Location: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/28/2023
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; No certified food protection manager at time of inspection. The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM.
Location: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/07/2023
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; New manager is not currently certified as a food safety manager and no other person with certification is present. Manager is working on getting certified presently.
Location: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 12/05/2022
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; New manager is not currently certified as a food safety manager and no other person with certification is present. Manager is working on getting certified presently.
1.0
16.
4-501.114; Priority; Technician was working on dishmachine during inspection due to wash temp not getting high enough. If technician can't get machine repaired and up to temp dishes and cookware will have to be sanitized manually in the 3-compartment sink with chemical quat sanitizer solution of 150-300 ppm. Manager given instructions on manual sanitize procedure during inspection. CDI
Location: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 12/14/2021
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 must get irreversible temperature measuring device for measuring surface temperature of dishes for high temp dish machine. Education during inspection.
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: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 10/29/2019
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: 2075 NC HWY 42 EAST CLAYTON, NC 27520 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: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 04/10/2019
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: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/18/2019
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: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/07/2018
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: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/06/2018
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: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/31/2018
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: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/14/2012
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
23.
When cooling foods, make sure foods are not tightly covered when placed in cooler. Air must circulate around product to help it cool quickly. Once it has cooled, it can then be tightly covered.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 01/27/2012
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
17.
About a dozen Lowfat milk out of temperature. This milk was thrown in trash. Do not over stack milk in milk display cases. All milk cartons should be below the lid level so milks stay at proper temps.
2.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/17/2011
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
17.
Do not over stack milk in milk display cases. All milk cartons should be below the lid level so milks stay at proper temps. Milk was not out of temp but could come out of temp is continued to be stacked/stored this way!
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/21/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
18.
One side of serving line did not have any documentation on it for foods. According to the TILT agreement, all foods that are placed on the serving line must have the time recorded of placement on the line.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/07/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
3.
Employees loading dirty dishes with gloves on unloaded clean dishes with out washing hands and changing gloves. Once hands touch dirty dishes they must be washed before unloading the clean dishes and change gloves.
2.0
45.
Keep ice off the floor of walk in cooler.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 04/23/2010
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
44.
Upon arrival custondian was throwing away trash in dumpster. The custodian did not close the dumpster lids. Lids and doors must be closed after walking away from dumpster.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/21/2009
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
17.
Bologna sandwhiches, burgers were at 65 f, they both were sitting out at room temperature waiting to be cooked. Can not hold food out of temperature control before cooking.
2.0
18.
Food on serving was set out on line then placed back into warmer. Once food has been set onto serving line it must stay on serving line for two hours or unless sold.
1.5
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
36.
Once utensils crack replace as needed. Ice scoop was cracked on food contact surface.
0.5
45.
GENERAL COMMENT Repair missing tile in serving room.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 03/05/2009
Score: 98.0 + Education Credit: 2 = 100
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
17.
CORRECTED DURING INSPECTION Double door reach-in cooler and single-door reach-in cooler holding foods 52-55 f. Items removed, sandwiches were discarded. Salads were allowed to be immediately sold since they were only out of temp for 1 hour. Any salad that is not sold at the end of the next hour (12:15 pm) must be discarded. Cooler must be able to hold foods 45 f or below. Do not use until repaired.
2.0
31.
NOT OBSERVED
0.0
3.
GENERAL COMMENT Staff/teachers who portion food for multiple students must wash hands at kitchen handwash sink before doing so.
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
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 12/04/2008
Score: 97.0 + Education Credit: 2 = 99
#
Comments
Points
16.
CORRECTED DURING INSPECTION All hot foods must be heated to proper temp before placing pan in hot hold unit. Heat ready to eat foods to at least 140 f in all parts. Chicken and rice was reheated properly.
2.0
25.
Be sure to calibrate all metal stem thermometers regularly so they read 32 f in ice water bath.
0.5
35.
Store all spoons & forks with handles up so customers do not touch the mouth contact surface.
0.5
44.
GENERAL COMMENT Keep dumpster lid closed.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
14.
NOT OBSERVED
0.0
19.
GENERAL COMMENT Do not store chemicals on prep sink area.
0.0
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/10/2008
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
16.
GENERAL COMMENT Hot hold all foods at 135 f
0.0
18.
CORRECTED DURING INSPECTION Procedures and record keeping on all foods using time in leu of temperature were not correct. If meat is not being held at 135 f when pulled from warmer then it cannot be placed on serving line. Some carrot/peas temperature was not recorded on paper. Manager had employees reheat meat and talked with them on recording temps.
1.5
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
44.
Keep dumpster doors and lids closed.
0.5
47.
All closet inside kitchen is the responsibility of the kitchen even if it is all belonging to the office. All items must be kept up the floor.
0.5
2.
CORRECTED DURING INSPECTION An open bottle of water and a personal cup were sitting on a shelf with bananas above a prep table. All personal drinks should be placed below food and food contact surfaces. Employees move containers.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Interior upper portion of ice machine had mold and slime, tea nozzles had mold, general cleaning of ice machine & tea nozzles are needed.
1.5
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/15/2007
Score: 91.0 + Education Credit: 2 = 93
#
Comments
Points
11.
DISHMACHINE IS NOT SANITIZING! MUST USE SINGLE USE ITEMS UNTIL MACHINEIS REPAIRED AND APPROVED TO BE WORKING! CALL 989-5194 WHEN REPAIRED.
2.5
15.
DO NOT STACK DISHES WET. THEY MUST BE AIR DRIED COMPLETELY PRIOR TO USE OR STACKING
1.5
18.
HOT WATER MUST MAINTAIN 140 F. WAS ONLY 111 F AT TIME OF INSPECTION! REPAIR BY 11/20/07!
2.5
3.
DO NOT ALLOW ICE TO DRIP ON FOOD BOXES IN FREEZER. THIS IS A POTENTIALCONTAMINATION SOURCE. MOVE FOODS FROM UNDER DRIPS UNTIL UNIT IS REPAIRED. CORRECT BY 11/20/07!
Location: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/05/2007
Score: 97.0
#
Comments
Points
29.
REPLACE BLOWN LIGHT BULBS.
0.5
3.
MOVE FOOD BOXES FROM UNDER ICE/WATER DRIP IN FREEZER. IF ICE CONTINUESTO DRIP/FORM BE SURE ALL FOOD CONTAINERS ARE NOT STORED UNDER DRIPS. FOODS WERE MOVED. NONE APPEARED TO BE CONTAMINATED AT THIS TIME, ICE WAS ON OUTER PACKAGES.
Location: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/09/2007
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
2.
MAKE SURE HACCP LABLES MATCH WHAT IS DOCUMENTED ON HACCP SHEETS. HOT HOLDING UNITS ARE NOT HOLDING FOODS AT THE PROPER TEMPERATURES, CHICKEN AND SANDWICHS WERE 125-137 F. ALL HOT FOODS IN CABINETS MUST HOLD AT 140 F OR ABOVE. IF A TEMP BELOW 140 F IS OBSERVED WHEN CHECKING TO DOCUMENT ON HACCP SHEET RE-HEAT PRODUCT PROMPTLY TO 165 F.
Location: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/21/2007
Score: 90.0 + Education Credit: 2 = 92
#
Comments
Points
18.
HOT WATER WAS 105-116 F; NEED A MIN OF 140 F AT THE TAP.
5.0
2.
MAKE SURE ALL HACCP CABLES ARE DONE IN A TIMELY MANNER. HOLDING CABINET STILL HOLDING PIZZA'S AS 125-130 F. SOME WERE LOWER. ALL HOT FOODS MUST BE HELD AT 140 F OR ABOVE. MAY NEED TO LOOK AT REPLACING HOLDING CABINET
Location: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 12/04/2006
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
18.
HOT WATER 126-134 F NEEDS TO BE CONSTANT 140 F AT THE TAP.
2.5
2.
LABLE ALL PRODUCTS ON HACCP SHEETS, MAKE SURE LABLE MATCHES THE HACCP SHEET DOCUMENT TIME AND DATE ON THE LABLE. DOCUMENT EACH PAN CHANGE WITH INITIAL TEMP AND TIME. HOLDING CABINETS NOT HOLDING CABINETS NOT HOLDING FOODS AT CORRECT TEMPERATURE; PIZZA WAS 120-125 F. SANDWICHS WERE 125-131 F. ALL HOT FOODS SHOULD BE HELD AT 140 F OR ABOVE. IF FOODS TEMP TOO LOW, RE-HEAT TO 165 F BEFORE PLACING ON THE LINE.
Location: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/13/2006
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
HACCP SHEETS NOT BEING DONE CORRECTLY. ALWAYS LABLE WITH PRODUCT NAME PAN #, DATE AND TIME. LABLE SHOULD MATCH WHAT IS ON THE HACCP SHEET. CHANGE LABLE WHEN PAN IS CHANGED AND DOCUMENT EACH TIME.
Location: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 03/07/2005
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
18.
HOT WATER AT 3-COMP SINK 124 F. WATER AT PRE WASH 134 F. HOT WATER MUST BE 130 F AT 3-COMP SINK AND 140 F AT PREWASH/DISH MACHINE AREA. THESE TEMPS MUST BE MAINTAINED AT ALL TIMES.
2.5
2.
STEAK HOAGIES 120 F ON SERVING LINE. ALL HOT FOODS MUST MAINTAIN 140 FOR ABOVE AT ALL TIMES.
Location: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/27/2000
Score: 96.5
#
Comments
Points
11.
QAC < 200 PPM IN SANITIZER BOTTLES. CHEMICALS PUMP IN STORAGE ROOM WAS WORKED ON FOR PRIOR DEDUCTION. LINE HAS AIR BUBBLES NOT ALLOWING CHEMICAL TO COME OUT. NEEDS CHECKED (REPEAT)
2.5
23.
NEED A DUMPSTER LID & TRASH ON GROUND AROUND DUMPSTER.
Location: 2075 NC HWY 42 EAST CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/14/2000
Score: 97.5
#
Comments
Points
11.
QAC MUST BE 200 PPM OR GREATER. NONE DETECTED IN BOTTLES. CHEMICAL UNIUNIT HAS AIR BUBBLES NOT ALLOWING PROPER DISPERSION. CHECK WITH TEST STRIPS OFTEN.
