Location: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 03/20/2024
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; At the time of inspection there was no certified food protection manager on site. 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: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/17/2023
Score: 100
#
Comments
Points
41.
3-304.14; Core; The sanitizer strength in a bucket for wiping cloths was slightly high in concentration, all other sanitizer solutions were correct. When using a quaternary ammonia sanitizer, the concentration must be 200ppm according to the manufacturers specifications. Manager emptied and filled with sanitizer from the sink vat that was 200ppm.
Location: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/28/2023
Score: 100
#
Comments
Points
47.
4-501.11; Core; the two door cooler is holding at 50F. Do not use this cooler to store any TCS foods until it is repaired and is able to hold tcs foods at 41F or below. work order was placed at inspection for the unit. NON TCS foods only were inside the unit at inspection.
Location: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/22/2022
Score: 100
#
Comments
Points
47.
4-501.11; Core; In the walk in freezer, water is dripping from the pipes of the ventilation unit. The water is dripping to shelves and boxes below and freezing. Repair the source of the water/ice. Place a pan below the problem area to catch the water until the unit is repaired.
Location: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/14/2022
Score: 100
#
Comments
Points
General Comments
The manager reported that the dish machine is not operating properly so it is not currently being used. The machine was not found to be in use during the inspection and was off, the 3-compartment sink was set up correctly and used to wash-rinse-sanitize all items. It is highly recommended to repair the machine for use and monitor for proper operation.
Location: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 04/28/2022
Score: 99
#
Comments
Points
10.
5-202.12; Core; The facility does not have any hot water, maximum temperature of hot water from the faucet is 65F. All hand sinks must have a minimum of 100F hot water for adequate hand washing. Repair the heater to provide hot water at a minimum of 100F.
1.0
General Comments
The facility has been without hot water since late January as reported by the manager, and last inspection report from early February indicates this as well. The emergency procedures for no hot water are meant for temporary use, not long term. Hot water must be available for adequate handwashing and dishwashing. Facility is heating water for the dish sink and must continue to do so until heater is repaired. Water used for washing at the dish sink must be a minimum of 110F. Hot water for hand washing was not available as the temperature at the sink is 65F and no other mechanism was available to provide hot water for hand washing. Repair so the facility has a minimum of 110F hot water from the faucet.
Location: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/02/2022
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There is currently not a person on duty that is certified in food safety.
1.0
10.
5-202.12; Core; The food service facility does not have hot water at any of the hand sinks. There should be hot water provided at a minimum of 100F. The facility has an approved Emergency operation plan in place that is being followed: boiling water, hand sanitizer, gloves used at ALL times, menu consist of foods that required minimal contact (tray and heat). These procedures are only meant for temporary emergency use. A work order has been placed for a repair. Management reports that they are waiting on the part to arrive to repair.
0.0
41.
3-304.14; Core; Wiping cloths for prep surfaces were being stored in a bucket with soapy water and an unmeasurable amount of sanitizer. It is approved to have a bucket of soapy water but the wiping cloths must be stored between use in a sanitizer solution only. When using a quaternary ammonia sanitizer, the concentration must be 200ppm. Bucket remade with just a sanitizer solution.
0.5
General Comments
Facility is without hot water but is following the Emergency Operation procedures. They are boiling water for dish washing, hand sanitizer and glove use with a limited menu. Repair the hot water ASAP. Dish machine is also down due to needing a repair. It is currently not being used.
Location: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/18/2021
Score: 98.5
#
Comments
Points
2.
2-102.12 (A); Core; While the food service is in operation, there must be a manager on duty that is certified in food safety. There is currently not a person that is in charge of operation on duty that is certified in food safety.
1.0
5.
Facility must have a written vomit and diarrhea clean up plan. Information left with the manager on where to locate a plan.
0.0
38.
6-501.111; Core; In the dry food storage room, there are rodent droppings on the floor in corner. Contact the pest management company so they can remove and prevent.
0.0
41.
3-304.14; Core; Wiping cloths must be stored in a properly mixed sanitizer solution between uses or placed in laundry. The concentration of a properly mixed sanitizer solution when using the existing quaternary ammonia packets is 200ppm-400ppm. The bags of solution cannot be emptied entirely into a bottle or bucket due to the concentration in the bag. Follow the manufacturers instructions on mixing the solution so the correct concentration of 200ppm-400ppm is achieved. Use test strips to check.
Location: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/18/2019
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: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/18/2019
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: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 12/06/2018
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: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/25/2018
Score: 99
#
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: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 04/24/2018
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: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 01/21/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
16.
4 Trays of Chicken O`s in the hot hold unit by ice machine not at proper holding temperature. All hot holding potentially hazardous foods must maintain 135F or above. Trays were removed and reheated to 200F .
2.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/16/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
18.
At the time of inspection, foods were on three of the serving lines without time documentation of when they were placed there. The times must be documentated for all foods placed on the serving line.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/15/2010
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
16.
1 Pan of Broccoli and cheese not at the proper holding temperature in hot hold cabinet. Pan was reheated. All foods in hot holding must be 135F or above.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/04/2009
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
10.
Ventilatin in the walk in freezer is dripping water from two different pipes. The water is dripping onto boxes of food and freezing. Food boxes were moved on cart below. Do not store any foods below drips until repaired.
1.5
18.
Seven pans of food were on the serving lines (pork, potatoes, meat sandwiches and sliced tomatoes)without any time documentation on them. Accoridng to the approved written procedures, the clocks must be marked for the time foods were placed on serving line.
1.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
-Hot water at the handsinks in kitchen is very hot. Cold water only reaches 161F. This is a burn hazard for the employees and does not help encourage handwashing.
Location: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/27/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
15.
NOT OBSERVED
0.0
18.
CORRECTED DURING INSPECTION Some documentation for 2 hr hold time on the serving lines incomplete or mixed up. Use separate lables for foods to avoid confusion when switching pans.
1.5
31.
NOT OBSERVED
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
GENERAL COMMENT; CORRECTED DURING INSPECTIONOne sanitizer spray bottle was too strong; use test kits and make sure solutions are 200-300 ppm quat.
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: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/26/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
15.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
40.
GENERAL COMMENT Clean fan covers inside walkin.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION One sanitizer bucket weak or vacant of sanitizer. All buckets should be 200-300 ppm. Use test kits and change buckets frequently.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
21.
GENERAL COMMENT Hot water 110-125 f. Need consistant 140 f at the tap. Technician called and on the way.
0.0
23.
NOT OBSERVED
0.0
27.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 12/03/2008
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
18.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Time/temp HACCP documentation incomplete on different menue items. Make sure to document all pan changes and update lables.
3.0
31.
NOT OBSERVED
0.0
35.
Keep all single service trays wrapped up and protected in the rear storage area.
0.5
47.
GENERAL COMMENT Use approved storage to keep items off the floor.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
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: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/10/2008
Score: 97.0 + Education Credit: 2 = 99
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
18.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Time/temp HACCP documentation incomplete in some areas. Missing lables, records do not match on time. Make sure lables exist for all products, make sure lables match what is on the sheet.
3.0
31.
NOT OBSERVED
0.0
36.
GENERAL COMMENT Some cutting boards are worn and need re-surfacing or replacing.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
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: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 06/05/2008
Score: 94.0 + Education Credit: 2 = 96
#
Comments
Points
17.
FIX ICE LEAK IN WALK-IN FREEZER
1.0
2.
HOT DOGS/RICE AND VARIOUS ITEMS OUT OF TEMP ON THE SERVING LINE. ALL TEMPS MUST HOLD AT 135 F OR ABOVE UNLESS HACCP DOCUMENTATION FOR 2 HR HOLD TIME IS COMPLETE. TEMPS WERE 125-131 F AND DOCUMENTATION WAS MISSING OR INCOMPLETE ITEMS RE-HEATED OR DISCARDED; CORRECTED.
2.5
24.
NUMEROUS FLIES PRESENT; TAKE MEASURES TO CONTROL THEM
Location: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/27/2008
Score: 97.0 + Education Credit: 2 = 99
#
Comments
Points
2.
SANDWICHS WERE 53-55 F ON THE SERVING LINE. NO TIME WAS LISTED FOR HACCP DOCUMENTATION. ALL COLD FOODS MUST HOLD AT 45 F OR BELOW OR COMPLETE DOCUMENTATION MUST BE PRESENT.
Location: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/26/2007
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
2.
TEMPERATURE OF SEVERAL HOT ITEMS ON SERVING LINE WAS 132-134 F. ALL HOT FOODS MUST HOLD AT 135 F OR ABOVE. NO HACCP DOCUMENTATION DONE FORTHE DAY IN THE LOG BOOK. MUST HAVE TIME AND INITIAL TIME DOCUMENTED PARTIAL DOCUMENTATION WAS DONE ON LABLES AND CLOCKS.
2.5
3.
FOOD BOXES DIRECTLY ON THE FLOOR IN THE WALK-IN FREEZER; DO NOT PLACE BOXES ON THE FLOOR. BOXES WERE MOVED.
Location: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 04/18/2007
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
11.
SANITIZER AVAILABLE WAS WEAK, WHEN USING QUAT. AMMONIA SHOULD BE 200- 300 PPM.
2.5
3.
IN WALK-IN FREEZER FOOD TRAY AND BOXES OF FOOD IS BEING STORED ON FLOOR. A SNEEZE GUARD IS NEEDED AT THIRD UNIT ON THE SIDE SO KIDS/ ADULTS CAN NOT REACH AROUND TO TOUCH FOOD. CHAIN IS NEED BETWEEN UNIT 2 & 3 TO KEEP TEACHERS OUT OF KITCHEN. KEEP ALL FOOD STORED OFF FLOOR.
Location: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/07/2006
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
1.
BOX OF CHEESE WAS MOLDED AND A PACKAGE (BLOCK) OF CHEESE WAS MOLDED SITTING IN COOLER. WHEN MOLDED PACKAGES COME INTO THE KITCHEN THROW AWAY DO NOT HOLD IN COOLER AND CUT OFF MOLDED SECTIONS.
Location: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 08/29/2006
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
CHICKEN AND BAKED POTATOE AND HAM SANDWICHES OUT ON LINE WERE OUT OF TEMPERATURE WITH NO TIME MARKINGS. PLACE TIME WHEN FOOD COMES OUT OF WARMER WHEN USING TIME IN LEU OF TEMP.
Location: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 04/07/2006
Score: 97.0 + Education Credit: 2 = 99
#
Comments
Points
10.
REPEAT! ALL EMPLOYEES THAT PREPARE FOOD MUST WEAR A HAIR RESTRAINT.
1.0
20.
REPAIR THE HAND WASH LAVATORIES IN BOTH THE DISH ROOM AND THE RESTROOMPROVIDE HOT WATER AT THE RESTROOM HAND SINK AND PROVIDE COLD WATER AT THE DISH ROOM HAND SINK.
Location: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/09/2005
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
STEAK-N-CHEESE SANDWICHES 130 F - 138 F, PIZZA 136 F - 142 F. KEEP ALL HOT FOODS 140 F OR ABOVE. MAKE SURE IF USING THE 2-HOUR TIME METHOD, THE TIME & TEMP. ARE NOTED TO EACH BATCH/TRAY OF PIZZA.
Location: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/04/2005
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
CORN DOGS 115 F 135 F, ROASTED CHICKEN 125 F 0 130 F. KEEP AT OR ABOVE140 F. PRODUCTS WERE PULLED AND REPLACED WITH NEW FOODS AT OR ABOVE 140 F. CAN USE 2 HOUR TIME METHOD. - PUT LABEL ON PAN - OR MARK PAN W/# AND HAVE A CHART W/TIME ON SEPERATE PAPER.
Location: 12100 BUFFALO ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 12/03/2004
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
11.
PROVIDE A SANITIZING SOLUTION IN A SPRAY BOTTLE OR BUCKET WHILE PREPARING AND SERVING FOOD. AT TIME OF INSPECTION, DISH MACHINE WAS NOT HOT ENOUGH TO SANITIZE DISHES.
2.5
2.
FRIED FISH SANDWICHES 119 F - 127 F, FRIED CHICKEN TENDERS 110 F - 125F. ADJUST HOT HOLD UNITS TO KEEP FOODS AT OR ABOVE 140 F.
