Location: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 04/22/2024
Score: 100
#
Comments
Points
39.
3-305.11; Core; In the walk-in freezer, the freezer unit was depositing ice onto the rack and boxes of food. Get the freezer unit repaired and place a pan or tray below the unit to catch the ice. Replace tray once a day.
Location: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 01/22/2024
Score: 100
#
Comments
Points
28.
7-204.11 ; Priority; Sanatizer was too strong, Chemical sanatizer shall meet requirments in 40 CFR 180.940. CDI (PIC remade the sanitizer to correct strenght.)
Location: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 09/12/2022
Score: 98.5
#
Comments
Points
16.
4-501.112; Priority Foundation; Dish machine is not sanitizing dishes at this time. The hottest rinse water became is 151*F, must be at least 160*F. Do not use dish machine until environmental health has approved it working properly. Must manually wash, rinse and sanitize.
1.5
24.
3-501.19; Core; All food and milk for Head Start and Pre-K classrooms must be marked with date and time. This is so the Head Start does not get marked for food temperatures when they do not handle the food.
Location: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 11/19/2019
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: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 09/09/2019
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: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 04/09/2019
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: 1533 HWY 301 N SELMA, NC 27576 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! Follow-Up: 03/04/2019
Location: 1533 HWY 301 N SELMA, NC 27576 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: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 09/05/2018
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: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 04/26/2018
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: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 08/31/2015
Score: 98.5
#
Comments
Points
General Comments
Good Food Temps; Walk-in freezer was down during this visit, but technician was there repairing the problem. Food was moved to another freezer until problem is resolved.
Location: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 01/20/2012
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
16.
Ham & cheese sandwhiches, rib sandwhiches were not being held at 135*F. All hot hold foods must be held at 135*F. Food was placed into the oven to be reheated.
2.0
44.
Remove wet cardboard from round the dumpsters.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 04/27/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
28.
A few rodent droppings seen in the dry food storage room. Clean all shelving and racks to remove droppings. Prevent access into the facility by sealing holes in ceiling and continue pest management with traps.
1.0
36.
Repair the trash disposer so it does not discharge water onto the floor (unit not in use at current time but water is still leaking onto floor).
0.0
45.
Clean floors under the ice machine. Repair the baseboards where tiles are broken around kitchen area.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 01/27/2011
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
28.
Continue Pest Management and Monitoring
0.0
35.
Table by handsink with containers for single service items, keep 18" clear space between handsink and any other item to prevent a splash contamination risk.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 10/22/2010
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
2.
Keep pan/container of employee items on the bottom shelf in the walkin cooler.
0.0
28.
Rodent droppings still seen in the dry storage room on bags of single service cups and on the can food storage rack. Continue measures to remove and prevent. Clean to remove droppings. All foods appear to have measures to help protect them by means of storage containers and/or putting in cooler.
2.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 09/02/2010
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
18.
Temperature for the hot hold box must be recorded every 15 minutes from a food item inside. This is according to the school systems TILT agreement. Continue training with the new procedures.
0.0
25.
Thermometers are taken out of food and put in an ice bath with sanitizer then placed back into another food. Thermometer probes need to be cleaned (remove food debris) before placing into sanitizer solution.
0.0
28.
Rodent droppings seen on cans and boxes of food, bags of single service items, on shelving and floors of the dry storage room. Immediate pest control measures need to be taken to remove!
2.0
36.
The garbage compact machine is in bad repair and leaking water onto the floor around it. Repair machine immediatly, suggest not using until repaired.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 05/05/2010
Score: 96 + Education Credit: 2 = 98
#
Comments
Points
11.
Dishmachine is not properly heat sanitizing food contact items. Facility must use single service items only (trays, utensils and cups) until machine is repaired and approved for use by health dept. agent. Use the 3-compartment sink to chemical sanitize all items.
1.5
16.
Do not use the bakery warmer to hod hold foods, 1 tray of corndogs 130-132. Use the warmer that holds a higher temperature only. Corndogs reheated.
0.0
18.
Several foods on serving line did not have HACCP sheets with time and the clocks not marked, some had HACCP sheet but not clock, some had clock but not HACCP sheet. Choose to mark all foods on HACCP sheet for time placed on line OR mark all foods on clock for time placed on line. Choose one method to mark time foods placed on line and do so accordingly.
1.5
28.
Rodent droppings in the dry storage room on shelving, floor and containers of food. Take stronger measures to remove and prevent.
1.0
36.
Ventilation in the walkin freezer has been worked on but still has a small drip from the copper pipe below unit. Drip would not contact foods due to the removal of racks below, but would drip and build up on floor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 02/22/2010
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
10.
Water from the ventilation in the walk in freezer is dripping and depositing on bags of food below. According to the instructions on the last inspection, no foods were to be stored below drip until reapired. Drip is not repaired and foods are directly below. Will follow up on February 26th, 2010 to varify drip is repaired or foods are removed from below problem area.
3.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 11/13/2009
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
10.
Water from the ventilation in the walk in cooler is dripping onto boxes of food below. Remove the boxes from below the drip and repair.
1.5
18.
Clocks on serving line not marked for any foods to show holding time. Please mark these clocks for each food pan that is placed on the line and change time as pans change.
1.5
28.
Rodent droppings seen in the dry storage room. Remove and Prevent! Keep foods protected until rodent is removed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 09/15/2009
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
16.
Italian Chicken Sandwiches in hot hold cabinet 113F-128F. Wneh foods are in hot holding they must be 135F or above. When foods are removed from cooking process/hot holding they are labeled with a time. If these foods are placed back into hot holding cabinet, there must be a way to identify that pan with the time it was originally recorded on serving line. Sandwiches were reheated.
2.0
36.
Ventilation pipe in freezer is frozen up (ice building up on pipe) and starting to form a drip. Repair and do not store any foods below until repaired.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 01/28/2009
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
15.
NOT OBSERVED
0.0
16.
CORRECTED DURING INSPECTION Hamburgers were holding at 110 f. All potentially hazardous hot foods must hold at 135 f or above. Items re-heated to 165 f or above, to correct.
2.0
18.
GENERAL COMMENT; CORRECTED DURING INSPECTION No lable fixed for deli sandwiches. Fix and lable all foods for time records and HACCP.
0.0
31.
NOT OBSERVED
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Eggs (raw) were stored above cooked or ready to eat foods in the cooler. Store raw foods below cooked or ready to eat foods. Observe proper food storage to avoid cross-contamination.
1.5
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: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 11/19/2008
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
36.
Replace torn gasket at reach-in cooler up front.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
GENERAL COMMENT; CORRECTED DURING INSPECTION One sanitizer bottle too strong; make sure all quat sanitizers are 200-300 ppm. Use test kits to check strength.
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: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 04/10/2008
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
DISHMACHINE WAS NOT SANITIZING B/C OF NOT REACHING THE PROPER TEMP. WASH UTENSILS IN THE MACHINE AND THEN MANUELY SANITIZE IN THE 3- COMPARTMENT SINK CALL TECHNICIAN TO REPAIR MACHINE. WILL FOLLOW UP IN 3 DAYS DO NOT USE MACHINE FOR SANITIZING UNTIL FIXED.
Location: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 01/25/2008
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
PAPA JOHN'S PIZZA HOLDING AT 130 F IN THE HOLDING CABINET. MUST HOLD AT 135 F OR ABOVE. PRODUCT WAS RE-HEATED TO 165 F. SOME ITEMS ON THE LINE NOT HACCP DOCUMENTED AND WERE OUT OF TEMP.TURKEY CHEESE SANDWICHSWERE 48-49 F. SANDWICHS WERE DISCARDED WORK ON DOCUMENTING TIME AND INITIAL TEMP MAKE SURE DOCUMENTATION IS COMPLETE.
Location: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 09/04/2007
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
MAKE SURE ALL HACCP SHEETS AND LABLES ARE FILLED OUT COMPLETELY. COUPLE OF FOOD PRODUCTS MISSING AND SOME WERE NOT CURRENT WITH PAN # TIME AND TEMP. LABLES WERE FIXED AND CAUGHT UP.
Location: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 05/01/2006
Score: 98.0 + Education Credit: 2 = 100
#
Comments
Points
24.
SEVERAL ROACHES AT SEVERAL DIFFERENT LIFE STAGES SEEN ON/UNDER DISH- MACHINE, ON PREP & STORAGE SHELF, AND ON FLOORS BEHIND EQUIPMENT/ CURTAIN. IMMEDIATE MEASURES NEED TO BE TAKEN REMOVE & PREVENT.
Location: 1533 HWY 301 N SELMA, NC 27576 Facility Type: Public School Lunchrooms Inspection Date: 12/14/2005
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
SEVERAL TRAYS OF HAMBURGERS IN STEAM CABINET 125 F - 135 F. MUST BE 140 F OR LABEL WITH TIME THEY ARE MADE (TIME THEY LEAVE 140 F). CAN HOLD FOR 4 HOURS OUT OF TEMPERATURE THEN MUST BE DISCARDED.
