Location: 740 WENDELL RD WENDELL, NC 27591 Facility Type: Public School Lunchrooms Inspection Date: 04/21/2021
Score: 100
#
Comments
Points
General Comments
The two door cooler has an ambient air temperature greater than 41F. There are not TCS/potentially hazardous foods stored in this unit at this time. Service the cooler to ensure it will hold at 41F if any TCS foods such as milk are held in this unit at a later time.
Location: 740 WENDELL RD WENDELL, NC 27591 Facility Type: Public School Lunchrooms Inspection Date: 11/19/2019
Score: 100
#
Comments
Points
General Comments
The two door cooler is holding at 45F. The integrated thermometer is also reading 45F. There are only NON potentially hazardous foods in this cooler such as NON TCS juices/water and drinks. Do not store any Potentially hazardous foods (Milk/salads etc.) in this cooler until it is repaired or adjusted to be able to maintain a temperature of 41F or below. 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: 740 WENDELL RD WENDELL, NC 27591 Facility Type: Public School Lunchrooms Inspection Date: 09/09/2019
Score: 99.5
#
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: 740 WENDELL RD WENDELL, NC 27591 Facility Type: Public School Lunchrooms Inspection Date: 05/08/2019
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: 740 WENDELL RD WENDELL, NC 27591 Facility Type: Public School Lunchrooms Inspection Date: 03/04/2019
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: 740 WENDELL RD WENDELL, NC 27591 Facility Type: Public School Lunchrooms Inspection Date: 11/29/2018
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: 740 WENDELL RD WENDELL, NC 27591 Facility Type: Public School Lunchrooms Inspection Date: 09/27/2018
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: 740 WENDELL RD WENDELL, NC 27591 Facility Type: Public School Lunchrooms Inspection Date: 05/04/2018
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: 740 WENDELL RD WENDELL, NC 27591 Facility Type: Public School Lunchrooms Inspection Date: 03/12/2018
Score: 99
#
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: 740 WENDELL RD WENDELL, NC 27591 Facility Type: Public School Lunchrooms Inspection Date: 09/20/2011
Score: 98 + Education Credit: 2 = 100
#
Comments
Points
16.
Cheese sauce was in the hot holding unit at 114 degrees F. All hot hold potentially hazardous food shall hold at 135 degrees F or above. Make sure food is at the proper temperature prior to placing in the hot hold unit. Do not use the hot unit to heat or reheat foods.
2.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 740 WENDELL RD WENDELL, NC 27591 Facility Type: Public School Lunchrooms Inspection Date: 05/09/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
21.
When hot water is used for sanitizing at dishmachine, hot water must be 140 degrees or higher. Water temp was only 117 degrees at any location we could check. Dishmachine was still sanitizing properly at this time. Call when hot water is back up to 140 degrees. 919-989-5194.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 740 WENDELL RD WENDELL, NC 27591 Facility Type: Public School Lunchrooms Inspection Date: 09/17/2010
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
10.
Keep containers of chicken salad covered when in walk in cooler.
0.0
18.
Log sheets at each line must be accurately filled out. As soon as food is placed on the serving line, the time must be recored on the line sheet for that line. All potentially hazardous foods must have the time recored when removed from cooler, hot box, steamer, fryer or oven. This school has 4 serving lines, so there has to be a line sheet for each line.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 740 WENDELL RD WENDELL, NC 27591 Facility Type: Public School Lunchrooms Inspection Date: 11/13/2009
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
10.
Do not allow food boxes to sit on floor of freezer and cooler. All foods must be on racks to prevent possible contamination. Freezer had ice/water dripping on food boxes under fan unit. Repair by 11/23/09.
1.5
16.
Chicken fieta mix (chicken, sauce, cheese, rice) was out of temp on counter. Do not allow mix to sit out on counter without temperature control. Only bring out small batches of mix so mix does not come out of temp. Chicken fieta`s that were holding in hot hold cabinet were out of temp, this could be because mix came out of temp and was not reheated to 165degrees prior to placing in hot hold cabinet. Mix was discarded and wraps were reheated to 165degrees.
2.0
18.
Make sure all foods on serving line are properly marked with proper time.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 740 WENDELL RD WENDELL, NC 27591 Facility Type: Public School Lunchrooms Inspection Date: 09/03/2009
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
15.
NOT OBSERVED
0.0
17.
CORRECTED DURING INSPECTION; REPEAT VIOLATION Uncooked pizzas on roll racks were 47-57 f. Do not allow foods to sit out at room temp prior to cooking. Pizzas must maintain 45 f or below at all times until cooked.
4.0
24.
NOT OBSERVED
0.0
43.
GENERAL COMMENT Handwash lavatory in dish room is malfunctioning and not mixing cold water. Water temp was 162 f at this sink. Employees cannot properly wash hands when water is too hot!
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
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: 740 WENDELL RD WENDELL, NC 27591 Facility Type: Public School Lunchrooms Inspection Date: 05/07/2009
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
17.
Pre-made pizzas were at 45 to 55 f, all cold hold foods must be held at 45 f or below. Do not let pizzas sit out beside stove while waiting to cook.
2.0
18.
Documentation is not being made when new pans of food are being placed on serving lines. Written documentation should be made on clocks or HACCP sheets.
1.5
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
7.
NOT OBSERVED
0.0
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: 740 WENDELL RD WENDELL, NC 27591 Facility Type: Public School Lunchrooms Inspection Date: 01/27/2009
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
17.
CORRECTED DURING INSPECTION Pizza prepped beside stove were at 50 f, pizza were cooked immediately and some were placed back in cooler. Do not let sit out of cooler during cooking time. Milk in middle case was 51 f, milk was set out to be tossed.
2.0
18.
GENERAL COMMENT Write all food products down on HACCP sheets when placed on serving line.
0.0
45.
Drink or juice had been spilled on floor of walk-freezer, remove off floor.
0.5
47.
Crate in freezer is not approve storage, use shelving 12
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Upper portion of ice machine shield had mold, better cleaning is needed, manager cleaned shield when asked. Sanitizer should be at least 200 ppm, some buckets when made were too strong. Sanitizer was not available upon arrivial.
1.5
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 740 WENDELL RD WENDELL, NC 27591 Facility Type: Public School Lunchrooms Inspection Date: 01/27/2009
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
17.
CORRECTED DURING INSPECTION Pizza prepped beside stove were at 50 f, pizza were cooked immediately and some were placed back in cooler. Do not let sit out of cooler during cooking time. Milk in middle case was 51 f, milk was set out to be tossed.
2.0
18.
GENERAL COMMENT Write all food products down on HACCP sheets when placed on serving line.
0.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
45.
Drink or juice had been spilled on floor of walk-freezer, remove off floor.
0.5
47.
Crate in freezer is not approve storage, use shelving 12
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION
1.5
20.
NOT APPLICABLE
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 740 WENDELL RD WENDELL, NC 27591 Facility Type: Public School Lunchrooms Inspection Date: 12/08/2008
Score: 98.0 + Education Credit: 2 = 100
#
Comments
Points
17.
CORRECTED DURING INSPECTION Milk case on salad bar line was holding at 50 f. All cold hold foods must be held at 45 f or below. Milk was being dumped and cooler was blocked off.
2.0
31.
NOT OBSERVED
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
20.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 740 WENDELL RD WENDELL, NC 27591 Facility Type: Public School Lunchrooms Inspection Date: 05/07/2008
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
BAKED CHICKN AND HOT DOGS ON SERVING LINE WERE AT 99-120 F. ALL HOT HOLD FOODS MUST BE HELD AT 135 F OR HIGHER. TIME IN LEU OF TEMPERATURECAN BE USED. DOCUMENT THE FOOD ITEM, THE TIME IT LEAVES THE COOKER OR COOLER AND HOLD OUT FOR TWO HOURS THEN TOSS WHAT FOOD IS LEFT.
Location: 740 WENDELL RD WENDELL, NC 27591 Facility Type: Public School Lunchrooms Inspection Date: 01/15/2008
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
PIZZAS AND CHICKEN SANDWICHES IN ONE WARMER WERE AT 100-110 F. ALL HOTHOLD FOODS MUST BE HELD AT 135 F OR ABOVE. ALL FOODS MUST BE REHEATED TO 165 F PRIOR TO PLACING INTO WARMER FROM COOLER.
Location: 740 WENDELL RD WENDELL, NC 27591 Facility Type: Public School Lunchrooms Inspection Date: 10/23/2007
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
2.
PAN OF SOUP IN WARMER WAS AT 120 F, BOLOGNA AND CHEESE SANDWICHES (SITTING OUT OF ICE BATH) WERE AT 57 F, ALL HOT HOLD FOODS MUST BE HELD AT 140 F OR ABOVE AND ALL COLD FOODS MUST BE HELD AT 45 F OR BELOW. WHEN USING TIME IN LEU OF TEMPERATURE; DOCUMENTATIONS MUST BE USED, WRITE DOWN THE TIME THE SANDWICHES ARE TAKEN OUT OF COOLER, HOLDOUT FOR TWO HOURS THEN THROW AWAY WHAT FOOD IS LEFT. EMPLOYEES CONT.
2.5
5.
ALL THERMOMETERS AVAILABLE WERE 4-50 F OFF. CALIBRATE IN AN ICE BATH SO TO READ 32 F.
Location: 740 WENDELL RD WENDELL, NC 27591 Facility Type: Public School Lunchrooms Inspection Date: 09/13/2007
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
11.
SANITIZER AVAILABLE WAS WEAK OR VACANT. WHEN USING QUAT. AMMONIA PROPER STRENGTH SHOULD BE 200 PPM OR HIGHER. USE TEST STRIPS TO VERFY PROPER STRENGTH. EMPLOYEE MADE NEW SANITIZER.
2.5
2.
COOKED POTATOES AT 56 F, PIZZAS WITH CHEESE AND PEPPERONI @ 70 F, BOLOGNA & CHEESE SANDWHICHES @ 60-70 F ON PREP LINE AND SMOKED SAUSAGES ON TOP WERE @ 115-120 F. ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW AND ALL HOT HOLD FOODS MUST BE HELD AT 140 F OR ABOVE. THE FOOD WERE REHEATED AND TIME WAS SHORTEN ON THE TIME IN LEU OF TEMPERATURE CLOCK. ONCE FOODS ARE PREP PLACE IN COOLER OR WARMER CONT.
