Location: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 09/18/2023
Score: 100
#
Comments
Points
39.
3-305.12; Core; Box of food delivered last week, was still stored on the floor of storage room. At the end of the day all food delivered that day must be placed onto approved storage areas. Can not leave food stored on floors.
Location: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 09/07/2022
Score: 100
#
Comments
Points
38.
6-501.111; Core; In the dry food storage room, there are rodent droppings on the floor below shelving. No evidence of chewed food or food contact items. Manager reported that they have reported the issue and pest control is in the process of containing and removing. Continue to keep all food and food contact items protected. Remove and prevent pest access to the facility.
Location: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 11/06/2019
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: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 09/18/2019
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: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 05/02/2019
Score: 97
#
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: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 02/15/2019
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: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 11/26/2018
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: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 09/12/2018
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: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 05/18/2018
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: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 02/12/2018
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: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 03/07/2012
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
Teachers that plate out food are required to wash their hands in a handsink (in the kitchen) prior to putting on gloves! These teachers handling foods are held to the same standard on handwashing as other cafeteria staff. Proper hand washing is critical to prevent disease spread.
0.0
11.
Dishmachine is not sanitizing properly. Wash temp is ~150degrees when machine states it must be 160 degrees F minimum. Do not use until repaired and this department evaluates. 989-5194. Keep using single service items.
1.5
23.
When cooling foods, make sure the foods are "NOT" tightly covered. Proper air circulation is essential to cool foods properly. foods must cool from 135 degrees to 70 degrees in 2 hours and then from 69 degrees to 45 degrees in 4 hours or less. Total cooling time cannot exceed 6 hours.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 11/08/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
16.
Several pans of sandwiches were out of temp in Hot box! These foods were placed in oven to reheat to 165 degrees. When sandwiches are being prepared, make sure only small batches of meat is removed from hot hold unit. It is critical that foods do not cool down when the sandwiches are being prepared. The hot boxes are not designed to reheat foods, they are designed to hot hold foods only.
2.0
19.
Do not store chemicals in kitchen. Once the chemical has been used, move it back to the chemical storage room.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 09/27/2011
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
3.
Remind all teachers/staff that portion foods for multiple children in serving line to wash hands at the kitchen handsink before putting on gloves.
0.0
28.
Rodent droppings seen on boxes of food, spice containers, floor and equipment in the dry food storage room. Take stronger measures to remove and prevent. Protect all foods and equipment in storage.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 02/04/2010
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
2.
Even in freezer drinks should be stored below food not on food.
0.0
3.
Teachers serving food to the children are not washing their hands prior to placing gloves on their hands. All persons serving food to the children must wash their hands at the hand sink located beside the ice machine in the kitchen then place gloves onto their hands before serving the children. Not one teacher washed their hands before serving, they places a glove on one hand and then began serving food. Two teacher washed their during the inspection, gloves do not substitute hand washing.
2.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 10/14/2009
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
3.
Teachers serving food to the children are not washing their hands prior to placing gloves on their hands. All persons serving food to the children must wash their hands at the hand sink located beside the ice machine in the kitchen then place gloves onto their hands before serving the children. Not one teacher washed their hands before serving, they places a glove on one hand and then began serving food.
2.0
28.
Mouse droppings were seen in dry storage area. Manager said pest was removed, cleaning is now needed to remove all pest feces.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 05/11/2009
Score: 97.0 + Education Credit: 2 = 99
#
Comments
Points
15.
NOT OBSERVED
0.0
18.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Several pans of food on seving line were not properly marked with time. Every time new pan of food is brought to line it mut be logged properly.
1.5
24.
NOT OBSERVED
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Ice was forming/dripping on food boxes in walk in freezer. If foods have ice/water in direct contact, foods must be discarded. Pan was placed on top.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
19.
GENERAL COMMENT Do not sit glass cleaner on clean side drainboard of 3-comp sink.
0.0
23.
NOT OBSERVED
0.0
26.
GENERAL COMMENT Once opened keep dry foods in a sealed container.
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 01/30/2009
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
18.
CORRECTED DURING INSPECTION Times were not properly recorded on serving line. These items must be filled out every time new food is placed on serving line. Follow approved time in leu of temp agreement.
1.5
24.
NOT OBSERVED
0.0
28.
Rodent dropping were seen on floor in dry storage room. Manager said pest control company is coming every two weeks to try to eliminate. Clean up droppings daily so progress can be monitored and plan altered accordingly.
1.0
34.
REPEAT VIOLATION Air dry/clean utensil storage cart must be stored at least 18
0.0
3.
GENERAL COMMENT; CORRECTED DURING INSPECTION Be sure teachers are washing hands at sinks (handsinks) in kitchen prior to plating foods for kids. Restroom handsinks are not approved for handwashing prior to handling foods.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
21.
REPEAT VIOLATION Hot water is fluctuating between 133 and 135 f. Hot water must maintain 140 f or above at all times.
3.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 09/22/2008
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
31.
NOT OBSERVED
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. Chip ice off boxes of food, before moving to cooler. Also move all food from below freezer unit. Repair man was out on Friday to fix unit.
1.5
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 03/20/2008
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
2.
VARIOUS FOODS IN HOLDING CABINETS WERE 125-132 F. ALL HOT FOODS IN CABINETS SHOULD HOLD AT 135 F OR ABOVE. MAKE SURE FANS ARE NOT BLOCKEDMAKE SURE SETTINGS FOR TEMP ARE RIGHT. ITEMS RE-HEATED TO 165 F; CORRECTED DURING INSPECTION. MAKE SURE HACCP DOCUMENTATION IS DONE FOREACH LINE DO NOT SWAP PIZZA PANS BETWEEN DIFFERENT LINES.
Location: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 12/19/2007
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
2.
FRIED CHICKEN IN WARMER WAS AT 118 - 122 F. ALL HOT HOLD FOODS MUST BEHELD AT 135 F OR HIGHER. MANAGER PLACED TRAY OF CHICKEN BACK INTO OVENTO BE REHEATED.
Location: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 02/26/2007
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
TIME/TEMP HACCP SHEET LABLING HAS IMPROVED. NEED IMPROVEMENT ON LABLING SANDWICHES. CHICKEN-O'S OUT OF TEMP BEFORE BEING COOKED; THEY WERE AT 60 F. DO NOT LET THEM STAY AT ROOM TEMP OUT OF THE WALK-IN COOLER; TAKE THE DIRECTLY OUT OF THE WALK-IN AND PLACE IN THE OVEN TO HEAT/COOK
Location: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 12/06/2006
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
2.
TIME/TEMP HACCP SHEETS NOT BEING DONE CORRECTLY/COMPLETELY. MAKE SURE TO FILL OUT SHEET/LABLE FOR ALL POTENTIALLY HAZARDOUS FOODS. LABLE WITH TIME, INITIAL THEMP, PAN #, PRODUCT NAME AND DATE. DOCUMENT AND INITIAL EACH PAN CHANGE.
Location: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 05/22/2006
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
3.
ALL RAW FOOD MUST BE STORED BELOW COOKED FOOD AND READY TO EAT FOODS. WHEN THAWING MEATS HAVE COLD RUNNING WATER OVER THE MEATS IN THE SINK.DO NOT STORE ANY UTENSILS ON THE DRAIN-BOARDS OF PREP SINKS WHEN USINGAS A PREP SINK.
Location: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 03/03/2006
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
BE SURE ALL SANITIZERS ARE MIXED PROPERLY IN SPRAY BOTTLES. SHOULD BE 200 TO 300 PPM FOR QUAT SANITIZERS. WAS LESS THAN 100 PPM IN SEVERAL BOTTLES. (REPEAT) FULL CREDIT WILL BE DEDUCTED ON NEXT INSPECTION IF NOT CORRECTED.
Location: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 05/23/2005
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
SANDWICHES WERE 52 F. ALL SANDWICHS MUST STAY 45 F OR BELOW. A TIME SYSTEM MAY BE USED TO HOLD FOOD ITEMS FOR 2 HRS. HOWEVER EVERYTHING MUST BE PROPERLY LABELED AND DOCUMENTED.
Location: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 05/05/2004
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
2.
FRIED CHICKEN 117-120 F; HAM/CHEESE (SHREDDED) 51-54 F; HAM/CHEESE SANDWICHES 120 F; MUST BE < 45 F, > 140 F, OR USE TIME IN PLACE OF TEMP. (MUST LABEL; < 2 HRS HOLDING TIME)
Location: 105 JOSEPHINE ROAD GARNER, NC 27529 Facility Type: Public School Lunchrooms Inspection Date: 11/15/2001
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
15.
PROVIDE SPLASHGUARD AT DISH AREA HANDSINK < 18
0.0
16.
SINGLE SERVICE UTENSILS STORE IN CONTAINERS WITH HANDLES UP.
1.0
2.
COLD SANDWICHES 56 F; CHEESE CUPS 55 F; CHICKEN SANDWICHES IN HOLDING CABINET 117-130 F CORN 129 F, MEATBALLS 106-108 F. ALL POTENTIALLY HAZARDOUS FOODS MUST BE HELD > 140 F OR < 45 F (REPEAT)
