Location: 1012 S. LOMBARD STREET CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/23/2023
Score: 100
#
Comments
Points
47.
4-501.11; Core; small icicle formation on the elbow of the piping in the walk in freezer. Monitor for drips/leaks and have any leaks repaired. Do not store any food items under areas of drips/leaks in the walk in freezer.
Location: 1012 S. LOMBARD STREET CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 03/09/2023
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Dishmachine as its being used the wash temp drops far below the required 150 degrees. Therefore the final rinse temp is off and not a high enough temperature is maintained to support sanitizing of dishes. Final rinse temp must register 160F or above. Manually wash dishes in the 3-compartment sink until machine is repaired by qualified technician. CDI
Location: 1012 S. LOMBARD STREET CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 12/07/2022
Score: 97
#
Comments
Points
8.
2-301.14; Priority; A teacher came into the kitchen went to the ice machine without washing hands to use the scoop to get ice out of the ice machine. All employees including teachers must wash their hands before using the ice machine. If the teachers do not want to wash their hands in the kitchen hand sink then they need to ask a kitchen employee for help.
2.0
51.
5-205.15; Priority Foundation; There is a leak below the sink in the dish machine room. Repair the P trap so that it does not leak.
Location: 1012 S. LOMBARD STREET CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/22/2019
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: 1012 S. LOMBARD STREET CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/10/2019
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: 1012 S. LOMBARD STREET CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/02/2019
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: 1012 S. LOMBARD STREET CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/04/2019
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: 1012 S. LOMBARD STREET CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/28/2018
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: 1012 S. LOMBARD STREET 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: 1012 S. LOMBARD STREET CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 01/27/2012
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
No buckets of sanitizer were available in the kitchen, spray bottles were very strong in strength. In the food preparation areas, keep a properly mixed sanitizer solution of 200ppm Quat Ammonia. Do not mix solution too strong as this can be toxic to foods that contact the preparation areas. 2 buckets of sanitizer on serving lines outside of kitchen were good in strength.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1012 S. LOMBARD STREET CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/21/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
17.
Trays of pizza in cabinet by ovens. Do not leave foods out of temperature control while waiting to cook. Remove only what can be cooked and return the rest to the cooler/freezer.
0.0
18.
One of the two serving lines did not have any documentation of the time foods were placed on the serving line. Once foods are placed on the serving line that time must be recorded for each food item.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1012 S. LOMBARD STREET CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/19/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
Sanitize all cookware at the 3-compartment sink until hot water issue is resolved. Facility switched over to paper eating utensils and plates.
0.0
21.
Hot water was 108-120 degree F at the tap. Hot water must be a minimum of 140 degrees F or above at the tap. Hot water temp dropped during the inspection, and the dishmachine started not to reach required temp for sanitizing. Facility switched over to paper plates and utensils. Maintainence personnel is on the way to resolve this issue.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1012 S. LOMBARD STREET CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/03/2010
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
5.
There is one handsink in the entire kitchen that is used by staff preparing food and by restroom users. There must be another handsink available. Provide one in the restroom or kitchen. If adding one in the kitchen area, then the one currently available will be for restroom users ONLY.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1012 S. LOMBARD STREET CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/09/2010
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
5.
There is one handsink in the entire kitchen that is used by staff preparing food and by restroom users. There must be another handsink available. Provide one in the restroom or in the kitchen. If adding one in the kitchen area, then the one that is currently available will be for restroom users only.
0.0
11.
Dishmachine is currently not operating. Single service items in use and 3-compartment sink used for pots and pans.
0.0
16.
Pan of meatball subs in hot hold unit not at proper holding temperature. Must be able to hold 135F or above. Subs were removed and reheated to 180F.
2.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1012 S. LOMBARD STREET CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 10/28/2009
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
17.
Once sandwichs are prepared with cold incredients out of the walk-in cooler, either place them back in the cooler or heat them right away in the oven. Sandwiches were 70 degrees F. Sandwiches were left out at room temp too long after being prepared. Items should be placed into temperature control promptly to hold at 45 degrees or below, or 135 degrees or above.
2.0
40.
Minor cleaning to fan covers in the walk-in cooler (dusty)
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1012 S. LOMBARD STREET CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/12/2007
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
SANITIZER SOLUTION IN THE BUCKET WAS WEAK OR VACANT. MIX SOLUTION DAILY AND CHECK STRENGTH WITH THE TEST STRIPS. SHOULD BE 200 PPM - 300PPM QUAT AMMONIA. CHANGE OFTEN.
Location: 1012 S. LOMBARD STREET CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 03/06/2007
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
11.
DISH MACHINE WAS NOT SANITIZING AT BEGINING OF INSPECTION. BOOSTER HEATER WAS NOT ON (MAY HAVE TRIPPED OFF) FINAL RINSE WAS ONLY 150 F. MUST BE 180-190 F. WAS WORKING AT END OF INSPECTION MONITOR & REPAIR IF NEEDED.
2.5
2.
SEVERAL PANS OF HOT DOGS HELD IN WARMING CABINET AT 130 F. MUST STAY 140 F OR ABOVE.
Location: 1012 S. LOMBARD STREET CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 04/11/2005
Score: 99.0 + Education Credit: 2 = 101
#
Comments
Points
28.
REPAIR WORN FLOOR UNDER THE 2 COMPARTMENT SINK, BY THE DISHMACHINE ANDTHE COVING IN THE RESTROOM. CLEAN THE FLOORS UNDER THE DISHMACHINE REPAIR THE WALL BEHIND THE DISHMACHINE.
Location: 1012 S. LOMBARD STREET CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/07/2000
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
12.
REMOVE STORAGE FROM CLEAN SIDE OF 3 COMP NOT USEABLE AT PRESENT TIME. PREP SINK FOR MEATS NOT USED FOR TOWELS & UTENSILS. UTENSILS GO TO 3 COMP & TOWELS CAN GO IN BUCKET OF BLEACH WATER.
1.5
2.
COLD SANDWICHES 48-52F. MUST MAINTAIN 45F OR 140F IF POTENTIALLY HARARDOUS TURKEY 68F. FRIDGERATOR OK TEMP BETTER CONTROL BETWEEN PREP TIME.
Location: 1012 S. LOMBARD STREET CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 08/21/2000
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
11.
DISHWASHER IS NOT SANITIZING AGAIN. MUST REACH 180F FOR 15 SECONDS. AN INTENT TO SUSPEND MAY BE ISSUED IF PROBLEM CONTINUES. FACILITY WILL DO A FINAL CHEMICAL SANITIZING STEP IN THE THREE PART.
Location: 1012 S. LOMBARD STREET CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/18/2000
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
11.
SEVERAL PANS WERE RAN THROUGH BELOW THE 180F CYCLE BEFORE WARM UP. RERUN A PAN SEVERAL CYCLES UNTIL IT IS REACHED THEN PROCEED. CLEAN INSIDE ICE MACHINE.
2.5
23.
DUMPSTER HEAVY BUILD UP OF RESIDUAL WASTE ON OUTSIDE.
