Location: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/14/2022
Score: 100
#
Comments
Points
2.
2-102.12 (A); Core; An employee with managers food safety certification must be present during hours of operation. Manager is out sick and was not present during the inspection.
Location: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/16/2022
Score: 100
#
Comments
Points
55.
6-201.11; Core; To the left of the ice machine above the hand wash sink there is a hole is the wall. The hole is stuffed with paper towels at this time. The hole must be sealed so wall can be wiped properly.
Location: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 10/28/2021
Score: 98
#
Comments
Points
8.
2-301.14; Priority; An employee serving on the line was constantly pulling mask down to speak to students. If an employee touches their face, mask, hair etc. gloves must be removed, hands washed and replace with new gloves. While working with food masks do not need to be touched.
0.0
21.
3-501.16(A)(1) ; Priority; Meat tacos and burgers were all being held below 135*F. All hot hold foods must be held at 135*F or higher. Manager reheated during inspection.
1.5
54.
5-501.15; Core; The dumpster outside all have open lids. All lids and doors must be closed at all times.
Location: 2288 PRICHARD 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! Follow-Up: 11/28/2019
Location: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 08/29/2019
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: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 04/30/2019
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: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 03/01/2019
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: 2288 PRICHARD 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: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/04/2018
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: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 06/01/2018
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: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/26/2018
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: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 04/18/2016
Score: 0
#
Comments
Points
General Comments
Dish machine was not being used because it broke down last week, waiting on part and repairmen. Employees were manually hand-washing the utensils properly.
Location: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 06/04/2012
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
2.
Do not sit or store employee drinks on prep tables. Drinks must be stored in an area that will not possibly contaminate food, utensils or food contact surfaces, drinks must also have lids and straws.
0.0
17.
Do not allow foods to sit out at room temp on roll carts. Only bring out enough food that is going to be cooked at that time. If roll carts are rolled out and all foods are not placed in oven, roll the carts back into the cooler or freezer. All cold foods must stay 45 degrees or lower at all times. Foods were rolled back into freezer.
2.0
43.
Keep paper towels at all hand wash lavatories so hands can be properly washed.
1.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 11/18/2011
Score: 99 + Education Credit: 2 = 101
#
Comments
Points
24.
Make sure all foods are only removed from cooler or freezer at the time it is going to be cooked/prepared! Make sure roll racks with food are stored in cooler/freezer and only removed to get food off roll rack and then immediately moved back to cooler/freezer.
0.5
36.
Clean fan thoroughly that is used in dish room to promote air drying! There should be no dust buildup.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/20/2011
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
17.
Make sure only small batches of foods are prepped at a time. This will decrease the amount of time hazardous foods are out at room temp while being prepared. As soon as the small batch is complete, put back in coolers.
0.0
18.
Each serving station must be numbered in a way so sheets are easy to associate with the line. Make sure to write down the number on the time sheets. This will also keep the documentation accurate if the files need to be pulled at a later date.
0.0
34.
Do not stack dishes wet. They must be completely air dried prior to stacking.
0.5
49.
Documentation of approved training - 2 point credit awarded.
0.0
General Comments
Make sure all people that enter the kitchen (cafeteria staff and school staff) wash his/her hands immediately upon entering the kitchen!
Location: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/10/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
Buckets of sanitizer were not at proper strength, too weak. Quat. ammonia should be 200 ppm. Dish machine was not sanitizaing dish trays during inspections. All dishes must be manually washed, rinsed and sainitzed (2mins.). Do not use dish machine unti9l it has been OK`ed by Env. Health. Call Env. health when repaired 989-5180.
1.5
18.
Pt. salad was not documented on clocks, peaches were, not pt salad. Pt. salad is otentially hazards peachers are not.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/08/2010
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
18.
String cheese sticks should be held at 45*F and below or should be place on the time in leu of temperature agreement when placed on the serving lines. Documentation will be needed if string cheese is using time control.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/27/2009
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
15.
NOT OBSERVED
0.0
28.
Mouse droppings seen in dry storage room, improve pest management or keep floor cleaned of droppings.
1.0
31.
NOT OBSERVED
0.0
2.
CORRECTED DURING INSPECTION Opened employee drinks were sitting above cheese and tea in walk-in cooler. Store all employee drinks below food and food contact surfaces.
1.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
14.
CORRECTED DURING INSPECTION Chicken sandwhiches from Tuesday 5-26-09 were at 52 f, they were taken out to be reheated then placed back into cooler at 7:15 am at 11:30 am sandwhiches were not at 45 f. Pizza being cooked is pulled out of cooler and was left beside stove. Once you pull your pizzas place back into cooler, they must maintain 45 f or below.
2.0
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/17/2009
Score: 97.0 + Education Credit: 2 = 99
#
Comments
Points
18.
CORRECTED DURING INSPECTION When I first arrived, all times in leu of temp on front line were not accurately filled out. Foods must be labeled properly in order to use time instead of temp. corrected!
1.5
24.
NOT OBSERVED
0.0
36.
GENERAL COMMENT Repair ice drip in freezer
0.0
46.
GENERAL COMMENT Clean vents in dishroom
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Be sure to monitor and change sanitizer water regularly to be sure concentration stays 200 ppm at all times. Bucket had less than 100 ppm. Be sure slicers are completely cleaned & sanitized prior to storage and have no food left on them.
1.5
14.
NOT OBSERVED
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/15/2008
Score: 98.0 + Education Credit: 2 = 100
#
Comments
Points
15.
NOT OBSERVED
0.0
36.
Repair freezer so ice/water does not drip. Drip was not getting on food or food containers.
0.5
43.
GENERAL COMMENT Do not use restroom in kitchen until hot water is repaired.
0.0
44.
GENERAL COMMENT Keep lids closed on dumpster
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
14.
NOT OBSERVED
0.0
19.
Do not store chemicals on, above or with food, utensils or prep areas. These chemicals must be stored so they do not contaminate other items. Various cleaners were stored with clean utensils in several locations.
1.5
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 06/04/2008
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
DO NOT SIT PIZZA'S OUT PRIOR TO COOKING. ONLY BRING OUT SMALL ENOUGH QUANTITIES THAT WILL BE IMMEDIATELY COOKED. PIZZAS WERE 68 - 72 F. THEY MUST MAINTAIN 45 F OR LOWER OR 135 F OR ABOVE. MOVED TO FREEZER/ COOLERS (CDI)
Location: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 12/05/2007
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
2.
FOODS MUST BE REHEATED TO AT LEAST 140 F IF FOODS COME COMMERCIALLY PREPARED. REHEAT TO 165 F IF IT IS PREPARED IN HOUSE. CHECK TEMPS PRIOR TO PLACING ON SERVING LINE OR HOLDING CABINETS. CHICKEN WAS 110-130 F. USE TIME ON SERVING LINE AND PROPERLY MARK OR FOODS MUST STAY AT OR ABOVE 135 F. COS
2.5
5.
CALIBRATE METAL STEM THERMOMETERS REGULARLY IN ICE BATH SO THEY READ 32 F. WERE READING 200 F. COS
Location: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/06/2007
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
3.
ICE IS FORMING & DRIPPING IN WALK-IN FREEZER. THIS IS DEPOSITING ON FOOD BOXES. DO NOT ALLOW THIS NON POTABLE WATER TO GET ON FOOD CONTAINERS FOODS CANNOT BE STORED UNDER DRIPS. FOODS WERE MOVED!
Location: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 05/29/2007
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
2.
MAKE SURE ALL POTENTIALLY HAZARDOUS FOODS ARE DOCUMENTED ON HACCP SHEETS AND LABLES. NO TIME WAS ON MOST OF THE LABLES ON THE LINE. ALL LABLES SHOULD HAVE PRODUCT NAME DATE, PAN NUMBER AND TIME. THIS NEEDS TO BE IMPROVED.
Location: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/27/2007
Score: 94.0 + Education Credit: 2 = 96
#
Comments
Points
11.
DISHWASHER TEMP NOT HIGH ENOUGH FOR SANITIZING HAVE MACHINE FIXED; UNTIL FIXED SANITIZE MANUALLY IN THE THREE-COMPARTMENT SINK. USE DISPOSABLE PLATES
2.5
2.
MAKE SURE ALL POTENTIALLY HAZARDOUS FOODS ARE DOCUMENTED ON HACCP SHEETS MAKE SURE LABLES MATCH WHAT IS ON HACCP SHEETS. PIZZA TEMP DOCUMENTED AT 132 F; DO NOT PLACE PIZZA AT 132 F ON THE LINE UNTIL IT IS RE-HEAT TO AT LEAST 165 F.
2.5
23.
KEEP DUMPSTER DOORS AND LIDS CLOSED; ONE DUMPSTER IS LEAKING
Location: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/13/2006
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
MAKE SURE TO DO HACCP LABLES AND SHEETS COMPLETE AND CORRECT FOR ALL POTENTIALLY HAZARDOUS FOODS. MAKE SURE LABLE CONTAINS PRODUCT NAME, PAN #, DATE AND TIME. CHANGE LABEL AND DOCUMENT ON HACCP SHEET EACH TIME PAN IS CHANGED.
Location: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 02/01/2006
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
2.
UPON ARRIVIAL HOT FOODS SET OUT ON LINE WAS NOT MARKED. EMPLOYEES SAIDTHEY HAD BEEN OUT FOR 30 MIN. WHEN USING TIME INSTEAD OF TEMPERATURE YOU WRITE DOWN WHEN (TIME) THE FOOD LEFT THE HEAT SOURCE. PIZZA IN ONEWARMER WAS AT 130 F MUST BE HELD AT 140 F.
2.5
9.
EMPLOYEES HAD TWO OPENED DRINKS IN WALK-IN COOLER. (DT. DR. PEPPER ON RIGHT 2ND SHELF FROM BOTTOM AND DT. PEPSI ON LEFT 2ND SHELF FROM BOTTOM.) KEEP ALL EMPLOYEE DRINKS ON BOTTOM SHELVES SO WHEN TURNED OVER WILL NOT SPILL ONTO FOOD.
Location: 2288 PRICHARD ROAD CLAYTON, NC 27520 Facility Type: Public School Lunchrooms Inspection Date: 09/08/2005
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
COUPLE OF BOXES OF PAPA JOHNS PIZZA 117 F - 122 F. KEEP 140 F OR ABOVEIF USING THE 4-HOUR TIME CONTROL METHOD:-EACH PAN/TRAY OF FOOD MUST BELABELED WITH THE TIME IT LEFT 140 F. -EACH PAN MUST BE IDENTIFIABLE TOTHE LABEL. -FOOD MUST BE DISCARDED AFTER 4 HOURS HAM & CHEESE SAND- WICHES 50 F. KEEP 45 F OR BELOW. CAN USE TIME CONTROL ALSO.
