Location: 480 GUY ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/26/2023
Score: 100
#
Comments
Points
2.
2-102.12 (A); Core; Manager with serve safe had to step out for family emergency but will be right back. A certified food protection manager should be onsite at all times.
Location: 480 GUY ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/19/2022
Score: 100
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during operating hours.
0.0
3.
2-103.11 (O); Priority Foundation; A teacher came into the kitchen, took the ice scoop, to scoop ice into personal cup. Only kitchen staff is allowed to use the ice machine. Teacher did not wash their hands before taking the scoop and then touched the personal cup with the ice scoop. Make sure if a teacher needs ice a kitchen staff placed ice in a disposable cup to hand to the teacher.
Location: 480 GUY ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 04/19/2022
Score: 97
#
Comments
Points
16.
4-501.114; Priority; Dishmachine not reaching the required temp in order to properly sanitize dishes. Multiple runs was registered at 155, 151, and 136F as checked on a digital irreversible temperature registering device. Required temp should be a min of 160F. Discontinue use of dishmachine until it can be repaired and sanitize all dish and cookware manually in the 3-compartment utensil sink. CDI
3.0
General Comments
Good Food Temps! Dishmachine final rinse sanitize temperature has been an issue for the last 3 inspections.
Location: 480 GUY ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/03/2022
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Dishmachine not reaching the required temp in order to properly sanitize dishes. Temp was only reaching 148F as checked on a digital irreversible temperature registering device. Required temp should be a min of 160F. Discontinue use of dishmachine until it can be repaired and sanitize all dish and cookware manually in the 3-compartment utensil sink. CDI
Location: 480 GUY ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 12/16/2021
Score: 98.5
#
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
16.
4-501.114; Priority; Dishmachine not reaching the required temp in order to properly sanitize dishes. Temp was only reaching 125F as checked on a digital irreversible temperature registering device. Required temp should be a min of 160F. Discontinue use of dishmachine until it can be repaired and sanitize all dish and cookware manually in the 3-compartment utensil sink. CDI
1.5
48.
4-204.115; Priority Foundation; Facility must get irreversible temperature registering device for measuring surface temp of dishes due to having a 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: 480 GUY ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/18/2019
Score: 99
#
Comments
Points
General Comments
During the inspection several students were observed using the cleaning sticks with blue pad cleaning the floor then cleaning the top of the tables. Kitchen staff were told of the problem and stopped the students. The kitchen staff was then told not to give the student the sticks any more to use cleaning rags or reusable cloths for the students to clean the tables.
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: 480 GUY ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/17/2019
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: 480 GUY ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/05/2019
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: 480 GUY ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/14/2018
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: 480 GUY ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/21/2018
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: 480 GUY ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/03/2018
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: 480 GUY ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 10/27/2009
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
11.
Make sure slicer is thoroughly cleaned after each use so no food debris remains behind.
0.0
36.
Ice is still dripping in walk in freezer but is being caught in empty pans laid out on top shelf to reduce the chance of unpotabale water/ice from contacting food.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 480 GUY ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/03/2009
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
15.
NOT OBSERVED
0.0
16.
NOT OBSERVED
0.0
24.
NOT OBSERVED
0.0
34.
"Do not stack trays wet, all dishes must be completely air dried prior to storing or stacking."
0.5
36.
Replace broken cooler gasket on door of walk-in cooler. Make sure there is not ice/water dripping in walk in freezer. (may need to reseal seams where panels meet).
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Water/ice was forming on drip pan walk in freezer then dripping on food boxes. Pans were placed on top shelf to catch drips so as not to potentially contaminate foods.
1.5
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
21.
"GENERAL COMMENT Hot water was 130 f at beginning of inspection with all equipment running (dishmachine, pulper and cleaning). Water heaters should be able to maintain 140 f at all times, monitor at highest loads to see if additional heating devices may be required. Hot water must maintain 140 f at all times."
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 480 GUY ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/26/2009
Score: 98.0 + Education Credit: 2 = 100
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
24.
NOT OBSERVED
0.0
28.
GENERAL COMMENT Continue pest management (1dead roach seen)
0.0
31.
NOT OBSERVED
0.0
3.
Employees (w/gloves) handling dirty food pans, rinsing, cleaning prep areas, handling dirty food trays then handling clean trays and pans or returning to food prep without changing gloves and handwashing. Always wash hands and change gloves between handling dirty items or cleaning and before handling clean items or food prep.
2.0
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: 480 GUY ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/27/2008
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
DISHMACHINE IS NOT PROPERLY HEAT SANITIZING FOOD CONTACT SURFACES. FACILITY IS PLACED ON SINGLE SERVICE ITEMS ONLY. MUST HAVE APPROVAL TOUSE FROM HEALTH DEPT. ONCE REPAIRED.
Location: 480 GUY ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 01/31/2007
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
15.
DO NOT STACK DISHES WET. THEY MUST BE AIR DRIED PRIOR TO STACKING.
1.5
3.
FREEZER IS STILL DRIPPING WATER ICE ONTO FOOD BOXES. REPAIR ASAP. MOVEFOODS FROM UNDER DRIP UNTIL REPAIRED. IF ICE HAS GOT INDIRECT CONTACT WITH FOOD, DISCARDED IT. (REPEAT)
Location: 480 GUY ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/06/2006
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
3.
MOVE FOODS FROM UNDER DRIP IN FREEZER. DO NOT ALLOW NON POTABLE WATER/ICE TO FORM ON BOXES. DISCARD FOODS THAT HAVE BEEN CONTAMINATED IF ICEIS ON FOOD. DO NOT USE MOLDY CHEESE, IT MUST BE DISCARDED.
