Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 03/28/2024
Score: 100
#
Comments
Points
47.
4-501.11; Core; The freezer door in the kitchen was difficult to close due to the latch being loose. To prevent moister and ice build up in freezer be sure to close door all the way. It is recommended to have maintenance come look at the closing mechanism to adjust to where it can be easily and fully closed.
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 09/25/2023
Score: 100
#
Comments
Points
39.
3-307.11; Core; Keep outside walk-in cooler and freezer locked at all times when a staff member is not present outside. These coolers are not protected from individuals potentially gaining access to them unless they are locked.
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 12/15/2022
Score: 100
#
Comments
Points
10.
5-202.12; Core; The kitchen has 2 hand wash sinks total. The hand wash sink by the dish sink is for use to wash hands before food handling. The hand wash sink back between the restroom entrances is for use after using the restroom. The hand wash sink by the dish sink does not have hot water. This hand sink must have hot water at a minimum of 100F. Staff are using the back hand sink instead so they have hot water but this sink is for hand washing after using the restroom only. Points will be deducted if not corrected by the next inspection.
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 09/29/2022
Score: 100
#
Comments
Points
10.
5-202.12; Core; The kitchen has 2 hand wash sinks total. The hand wash sink by the dish sink is for use to wash hands before food handling. The hand wash sink back between the restroom entrances is for use after using the restroom. The hand wash sink by the dish sink does not have hot water. This hand sink must have hot water at a minimum of 100F. Staff are using the back hand sink instead so they have hot water but this sink is for hand washing after using the restroom only.
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 12/10/2021
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; Get irreversible temperature measuring device for measuring surface temperature on dishes for 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: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 11/25/2019
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: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 09/20/2019
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: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 05/17/2019
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: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 12/17/2018
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: 5915 HWY 301 N KENLY, NC 27542 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: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 06/04/2018
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: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 03/12/2018
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: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 02/29/2012
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
10.
Staff of the school are walking completely behind the serving lines into the kitchen area, students in line are coming into the kitchen by fryers and ovens. A barrier needs to be placed in this area to block students from entering the food preparation areas.
3.0
36.
Reach in cooler has a drip from the ventilation inside top of unit (currently water is being captured in a pan). The source of the drip needs to be replaced.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 12/01/2011
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
10.
Students in line to check out are coming into the kitchen by fryers and oven. A barrier needs to be placed in this area to block children from entering into the food preparation area.
1.5
11.
Water fountain nozzle was found dirty with bits of paper in it. Clean the fountain nozzle like any other utensil or food contact surface.
1.5
16.
Chicken in hot box was out of temperature. Chicken was reheated to 165 and placed back into service. All hot foods shall be held at 135 F.
2.0
18.
Correctly label foods on serving line under TILT.
0.0
30.
Boxes of aprons stored under chemicals in chemical room.
0.5
40.
Clean water fountain catch basin more regularly.
0.5
45.
Replace missing ceiling tiles in kitchen.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 09/02/2011
Score: 94 + Education Credit: 2 = 96
#
Comments
Points
10.
Both the outside cooler and the freezer were unlocked. The foods in these units must be under control of kitchen staff, when not in immediate use by the kitchen staff then they must be kept locked. Both the cooler and the freezer were locked. The single door reachin cooler a pan is placed below the ventilation unit to catch water dripping from unit, foods were placed in this pan with standing water. This water is from a nonpotable water source and is a contamination risk for foods. Foods were discarded. Continue to place pan under drip and DO NOT STORE FOODS IN THIS PAN OR AROUND THE LEAK. Have leak fixed. Kids in line to check out are coming into the kitchen by fryers and oven. A barrier needs to be placed in this area to block children from entering into the food preparation area.
1.5
16.
Trays of boxed pizzas in multiple hot hold units (reference foor temp. chart) were not at proper hot holding temperatures. Foods in hot holding must keep 135F or above. Pizzas will be served within the 4 hour time period of when they were boxed, they are allowed to still be served. If boxed pizzas cannot keep proper temperature then use time control on them.
2.0
18.
Fast food line in dining room had cheeseburgers without time control, both lines in kitchen did not have chichen patties or cantelope time documentation. According to the Johnston County Public School TILT agreement all foods removed from hot hold cabinets and from coolers will have a time documentation of when it was placed on serving line.
1.5
28.
Rodent droppings seen on shelving, on floor, on food containers and in containers that hold spices. Take stronger measures to remove and prevent pest. Protect foods and single service items in this storage room from pest contamination.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 05/20/2011
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
2.
Employee drink was sitting on prep table. Store all employee drinks in approved locations away from food and utensil areas. This is a repeat violation.
3.0
11.
Dishmachine may be dispencing too much soap; alot of soap is coming out onto rinse/sanitized drainboard.
0.0
16.
Pizza at fast food line hot holding cabinet was holding at 125-128 degrees F. All hot hold potetially hazardous foods must hold at 135 degrees F or above. This hot holding cabinet is not holding foods at proper temperature.
2.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 03/14/2011
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
2.
Employee drink was stored on a food prep table. Store all employee drinks in approved locations away from food and utensil areas.
1.5
18.
Make sure temps are documented for all hot hold cabinets every 15 min as per HACCP plan. Make sure all times are documented for each serving line as well.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 09/28/2010
Score: 93 + Education Credit: 2 = 95
#
Comments
Points
10.
Upon arrival and even during inspection, outside coolers were left unlocked and unattended. Food must remain protected at all times. Because anyone outside has access to these coolers, they must remain locked when a kitchen staff member is not attending them. When these coolers are left unlocked, anyone could drive up and walk right into them, including students.
1.5
11.
Sanitizers were measuring much too strong. (much greater than 400 ppm quat) Sanitizers should be 200-300 ppm max. Dilute all solutions and use test kits to check strength. Do not rely on instructions on the bottle as a sole indicator of strength. Sanitizers that are too strong may be toxic and unsafe for use in food areas. Use only sanitizers that are approved and mixed properly.
1.5
16.
Various foods in the fast food hot holding cabinet were out of temperature as noted. All hot hold potentially hazardous foods should hold at 135 degrees F or above.
2.0
17.
Pizzas were left at room temperature in a cabinet. They read 61 degrees F. All cold foods should be held under temperature control at 45 degrees F or below until ready to be heated and cooked. DO NOT leave foods out of temperature control.
2.0
44.
Keep dumpster doors and lids closed at all times.
0.0
48.
Fix broken screens on the rear doors going to the outside coolers.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 06/02/2010
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
18.
Lables missing at fast food line. One was missing at front line. Make sure all lables and documentation are complete for HACCP sheets. This should be done for all potentially hazardous foods on the serving line.
3.0
28.
Flies inside facility today; take measures to effectively control them. Keep doors to outside closed as much as possible.
1.0
36.
Replace rusty racks in cooler (reach-in)
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Good Food Temps; Outside coolers were locked; very good
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 02/22/2010
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
2.
Employee beverage stored in the freezer above food items. Store all employee drinks in approved locations away from food areas.
1.5
11.
Quat sanitizer was made too strong. Dilute all solutions to 200-300 ppm. Use test kits to check strength. This is a 10 second test kit. Sanitizer that is too strong may be unsafe for use in food prep areas.
0.0
16.
Various items such as chicken sandwiches and pizza were out of temp in the fast food line hot hold unit. All hot potentially hazardous foods must hold at 135 degrees F or above. Reheat items to 165 degrees F, or discard into the trash.
2.0
18.
Make sure to complete all lables and documentation at the fast food line. Do not place items on the line and then back into the holding cabinet. Once a pan of product is documented, it has up to two hrs to be sold on the line. After the elapsed time, it is discarded.
1.5
36.
Replace or paint rusty racks in the reach-in cooler.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 11/18/2009
Score: 95 + Education Credit: 2 = 97
#
Comments
Points
10.
Outside walk-in cooler and freezer must be kept locked unless kitchen staff is outside. Students or public must not gain access to food storage. This is a food protection and safety issue.
3.0
18.
HACCP records not complete at fast food line. Missing records or pan changes for pizza and cheese sticks. Make sure all documentation is complete.
1.5
36.
Replace broken cooler door gasket on reach-in cooler. Replace rusty racks.
0.5
44.
Keep dumpster doors closed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 09/15/2009
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
2.
Open water bottle in freezer above food; Open drinks in cooler next to food. Store all employee drinks in approved locations.
0.0
10.
Outside walk-in cooler and freezer must be kept locked unless kitchen staff is outside. This is a food protection issue in which public or students must not have access to food.
3.0
16.
All hot potentially hazardous foods must hold at 135 degrees F or above. Re-heated items to 165 degrees F or above.
2.0
18.
Must keep HACCP sheets and lables for fast food line in the dining room. Other records for lines were good.
1.5
36.
Replace broken gasket on reach-in cooler door.
0.0
44.
Keep dumpster lids closed; make sure dumpster isn`t leaking.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 04/09/2009
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
24.
NOT OBSERVED
0.0
28.
GENERAL COMMENT Continue rodent pest management, much improvement from last inspection!
0.0
31.
NOT OBSERVED
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Both the walk-in cooler and freezer outside of building were unlocked (students passing by & hanging around area). Both units must be kept locked unless occupied by kitchen staff. This area is a high traffic area by students and there is a risk for contamination.
3.0
11.
CORRECTED DURING INSPECTION Both sanitizer buckets empty and dry. Before operation, prepare a 200 ppm - 300 ppm quat ammonia sanitizer solution to use on all work areas before and druing the day of use.
1.5
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 01/13/2009
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
24.
NOT OBSERVED
0.0
28.
Rodent droppings seen on almost every box or container of food in the storage room, mounds found in kitchen and in dishroom. Facility has a severe rodent problem. Remove & prevent immediately! Keep all foods protected and food contact items/areas protected. Intent issued.
2.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Walk-in cooler and freezer outside unlocked and not in use by employee (kids walking by units have unsupervised access to units). Keep these locked unless under direct use by an employee by an employe to keep foods protected. Water from the ventilation in the walk-in freezer (inside building) is dripping and freezing on boxes of food below. Boxes moved during inspection. Do not place any foods below drip until repaired.
1.5
11.
GENERAL COMMENT 1 sanitizer bucket slightly weak (200 ppm at least)
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 11/24/2008
Score: 98.0 + Education Credit: 2 = 100
#
Comments
Points
15.
NOT OBSERVED
0.0
18.
GENERAL COMMENT; CORRECTED DURING INSPECTION Record final cook temps directly in or just out of hot units. Don't place food in steam table & then take temps minutes later. That would be a holding temp.
0.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
46.
GENERAL COMMENT Replace broken light shield in reach in.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Pizza uncvoered in walkin. Brocolli uncovered in reach in. All food must be covered to protect it during storage.
1.5
11.
GENERAL COMMENT; CORRECTED DURING INSPECTION Only one bucket of sanitizer was available upon inspection. Sanitizers must be available at all times. Make sanitizers before beginning any work in kitchen.
0.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT OBSERVED
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 06/02/2008
Score: 93.0 + Education Credit: 2 = 95
#
Comments
Points
24.
SEVERAL FLIES SEEN IN PREP AND SERVING AREA. REMOVE AND PREVENT.
2.0
3.
DOORS TO THE OUTSIDE FREEZER AND COOLER MUST BE KEPT LOCKED DUE TO THESTUDENTS USING THE BACK AREA BETWEEN CLASSES. CAN BUILD AN ENCLOSURE AROUND BOTH EQUIPMENT UNITS TO CONFINE AREA TO STAFF ONLY. THEN THEY CAN BE KEPT UNLOCKED. SEVERAL STAFF MEMBERS ARE COMING INTO THE KITCHEN TO FIX PLATES, ETC. STUDENTS SEEN IN KITCHEN AREA TO SWITCH LINE SIDES.NO ONE,EXCEPT THE KITCHEN STAFF SHOULD BE IN THE PREP CONT
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 02/28/2008
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
2.
MEAT AND CHEESE SANDWICHES, MEAT AND CHEESE SALADS ON SERVING LINE 58 F - 63 F. TIME/TEMP DOCUMENTATION WAS NOT AVAILABLE UPON INITIAL INSPECTION. IF THESE ITEMS CANNOT HOLD 45 F OR BELOW, THEIR TEMP AND TIME MUST BE DOCUMENTED UPON REMOVAL FROM COOLER. 4-5 LARGE PANS OF LASAGNA IN COOLER > 160 F INTERNALLY & COOKED AROUND 9:00 (INSPECTION AROUND 11:00). ALL FOODS SHOULD COOL FROM > 135 F TO 70 F IN 2 CONT.
2.5
3.
OUTSIDE FREEZER AND COOLER SHOULD BE KEPT LOCKED WHEN NOT IN USE BY KITCHEN STAFF DUE TO STUDENTS HAVING ACCESS TO BACK AREA AND USE BETWEEN CLASSES. SEVERAL STUDENTS AND ADULTS ARE ENTERING THE KITCHEN/PREP AREA TO ASK FOR ITEMS OR GRAB THEMSELVES.NO ONE EXCEPT AUTHORIZEDPERSONS AND KITCHEN STAFF SHOULD HAVE ACCESS TO KITCHEN/FOOD PREP AREA
2.5
9.
OPEN TOP EMPLOYEE CAN BEVERAGE WITH 2 PACKS OF CIGARETTES WAS ABOVE PREP TABLE. EMPLOYEE BEVERAGES MUST HAVE A LID. ALL ITEMS MUST BE KEPTAWAY FROM FOOD PREP AND STORAGE AREAS. EMPLOYEES NEED TO WASH HANDS UPON ENTRY TO THE KITCHEN FROM OUTSIDE. AFTER TAKING PHONE CALLS, AFTER CLEANING AND ALWAYS BEFORE HANDLING FOODS OR CLEAN UTENSILS
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 09/04/2007
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
11.
SANITIZER SOLUTION IN THE BUCKET THAT WAS IN USE WAS TOO WEAK. KEEP AT200-300 PPM QUAT AMMONIA. CHECK WITH TEST STRIPS & CHANGE OFTEN.
2.5
3.
TEACHERS ARE WALKING INTO THE KITCHEN TO FIX THEIR OWN LUNCHES. NO ONEOTHER THAN THE CAFETERIA STAFF & MANAGEMENT IS ALLOWED INTO THE KITCHEN ESPECIALLY WHILE FOOD IS BEING PREPARED. (REPEAT)
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 05/24/2007
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
2.
PIZZA & CHICKEN IN HOT HOLD CABINET AT DELI CART AREA 130 F. ALL HOT FOODS MUST MAINTAIN 140 F OR ABOVE OR BE PROPERLY MARKED AND HELD BY TIME METHOD.
2.5
3.
REPAIR DRIPS IN FREEZER SO ICE/WATER DOES NOT GET ON FOOD CONTAINERS. DISCARD ANY FOODS THAT WERE CONTAMINATED. DO NOT ALLOW TEACHERS OR STUDENTS IN KITCHEN.
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 03/12/2007
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
11.
AT THE TIME OF THE INSPECTION, NO SANITIZER WAS AVAILABLE IN A BOTTLE OR BUCKET. BEFORE STARTING ANY PREPARATION FOR THE DAY, MIX A SANITIZING SOLUTION OF 200 PPM - 300 PPM QUAT AMMONIA. USE ON ALL WORKSURFACES BEFORE, DURING AND AFTER ALL USES.
2.5
2.
COOKED HAMBURGER PATTIES AND FRIED CHICKEN SANDWICHES IN HOT HOLD CABINET 128 F - 131 F. MAKE SURE UNIT IS CAPABLE OF HOLDING ALL HOT FOODS 140 F OR ABOVE.
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 09/18/2006
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
17.
REPAIR REACH-IN COOLER NOT MAINTAINING TEMP. REPAIR INTERIOR OF THE SAME COOLER AT THE BOTTOM (CORROSION)
1.0
2.
MAKE SURE HACCP DOCUMENTATION IS FILLED OUT FOR ALL POTENTIALLY HAZARDOUS FOODS ON THE SERVING LINE. LABLE SHOULD CONTAIN PRODUCT NAMEDATE PAN # AND TIME LABLE SHOULD MATCH WHATS ON HACCP SHEET. ONE REACHIN COOLER NOT MAINTAINING FOOD TEMPS OF 45 F OR BELOW. PRODUCTS INSIDEREAD 50 F. MOVE PRODUCTS BACK TO WALK-IN
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 05/01/2006
Score: 93.5 + Education Credit: 2 = 95.5
#
Comments
Points
10.
EMPLOYEES PREPARING OR SERVING FOOD MUST WEAR HAIR RESTRAINTS.
0.5
17.
PAINT OR SEAL SHELVES IN WALK-IN COOLERS AND FREEZER OR REPLACE.
1.0
2.
REACH-IN WARMER HAD HAMBURGER ON BOTTOM HALF AT 120-130 F. ALL HOT HOLD FOODS SHOULD BE HELD AT 140 F OR ABOVE. DOCUMENTATION OF PLACING FOOD OUT ON LINE IS NEEDED ON LEFT SIDE.
2.5
3.
WALK-IN FREEZER (INSIDE) HAS ICE BEING DEPOSITING ON SHELVES, REPAIR UNIT SO WATER AND ICE ARE NOT FORMING. REACH-IN COOLER HAS WATER DEPOSITING INTO PAN REPAIR UNIT SO WATER IS NOT DEPOSITING.
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 01/12/2006
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
17.
REPAIR OR REPLACE RUSTY RACKS IN OUTSIDE & INSIDE COOLERS.
1.0
2.
FOOD WARMERS WERE NOT HOLDING, FOOD WARM ENOUGH. PIZZA @ 124 F PEES @ 128 F, HOT HOLD FOODS SHOULD BE HELD AT 140 F. ON RIGHT SERVING LINE PIZZA AND SALADS WERE NOT TIME RECORDED. SHOULD LABEL EVERY ITEM WHEN IT LEAVES THE COOLER OR THE HEAT SOURCE.
2.5
32.
CRATES ARE NOT APPROVED SHELVES FOR STORAGE. IF CRATES ARE SEALED AND THE TOP SEPERATES THE FLOOR 6
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 01/19/2005
Score: 91.0 + Education Credit: 2 = 93
#
Comments
Points
17.
REPLACE OR REPAIR RUSTED SHELVING IN THE REFRIGERATION UNITS. PAINT WOODEN SHELVING IN THE DRY STORAGE ROOM
2.0
2.
KEEP ALL HOT FOODS IN THE HOT HOLDING CABINET AT OR ABOVE 140 F SPICY CHICKEN 119 F HAMBURGER 118 F CHIC FIA 118 F CHICKEN SALAD WAS 50 F. KEEP ALL POTENTIALLY HAZARDOUS FOODS AT OR BELOW 45 F WHEN KEPT COLD OR 140 F OR GREATER WHEN KEPT HOT
5.0
24.
RODENT DROPPINGS ARE PRESENT IN THE DRY STORAGE ROOM - USE PEST MANAGEMENT
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 09/16/2004
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
17.
CLEAN COOLER DOOR GASKETS SOME SHELVES IN REACH-IN COOLER ARE RUSTY. ALL WOOD SHELVES THAT ARE STARTING TO PEEL NEED PAINT. CLEAN TABLES OUT IN DINNING ROOM (SOME DIRTY).
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 11/25/2003
Score: 90.0 + Education Credit: 2 = 92
#
Comments
Points
17.
ALL WOOD SHELVES MUST BE PAINTED OR SEALED. CLEAN GASKETS ON COOLERS. CLEAN GASKETS ON COOLERS. REPLACE RUSTY SHELVES IN COOLER.
1.0
2.
RIB MEAT 110 F, PIZZA TEMPS VARING BETWEEN 100 F - 140 F. SAUSAGE PATTIES 100 F. ALL HOT FOODS MUST MAINTAIN TEMP 140 F OR ABOVE. IF FOOD IS TO BE DISCARDED, DO IT IMMEDIATELY IF IT IS IN HOT HOLDING UNIT IT MUST MAINTAIN TEMP. I WILL CALL BETH TAYLOR AND MARK MORRIS TOHELP RESOLVE PIZZA TEMP ISSUE.
2.5
21.
KEEP SCAP AT HANDSINKS.
1.0
24.
FLIES PRESENT. TAKE MEASURES TO ELIMINATE PESTS.
2.0
28.
CLEAN FLOORS UNDER AND BEHIND EQUIPMENT & RACKS.
0.5
29.
REPLACE BLOWN LIGHT BULBS AND SHIELD THEM.
0.5
9.
STORE EMPLOYEE DRINKS BELOW AND AWAY FROM FOOD, FOOD PREP AREAS AND UTENSILS WITH LIDS & STRAW.
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 09/16/2003
Score: 92.0 + Education Credit: 2 = 94
#
Comments
Points
17.
CLEAN GASKETS ON COOLERS. REPAINT SHELVES IN WALKIN FREEZER AND STORAGE ROOM.
1.0
2.
PIZZA 120-130 F, CHICKEN SANDWICH 130 F, CHICKEN SALAD 55 F. ALL HOT FOOD MUST MAINTAIN TEMP 140 F OR ABOVE AND COLD FOODS MUST BE 45 F OR BELOW. CHECK PIZZA TEMP WHEN DELIVERED, REJECT IT OUT OF TEMP.
2.5
21.
KEEP SOAP AT ALL HANDSINKS.
1.0
23.
KEEP ALL DUMPSTER LIDS CLOSED. REPLACE BROKEN DUMPSTER LID.
1.0
31.
DO NOT STORE CHEMICALS OVER 2-COMP SINK. KEEP ALL CHEMICALS STORED WITH OTHER CHEMICALS IN CHEMICAL STORAGE AREA.
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 01/27/2003
Score: 92.0 + Education Credit: 2 = 94
#
Comments
Points
14.
SHELVES IN WALKIN FREEZER NSF OR EQUAL (WOODEN); ICE DISPENSER NOT APPROVED
1.0
17.
SHELVES RUSTY IN WALKINS GASKETS CRACKED REACH IN SHELVES RUSTY WALKINS
1.0
2.
MASH POTATOES 125 F RANCH DRESSING 56-60F; PIZZA IN CABINET 115F; CHICKEN SANDWHICHES 116 - 126F; HAMBURGERS 122-133F;SANDWHICHES IN CABINETS IN KITCHEN & OUT FRONT 125-136F; MUST HOLD @ > 140F OR < 45F OR USE TIME/TEMP ON FOODS CARD EACH BATCH & SERVE WITHIN 2HRS OR DISCARD (REPEATS)
2.5
23.
DUMPSTER DOORS CLOSED (REPEATS)
1.0
24.
MICE DROPPINGS ON SHELVES ON DRY STORAGE ROOM (REPEATS)
Location: 5915 HWY 301 N KENLY, NC 27542 Facility Type: Public School Lunchrooms Inspection Date: 11/26/2001
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
15.
USE ONLY SCOOPS TO RETRIEVE ICE; SCOOP KEPT IN ICE WITH HANDLE UP OR IN A CLEAN BUCKET.
1.5
17.
MISC. CORROSION TO SHELVES, COOLER, HINGES; REPAIR CONDENSATE LEAK; REPAINT FREEZER DOOR, MINOR CLEANING EQUIPMENT TOPS AND DOOR JAMS OF COOLER, PATCH CRACKED COOLER FLOOR.
1.0
2.
HOT HOLD AT 140 F OR GREATER, OR MAINTAIN TIME TEMPERATURE LOG (2 HOUREXEMPTION); ONIONS MUST BE KEPT AT 45 F OR LESS OR USE LOG.
