Location: 304 W BLANCHE ST PINE LEVEL, NC 27568 Facility Type: Public School Lunchrooms Inspection Date: 09/19/2022
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Dishmachine final rinse temp too low to properly sanitizer dishes and cookware. Also noted wash temp falling while machine in use. Have qualified technician check machine for proper operation. Sanitize all dishes in three-compartment sink with quat sanitizer until machine can be repaired to proper operation. Manager given instructions during inspection. CDI May resume normal use of machine once repaired.
Location: 304 W BLANCHE ST PINE LEVEL, NC 27568 Facility Type: Public School Lunchrooms Inspection Date: 11/29/2021
Score: 100
#
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
48.
4-204.115; Priority Foundation; Get an irreversible registering temperature indicator for measuring the utensil surface temperature for high temp dish machine. Education during inspection.
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: 304 W BLANCHE ST PINE LEVEL, NC 27568 Facility Type: Public School Lunchrooms Inspection Date: 09/18/2019
Score: 98.5
#
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: 304 W BLANCHE ST PINE LEVEL, NC 27568 Facility Type: Public School Lunchrooms Inspection Date: 04/16/2019
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: 304 W BLANCHE ST PINE LEVEL, NC 27568 Facility Type: Public School Lunchrooms Inspection Date: 01/29/2019
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: 304 W BLANCHE ST PINE LEVEL, NC 27568 Facility Type: Public School Lunchrooms Inspection Date: 11/27/2018
Score: 0
#
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: 304 W BLANCHE ST PINE LEVEL, NC 27568 Facility Type: Public School Lunchrooms Inspection Date: 09/24/2018
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: 304 W BLANCHE ST PINE LEVEL, NC 27568 Facility Type: Public School Lunchrooms Inspection Date: 05/08/2018
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: 304 W BLANCHE ST PINE LEVEL, NC 27568 Facility Type: Public School Lunchrooms Inspection Date: 03/02/2018
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: 304 W BLANCHE ST PINE LEVEL, NC 27568 Facility Type: Public School Lunchrooms Inspection Date: 04/18/2012
Score: 98.5
#
Comments
Points
2.
Employee beverages on food prep table. All beverages must have a cover and straw. Keep in a location that will not cause a cross contamination risk for foods.
0.0
18.
One of the two serving lines, food on serving line being served to children without a time documentation. When foods are placed on serving line, the time must be recorded.
1.5
49.
No documentation of approved training - no credit awarded.
Location: 304 W BLANCHE ST PINE LEVEL, NC 27568 Facility Type: Public School Lunchrooms Inspection Date: 11/30/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
3.
All teachers and school staff are still having to be told to wash hands before serving food to chilldren, they are also having to be instructed on the location to wash hands. Make sure it is a normal practice for anyone serving food to the children to wash hands at the kitchen handsink by dish room. At this point in the year, they shouldn't still need to be receiving instructions.
0.0
17.
Trays of mini corn dogs and chicken nuggets on rolling rack by oven, 62F-64F. Keep all foods in the cooler until ready to use. Do not leave out at room temperature for extended periods of time. Foods should stay 45F or below.
2.0
18.
Include french fries (especially w/cheese) to the TILT sheet.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 304 W BLANCHE ST PINE LEVEL, NC 27568 Facility Type: Public School Lunchrooms Inspection Date: 01/19/2010
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
16.
Pizza in the hot holding cabinet was 106 degrees F. All potentially hazardous hot foods must hold at 135 degrees F or above. Make sure hot holding cabinet in holding foods at the correct temperature. Call technician if there is a problem.
2.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 304 W BLANCHE ST PINE LEVEL, NC 27568 Facility Type: Public School Lunchrooms Inspection Date: 11/06/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
Sanitizer in spray bottles too strong. All solutions should be 200-300 ppm quat. Sanitizer that is too strong may be unsafe for use in food areas. Make sure dishmachine booster heater is turned on prior to washing, or sanitizing of utensils will not occur.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 304 W BLANCHE ST PINE LEVEL, NC 27568 Facility Type: Public School Lunchrooms Inspection Date: 09/21/2009
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
18.
Make sure all lables on the serving lines are complete with product name, time, date, and pan number. Make sure to document all potentially hazardous foods with the HACCP system. Chili was missing documentation on one line.
3.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 304 W BLANCHE ST PINE LEVEL, NC 27568 Facility Type: Public School Lunchrooms Inspection Date: 05/13/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
12.
NOT OBSERVED
0.0
16.
GENERAL COMMENT Cheese from can needs to be held at 135 f or above, (was reheated to > 165 f)
0.0
18.
CORRECTED DURING INSPECTION Ham and sheese sandwiches on serving line with no documentation (clock or HACCP sheet) of time. Products were then marked for the time they were removed from cooler to correct violation.
1.5
31.
NOT OBSERVED
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 304 W BLANCHE ST PINE LEVEL, NC 27568 Facility Type: Public School Lunchrooms Inspection Date: 05/05/2008
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
ALL SANITIZER BUCKETS WERE DRY NO SANITIZER SOLUTION AVAILABLE. BEFOREANY OPERATION MIX A SOLUTION OF 200 PPM-300 PPM QUAT AMMONIA AND KEEP AVAILABLE AT ALL TIMES.
Location: 304 W BLANCHE ST PINE LEVEL, NC 27568 Facility Type: Public School Lunchrooms Inspection Date: 02/07/2008
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
SANITIZER SOLUTION IN 1 BUCKET WAS WEAK OR VACANT. KEEP BETWEEN 200 - 300 PPM QUAT AMMONIA. SAME APPLIES TO SANITIZER SOLUTION IN CUP OF THERMOMETERS. INSTEAD OF KEEPING IN SANITIZER, THEY COULD BE CLEANED &SANITIZED B/T USES THEN STORED ON A CLEAN DRY SURFACE/CONTAINER. KEEP CLEAN DISH CART AWAY FROM THE HANDSINK AND THE DIRTY SIDE OF DISHSINK.
Location: 304 W BLANCHE ST PINE LEVEL, NC 27568 Facility Type: Public School Lunchrooms Inspection Date: 09/14/2007
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
32.
WORK ON ORGANIZING ALL STORAGE. HAVE AN AREA FOR CHEMICALS ONLY & KEEPTHEM THERE, CLEAN UTENSILS & KEEP ONLY THEM THERE. AND KEEP ALL STORAGE AREAS CLEAN.
