Location: 2665 GALILEE ROAD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 09/10/2024
Score: 100
#
Comments
Points
47.
4-501.11; Core; Walk-in freezer is dripping ice. Facility is using a trash container to catch and collect the ice. Repair leak that is causing ice to form. No food boxes were stored where ice could collect on them.
Location: 2665 GALILEE ROAD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 03/06/2024
Score: 100
#
Comments
Points
47.
4-501.11; Core; Walk-in freezer is dripping ice onto the racks and floor. Repair leak that is causing ice to form. No food boxes were stored where ice could collect on them.
Location: 2665 GALILEE ROAD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 09/12/2022
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; Hot dogs hot holding in holding cabinet were 110F. All hot hold potentially hazardous foods must hold at 135F or above. Make sure heat and heat setting is high enough in cabinet to support hold temp. Hot dogs reheated and placed back into hot hold. CDI
1.5
General Comments
Facility is currently manually sanitizing dish and cookware due to dishmachine being down.
Location: 2665 GALILEE ROAD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 04/04/2022
Score: 97
#
Comments
Points
16.
4-501.114; Priority; Dishmachine is only reaching a temperature of 155-157F on final rinse after 6 runs. The surface of dishes must reach a temperature of 160F or greater to properly sanitize. Have machine repaired by a qualified technician. All dishes must be manually washed, rinsed, and sanitized until machine is repaired. Manager instructed during inspection to manually wash dishes until machine can be repaired and is reaching the proper temperature. This has been a issue on the last several inspections.
Location: 2665 GALILEE ROAD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 01/11/2022
Score: 98.5
#
Comments
Points
16.
4-501.114; Priority; Dishmachine is only reaching a temperature of 154F on final rinse. The surface of dishes must reach a temperature of 160F or greater to properly sanitize. Have machine repaired by a qualified technician. All dishes must be manually washed, rinsed, and sanitized until machine is repaired. Manager instructed during inspection to manually wash dishes until machine can be repaired and is reaching the proper temperature.
Location: 2665 GALILEE ROAD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 11/30/2021
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 so all employees can review as necessary. Education during inspection. CDI
0.0
48.
4-204.115; Priority Foundation; Get irreversible temperature registering device to measure utensil surface temperature for high temp dish machine. Education during inspection. CDI
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: 2665 GALILEE ROAD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 10/08/2019
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: 2665 GALILEE ROAD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 07/16/2019
Score: 99
#
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!
Dish machine is not working and not being used, employees are manually washing, rinsing and sanitizing dishes.
Location: 2665 GALILEE ROAD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 05/15/2019
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: 2665 GALILEE ROAD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 01/10/2019
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: 2665 GALILEE ROAD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 10/30/2018
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: 2665 GALILEE ROAD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 09/05/2018
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: 2665 GALILEE ROAD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 04/18/2018
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: 2665 GALILEE ROAD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 08/03/2010
Score: 100 + Education Credit: 2 = 102
#
Comments
Points
11.
One sanitizer bucket was weak. Make sure all buckets and spray bottles are 200-300 ppm quat. Change solutions regularly and use test kits to ensure strength.
0.0
18.
New procedure for 2hr hold time on the serving line needs to be approved by Env. Health.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 2665 GALILEE ROAD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 10/27/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
A few sanitizers in spray bottles were much too strong. All quat sanitizer solutions should be 200-300 ppm. Use test kits to check strength. Sanitizer that is too strong could be toxic or unsafe to use on food contact surfaces. Always use approved levels of quat sanitizer.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 2665 GALILEE ROAD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 08/27/2009
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
15.
NOT OBSERVED
0.0
18.
GENERAL COMMENT Recommend keeping separate documentation for each line to make less confusing. Keep oven temps separate as well. Each line should have its own set of pans noted for each line for each food item.
0.0
38.
Repair final rinse temp gauge on dish-machine.
0.5
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
13.
NOT OBSERVED
0.0
14.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 2665 GALILEE ROAD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 05/11/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
36.
GENERAL COMMENT Paint/seal wood shelf in dry storage room.
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Water from the ventilation system in walk-in freezer is dripping into a pan. Boxes of food around drip have the frozen water from drip. Monitor to make sure no more food boxes are placed under or by drip. Repair leak over the summer when not in operation.
1.5
14.
NOT OBSERVED
0.0
23.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 2665 GALILEE ROAD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 02/26/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
12.
NOT OBSERVED
0.0
15.
NOT OBSERVED
0.0
16.
NOT OBSERVED
0.0
3.
GENERAL COMMENT Teachers/employees or students who plate or serve food to other students must wash before putting on gloves. Hands must be washed at the handsink by the ice machine. Students who plate food for other students must be under supervision of adult. Hand sanitizer & gloves is not a sub for handwashing.
0.0
9.
NOT APPLICABLE
0.0
11.
CORRECTED DURING INSPECTION Sanitizer solution in buckets was weak. Must be at least 200 ppm quat ammonia.
1.5
14.
NOT OBSERVED
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 2665 GALILEE ROAD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 09/08/2008
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
10.
CORRECTED DURING INSPECTION Raw hamburger stored above cheese & bottled water in cooler. Store all raw meats below ready to eat products.
1.5
11.
GENERAL COMMENT; CORRECTED DURING INSPECTION Minor pink algae growth on ice machine shield. All food contact surfaces must be washed, rinsed and sanitized.
0.0
20.
NOT APPLICABLE
0.0
23.
NOT APPLICABLE
0.0
49.
Documentation of Approved Training - 2 Point Credit Awarded
Location: 2665 GALILEE ROAD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 04/14/2008
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
31.
CHEMICALS/CLEANERS ARE BEING PLACED OR STORED BY FOODS, CLEAN UTENSILSAND ABOVE FOOD PREP SINKS. KEEP AWAY FROM ALL FOOD PREP AND STORAGE AREAS. CLEAN FOOD CONTACT ITEMS AND SINGLE SERVICE ITEMS.
Location: 2665 GALILEE ROAD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 10/03/2007
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
CHICKEN TENDERS ON 2 LINES WERE 123 F - 127 F. SAUSAGE DOGS ON 1 LINE WERE 131 F - 139 F. ALL HOT FOODS MUST BE 140 F OR ABOVE. THERE WAS NODOCUMENTATION OF A TEMPERATURE OF TIME FOR ANY FOODS. IF GOING TO USE TIME INSTEAD OF TEMPERATURE CONTROL, YOU MUST CLEARLY LABEL EACH FOOD WITH A TIME THAT THE FOODS ARE PLACED ON THE LINE W/ A TEMPERATURE AT THAT TIME.
Location: 2665 GALILEE ROAD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 03/07/2007
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
2.
BBQ CHICKEN IN WARMER WAS AT 120 - 133 F, CHEESE SITTING OUT ON COUNTER WAS AT 51 F. KEEP ALL HOT HOLD FOODS HELD AT 140 F AND ABOVE. AND KEEP ALL COLD HOLD FOODS 45 F AND BELOW. CHEESE CAN BE PLACED IN AN ICE BATH WHILE WORKING WITH IT.
Location: 2665 GALILEE ROAD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 04/28/2005
Score: 92.5 + Education Credit: 2 = 94.5
#
Comments
Points
11.
TWO SANITIZER BOTTLES WERE WEAK; ALL SANITIZER SHOULD BE 200 PPM. CHECK AND CHANGE SANITIZER BOTTLES REGULARLY.
2.5
2.
KEEP ALL HOT FOODS 140 F OR ABOVE. COLD FOODS SHOULD BE 45 F OR BELOW.SANDWICHS WERE 55 F; MEAT WAS 125 F. A TWO HR HOLD METHOD MAY BE USED;HOWEVER EVERY ITEM MUST BE PROPERLY LABLED AND REFERENCED IN A LOG.
