. It is recommended to keep the BBQ in the steam wells and let the residents make their own sandwiches. Place the bread on the plates so meats can maintain 135*F or higher.
Location: 84 Johnson Estate CLAYTON , NC 27520 Facility Type: Institutional Food Service Inspection Date: 06/05/2023
Score: 98
#
Comments
Points
23.
3-501.17; Priority Foundation; Cooked sausage and pepperoni without the date label on them. Several items that were cooked and cooled today with an inaccurate date label on them. 3-501.18; Priority; Several items in the walk in cooler (deli meat, spaghetti sauce) with dates that were over the 7 day hold time. All foods that are TCS and ready to eat must have a date label on them to track the hold time. Foods can only be held for a maximum of 7 days, include date of prep as day 1. If not served by the 7th day then it must be discarded. Items were labeled correctly that were not labeled or mislabeled. Items that were over the 7 days were disposed of.
1.5
35.
3-501.13 ; Priority Foundation; Bags of frozen corn and mixed vegetables were set out to thaw at room temperature for service at a later meal. TCS Foods cannot be thawed at room temperature. Items were moved to the cooler to thaw.
0.0
41.
3-304.14; Core; Wiping cloth on prep area and buckets did not have a sanitizer solution in them. Person on duty stated that the buckets of sanitizer that are used to mix this solution was empty. They were able to pour enough out of the nearly empty bucket into the vat of the dish sink to make a properly mixed sanitizer solution. A bottle of chlorine was located and facility has the proper test strips. When mixing a chlorine based sanitizer, the concentration must be 50ppm-100ppm. This can be used until the quaternary ammonia solution can be delivered.
Location: 84 Johnson Estate CLAYTON , NC 27520 Facility Type: Institutional Food Service Inspection Date: 03/13/2023
Score: 100
#
Comments
Points
48.
4-501.19; Priority Foundation; Hot water at the hand sink was 112F, the dishwasher was providing a final rinse temperature of 164.6. The hot water at the dish sink was 62F. Manager stated that the hot water was available this morning but quick working mid morning. Repair company is in route to repair the heaters for the kitchen. Paper plates will be used to serve food on for lunch and until heater repaired. Once the water heater is repaired, normal operation can be resume. Contact me once repaired for a follow up verification visit.
Location: 84 Johnson Estate CLAYTON , NC 27520 Facility Type: Institutional Food Service Inspection Date: 09/27/2022
Score: 98.5
#
Comments
Points
6.
2-401.11; Core; Employee observed eating from an individual container while standing in the kitchen by prep area. There is not to be any consuming of foods in the kitchen. This should occur in the office, dining rooms or other break rooms.
0.0
19.
3-403.11; Priority; Large pan of baked spaghetti in the steam table holding 106F-119F. All ingredients were cooked ahead (pasta, meat sauce) of time and then assembled in pan, pan placed in oven to heat the item before hot holding in the steam table. The assembled items as placed in the oven should reach a an internal temperature of 165F before placing in the steam table to hot hold at 135F or above. Pan of baked spaghetti removed to reheat in the oven.
Location: 84 Johnson Estate CLAYTON , NC 27520 Facility Type: Institutional Food Service Inspection Date: 06/09/2022
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. Current managers serv safe expired in November of 2021.
Location: 84 Johnson Estate CLAYTON , NC 27520 Facility Type: Institutional Food Service Inspection Date: 11/23/2021
Score: 100
#
Comments
Points
48.
4-302.13; Priority Foundation; Provide a temperature measuring device for the ware wash machine. This device must be an irreversible registering temperature indicator that measures the surface temperature.
Location: 84 Johnson Estate CLAYTON , NC 27520 Facility Type: Institutional Food Service Inspection Date: 12/04/2019
Score: 100
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 84 Johnson Estate CLAYTON , NC 27520 Facility Type: Institutional Food Service Inspection Date: 08/26/2019
Score: 98.5
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 84 Johnson Estate CLAYTON , NC 27520 Facility Type: Institutional Food Service Inspection Date: 05/15/2019
Score: 100
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 84 Johnson Estate CLAYTON , NC 27520 Facility Type: Institutional Food Service Inspection Date: 03/07/2019
Score: 99
#
Comments
Points
General Comments
Effective Jan. 1, 2019: The new standard for COLD HOLD is 41F or lower. Please monitor your cold hold temperatures to ensure your equipment and procedures are going to be capable of meeting this new requirement!
Location: 84 Johnson Estate CLAYTON , NC 27520 Facility Type: Institutional Food Service Inspection Date: 12/18/2018
Score: 98.5
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 84 Johnson Estate CLAYTON , NC 27520 Facility Type: Institutional Food Service Inspection Date: 09/24/2018
Score: 100
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 84 Johnson Estate CLAYTON , NC 27520 Facility Type: Institutional Food Service Inspection Date: 06/07/2018
Score: 99
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 84 Johnson Estate CLAYTON , NC 27520 Facility Type: Institutional Food Service Inspection Date: 03/14/2018
Score: 98.5
#
Comments
Points
General Comments
Beginning Jan. 1, 2019 there will be new cold hold requirements. The new standard for cold hold will be 41F or lower. Please monitor your cold hold temperatures to ensure your equipment is going to be capable of meeting this new requirement!
Location: 84 Johnson Estate CLAYTON , NC 27520 Facility Type: Institutional Food Service Inspection Date: 02/02/2015
Score: 97
#
Comments
Points
General Comments
* US Foods was making a delivery at time of inspection. Dark fluid/blood was dripping from bottom box all across the floor. I asked the delivery driver what was leaking. He found a package of raw beef in bottom box that had a damaged corner. He asked "Is this OK". I stated "No, packaging is damaged and cannot be accepted". Product was removed from facility. Monitor all food shipments upon delivery.*
