Location: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 05/03/2023
Score: 100
#
Comments
Points
49.
4-601.11(B) and (C); Core; In the walk in cooler there is an odor of a fungal growth. There are small patches of a fungal growth on the vent grates and fan, and on some of the shelving units. Over the summer when unit is not in use, the ventilation system (in all parts) needs to be cleaned and the shelving needs to be cleaned.
Location: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 02/09/2023
Score: 99
#
Comments
Points
28.
7-204.11 ; Priority; Spray bottles marked by the manufacturer as "Food Service Sanitizer" had blue glass cleaner in them and they were stored below prep tables in kitchen. The glass cleaner can only go into bottles or buckets marked as 'glass cleaner' and used only as manufacturer intended. Bottles marked as 'sanitizer', must have an approved sanitizer solution in them only. Bottles emptied and cleaned, then the pink sanitizer solution was mixed in them with water for a 200ppm quat ammonia solution.
1.0
38.
6-501.111; Continue to work on pest control, especially in the back dry storage room. There were only a few droppings seen on the floor in the corners under shelving and the pest company was onsite during my inspection. Suggest installing a door sweep on the back door since daylight can be seen under it.
0.0
51.
5-205.15; The drain from the ice machine is not attached and water is just dripping from the ice machine onto the floor below it. Reinstall the drain and position it so water drips from the machine and is deposited above the floor drain through the air gap.
Location: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 09/15/2022
Score: 99
#
Comments
Points
2.
2-102.12 (A); Core; While the food service is in operation, there must be a person in charge and on duty that is certified in food safety. The manager on duty certificate has expired and no longer valid.
1.0
39.
3-306.11; Priority; Fruits with edible peels (apples, pears, strawberries, etc.) cannot be placed on the line without a sneeze guard over it or individually wrapped. Fruits without edible peels (oranges) can be placed on the serving line without a sneeze guard. Apples and oranges switched so that the apples are under the sneeze guard.
Location: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 04/04/2022
Score: 98.5
#
Comments
Points
21.
3-501.16(A)(1) ; Priority; The hot holding cabinet that is close to the serving line was holding chicken sandwiches at 108F-109F, hot hold cabinet by milk cooler in serving area was holding foods at 127F. Both units were set to a setting that was below 135F. All foods in hot holding must be at or above 135F. Trays of sandwiches removed to reheat in the oven. Monitor both hot hold cabinets, make sure they are turned on early enough and set to a setting that is hot enough to keep foods 135F or above.
1.5
38.
6-501.111; Rodent droppings were on the floor in the dry food storage room. 2 small packets of condiments on the floor with what appeared to be bit holes in them. Immediate measures need to be taken to prevent and remove all pest from the facility. There are many sticky traps throughout the facility and management stated that they caught 3 at the entrance to the kitchen from the dining room. Keep all foods that are in boxes or bags stored in ridged plastic or metal containers, or in the cooler to keep them protected. Clean to remove droppings and monitor for continued presence. Continue pest management. There is a large gap at the bottom of the back door that daylight can be seen, suggest sealing this gap as it could be an entry point.
Location: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 02/04/2022
Score: 100
#
Comments
Points
48.
4-203.13; Core; Gages on the dish machine are operating but may not be accurately indicating the correct temperature of the water. It also took >20 racks to finally heat the water in the final rinse cycle to 160.5. Maintenance needs to check this machine for proper operation.
Location: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 11/04/2019
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: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 09/03/2019
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: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 11/26/2018
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: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 08/30/2018
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: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 04/19/2018
Score: 98.5
#
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!
Milk coolers on both lines are holding at 45*F. May need to look at either servicing them or replacing them before January 1, 2019 to make sure that you can meet the new cold hold requirement of 41*F or lower.
Location: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 11/07/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
17.
Do not remove from the cooler/freezer what cannot be prepared at that time (frozen chicken O's by oven).
0.0
42.
Drainline pipes from the ice machine were sitting in standing water at a floor drain that will not drain the discharge from ice machine. The pipes were lifted up so they do not sit in the standing water. Repair the drain, if this is common then I suggest the drainpipes from the icemachine be plumbed to the 3-compartment sink floor drain. Keep adequate air gaps to prevent a cross connection and possible contamination of ice.
1.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 09/08/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
18.
Time sheets for both lines were not completed at time of inspection (food served from line). As foods are being placed on the serving line, the item name and time of placement needs to be recorded on time log sheets.
1.5
35.
Do not place boxes of single service items on the floor.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 05/23/2011
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
Quat sanitizer in buckets was weak or vacant of quat solution. All quat solutions should be 200-300 ppm. Use test kits and change solutions regularly to ensure proper strength. Clean drainboard good at the clean side of dishmachine, then sanitize with quat sanitizer.
1.5
16.
Broc & cheese in the hot holding cabinet was 128 degrees F. All hot hold potentially hazardous foods should hold at 135 degrees F or above.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 09/21/2010
Score: 99.5 + Education Credit: 2 = 101.5
#
Comments
Points
25.
Stem thermometers used to check food temperatures were not calibrated properly. One thermometer read 29 degrees F, the other read 24 degrees F. All thermometers should read 32 degrees F /- 2 degrees F.
0.5
49.
Documentation of approved training - 2 point credit awarded.
Location: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 09/17/2009
Score: 98.5 + Education Credit: 2 = 100.5
#
Comments
Points
11.
No sanitizer buckets made up at the time of inpection. Make sure sanitizer is available for use. Make solutions first thing upon arriving. Sanitizer bottle much too strong. Quat should be 200-300 ppm max. Use test kits to check strength.
1.5
18.
Keep food items separate on HACCP sheets.
0.0
49.
Documentation of approved training - 2 point credit awarded.
Location: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 05/05/2009
Score: 98.0 + Education Credit: 2 = 100
#
Comments
Points
16.
GENERAL COMMENT Hot hold is 135 f or higher
0.0
24.
NOT OBSERVED
0.0
31.
NOT OBSERVED
0.0
36.
GENERAL COMMENT Paint or seal wood racks in walk-in freezer.
0.0
3.
One employee wiped serving line down came back to kitchen, changed gloves without washing hands. Employee was told of problem and washed hands. All employees must wash hands after cleaning, handling trash or handling raw meat.
2.0
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: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 02/06/2009
Score: 97.5 + Education Credit: 2 = 99.5
#
Comments
Points
15.
NOT OBSERVED
0.0
18.
CORRECTED DURING INSPECTION Serving line was open and no T.I.L.T documentation was provided/written, when the food is taken from temp. control, this is the time to document your time & temp.
1.5
24.
Frozen meats sitting (thawing) at room temp. for more than 1.5 minutes. Must thaw foods using an approved method.
0.5
31.
NOT OBSERVED
0.0
40.
Dirty racks in walkin cooler & drity door gaskets. All non-food contact surfaces shall be clean.
0.5
47.
GENERAL COMMENT Boxes stored on floor. Pales stored on floor of closet. Storage shall be on approved shelving 6
0.0
7.
NOT OBSERVED
0.0
9.
NOT APPLICABLE
0.0
11.
GENERAL COMMENT; CORRECTED DURING INSPECTION Quat sanitizer was > 400 ppm. Higher concentrations of sanitizer is toxic. Sanitizer best range is 200-300 ppm.
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: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 09/03/2008
Score: 96.0 + Education Credit: 2 = 98
#
Comments
Points
16.
CORRECTED DURING INSPECTION Bologna sandwiches on both lines were at 105-110 f all hot hold foods must be held at 135 f or above. Time in leu of temperature can be used if time/temp rule.2609 (1,2,3) compliance agreement has been filed with local health deparment. School is using their own paper work at this time.
2.0
24.
NOT OBSERVED
0.0
25.
Thermometer available was 10 f off, calibrate in an ice bath so to read 32 f.
0.5
28.
One live roach seen today, improve pest management.
1.0
36.
Paint or seal all bare wood shelving in walk-in freezer.
0.5
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: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 02/04/2008
Score: 95.5 + Education Credit: 2 = 97.5
#
Comments
Points
2.
COLD HOLD SANDWICHES ON SERVING LINE WERE AT 52 F, PIZZAS IN OLDER WARMER WERE AT 110 F TO 120 F. ALL HOT HOLD FOODS MUST BE HELD AT 135FOR ABOVE. ALL COLD HOLD FOODS MUST BE HELD AT 45 F OR BELOW.
2.5
24.
LIVE BUG SEEN IN DISH MACHINE ROOM IMPROVE PEST MANAGEMENT.
Location: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 08/30/2007
Score: 94.0 + Education Credit: 2 = 96
#
Comments
Points
17.
GENERAL CLEANING OF HOOD VENTS, PAINTING OR SEALING WOOD SHELVING ARE NEEDED.
1.0
2.
CHICKEN ON LINE WAS AT 123 F, MASHED POTATOES IN WARMER AT 1110 F, CHICKEN IN WARMER AT 120 F ALL HOT HOLD FOODS MUST BE HELD AT 140 F ORABOVE. COOK FOODS TO PROPER TEMPERATURE PRIOR TO PLACING INTO WARMERS.
2.5
3.
SNEEZE GUARDS ARE NEEDED ON LEFT LINE IN DINING AREA.
Location: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 04/17/2007
Score: 96.5 + Education Credit: 2 = 98.5
#
Comments
Points
11.
AT THE TIME OF INSPECTION, THE SANITIZER BUCKETS AND BOTTLES WERE WEAKIN STRENGTH. THE STRENGTH MUST BE 200 PPM - 300 PPM QUAT AMMONIA. CHECK WITH TEST STRIPS TO ENSURE ACCURACY.
2.5
17.
REPAINT THE WOODEN SHELVING IN THE WALK-IN COOLER. REPLACE OR REPAIR ALL RUSTY SHELVING IN WALK-IN UNITS. CLEAN THE SLIDERS ON BOTTOM OF SERVING LINES.
Location: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 01/08/2007
Score: 92.0 + Education Credit: 2 = 94
#
Comments
Points
17.
REPAINT THE WOOD SHELVING IN THE WALK-IN COOLER. REPAIR OR REPLACE ALLRUSTY SHELVING IN COOLERS. REPLACE THE TORN GASKET IN THE REACH-IN DOUBLE DOOR COOLER.
2.0
2.
PAPA JOHNS PIZZA ON THE BUFFET LINE 113 F - 120 F. STEAK AND CHEESE SANDWICHES ON THE SERVING LINE 97 F - 110 F. HAM SANDWICHES 48F - 50F.STEAK AND CHEESE IN WARMERS 105 F - 115 F. ALL HOT FOODS MUST BE 140 FOR ABOVE ALL COLD FOODS MUST BE 45 F OR BELOW. USE THE CLOCKS OR CAREFUL DOCUMENTATION TO RECORD TEMPERATURES & TIME. EACH PAN/HOUR OF FOOD MUST HAVE A RECORDING.
2.5
32.
CRATES ARE NOT APPROVED FOR STORAGE. (WALK-IN FREEZER) ALL STORAGE NEEDS AT LEAST 6
0.0
9.
THREE EMPLOYEE BEVERAGES ON FOOD PREP TABLES. (1 WATER BOTTLE, 1 COFFEE MUG W/ICE BEVERAGE & 1 OPEN TOP CUP). ALL EMPLOYEE BEVERAGES MUST HAVE A LID. KEEP THEM AWAY FROM FOOD STORAGE & PREPARATION AREAS.
Location: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 10/11/2006
Score: 94.5 + Education Credit: 2 = 96.5
#
Comments
Points
1.
FIVE LOGS/PACKAGES OF CHEESE IN COOLERS & REACH IN HAVE MOLD GROWING ON THEM. TWO OF THE FIVE BLOCKS WERE ON PREP AREA BY SANDWICH MEAT READY TO BE USED. DO NOT USE MOLDY FOODS OR USE PARTS OF FOODS THAT HAVE LOCALIZED MOLD. CHECK PRODUCT UPON DELIVERY, ALL SPOILED FOODS NEED TO BE SENT BACK IMMEDIATELY.
2.5
17.
REPAINT WOOD SHELVING IN THE WALK-IN COOLER. REPEAT OR REPLACE RUSTY SHELVING IN WALKIN COOLER.
2.0
32.
CRATES ARE NOT APPROVED FOR STORAGE IN WALK-IN FREEZER. ALL ITEMS MUSTBE AT LEAST 6
Location: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 08/31/2006
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
17.
REPAINT WOOD SHELVING IN THE WALK-IN COOLER, REPAIR SHELVING THAT IS RUSTY IN THE WALK-IN COOLER.
2.0
3.
DO NOT SIT ANY FOODS (APPLES) AT THE 3-COMPARTMENT SINK, ESPECIALLY WHILE DIRTY FOOD CONTAINERS ARE IN THE AREA. WALK-IN FREEZER COOLING UNITS DRIPPING WATER AND FREEZING ON BOXES OF FOOD. MOVE STORAGE FROM UNDER THE DRIP UNTIL REPAIRED.
Location: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 05/19/2006
Score: 90.0 + Education Credit: 2 = 92
#
Comments
Points
11.
SANITIZER WAS NOT MADE AT INSPECTION, EMPLOYEE HAD TO MAKE SANITIZER.
2.5
17.
PAINT ALL RUSTY AND WOOD SHELVING, IN WALK-IN COOLER AND FREEZER. REPEAT
2.0
3.
RAW MEAT WAS BEING STORED ABOVE READY TO EAT FOODS, KEEP ALL RAW MEAT STORED BELOW ALL PRECOOKED, COOKED AND READY TO EAT FOODS. REMOVE ALL BOXES WITH ICE ON THEM.
2.5
32.
CRATES ARE NOT APPROVED STORAGE. USE SEALED CRATES OR SHELVES THAT ARE12 INCHES ABOVE THE FLOOR.
0.5
9.
STORE OPENED EMPLOYEE DRINKS ON THE BOTTOM SHELVES.
Location: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 10/05/2005
Score: 92.5
#
Comments
Points
17.
CLEAN UNDER FRIERS. PAINT ALL BARE WOOD.
2.0
2.
CHICKEN 120 F, CHILI 130 F, HAM & CHEESE 55 F, HOT DOGS 130 F. ALL HOTFOODS MUST BE KEPT 140 F OR ABOVE. ALL COLD FOODS MUST BE KEPT 45 F ORBELOW. OR BE USING PROPER TIME IN LEU OF TEMP CHARTS.
Location: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 02/24/2005
Score: 93.0 + Education Credit: 2 = 95
#
Comments
Points
16.
KEEP SINGLE SERVICE TRAYS STORED ABOVE THE FLOOR.
1.0
2.
PIZZA 63 F, SAUSAGE DOGS 130 F, HAM & CHEESE 51 F. ALL FOODS MUST MAINTAIN PROPER FOOD TEMPS. 45 F OR BELOW OR 140 F OR ABOVE OR BE ON APPROVED 2 HR HOLD TIME.
2.5
23.
KEEP DUMPSTERS CLOSED AT ALL TIMES.
1.0
9.
STORE EMPLOYEE DRINKS BELOW AND AWAY FOOD, UTENSILS AND FOOD PREP AREAS WITH LID & STRAW.
Location: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 04/22/2004
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
17.
SOME COOLER GASKETS ARE TORN, SOME NEED TO BE CLEANED. REPAINT WOODEN SHELVES IN COOLER SOME SHELVING IS CORRODED & FLOOR IN COOLER IS CORRODED & FLOOR IN COOLER IS CORRODED-REPEAT.
1.0
2.
BOLOGNA SANDWICHES 50+, STEAK & CHEESE SANDWICHES 123F. KEEP AT <45F OR >140F OR USE TIME INSTEAD OF TEMPERATURE.(<2 HRS)
2.5
28.
SOME DAMAGE TO WALLS WALL AT CAN WASH-REPEAT.
0.5
7.
STORE HANDLES UP IN DRY FOODS. LABEL ALL DRY FOODS ONCE OPENED-CLEAN CONTAINERS & REMOVE TRASH BAGS THAT ARE NOT FOOD GRADE.
Location: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 02/03/2004
Score: 95.0 + Education Credit: 2 = 97
#
Comments
Points
17.
SOME COOLER GASKETS TORN; SOME COOLER GASKETS NEED CLEANING; BOTTOM OFSLICER (NON FOOD CONTACT) CORRODED; REPAINT WOODEN SHELVES IN COOLER; SOME SHELVES IN COOLER; SOME SHELVES CORRODED COOLER FLOOR CORRODED
1.0
2.
BOLOGNA SANDWICHES AT 71 F; MUST BE < 45, > 140 F OR USE TIME IN PLACEOF TEMP (2 HRS)
2.5
28.
SOME DAMAGE TO WALLS & FLOORS (I.E. WALL @ CAN WASH/BEHIND ICE MACHINEETC);
0.5
32.
FREEZER EXTREMELY OVERCROWDED; (FREEZER HAS CONDENSATE BUILDUP & THRESHOLDS AT DOOR NEED REPAIR)
Location: 1455 BUFFALO RD SMITHFIELD, NC 27577 Facility Type: Public School Lunchrooms Inspection Date: 10/15/2003
Score: 90.5 + Education Credit: 2 = 92.5
#
Comments
Points
11.
PANS STACKED DIRTY HOT WATER WHEN USED FOR SANITIZING MUST BE 170 F (150 F AT INSPECTION)
2.5
17.
CLEAN COOLER GASKETS, SHELVES CORRODED; BOTTOM OF CHOPPER CORRODED LEAK AT CAN WASH FIXED (R)
1.0
2.
PIZZA AT 63 F; CHICKEN SALAD AT 50 F; BOLGNA SANDWICHES AT 60 F; GRILLED CHICKEN AT 125 F; ALL POTENTIALLY HAZARDOUS FOODS MUST BE < 45F; > 140 F, OR USE TIME (< 2HRS) IN PLACE OF TEMP (PIZZA/CHICKEN SALADBOLOGNA SANDWICHES NO TIME LOG; OTHER ITEMS LABEL ON PAN)
2.5
28.
COOLER FLOOR CORRODED; WALL AT CAN WASH & BEHIND ICE MACHINE
0.5
3.
ALL ITEMS MUST BE PROTECTED AT BUFFET LINE (I.E. COOKIES/BROWNIES); (CAN INDIVIDUALLY WRAP)
