Location: 1475 BOYETTE ROAD FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 11/08/2021
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; Certified food safety manager not present during inspection. A certified manager from an accredited program must be present at all times of operation.
1.0
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 where all employees can access and review as necessary. Education during inspection. CDI
0.0
General Comments
Good Food Temps! Go to www.jonnstonnc.com/envhealth to download all forms and templates related to 2017 FDA Food Code Adoption.
Location: 1475 BOYETTE ROAD FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 10/28/2019
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: 1475 BOYETTE ROAD FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 09/12/2019
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: 1475 BOYETTE ROAD FOUR OAKS, NC 27524 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: 1475 BOYETTE ROAD FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 01/28/2019
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: 1475 BOYETTE ROAD FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 11/06/2018
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: 1475 BOYETTE ROAD FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 04/29/2011
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
11.
Dish machine had to be ran several times with dishes inside so that prewash was at 160*F before it turned the test strip black. Other temperatures for the wash was at 154*F, and rinse was at 184*F, when prewash was at 140*F. Make sure all employees knows that the dish machine should have a prewash of 160*F to sanitize dishes.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1475 BOYETTE ROAD FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 11/08/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
10.
Do not prepare food place in oven and let sit till after lunch break. Once food has been prepared it must start the cooking process or be placed into the walk in coolers.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1475 BOYETTE ROAD FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 01/14/2010
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
3.
I did not see employees wash their hands after going to their lockers. All employees should wash their hands before handling any foods, after handling trash, dirty dishes and carts and any personal items.
2.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1475 BOYETTE ROAD FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 09/03/2009
Score: 97.0 + Education Credit: 2 = 99
#
Comments
Points
2.
"Reach-in cooler at door. Teacher's opened drinks were sitting above pitchers of tea and dressings, inside walk-in freezer an opened bottle of water was above boxes of food. Store all personal drinks below food and food contact surfaces."
1.5
9.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 1475 BOYETTE ROAD FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 02/15/2008
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
PAPA JOHN'S PIZZA IN THE HOLDING CABINET WAS 122-125 F. ALL HOT FOODS MUST HOLD AT 135 F OR ABOVE. ITEMS WERE RE-HEATED IN THE OVEN TO 165F.ITEM CORRECTED DURING INSPECTION. A BETTER JOB NEEDS TO BE DONE DOCUMENTING PIZZA'S ON THE LINE.
Location: 1475 BOYETTE ROAD FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 11/09/2007
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
PAPA JOHN'S PIZZA IN HOLDING CABINET WERE 117-125 F. ALL PIZZA'S SHOULD HOLD AT 140 F OR ABOVE IN CABINET. PIZZA WAS RE-HEATED TO 165 FIN THE OVEN. INCLUDE CHEF SALADS WITH MEAT ON HACCP DOCUMENTATION.
Location: 1475 BOYETTE ROAD FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 11/17/2005
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
32.
WALK-IN FREEZER HAD A BROKEN ROLL RACK WITH NUMEROUS BOXES BEING STORED. CAN NOT MOVE RACK TO CLEAN UDNER. REPAIR RACK OR MOVE BOXES TOSHELVES. CRATES ARE NOT APPROVED FOR STORAGE.
Location: 1475 BOYETTE ROAD FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 11/30/2004
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
2.
FRIED CHICKEN SANDWICHES IN HOT-HOLD UNIT 80 F. KEEP ALL HOT POTENTIALLY HAZARDOUS FOODS AT OR ABOVE 140 F.
2.5
3.
THAW ALL FOODS ONE OF FOUR WAYS: UNDER COLD RUNNING WATER, IN THE MICROWAVE, IN COOLERS, OR AS PART OF THE COOKING PROCESS. DO NOT ALLOWFOODS TO THAW AT ROOM TEMP.
Location: 1475 BOYETTE ROAD FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 09/17/2003
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
2.
CHICKEN IN HOLDING CABINET 126-130 F; MUST BE > 140 F OR USE TIME IN PLACE OF TEMP. (< 2HRS) (MUST WRITE DOWN TIME IT COMES OUT OF TEMP. CONTROL (BOLOGNA SANDWICHES)
2.5
24.
MOUSE SEEN IN DRY STORAGE AREA; (TKE MEASURES TO ELIMINATE PESTS)
2.0
32.
NO STORAGE ON MILK CRATES; (OUT SIDE STORAGE ROOM SHELVES 12
Location: 1475 BOYETTE ROAD FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 04/24/2003
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
BAKED CHICKEN IN HOLDING CABINET 133-135 F MUST HOLD > 140 F. CHICKEN ON LINE TIME/TEMP 2HRS. DISCARD AFTER 2HRS GO IN BATCHES. MAY TEMP ONCE OUT OF OVEN SERVE IN 2 HRS.
Location: 1475 BOYETTE ROAD FOUR OAKS, NC 27524 Facility Type: Public School Lunchrooms Inspection Date: 08/26/2002
Score: 97.0 + Education Credit: 2 = 99
#
Comments
Points
11.
BOOSTER HEATER MUST REMAIN ON AT DISH MACHINE IN ORDER TO GET FINAL RINSE TO 180 F; NEED TO CHECK SANITIZE IN STORAGE CHEMICAL ROOM NOT HOLDING PRIME. NEED SANITIZER BOTTLES.
