Location: 10381 301 S FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 09/07/2023
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Chicken & BBQ sandwiches were not being held at 135*F. Once food is taken out of oven and placed into a warmer it must hold foods at 135*F or higher. If taken out of warmer placed on the serving lines then times immediately.
Location: 10381 301 S FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 12/02/2021
Score: 98
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Chicken and broccoli in the glass warmer was being held at 115*F, all hot hold foods must be held at 135*F or higher. Manager removed the food and reheated during inspection.
1.5
47.
4-502.11(A) and (C); Core; The walk-in freezer unit is dripping forming ice. The ice must be removed from the unit and change the pan out on a daily basis.
0.5
54.
5-501.15; Core; The outside dumpsters lids were open and the area inside the chain link fence had some debris. Keep dumpster lids closed at all times even during lunch hours and pick up the trash in the fence in area.
Location: 10381 301 S FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 09/14/2021
Score: 100
#
Comments
Points
General Comments
A teacher walked into the kitchen going through the busiest food prep area to wash their hands. If a teacher has to come into the kitchen they can not walk in the middle of the kitchen, they need to go to the non used area (old fast food line) to walk in and go to the hand sink on that side.
Location: 10381 301 S FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 09/16/2019
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: 10381 301 S FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 04/30/2019
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!
Location: 10381 301 S FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 02/07/2019
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: 10381 301 S FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 11/13/2018
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: 10381 301 S FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 04/12/2018
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: 10381 301 S FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 05/16/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
10.
Bag of lettuce and tomatoes were cut at the middle board of dishsink, dirty pans in the sink of same dishsink area. This area can be used for food prep but cannot be used at the same time when area is being used for dirty dishwashing. Rack with several trays of frozen food for tomorrow, container of cheese and bag of cheese all out at room temp during lunch-not in the process of being prepared. Remove from the coolers only what can immediatly be prepared at that time, do not leave out at room temperature for any extended periods of time.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 10381 301 S FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 03/08/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
18.
Two lines with inaccurate time documentation logs. Make sure the times are documented on the log sheet for the foods that are placed on the serving line.
1.5
28.
Boxes of sweet potatoes in the dry storage room with fruit flies. Boxes were removed. Check foods at delivery for pest control.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 10381 301 S FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 09/16/2010
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
11.
One sanitizer bottle was too strong. All quat sanitizer solutions should be 200-300 ppm. Dilute solutions and use test kits to check strength. Sanitizer that is too strong my be toxic and unsafe for use in food areas.
0.0
36.
A few racks in the walk in cooler are starting to rust badly. Have these replaced or re-finished as necessary.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 10381 301 S FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 12/13/2007
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
2.
TURKEY AND CHEESE OR HAM AND CHEESE SANDWICHS HAD NO HACCP DOCUMENTATION AND WERE 55-58 F. OTHER PRODUCTS WERE NOT DOCUMENTED COMPLETELY. ALWAYS PUT PAN #, PRODUCT NAME, DATE, AND TIME ON THE LABLE TO CROSS-REFERENCE TO HACCP SHEETS WITH TEMPS. COLD SANDWICHS WERE DISCARDED, OTHER PRODUCTS WERE RE-HEATED TO 165 F. NUMEROUS HOT FOODS WERE OUT OF TEMP
5.0
3.
TURKEY IN THE HOT HOLD CABINET WAS AT 95-101 F. ANYTHING THAT COMES OUT OF THE COOLER AND HEATED MUST BE HEATED IN THE OVEN TO 165 F AND THEN PLACED IN HOT HOLD AT 135 F OR ABOVE. ALWAYS OBSERVE PROPER RE- HEAT PROCEDURE; PRODUCT WAS RE-HEATED TO 165 F.
Location: 10381 301 S FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 09/18/2007
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
HACCP SHEETS MUST BE FILLED OUT COMPLETELY FOR EACH POTENTIALLY HAZARDOUS PRODUCT. PUT PRODUCT NAME DATE TIME PAN # AND TEMP. STAFF LEVEL MAY BE AN ISSUE IN MY OPINION FOR LABLING TO BE DONE EFFECTIVELY
Location: 10381 301 S FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 04/19/2007
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
PORK ROAST IN WARMER WAS AT 80-110 F, ALL FOOD MUST BE COOKED THROUGHLY BEFORE PLACING INTO WARMER. TURKEY SANDWICH AND SALAD WAS AT50-52 F ALL COLD HOLD FOODS MUST BE HELD AT 45 F AND BELOW AND ALL HOTHOLD FOODS MUST BE HELD AT 140 F AND ABOVE.
Location: 10381 301 S FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 01/26/2007
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
PIZZA IN WARMER WAS 120-130 F, SEVERAL CHICKEN SANDWICHES RANGED FROM 130-138 F. ALL HOT HOLD FOODS MUST BE HELD AT 140 F AND ABOVE. WHEN USING TIME N LEU OF TEMPERATURE WRITE THE EXACT TIME THE FOOD IS TAKEN OUT OF WARMER OR COOLER. AS A NEW TREY IS TAKEN OUT AND PLACED ON FOOD LINE A NEW TIME MUST BE WRITTEN DOWN.
Location: 10381 301 S FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 11/09/2006
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
1.
MOLDED CHEESE FOUND IN WALK-IN COOLER. DO NOT STORE ANY MOLDED FOOD INCOOLERS THROW AWAY ONCE BOXES HAVE BEEN OPENED. DO NOT CUT OFF THE MOLDY SECTION AND SERVE THE REST OF THE BLOCK OF CHEESE.
2.5
17.
REGULAR CLEANING OF DRAWERS AND CONTAINERS HOLDING CLEAN EQUIPMENT IS NEEDED.
1.0
28.
SWEEP UNDER SHELVING AND DESK IN DRY STORAGE AREA.
Location: 10381 301 S FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 06/06/2006
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
A SEPARATE HACCP SHEET SHOULD BE USED FOR EACH LINE THIS ALLOWS FOR EACH LINE PRODUCT ON EACH LINE TO BE DOCUMENTED FOR TIME AND PREP. EACH TIME A PANS IS CHANGED IT SHOULD BE DOCUMENTED ON THE HACCP SHEET FOR THAT LINE. MATCH WHAT IS ON THE HACCP SHEET.
Location: 10381 301 S FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 01/25/2006
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
15.
AIR DRY ALL FOOD CONTAINERS AND PANS BEFORE STACKING.
1.5
2.
MEAT AND CHEESE COLD SANDWICHES ON SERVING LINES 51 F - 53 F. LABEL WITH TIME IT WAS REMOVED FROM COOLER AND PUT ON-LINE. PAPA JOHN'S PIZZA IN YELLOW HOT HOLD CABINET 129 F - 133 F. WHEN PIZZA ARRIVES FROM STORE, TAKE TEMP. OF ARRIVAL. IF OVER 140 F, CAN HOLD PIZZA FOR 4 HOURS. - MUST HAVE LABELED -
Location: 10381 301 S FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 11/21/2005
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
2.
CHICKEN NUGGET IN WARMER READ 120F, PAPA JOHNS PIZZA IN A WARMER WAS READING 130F AND WARMER IN PIZZA/FRIES LINES WAS READING 130F. REPAIR WARMER OR REPLACE WARMER SO FOOD TEMPERATURES CAN BE KEPT AT 140F OR ABOVE.
2.5
23.
TRASH DUMSPTER LIDS WERE OPEN, KEEP LIDS CLOSED AT ALL TIMES.
Location: 10381 301 S FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 08/31/2005
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
PAPA JOHNS PIZZA IN WARMER 117F-123F. PIZZA OUT ON SERVING LINE 109F. HAMBURGERS 107F. KEEP ALL HOT FOODS 140F OR ABOVE. CAN USE 4 HOUR TIMECONTROL METHOD. EACH PAN OF PIZZA AND EACH SANDWICH INDIVIDUALLY MUST HAVE A LABEL. SINGLE REACH-IN COOLER HOLDING FOODS AT 51F. ADJUST UNITTO HOLD 45F OR LOWER.
Location: 10381 301 S FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 05/06/2005
Score: 96.5
#
Comments
Points
2.
CHICKEN SANDWICHES 126 F, PIZZA 122 F - 127 F, HAMBURGERS 119 F. ADJUST HOT - HOLD UNITS TO HOLD FOODS 140 F OR ABOVE. REPLACE/REPAIR UNITS IF UNABLE TO HOLD FOODS 140 F. FOODS THAT ARE COOKED AND DROP BELOW 140 F CANNOT BE RE-HEATED & RE-USED.
Location: 10381 301 S FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 02/01/2005
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
2.
GRILLED CHICKEN SANDWICHES 115 F. FRIED CHICKEN SANDWICHES 110 F - 130F. HAMBURGERS 112 F - 125 F. PIZZA 117 F - 122 F. KEEP ALL HOT FOODS AT OR ABOVE 140 F. ADJUST HOT HOLD UNITS TO HOLD FOODS > 140 F.
2.5
29.
SHIELD BULB UNDER HOOD OR REPLACE W/ A SHATTERPROOF BULB.
Location: 10381 301 S FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 12/02/2004
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
11.
ALL DISHES PANS AND UTENSILS MUST BE IMMERGED IN A CHEMICAL SANITIZER AFTER BEING WASHED.
2.5
2.
PAPA JOHN'S PIZZA 130-135 F. GRILLED CHICKEN SANDWICHES 125 F, FRIED CHICKEN PATTIES 130 F. KEEP ALL HOT POTENTIALLY HAZARDOUS FOODS AT OR ABOVE 140 F. DO NOT ACCEPT FOOD FROM ANY EXTERNAL SOURCE THAT IS NOT AT PROPER TEMP > 140 F.
Location: 10381 301 S FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 12/09/2002
Score: 93.0 + Education Credit: 2 = 95
#
Comments
Points
12.
UTENSIL SINKS WITH DRAINBOARDS ON EACH SIDE.
1.5
14.
NEED PROPER APPROVED ICE DISPENSERS.
1.0
17.
ICE DISPENSER RUSTY CLEAN TOPS OF BUFFET LINES; SHELVES RUSTY IN WALKIN COOLER; CHEMICAL SHELF @ SINK GOOD REPAIR.
1.0
2.
PIZZA IN PIZZA ROOM 60 F; PIZZA IN OVEN 125 F; CHICKEN SALADS 56 F; CHICKEN SANDWICHES IN CABINET 135 F. MUST BE > 140 F OR < 45 F OR USE TWO HOUR RULE.
