Location: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/10/2024
Score: 100
#
Comments
Points
48.
4-501.110; Priority Foundation; Hot water at 3 comp sink would not go over 104F and was going up in and down in temperature while trying to temp. PIC has work order in already. Hot water should be at 110F or above.
Location: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 04/17/2024
Score: 100
#
Comments
Points
48.
4-501.110; Priority Foundation; Hot water would not go over 89F at 3 comp sink. There is already a work order in and PIC stated they were working on getting new hot water heater in yesterday and will work on it today as well.
Location: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/11/2023
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; Manager with serve safe for this school not here during inspection but have school across the street with serve safe manager that can stop by at any time if there are any issues.
0.0
10.
5-202.12; Core; Hand washing sinks should have hot water at 100F or above. Hand sinks ranged from 70-83F.
1.0
16.
4-501.114; Priority; When I tested dish machine my thermometer was only at 150-155F after running through multiple times. PIC tested with their strips and they turned orange to show at 160F but noticed the gages did not move to show a final rinse happening. Have someone look at unit to make sure comes to 160F on thermometer. Facility having hot water issues which also could be contributing to the sanitize temp. PIC is putting in work order.
0.0
22.
3-501.16 (A)(2) and (B); Priority; PIC stated that had to put in a work order yesterday because walk-in unit holding at 42F. She said they came yesterday and fixed it and it was in the 30F but when arrived this morning it is back at 42F. She has put in another work order and is monitoring closely.
0.0
48.
4-501.110; Priority Foundation; Left water running at 3 comp sinks for over 20 mins and would not get higher than 66F. Hot water at 3 comp sinks should be at 110F or above. PIC putting in work order.
Location: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/22/2022
Score: 100
#
Comments
Points
General Comments
The walk-in cooler is not in use at this time. PIC stated it went out of temperature and so all foods were removed. They are waiting for parts to come in and will not use until it has been repaired.
Location: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/01/2022
Score: 100
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Sweet potatoes at 113F in hot hold. PIC stated they must have lost some temperature when they were being portioned out. All hot holding of potentially hazardous foods should be at 135F or above. CDIPIC reheating.
Location: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 10/30/2019
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! Follow-Up: 11/09/2019
Location: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/03/2019
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: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/08/2019
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! Follow-Up: 05/20/2019
Location: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 03/08/2019
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: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 12/13/2018
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: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/20/2018
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: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/21/2018
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: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 03/14/2018
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: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 04/23/2012
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
Because hot water is only 110*F, can not use dish machine for plastic utensils and trays, they must be washed, rinsed and sanitized manually. The dish machine is sanitizing metal containers.
0.0
21.
Hot water is at 110*F, must be at least 140*F, because the dish machine is using hot water to sanitize the dishes. Call Environmental Health back when water has been repaired. Do not use dish machine for plastics until Environmental Health has approved the use of the dish machine for plastic ware.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 04/07/2011
Score: 98.5
#
Comments
Points
17.
Several trays and boxes of pizza out at room temperature by ovens waiting for cooking time. Do not remove from the coolers/freezers extra foods and sit out at room temperature unitl ready to prepare. Remove only what is needed at that time and keep others in temperature control.
0.0
18.
Foods (pizza,pizza dippers,corn&beans, salad with diced tomatoes) being served to children from line without a time documentation. Once foods are placed on serving line, the time must be documented on the provided Time control sheets.
1.5
49.
No documentation of approved training - no credit awarded.
Location: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/04/2010
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
2.
All employee beverages must be kept away from the food preparation tables.
0.0
16.
Pan of cooked beef in the hot hold cabinet not at proper holding temperature. Keep all potentially hazardous foods 135F minimum in the hot hold units. Hamburger was removed to reheat.
2.0
21.
Hot water at the 2-comp and 3-comp sink was 114 at initial temperature reading during lunch, handsink was 130. Turned machine off for 20 minutes and the hot water recovered to 139. At all dishsinks, the temeprature of hot water must be 130F minimum during use. The dishmachine must be 140F minimum hot water source. Check heaters, plumbing to ensure that this can be maintained at all times of use.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/09/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
18.
Time Sheets did not have a record for spaghetti sauces and pasta. Record all potentially hazardous foods and the time they were placed on the serving line.
1.5
21.
Hot water at tap not at the mimimum requirement for a heat sanitizing dishmachine. Must be a minimum of 140F at dishmachine and a minimum of 130F at all other dishsinks. Dishmachine is still properly sanitizing, have hot water heaters repaired to provide required temps.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/12/2010
Score: 97
#
Comments
Points
18.
Foods (potatoes,ham and cheese, salad with sliced tomatoes, broccoli and cheese) on serving line without any time documentation on clocks or HACCP sheets. No temperatures are being taken of any foods. As foods are removed from the oven or holding cabinet to place on serving line, a temperature must be taken and the time must be recorded.
1.5
21.
Facility does not have any hot water, currently 69F. Cold water temp is 67F. A food service facility must have hot water in order to continue operation. Facility was reported to have hot water this morning during prep. Since all foods are prepared and hot holding, these foods are allowed to be served to the children. No further preparation, portioning or handling of any foods can occur without hot water of 140F minimum. Single service items are being used and must continue to be used only. Dishmachine was be used to wash trays and tongs but all items must be sanitized in the dishsink at 200ppm Quat Ammonia for 2 minutes. If hot water cannot be restored by Monday for breakfast operation, then all foods must arrive to the school prepared and preportioned for service. Facilty will not be allowed to handle or prepare any foods in cafeteria.
1.5
25.
Provide thermometers in the milk coolers.
0.0
49.
No documentation of approved training - no credit awarded.
Location: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/04/2009
Score: 97.5
#
Comments
Points
12.
NOT OBSERVED
0.0
16.
Two trays of assembled cheese burgers in hot hold cabinet 123-133 f. Thses items must be able to hold 135 f or above. Both trays were placed back into oven to reheat before serving.
2.0
24.
Several pans of frozen corn and burgers sitting out at room tempeature. Keep in the freezer or cooler until ready to cook. Do not sit out at room temperature for any extended period of time.
0.5
25.
GENERAL COMMENT Make sure both milk coolers have thermometers
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
GENERAL COMMENT
0.0
19.
GENERAL COMMENT Watch where bottles of cleaners get placed (keep away from food areas)
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
No Documentation of Approved Training - No Credit Awarded
Location: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/06/2009
Score: 97.0 + Education Credit: 2 = 99
#
Comments
Points
18.
Employees are not properly writing time down on foods placed on serving line. The actual time food is placed on line should be written down not the time students come in. Sheets should document time and temp coming out of warmers not ovens/cookers.
1.5
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
2.
An employee drink was sitting on drain board of clean side of dish machine. Employee drinks should be stored below food and food contact surfaces. Employee drinks must have a lid and straw not a twist top. Teachers should not place their drinks or cups on shelves above the serving line.
1.5
7.
NOT OBSERVED
0.0
9.
NOT OBSERVED
0.0
11.
GENERAL COMMENT One bucket of sanitizer was not 200 ppm. Quat. ammonia should be 200 ppm
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 01/12/2009
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
16.
CORRECTED DURING INSPECTION
2.0
18.
GENERAL COMMENT Documentation is needed all potentially hazardous foods
0.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
36.
Repair leak on freezer unit.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE; NOT OBSERVED
0.0
10.
CORRECTED DURING INSPECTION Freezer unit was still dripping ice onto boxes of food, boxes of food were moved from below drip. Keep all food moved from below drip under a cooler or freezer unit to protect the food from non potable water.
1.5
11.
GENERAL COMMENT Sanitizer should be 200 ppm when using quat ammonia.
0.0
20.
NOT APPLICABLE
0.0
21.
Hot water was at 125 f, hot water must be 140 f at all times, even when dish machine is running.
1.5
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 10/15/2008
Score: 97.0 + Education Credit: 2 = 99
#
Comments
Points
31.
NOT OBSERVED
0.0
40.
GENERAL COMMENT Clean fan grid in dish room.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Walk-in freezer was depositing ice onto boxes of food, move boxes of food from below drip. Manager moved boxes of food during inspection.
1.5
20.
NOT APPLICABLE
0.0
21.
Hot water was at 134 f should be 140 f or above.
1.5
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/07/2008
Score: 90.0 + Education Credit: 2 = 92
#
Comments
Points
15.
LET ALL DISHES AIR-DRY COMPLETELY OR CROSS-STACK.
1.5
18.
HOT WATER WAS AT 119 F SHOULD BE 140 F, WILL BE BACK IN 10 DAYS FOR A REVISIT TO CHECK WATER TEMPERATURE.
2.5
2.
POTATOES IN WARMER WERE @ 110 F, BUTTER BEAN ON LINE WERE AT 120 F, BOLOGNA & CHEESE SANDWICHES @ 59-61 F. THERE WAS NO DOCUMENTATION FOR BUTTER BEANS OR FOR THE SANDWICHES. ALL HOT HOLD FOODS MUST BE HELD AT135 F OR ABOVE AND ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW. IF USING TIME IN LEU OF TEMPERATURE YOU MUST DOCUMENT THE FOOD ITEM AND THE TIME IT WAS PULLED FROM COOLER, COOKER ON WARMER. HOLD CONT.
2.5
23.
KEEP DUMPSTER DOORS AND LIDS CLOSED.
1.0
3.
A REACH-IN FREEZER AT BACK OF OFFICE WAS DEPOSITING ICE & WATER ON BOXES OF FOOD. BOXES OF FOOD WERE REMOVED AND PLACED IN WALK-IN. DO NOT LET FREEZER/COOLER UNITS DEPOSIT ANY WATER OR ICE ON FOOD BOXES ITIS NONPOTABLE WATER.
Location: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 08/31/2007
Score: 93.0 + Education Credit: 2 = 95
#
Comments
Points
11.
SANITIZER WAS NOT MADE UPON ARRIVIAL, MANAGE AND MYSELF MADE SANITIZERTO PROPER STRENGTH. WHEN USING QUAT. AMMONIA STRENGTH SHOULD BE 200 - 400 PPM.
2.5
3.
2 BAGS OF CHILI WAS SITTING OUT ON PREP SINK. WHEN THAWING MEATS THAW UNDER COLD RUNNING WATER OR IN COOLER. MANAGER MOVED CHILI TO COOLER. EVEN IN FREEZER STORE RAW MEATS BELOW COOKED, PRE-COKED AND READY TO EAT FOODS.
2.5
32.
CRATES ARE NOT APPROVED STORAGE, USED SHELVING 12
0.0
5.
THERMOMETERS AVAILABLE WERE 20 F OFF, CALIBRATE IN AN ICE BATH SO TO READ 32 F.
Location: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 01/16/2007
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
9.
BLUE TRAY OF 1/2 EATEN LUNCH WAS ON THE PREP TABLE. KEEP EMPLOYEE FOODS AT THE BACK EMPLOYEE TABLE, ESPECIALLY ONCE PLATE IS CONSUMED FROM. GLOVES AND RAGS ARE BEING RINSED AT THE HANDSINK. REMOVE GLOVESDURING FOOD PREP. RINSE RAGS AT THE DISH SINK ONLY.
Location: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/09/2006
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
TWO TRAYS OF COOKED CHICKEN PATTIES 117 F - 130 F. ALL HOT FOODS IN WARMERS NEED TO BE HELD 140 F OR ABOVE. MAKE SURE ALL TEMPERATURE RECORDINGS ARE ACCURATE.
Location: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/29/2005
Score: 90.0 + Education Credit: 2 = 92
#
Comments
Points
11.
DISH MACHINE NOT SANITIZING MUST DISCONTINUE USING UNTIL REPAIRED AND APPROVED BY THIS DEPT. MUST ONLY USE SINGLE SERVICE ITEMS. DILUTE SANITIZER SO IT IS 200-300 PPM FOR QUATS WAS > 400 PPM.
2.5
18.
HOT WATERS AT FIXTURES (DISH MACHINE, 2-COMP 112 F). MUST BE 140 F OR HIGHER. NO HOT WATER WAS AT HANDSINKS. MUST HAVE HOT AND COLD RUNNING WATER AT ALL TIMES. WE TURNED A PREP SINK INTO A HANDWASH STATION. ONLY WASH HANDS HERE UNTIL REPAIRED (HANDWASHING ONLY).
5.0
3.
REPAIR FREEZER SO WATER/ICE DOES NOT FORM ON BOXES OF FOOD IN OR ON TOP OF FOOD. MOVE FOODS FROM UNDER DRIP UNTIL REPAIRED. (REPEAT)
Location: 10225 CLEVELAND RD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/06/2005
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
3.
ICE IN FREEZER DRIPPING AND BUILDING UP HEAVILY ON BOXES IN WALK-IN FREEZER. REPAIR FREEZER. REMOVE ALL STORAGE FROM UNDER FANS UNTIL DRIPIS REPRAIRED.
