Location: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 11/07/2023
Score: 100
#
Comments
Points
General Comments
dish machine was being repaired at inspection. continue to wash, rinse, and sanitize in the three compartment sink until the machine is repaired and working properly to sanitize at 160F or above.
Location: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 04/19/2023
Score: 99
#
Comments
Points
39.
3-305.12; Core; leaking water lines in the kitchen adjacent to the serve line and hot holding units. Leaking water is being caught in a trash can. When removing food from the hot hold unit take care to not carry any open food pans through the area of the leak to prevent any contamination of dripping water onto foods. Any foods exposed to drips is contaminated and must be discarded. Facilities services plumber is on the way to repair leak by end of inspection.
0.0
47.
4-501.11; Core; Dish machine is currently inoperable. work order has been placed to repair the dish machine. Three compartment sink is being used for washing, rinsing, and sanitizing all dishes, utensils, and pans. Maintain all equipment in good repair.
0.0
51.
5-205.15; Priority; A PLUMBING SYSTEM shall be:
(A) Repaired according to LAW; P and
(B) Maintained in good repair.
Leak in water lines in the ceiling in the kitchen. Leak is from a water line and is dripping into the kitchen between the service line and the hot holding unit. A large trash can is catching the water drips and food is being protected from the area. Repair the plumbing leak within 3 days of the date of this inspection. Plumber was on the way to the facility at the end of the inspection. Follow up on 4/24/23.
Location: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 04/26/2022
Score: 100
#
Comments
Points
47.
4-501.11; Core; The walk in freezer is dripping from the piping system causing a build up of ice to develop in a trash can that is catching the water and forming icicles off the pipes. Repair the piping system of any leaks and continue to not store any food items under this area.
Location: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 10/31/2019
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: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 09/04/2019
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: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 05/09/2019
Score: 100
#
Comments
Points
General Comments
Meatloaf and carrot salad in the walk in were cooling from being out at room temperature during preparation. Do not allow any cold held items to sit out at room temperature longer than necessary. Quickly move to walk in to keep food items out of the temperature danger zone. 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: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 03/15/2019
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: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 11/15/2018
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: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 04/17/2018
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: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 02/12/2018
Score: 100
#
Comments
Points
General Comments
Dish machine is broken at this time, waiting on a part.
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: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 04/26/2012
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
18.
One of the two lines did not have time documentation on the time-control line sheet. Once food is placed on the serving line, the time must be recorded of line sheets.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 09/13/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
21.
Hot water at the 2-comp sink, 3-comp sink and prewash for dishmachine was 123F-124F. Hot water must be provided at a minimum of 130F at all dishsinks where a chemical sanitizer is used, and a minimum of 140F at the dishmachine where hot water is used for sanitizing.
1.5
36.
Ventilation unit fan covers has a ice build up from a possible water drip, monitor to make sure that water is not leaking from unit. Repair if needed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 05/18/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
18.
Several foods not documented on both line time documentation sheets. Make sure all foods have a time documented of when they were removed from coolers or hot hold unit and placed on serving lines.
1.5
44.
Lids open on the dumpsters outside (white cafeteria bags on top), keep dumpster lids and doors closed.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 01/26/2011
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
10.
Container of salsa was not under sneeze guard. Container was placed on line under approved sneeze guards.
0.0
26.
Make sure dented cans are not used in facility. Return to sender, don`t accept if dented when delivered or discard the cans of food once the cans are found.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 11/10/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
Dish machine was sanitizing as long as there was no other water running while is was working. All water must be turned off for the dish machine to work properly. Single service must be used until hot water is maintain at 140*F.
0.0
21.
Hot water did not maintain a steady temperature during inspection. First check 63*F, 83*F, I walk through kitchen make sure all hand sinks, sprayer etc. are turned off come back and water is 159*F. Checked water again it sat at 119*F for a long while. Walk away to check other things in kitchen see steam coming out of sink where cleaning is being performed. Hot water must maintain a temperature of 140*F or higher during hour of operation. Water should not drop below 140*F.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 09/14/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
Dishmachine is not sanitizing. Wash temperature was only 120-125 degrees and data plate calls for minimum temp of 150 degrees. It also appears a some of the final rinse nozzles may be clogged. Do not use dishmachine until approved. Keep using single service customer items and wash all cooking utensils in 3 comp sink.
1.5
18.
Do not combine pans of food on hot hold line. Once a pan of food goes to line, it must be completely emptied or diacarded. The time chart is for that specific food in that particular pan, if pans are combined then time cannot be tracked and a contaminated pan of food could contaminate a large quantity throughout the day.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 05/20/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
10.
Walk in freezer is dripping water/ice onto food containers. Foods were moved from under drips by end of inspection. Do not store these foods under the drips. Repair unit so it does not possibly contaminate foods.
1.5
36.
Replace cracked lid on floor VCM (mixer).
0.0
46.
Replace blown light bulbs in dry storage room.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 01/14/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
18.
Make sure time clocks are marked everytime a new food is placed on hot hold bar. Do not add food to existing pan, any food left over in pan must be used or discarded before new food is added to that spot on buffet bar. Once any food is placed on hot hold unit, it cannot be put back in hot hold cabinets.
1.5
36.
Replace broken gasket on walk in cooler door.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 10/26/2009
Score: 97 + Education Credit: 2 = 99
#
Comments
Points
11.
Dishmachine was not sanitizing. Hot water on final rinse was fluctuating between 160-195 degrees when machine was on final rinse. Final rinse nozzles also appear to not be fully spraying when final rinse is on (maybe clogged). Go to single service customer items until unit is repaired and approved by this department. Call 989-5194 when repaired so we can make sure it is working properly prior to using.
1.5
18.
Make sure time is properly marked everytime a new food is placed on hot hold bar.
0.0
21.
Hot water was varing in temperature from 106 to 120 degrees. Hot water must maintain 140 degrees at all times. This could be the cause of the fluctuating final rinse temp on the dishmachine!
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 09/04/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
24.
NOT OBSERVED
0.0
46.
GENERAL COMMENT Clean vents so dust does not build up.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Walk-in freezer has ice/water dripping from fans and getting on food boxes. Repair so non potable water is not dripping from unit. Pan was placed on top shelf to catch drip until repaired.
1.5
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: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 05/13/2008
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
11.
DISH MACHINE IS NOT SANITIZING DISHES. PAPER AND PLASTIC PRODUCTS ARE NEEDED FOR PLATES, CUPS, FORKS, SPOONS AND KNIVES. CALL ENV. HEALTH WHEN MACHINE HAS BEEN FIXED.
Location: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 08/29/2007
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
15.
LET ALL FOOD TRAYS AIR-DRY COMPLETELY BEFORE STACKING OR CROSS-STACK.
1.5
3.
INSIDE WALK-IN FREEZER ICE WAS DEPOSITING ON TWO BOXES OF FOOD. BOXES WERE MOVED FROM BELOW ICE DRIP, KEEP BOXES OF FOOD FROM UNDERNEATH FREEZER UNIT AND GET UNIT REPAIRED.
Location: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 04/18/2007
Score: 97.0 + Education Credit: 2 = 99
#
Comments
Points
30.
THE FAN THAT IS USED FOR AIR DRYING IS VERY DIRTY. (HEAVY DUST BUILD- UP), CLEAN.
0.5
9.
UPON ENTRY TO THE FACILITY, AN EMPLOYEE HAD A TRAY OF BBQ W/FORK ON THE SINK AND WAS BITING A CORN STICK. NO EATING IN THE KITCHEN, EAT INTHE EMPLOYEE BREAK AREA OR DINING ROOM. DISHROOM EMPLOYEE'S ARE RINSING HANDS IN SANITIZER WATER AT THE 3-COMPARTMENT SINK AFTER HANDLING DIRTY TRAYS. ALWAYS WASH HANDS AT THE HANDSINK ONLY W/SOAP & WATER BETWEEN HANDLING DIRTY AND CLEAN ITEMS.
Location: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 01/31/2007
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
BOLOGNA AND CHEESE SANDWICHES IN AN ICE BATH ON 2 LINES 49 F - 50 F. SUGGEST USING THE TIME CONTROL METHOD ON THESE. (REMOVE 2-3 FROM THE COOLER, LABEL WITH THAT REMOVAL TIME, SALE OR DISCARD AFTER 4 HOURS). CHEESE STUFFED SHELLS IN SAUCE 128 F - 134 F. TIME LABEL READ 12:00, ACTUAL TIME WAS 11:50 AND THE FOOD WAS ALREADY < 140 F. MAKE SURE THE TIMES ARE DOCUMENTED ACCURATELY.
Location: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 11/14/2006
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
3.
WATER FROM THE VENTILATION SYSTEM IN THE FREEZER IS DRIPPING AND FREEZING ON FOOD BOXES. CONDENSATION/MOISTURE FROM EXTERNAL AIR IS FREEZING ON BOXES. REPAIR WATER LEAK ON THE PIPES. DO NOT STORE ANY BOXES OF FOOD AROUND OR BELOW THE DRIP UNTIL REPAIRED. DO NOT USE THE FOOD THAT HAS SEVERE ICE BUILD UP ON THE OPEN BOXES.
Location: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 03/08/2006
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
11.
KEEP SANITIZER PROPERLY MIXED AT ALL TIMES. MUST BE 200-300 PPM FOR QUAT SANITIZERS. WAS LESS THAN 100 PPM IN SPRAY BOTTLES AT TIME OF INSPECTION. CHECK AND REFILL BOTTLES AS NEEDED.
2.5
23.
KEEP DUMPSTERS CLOSED AT ALL TIMES. TRASH IS OVERFLOWING FROM DUMPSTERS. THEY MUST BE DUMPED FREQUENTLY TO PREVENT PROBLEMS.
Location: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 09/16/2005
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
CHICKEN TENDERS 125 F, FISH 130 F, SANDWICHES 50 F. KEEP 140 F OR ABOVE OR 45 F OR BELOW OR LABEL ALL FOODS PROPERLY FOR HOLD TIME. MUSTHAVE TIMES AT PANS WHEN USING TIME.
Location: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 01/18/2005
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
15.
HOT WATER 108 F. HOT WATER MUST BE 140 F OR HIGHER AND MAINTAINED AT ALL TIMES. WATER RECOVERED TO 140 F BEFORE I LEFT. ONE WATER HEATER ISBROKEN, THE PART HAS BEEN ORDERED AND WILL BE INSTALLED ON THE 19TH OFJAN. INTENT GIVEN. CONSERVE HOT WATER UNTIL BOTH WATER HEATERS ARE WORKING PROPERLY.
Location: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 05/17/2004
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
11.
TEA URN NOZZLE & INSIDE ICE MACHINE NEED CLEANING/SANITIZING; SANITIZER MIXED TOO STRONG; SHOULD BE 200 PPM FOR QUAT; (CAN BE TOXIC)DO NOT PLACE DIRTY DISHES ON
0.0
17.
FAN IN DISH ROOM NEED CLEANING; (CAN OPENER BASE CORRODED)
1.0
7.
LABEL DRY FOODS ONCE TAKEN OUT OF ORIGINAL CONTAINER; SEAL DRY FOODS ONCE OPENED
Location: 10330 NC HWY 50 N ANGIER, NC 27501 Facility Type: Public School Lunchrooms Inspection Date: 01/22/2003
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
11.
SOME CLEANING UPPER INTERNAL AREA OF ICE MACHINE.
2.5
2.
HOLD FOOD @ 45 F MIN, OR 140 F FOR COOKED FOODS, OR MAINTAIN 2 HOUR TIME - TEMPERATURE DOCUMENTATION LOG OF USE/DISCARD PER BATCH I E PIZZA, SALAD ITEMS FOUND.
