Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 04/17/2024
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Hot box at the serving line was holding wings/pizza at 97-124F. All hot hold potentially hazardous foods must hold at 135F or above. Staff should monitor temps frequently to ensure compliance with proper food holding temps. Have this hot box repaired and use other working units until repaired. Reheat out of temp foods to 165F or greater and place back into hot hold. CDI
1.5
General Comments
Dishmachine was not being used this inspection. The manager stated the machine was down and a work order had been placed to repair it.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/28/2023
Score: 100
#
Comments
Points
38.
6-501.111; Core; Continue to monitor and treat for rodent control. A few droppings seen on equipment on floor in corner. Foods are stored protected in mobile cabinets. Clean to remove the droppings and monitor for more. Treatment may be needed more often.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/22/2023
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Pizza in hot hold cabinet was 124F. All hot hold potentially hazardous foods must hold at 135F or above. Staff should monitor temps frequently to ensure compliance. Reheat pizza to 165F or greater and place back into hot hold to hold at 135F or above prior to going to serving line where it will go on time as a public health control. CDI
1.5
38.
6-501.111; Core; A few mice droppings were noted in the dry storage room. Take measures to control and eliminate all pests from the facility.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 12/15/2021
Score: 100
#
Comments
Points
3.
2-201.11 (A), (B), (C), and (E); Priority; Download food employee reporting agreement. Have each employee read and sign. Keep in file. Education during inspection. CDI
0.0
5.
2-501.11; Priority Foundation; Download vomit and diarrhea clean up plan template. Keep in file and accessible for employees to review as necessary. Education during inspection. CDI
0.0
48.
4-204.115; Priority Foundation; Facility needs to get irreversible temperature measuring device for checking surface temperature of dishes due to having a high temp dish machine. Education during inspection. CDI
0.0
General Comments
Good Food Temps! Go to www.johnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/13/2019
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: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/10/2019
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: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/14/2019
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: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/21/2019
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: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 12/06/2018
Score: 0
#
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: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/28/2018
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: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 06/04/2018
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: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 06/04/2012
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
Dish machine is not sanitizing utensils. It appears that the final rinse is not coming on and spraying when the utensils get to arms that trigger the final rinse. Do not use until machine is repaired and approved, call 919.989.5194 when repaired.
1.5
21.
There is some type of backflow/crossconnections happening at the sinks. When the water hoses at the floor sprayers are left on, the hot water back feeds into the cold water faucets at sinks. This produces 140 degree or higher water temps at the hand wash lavatories, hands cannot be properly washed at these temps. Repair!
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 03/13/2012
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
3.
Do not allow school employees to come into kitchen, unless they wash their hands prior to touching anything. Once they come into the kitchen, they need to be treated as cafeteria staff so foods are not possibly contaminated.
0.0
38.
Built in booster heater at 3 comp sink is leaking! This heater is no longer being used for sanitizing, the facility uses chemical sanitizer now instead of high temp water. Repair or remove the leaking booster heater. Do not use this sink vat until it is no longer dripping. All dishes must go through dishmachine until drip is repaired. Call 989-5194 when repaired so I can make a visit.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/14/2011
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
22.
Single door reach in cooler is not working properly! Do not use cooler for time control for safety foods! Once cooler is repaired and holding 45 degrees or lower, it can be reused. The cooler temp was logged this morning at 36 degrees, so it must have just recently stopped cooling.
0.0
44.
Some lids are missing or in poor repair on outside dumpsters. Repair or replace dumpsters so they seal tightly!
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/19/2011
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
10.
Walk-in freezer unit is dripping ice onto boxes of food. Remove ice build-up off the boxes of food and repair unit. Manager is using food pans to catch the drips. Pans were placed on top shelf, but ice was dripping in between pans. Pans were slide tighter together to eliminate gaps.
1.5
11.
Dishmachine is not sanitizing properly. The final rinse is not coming on when dishes are run through machine and test thermolabels are not changing color. Wash and rinse temperatures are reading correct temperature on gauges but final rinse temp gauge never moves. Discontinue use of dishmachine until it is repaired and approved by this office. Call 989-5194 when repaired! John Phillips
1.5
44.
Some lids are missing or in poor repair on outside dumpsters. Repair or replace dumpsters so they seal tightly!
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/04/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
10.
Walk-in freezer unit is dripping ice onto boxes of food. Remove ice build-up off the boxes of food and repair unit. Manager is using food pans to catch the drips.
1.5
40.
Remove ice from freezer racks.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/28/2011
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
11.
Dish machine was not being used during the time of inspection.
0.0
21.
Hot water upon arrival was at 115*F, 2nd check was 110*f, third was at 105*F, after maintence went through 4th time is 124*F. Hot water should be 140*F when using hot water as a sanitizer or 130*F when using chemicals as a sanitizer. It is very important to keep check on the hot water temperatures.
3.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/09/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
Dish machine is sanitizing metal. Can use dish machine to wash and sanitize metal food containers. Do not wash platic food containers in the dish machine. Manually wash, rinse and sanitize plastic food containers.
0.0
21.
Hot water when first checked was 126*F, second test wast 115*F, on the third test it dropped to 112*F. Hot water should be 140*F when using hot water as a sanitizer. If using chemical as a sanitizer water should be 130*F. The hot water should maintain 140*F during high quantities of use. The history shows hot water is not being maintain during high quantities of use.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/08/2010
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
11.
Dish machine is not sanitizing plastic dish, manually was dishes. Wash, rinse and sanitize in three compartment dish sink. Do not use the dish machine until it is OK by the health department. Once hot water becomes 140*F the dish machine should be working properly.
1.5
21.
Hot water is at 117-128*F, hot water should be at 140*F or higher. Call Environmental Health when hot water has been repaired.
1.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Call Environmental Health when the hot water has been turned up and the dish machine is sanitizing plastic dishes.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/05/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
16.
Hot hold is 135*F or above.
0.0
21.
Hot water is 114-116*F, shouldbe 140*F or above. Dish machine was checked with a plastic measuring cup the strip turned black. Dish machine can be used. Call Env. Health when water is fixed. 919-989-5180. If water is fixed before 10 days call office if not a critical item visit will be made at the end of ten days.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 01/25/2010
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
2.
An opened employee drink was sitting on prep table beside a pan of food. All personal drinks should be stored below food and food prep areas.
3.0
11.
Dish machine and ice machine were broke today and were not inspected.
0.0
16.
Double cheese burgers were @ 105*F in warmer, all hot hold foods should be held at 135*F or above. Employee said they pulled from warmer prep the sandwhiches and placed back into wrmer. Employees were instructed to : pull from oven prep sandwhiches then place in warmer. Once food is pulled from wrmer it should be placed on serving line do no place back into warmer.
2.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 10/28/2009
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
2.
Upon arrival an employee drink was sitting beside a box of fries at the fryers. All employee drinks must be stored below food and food contact surfaces, with a lid and straw on the cup.
1.5
36.
Repaint or replace all cooler & freezer racks that have chipped paint.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 08/31/2009
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
16.
"Chicken sandwiches and burgers in bun were not at 135 f, all hot hold foods must be 135 f or above, items were trashed."
2.0
31.
NOT OBSERVED
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
"Freezer unit in walk-in was depositing nonpotable ice onto boxes of food, move food and repair freezer unit."
1.5
11.
"Dish machine is not sanitizing plastic or stainless steele. Must manually wash, rinse and sanitize for two minutes. Call Env. Health when dish machine is fixed. (989-5180)"
1.5
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 12/03/2008
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
15.
NOT OBSERVED
0.0
16.
CORRECTED DURING INSPECTION Chicken sandwiches were holding at 131-133 f in holding cabinet next to cooking line. Unit was turned down to low at first. Unit was turned up and foods were reheated.
2.0
18.
GENERAL COMMENT Mark all foods with time once they go on serving line. This has to happen as soon as the foods are placed on line!
0.0
25.
REPEAT VIOLATION Calibrate all dial top thermometers regularly so they read 32 f in ice water bath.
1.0
36.
GENERAL COMMENT Repair drip in freezer, that is being caught by pan
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
22.
Walkin cooler is broken and not working. Unit is not being used at this time. Small stand up coolers are being used until repaired. Since this unit is broken
0.5
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/17/2008
Score: 98.0 + Education Credit: 2 = 100
#
Comments
Points
15.
NOT OBSERVED
0.0
25.
Metal stem thermometers were reading 20 f. Keep thermometers calibrated so they read 32 f in ice water.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Freezer was dripping water/ice on food boxes. Foods were moved out from under drip and pan was placed on shelf until unit is repaired.
1.5
20.
NOT APPLICABLE
0.0
23.
GENERAL COMMENT When cooling, once foods go below 135 f they must be placed in cooler.
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 03/13/2008
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
11.
SEVERAL DIRTY UTENSILS FOUND STORED IN DRAWERS. VISIBLY CLEAN ALL ITEMS BEFORE STORING. DISHMACHINE NOT PROPERLY SANITIZING. SINGLE USE ITEMS IN USE ALREADY. CANNOT USE MACHINE UNTIL REPAIRED & APPROVED.
2.5
18.
HOT WATER AT THE 3-COMPARTMENT SINK IS 106 F-108 F. MUST BE AT LEAST 130 F AT SINK AND 140 F AT DISHMACHINE. HOT WATER CURRENTLY UNDER REPAIR.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 12/18/2007
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
2.
PIZZA'S IN A COUPLE OF HOLDING CABINETS AT 125 F. ALL HOT FOODS MUST HOLD AT 135 F OR ABOVE. DOCUMENTATION ON THE SERVING LINE WAS VERY GOOD AND COMPLETE. PIZZA'S WERE RE-HEATED TO 165 F.
2.5
9.
EMPLOYEE DRINKS STORED IN COOLERS AND IN FREEZER ABOVE FOOD. STORE EMPLOYEE DRINKS IN APPROVED LOCATIONS. DRINKS WERE MOVED.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/10/2007
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
24.
FLIES PRESENT. TAKE MEASURES TO ELIMINATE PESTS.
2.0
29.
REPLACE BLOWN LIGHT BULBS IN COOLER/FREEZER.
0.5
3.
ICE MACHINE WS BROKE AND ICE WAS BEING STORED IN BAG INSIDE OF TRASH CAN. DO NOT USE TRASH CANS TO FOOD! CONTAINERS MUST BE FOOD GRADE. USESCOOP WITH HANDLE TO DISPENSE ICE. ICE WAS DISCARDED.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/22/2007
Score: 94.0 + Education Credit: 2 = 96
#
Comments
Points
11.
DISHMACHINE NOT SANITIZING PLATES AND UTENSILS. USE MACHINE TO WASH UTENSILS AND THEN SANITIZE IN THE THREE COMPARTMENT SINK. DILUTE ALL SANITIZERS PROPERLY.
2.5
2.
LINE # 1 HACCP DOCUMENTATION NEEDS TO BE BETTER. MAKE SURE ALL LABLES TIMES AND TEMPS ARE DOCUMENTED MAKE SURE FOOD IS LABELED CORRECTLY.
2.5
23.
KEEP ALL DUMPSTER DOORS AND LIDS CLOSED CLEAN UP AREA.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/28/2006
Score: 89.0 + Education Credit: 2 = 91
#
Comments
Points
11.
DISHWASHER NOT SANITIZING MUST USE PAPER UNTIL MACHINE IS FIXED. SANITIZE ALL FOOD UTENSILS MANUELLY IN THE THREE-COMPARTMENT SINK.
2.5
18.
WATER TEMP 115-120 F. MUST BE MIN 140 F AT THE TAP.
2.5
2.
TIME/TEMP DOCUMENTATION STILL NOT BEING DONE COMPLETELY OR CORRECT ON HACCP SHEETS. DOCUMENT TIME/TEMP AND INITIAL EACH PAN CHANGE MAKE SURETO DATE THE LABLE AND ENSURE IT MATCHES WHAT'S ON THE HACCP SHEET. IMPROVEMENT MUST BE MADE.
5.0
23.
CLEAN DUMPSTER AREA. MAKE SURE ALL LIDS AND DOORS ARE CLOSED.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/12/2006
Score: 94.0 + Education Credit: 2 = 96
#
Comments
Points
2.
ONE REACH-IN COOLER WAS READING 60 F. CHEESE INSIDE READING 55 F. ALL COOLERS SHOULD HOLD FOOD PRODUCTS AT 45 F OR BELOW. A COUPLE OF HOLDING CABINETS WERE HOLDING PIZZAS AT 125-130 F. ALL FOODS SHOULD BEHELD AT 140 F OR ABOVE. TIME/TEMP HACCP DOCUMENTATION NEEDS TO BE DONECOMPLETELY AND CORRECTLY. MAKE SURE LABLE CONTAINS PRODUCT NAME PAN #,CORRECT DATE, AND TIME.
5.0
23.
KEEP DUMPSTER LIDS AND DOORS CLOSED. REPLACE ONE LID.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 04/10/2006
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
2.
IN LUNCH LINE TO THE LEFT (WHEN WALKING OUT OF THE KITCHEN) TIMES WERENOT BEING WRITTEN DOWN, AND TEMPERATURES WERE OUT. THE CHICKEN SANDWICHES WERE AT 133 F, THE PIZZA WAS AT 120 F. ALL HOT HOLD FOOD SHOULD BE HELD AT 140 F OR ABOVE OR TIME IN LEU OF TEMPERATURE CAN BE USED FOR A TWO HOUR HOLD TIME. TIMES MUST BE WRITTEN DOWN. IN WARMER IN FAST FOOD LINE SOME CHICKEN SANDWICHES WERE AT 135 F. CONTINUED
2.5
23.
DUMPSTER LIDS WERE OPEN KEEP LIDS AND DOORS CLOSED AT ALL TIMES.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/08/2005
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
PAPA JOHNS PIZZA 100 F. MARK ON BOX THE TIME IT LEFT 140 F AND DISCARDAFTER 4 HOURS. FRIED CHICKEN 126 F - 130 F. HAM AND CHEESE SANDWICHES 52 F. IF GOING TO USE THE 4-HOUR TIME CONTROL METHOD:-EACH PAN OF FOODMUST BE LABELED WITH TIME IT LEFT 140F -EACH PERSON MUST BE IDENTIFIEDTO THE LABEL (LABEL ON PANS IS NOT WORKING)-DISCARD FOOD AFTER 4 HOURSBREADED CHICKEN PATTIES IN COLD CABINET 54 F. KEEP IN COOLER CONTINUED
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/23/2005
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
2.
CHOPPED HAM 54 F, SHREDDED CHEESE 52 F, PIZZA 118 F HAM & CHEESE SAND-WICH 53 F KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR BELOW 45 F WHEN KEPT COLD OR 140 F OR HOTTER WHEN KEPT HOT
2.5
7.
SEAL ALL DRY FOODS ONCE OPENED OR PLACE IN A CONTAINER WITH A TIGHT FITTING LID LABEL DRY FOODS.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/17/2004
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
23.
KEEP DUMPSTER LIDS CLOSED AT ALL TIMES.
1.0
9.
EMPLOYEE WAS EATING AT FOOD PREP TABLE WHILE FOOD PREPERATION WAS OCCURING. MAKE SURE ALL EMPLOYEES EAT IN APPROVED AREAS AMD AWAY FROM ANY FOOD BEING PREPARED.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 08/30/2004
Score: 89.0 + Education Credit: 2 = 91
#
Comments
Points
11.
KEEP SANITIZER MIXED AND AVAILABLE. MIX 200-300 PPM FOR QUATS. CLEAN INSIDE OF ICE MACHINE
2.5
2.
PIZZA 110 F, HAMBURGERS 110 F. CHICKEN SANDWICHES 115 F, GRAVY 115 F, CHEESE 52 F, HAM 55 F. ALL HOT FOODS MUST MAINTAIN 140 F OR ABOVE AT ALL TIMES. ALL COLD FOODS MUST BE KEPT 45 F OR BELOW AT ALL TIMES. BE SURE ALL HOT HOLDING UNITS ARE WORKING PROPERLY
5.0
23.
KEEP DUMPSTERS CLOSED AT ALL TIMES.
1.0
3.
DO NOT THAW FOOD IN STANDING WATER. ALL FOODS MUST BE THAWED IN COOLERUNDER COLD RUNNING WATER IN MICROWAVE OR PART OF COOKING PROCESS. USE SCOOPS WITH HANDLES IN DRY FOODS (BACON BITS). KEEP TEA URN AT LEAST 18
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/20/2004
Score: 92.0 + Education Credit: 2 = 94
#
Comments
Points
2.
HOT SUB SANDWICHES 120 F; BOLOGNA SANDWICHES 51 F, PIZZA 120 F ALL POTENTIALLY HAZARDOUS FOOD SHALL BE 140 F OR ABOVE OR 45 F OR BELOW ORUSE 2 HOUR HOLD METHOD
2.5
23.
TWO DUMPSTERS HAVE HOLES IN THEM & ARE LEAKING - REPLACE KEEP DUMPSTERDOORS CLOSED
1.0
24.
RODEN DROPPINGS IN DRY STORAGE
2.0
9.
AN EMPLOYEE THAT IS NOT A CAFETERIA WORKER CAME INTO THE KITCHEN FROM OUTSIDE PICKED UP SOME CLEAN UTENSILS FROM THE UTENSIL DRAWER AND DIDN'T WASH HIS HANDS.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/01/2001
Score: 92.5
#
Comments
Points
12.
THERMOMETER ON RIVAL RINSE DISH MACHINE NEEDS 160 F MUST E > 180 F.
1.5
2.
COLD SANDWICHES 65 F; CHEESE IN SALAD 57 F. MUST MAINTAIN < 45 F COLD HOLD. RIBS SANDWICHES ON TOP 118-126 F; PIZZA 120 F MUST MAINTAIN > 140 F HOT HOLD. (REPEAT)
2.5
20.
DONT BLOCK HANDSINKS MUST BE ACCESSIBLE.
2.0
21.
SOAP TOWELS IN CHILDREN BATHROOMS (REPEAT)
1.0
29.
LIGHT OUT IN HOOD; LIGHT MOUT REACHIN; LIGHTS OUT IN WALKIN FREEZER.
Location: 600 FAYETTEVILLE ST. CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/15/2000
Score: 94.5
#
Comments
Points
2.
PIZZA IN WARMER 120 - 130 F MUST MAINTAIN > 140 F HOT HOLDING. SOURCREAM & COTTAGE CHEESE 52 F MUST MAINTAIN <45 F COLD HOLD. COLD SANDWICHES 68 F. MUST MAINTAIN <45 F COLD HOLD.
2.5
21.
SOAP IN CHILDRENS BATHROOM. SOPA DISPENSER NEEDS TO WORK PROPERLY AT HANDSINK.
